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Food Combining Principles
Here are the basic principles of food combining:
1. Vegetables combine well with all other food categories, with the exception of fruits which should be eaten alone.
VEGETABLES
Non-Starch
Asparagus
Broccoli
Brussels Sprouts
Cabbage
Celery
Chard
Chicory
Collard Greens
Cucumber
| Dandelion
Eggplant
Endive
Escarole
Green Beans
Kale
Kohlrab
Okra
Parsnip
| Rutabaga
Spinach
Sprouts
Summer Squash
Green Peppers
Tomatoes
Turnips
Water Cress
Zucchini
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Mild Starch
Artichokes
Beets
Carrots
| Cauliflower
Celery Root
Corn
| Mushrooms
Peas
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Irritants
Garlic
Onion
| Leeks
Radishes
| Scallions
Shallots
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2. The two most concentrated foods - proteins and starches - should NOT be eaten at the same meal.
PROTEIN
Meat
Fowl
Fish
Eggs
Dairy Products
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Soybeans
Legumes
Nuts
Seeds
Yogurt
| | STARCH
Biscuits
Breads
Cereals
Crackers
Dried Beans
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Grains
Pasta
Potatoes
Pumpkin
Squash (winter)
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3. Fats and oils combine well with starches and vegetables, but not with protein. If you must have fats with protein, offset it with a green vegetable salad.
FATS
Avocado
Butter
Cream
Lard
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Olives
Margarine
Sour Cream
| | OILS
Avocado
Canola
Corn
Nut
Olive
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Safflower
Sesame
Soy
Sunflower
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4. Fruit should be eaten alone, preferably on an empty stomach or 3 hours after eating. After you've eaten fruit, wait 20-30 minutes before consuming any other food.
FRUIT
Acidic
Blackberries
Grapefruit
Kumquat
Lemon
Lime
Orange
Pineapple
| Plums
Pomegranate
Raspberries
Strawberries
Tangerines
Tangelos
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Sub-Acidic
Apple
Apricot
Blueberries
Cherries
Figs
Grapes
Kiwi Fruit
| Loquats
Nectarines
Papaya
Peach
Pear
Plums (Sweet)
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Sweet
Bananas
Dates
Dried Fruit
Grapes
Persimmon
| Melon
Cantaloupe
Casaba
Honeydew
Musk
Watermelon
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5. Drink liquids in between meals, never during or immediately after, as this dilutes the digestive juices.
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