Don’t mix these types of foods

On December 21, 2013 by Greg M

Keep these food groups separate

 I recently asked a friend for some some advice on how to kick the flu. She told me to eat a Alkaline rich diet and get a colonic. Really? Well, I am already sick so I didn’t think coughing while having a colonic was going to be the best experience ever. I will opt for a Alkaline rich diet. What exactly would this entail? It’s pretty simple really.

Some foods go together like bread and butter and other foods go together like oil and water.

Here are some foods that don’t mix well together.

Here is a list of Alkaline Foods, especially High Alkaline Foods:

  • Examples of Alkalining Vegetables: Beets, Broccoli, Cauliflower, Celery, Cucumber, Kale, Lettuce, Onions, Peas, Peppers, Spinach
  • Examples of Alkalizing Fruits: Apple, Banana, Berries, Cantaloupe, Grapes, Melon, Lemon, Orange, Peach, Pear, Watermelon
  • Alkalizing Protein: Almonds, Chestnuts, Tofu
  • Alkalizing Spices: Cinnamon, Curry, Ginger, Mustard, Sea Salt

The following information has been extracted from http://www.acidalkalinediet.net/correct-food-combining-principles.php

Here is what you have been waiting for.

Do not eat bread, potatoes, peas, beans, bananas, dates, or other carbohydrates with lemons, limes, oranges, grapefruits, pineapples, tomatoes or other sour fruit.

Don’t mix these types of foods – carbohydrate rich foods and acidic foods in the same meal.

The enzyme, ptyalin, acts only in an alkaline medium; it is destroyed by a mild acid. Fruit acids not only prevent carbohydrate digestion, but they also favor their fermentation. Oxalic acid diluted to one part in 10,000, completely arrests the action of ptyalin. There is enough acetic acid in one or two teaspoonfuls of vinegar to entirely suspend salivary digestion.

Tomatoes should never be combined with any starch food. They may be eaten with leafy vegetables and fat foods. The combination citric, malic and oxalic acids found in tomatoes, (which are released and intensified by cooking), is very antagonistic to the alkaline digestion of starches in the mouth and stomach. They should not be used on salads at a starch meal.

In cases of hyperacidity of the stomach, there is great difficulty in digesting starches. Much discomfort is caused by eating them. They ferment and poison the body. Acid-starch combinations are very rare in nature—the sour apple coming nearest to being such a combination.

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