Food Combining And "healthfood Junkfood"


Categories: Diet and Nutrition
Sources: How And When To Be Your Own Doctor

This brings us to a topic I call healthfood junkfood. Many people

improve their diet, eliminating meat and chemicalized food in favor

of whole grains and organically grown foods, but they then proceed

to make these otherwise good foods into virtual junkfood by

preparing them incorrectly. In my travels, I've noticed this same

thing happens everywhere on Earth. What should be health-producing

dietaries are ruined by frying, salting and sugaring.



Healthfood junkfoods include organically grown potato chips deep

fried in cold pressed organic unsaturated canola oil (made rancid by

frying) sprinkled with natural sea salt; organically grown oat and

nut granola roasted with cold-pressed unsaturated oil (made rancid

by roasting) hideously sweetened with honey; carrot cake made with

rancid whole wheat flour, cold pressed unsaturated oil (made rancid

by baking), honey, and cream cheese (salted); whole wheat cookies

(stale, rancid flour) sweetened with honey, made with vegetable oil

baked at high heat (rancid); whole wheat pizza vegetarian style with

lots of soy cheese; whole wheat pizza vegan style with lots of real

raw milk cheese; organically grown corn chips deep fried in cold

pressed vegetable oil with or without natural sea salt, yogurts made

from powdered milk without an active culture of beneficial bacteria

and covered with highly sugared fruits, etc. These foods may well

represent an improvement over the average American diet, but they

still are not healthy foods, and should never be used in a diet for

a sick person. Nor are they worthy of a person attempting to

maximize health.



The problem with healthfood junkfoods is not their major

ingredients, but how they were combined and processed and

adulterated. Remember, fats, animal or vegetable, subjected to high

heat become indigestible and toxic and make anything they're cooked

with indigestible; salt is a toxic drug; cheese, hard enough to

digest as it is, when raised to high temperatures as it is when

making pizza, becomes virtually indigestible and cheese inevitably

contains a lot of butterfat which, though saturated animal fat, when

raised to high temperatures, still becomes slightly rancid. And all

these foods represent indigestible combinations.



My clients almost never believe me when I first explain the idea of

food combining. They think if it goes in one end, comes out the

other, and they don't feel any unpleasant symptoms in between, then

it was digested. But bad food combinations have a cumulative

degenerative effect over a long period of time. When the symptoms

arrive the victim never associates the food combination with the

symptom because it seems to them that they've always been eating the

food.



Mainstream nutritionists have brainwashed the public into thinking

that we should have a representative serving from each of the "four

basic food groups" at each and every meal, plus a beverage and a

desert. Or, as my husband Steve is fond of quipping, a "balanced

meal" has four colors on every plate: something red, something

green, something white and something yellow. But the balanced meal

is a gastronomic catastrophe that can only be processed by the very

young with high digestive vitality, the exceptionally vital of any

age, people with cast iron stomachs which usually refers to their

good heredity, and those who are very physically active.



Few seem to realize that each type of food requires specific and

different digestive enzymes in the mouth, stomach, and intestine.

Carbohydrates, fats, proteins--each requires differing acid or

alkaline environments in order to be digested. Proteins require an

acid environment. Starch digestion requires an alkaline environment.

When foods in complex combinations are presented to the stomach all

together, like a meal with meat, potatoes, gravy, vegetables, bread,

butter, a glass of milk, plus a starchy sweet desert, followed by

coffee or tea, the stomach, pancreas, liver and small intestine are

overwhelmed, resulting in the fermentation of the sugars and

starches, and the putrefaction of the proteins, and poor digestion

of the whole. It is little wonder that most people feel so tired

after a large meal and need several cups of strong coffee to be able

to even get up from the table. They have just presented their

digestive tract with an immensely difficult and for some an

impossible task.



For the most efficient digestion, the body should be presented with

one simple food at a time, the one bowl concept, easily achieved by

adherence to the old saying, "one food at a meal is the ideal." An

example of this approach would be eating fruits for breakfast, a

plain cereal grain for lunch, and vegetables for supper. If you

can't eat quite that simply, then proper food combining rules should

be followed to minimize digestive difficulty, maximize the

adsorption of nutrients from your food, and reduce or eliminate the

formation of toxemia, and of course foul gas.



In general, fruit should be eaten alone unless you happen to be

hypoglycemic or diabetic in which case fruit should be eaten with

small quantities of a vegetable protein such as nuts, or yogurt

and/or cheese if able to digest dairy. Starches should be eaten with

vegetables, which means that a well combined meal would include a

grain such as rice, millet, buckwheat, amaranth, quinoa, corn,

wheat, rye, oats, spelt, potatoes, or starchy winter squash combined

with raw or cooked vegetables. Protein foods such as meat, eggs,

beans, lentils, tofu, split peas, should be combined with

vegetables, raw or cooked. But protein should never be combined with

starches. The most popular North American snacks and meals always

have a starch/protein combination, for example: meat and potatoes,

hamburger in a bun, hot dog with bun, burrito with meat or cheese,

meat sandwiches, etc. It is little wonder that intestinal gas is

accepted as normal, and that over time these hard to digest

combinations eventually cause health problems that demand attention.



Another sure fire way to ruin any food, including the very best

available is to eat in the presence of negative emotions generated

by yourself or others. Negative emotions include fear, anger,

frustration, envy, resentment, etc. The digestive tract is

immediately responsive to stress and or negative thoughts. It

becomes paralyzed in negative emotional states; any foods eaten are

poorly digested, causing toxemia.



It is natural for a person who has lost a loved one or suffered a

great loss of any kind to lose their appetite for a period of time.

This reaction is pro-survival, because while grieving, the body is

griped by powerful negative emotions. There are people who, under

stress or when experiencing a loss, eat ravenously in an attempt to

comfort themselves. If this goes on for long the person can expect

to create a serious illness of some kind.



Individual sensitivity to this type of overeating is dependent upon

genetics and personality and who is generating the negative

emotions. Self generated negative emotions are very difficult to

avoid. If you are unable to change your own emotional tone or that

of others around you, then it is important to eat very lightly, eat

only easily digested foods such as raw fruits and vegetables, raw

juices, steamed vegetables, and small servings of whole grains, nuts

and seeds.





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