HM Institute’s Food Combination Principles

The general approach is to simplify and get back to Nature’s restoration mechanisms as much as possible.

1. First, food and wine should be consumed at room temperature, if only because hot and cold temperatures alter enzyme activity and thus affect digestion and can tax the body. Water also, but for herbal teas, a little hoter is ok. But never down very hot beverage, this is one reason why non smoking Peole have throat cancers. Epidemiological findings confirm this. (Source)

2. Avoid drinking 30 minutes before and 2 to 3 hours after eating, this way the digestive juices are optimized.

3. Avoid combining protein and starch, especially lectin-rich foods, as lectins bind to sugar molecules,  most of which should be soaked, sprouted or well cooked before ingestion.

4. Avoid eating more than one type of protein at a time (this does NOT mean you cannot combine more than one variety of nuts or seeds at a meal).

5. Avoid combining more than one fat/protein. For example, don’t use avocado, oil and nuts in a dressing; choose just one of these.

Eat fruit only with other similar types of fruit and at least one hour before a heavier meal. Combining sweet fruit with sub-acid fruit and sub-acid fruit with acid fruit is ok. But combining acid fruit with sweet fruit can lead to fermentation.

Eat melon alone or only with other types of melon.

Avocados go well with either vegetables or fruit, as do onions, garlic, flowers and some herbs.

Eat greens and veggies with either avocado or nuts and seeds OR starchy foods.

It is always best to combine as few ingredients as possible for ideal digestion. In the wild, there are no supermarkets. Wild animals usually eat one food at a time, as did humans for thousands of years before food-processing technologies. However, with today’s nutritional science discoveries, there a certain food synergies that optimize health, see the HM Institute’s Report on this topic.

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