Diet and Nutrition – the science of food combining

Correct combining foods makes all the difference in the world to proper digestion and metabolism. Without complete digestion, the nutrients in even the most wholesome food cannot be fully extracted and assimilated by the body.  Moreover, incomplete digestion and inefficient metabolism are prime causes of fat and cholesterol accumulation in the body. A low calorie diet of overcooked, processed and improperly combined foods will still make you fat and leave sticky deposits in your arteries, just as the wrong mix of fuels will leave carbon deposits on the spark plugs of the engine, clog the pistons, and create foul gaseous exhaust. On the other hand, if foods are properly combined for consumption, then regardless of how many calories or how much cholesterol they contain they will not make you fat or clog up your veins and organs, especially if at least half your daily food intake is taken raw.
If one follows the rules of Trophology (the science of food combining), there is no need to be a fanatic about controlling one’s diet, no need to count calories, and no need to worry about cholesterol. There is no food that is 100% protein or 100% carbohydrate, what counts is whether protein or carbohydrate is the major nutritional element in any particular food. Ideally, one should consume only one variety of food at a single sitting. When combining different times of food in a single meal, it doesn’t matter much if a little bit of protein is added to a basically carbohydrate meal or vice versa, especially if plenty of raw vegetables are included to provide active enzymes and fibrous bulk.

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