The body ecology way with food combining
The way toward processing every supper takes a lot of vitality, so you need to expand your capacity to process or your “stomach related fire.” But what happens if your absorption is not working appropriately, similar to such a large number of Americans today?
The undigested sustenance remains in your stomach related tract and festers, making a poisonous domain that makes your blood more acidic and permits yeast, infections, disease cells, and parasites to develop inside you. Generally, your internal biological system is harmed, and you are more inclined to ailment.
Appropriate nourishment consolidating is an arrangement of eating sustenances that join together productively to help absorption so that your stomach related tract does not need to work so difficult to give you the supplements you requirement for vitality. You can take in the nuts and bolts with three basic rules.
1. Eat Fruits Alone on an Empty Stomach
For anyone just starting on the Body Ecology program, we recommend avoiding most fruits — they have a high concentration of natural sugars that encourage the growth of yeast and other pathogens.
The exceptions are sour fruits like lemons and limes, unsweetened juices from cranberries and black currants, and pomegranates. These fruits are very low in sugars and are safe to eat, even in the initial, more limited phase of the program.
Once your inner ecosystem is restored (usually within three months of remaining on Stage 1 of The Diet), you can introduce other low-sugar fruits like grapefruit and kiwis, as well as pineapple, blueberries, and strawberry. These sour fruits combine best with kefir and yogurt made from milk and sprouted seeds and nuts. Nuts, seeds, and dairy foods including cheese are called “protein fats” because they truly are a protein and a fat combined together by nature.
In the kitchen: Start your morning with a glass of warm water and lemon juice to hydrate your body and cleanse and tone your digestive system. Lemon and lime juice can be eaten with animal protein for flavor and to enhance digestion.
2. Eat Proteins with Non-Starchy Vegetables and/or Ocean Vegetables
When you eat proteins like poultry, fish, meat, and eggs, your stomach secretes hydrochloric acid and the enzyme pepsin to break down the food in a highly acidic environment. When you eat starches like potatoes or bread, your stomach secretes the enzyme ptyalin to create an alkaline condition.
If you eat proteins and starches together, they tend to neutralize each other and inhibit digestion. The poorly-digested food travels through the digestive tract, reaching the intestines, where it putrefies and causes your blood to become acidic. It also provides a welcome environment for disease-causing pathogens!
To keep this from happening, avoid combining proteins and starches (including grains, like rice, and starchy vegetables, like potatoes) in the same meal. Instead, have non-starchy vegetables and ocean vegetables with your protein meals to achieve optimal digestion. Taking digestive enzymes can also help the body to better break down protein at each meal.
Non-starchy vegetables include: Leafy greens, broccoli, asparagus, cauliflower, carrots, bok choy, cabbage, celery, lettuces, green beans, garlic, fennel, onions, chives, turnips, sprouts, red radish, yellow squash, zucchini, cucumber, beets.
Non-starchy vegetables and ocean vegetables digest well in acid or alkaline environments, so they go with anything: proteins, oils and butter, grains, starchy vegetables, lemons and limes, and soaked and sprouted nuts and seeds.
In the kitchen: Pair poached fish with stir-fried vegetables, roasted chicken with a leafy green salad and/or a non-starchy vegetable soup. Or try a salad that has veggies that are steamed and chilled (broccoli, cauliflower, green beans, plus also a variety of raw vegetables, like shredded carrots, cucumber, or yellow squash), with lightly grilled salmon and a lemon-garlicy dressing.
3. Eat Grains and Starchy Vegetables with Non-Starchy and/or Ocean Vegetables
There are four grain-like seeds on The Body Ecology Program: amaranth, quinoa, buckwheat, and millet. These ancient grains are high in protein, gluten-free, and rich in B vitamins, and they feed the beneficial bacteria in your inner ecosystem.
Starchy vegetables include: Acorn and butternut squash, lima beans, peas, corn, water chestnuts, artichokes, and red-skinned potatoes (red-skinned potatoes are the only potatoes included in the Body Ecology program because they have fewer sugars than other kinds of potatoes).
In the kitchen: Make hearty millet casserole with a green leafy salad and yellow squash sautéed in butter. Or try acorn squash stuffed with curried quinoa with the ocean vegetable hijiki and onions. Warming grain soups are also good, especially in winter.
Our new Body Ecology Living Cookbook is full of fresh, healthy, healing, and delicious recipes, created by Donna Gates with the Food Combining Principle in mind. You can make flavorful dishes based on these food combining guidelines at home, like Salmon with Kale Soup, Marinated Corn Salad, Stir-fried Carrots with Lime and Cumin, Quinoa Pilaf, Turkey Burgers with Sweet Mustard Sauce, and more.