| Food Combining |
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Information About ™Food Combining |
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| diet and food fads | |
| SHOPPER'S DELIGHT | |
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Many of the assumptions used to justify food combining are not supported by biological and medical science, and there is currently little evidence supporting real-world success for these theories. Advocates point out that although as Omnivores , humans adapted enzymes which allowed them to be able to use several different food sources, opportunities to eat multiple different kinds of food within a short timespan were rare prior to the Neolithic Revolution . So, since humans have eaten mixed food only for a short part of their existence as a species, their body may not be designed to deal with it well. In some ways, food combining can be seen as a reaction to criticism of Low-carbohydrate Diet s, in that it urges caution in the consumption of carbohydrates, while allowing a more balanced daily diet. HISTORY Dr William Howard Hay introduced food combining to United States in 1911. His approach was based upon the Alkalinity required to digest the food in the stomach, and the pH of the food itself. An important contribution to the food combining theory was made by Dr. Herbert M. Shelton . His food classification is based on the type of nutrients in products. In ''Food Combining Made Easy'', he categorized foods into three groups: protein products, carbohydrate products and "neutral" products. Shelton recommended to eat protein food and carbohydrate food at separate meals, avoid combining fats and protein food. SEE ALSO REFERENCES
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Food Combining is also known as Trophology (The Science of Food Combining) |