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Combinarea corecta a mancarurilor
Combinarea corecta amancarurilor
Trebuie sa realizam ca corpul uman este cea mai complexa fabrica de pe pamant. Reactile chimice si complexitatea intregului mecanism uman nu s-au putut explica pana in prezent. Din aceasta cauza pentru o functionare normala si echilibrata, ar trebui sa oferim o atentie deosebita combinarii corecte a alimentelor consumate. O parte din mancarea noastra, precum cele ce contin amidon, au nevoie de un mediu alcalin pentru o digestie optima, pe cand celelalte, cum ar fi proteinele, au nevoie de un mediu acid.
Daca amandoua sunt consumate la aceeasi masa, stomacul nu poate digera mancarea, provocand reactii adverse precum putrezirea mancarii, urmata de gaze toxice. Pe o perioada mai lunga aceasta cauzeaza serioase boli, iar cea mai mare dintre ele ar fi stresul digestiv, care include arsuri sau reflux gastro-esofagian, crampe, gaze, constipatie, colite, boli nervoase, slabirea si incetinirea organismului, etc.
Medicina nu poate oferi decat remedii temporare, insa vindecarea va veni doar cand sistemul va fi curatat de tot gunoiul acumulat. Intre timp, sangele va prelua toxinele produse prin putrefactie, si le va transporta in tot sistemul. Reactia la aceasta intoxicare partiala, va duce la dureri de cap, alergii, stari de oboseala si lipsa de energie, si cateodata voma.
Un studiu facut recent a adus la cunostinta publicului ca un barbat ajuns la varsta medie duce in sistemul sau digestiv in jur la 2,5 kg de carne rosie nedigerata sau in stadiul de putrefactie. Acum gasiti explicatia tuturor bolilor care apar cum spunem noi, din nimic? Pentru combaterea acestor urmari nefaste pentru organismul nostru, trebuie sa fim mereu cu ochii in patru cand ne pregatim de masa. Va prezint mai jos o sumarizare a informatiilor: Alimente bogate in amidon si carbohidrati: Orezul, Cartofi, Paine, Dulciuri, Fasolea mung, Dovleacul, Castanele, Nucile de cocos. Se combina perfect cu frunzele verzi. Nu se combina cu proteinele si fructele. Se pot combina si cu vegetalele de toate tipurile.
Slabe in amidon: Morcovii, Pastarnacul, Sfecla Rosie, Ardeii rosii, Salata, Varza, Fasolea verde, Vinetele, Broccoli, Conopida, Castravetii, Ridichile, Ciupercile. Combinarea acestora cu proteinele este cea mai potrivita.
Proteinele: Sprouts (vlastari de legume si cereale), Seminte de susan si Floarea soarelui, Familia fasolei, Nucile, Semintele, Legumele, Tofu, Produsele din soia, Microalgele, Margarina*, Lactatele, Ouale, Carnea, Pestele, Avocado (contine mai multe proteine decat lactatele). Se combina bine cu salatele verzi, dar nici de cum intre ele, sau cu fructele si alimentele bogate in amidon.
Acide: Fructele si sucul acestora, carnea, Lactatele, Sosul de rosii, Condimentele foarte iuti, Citricele, Kiwi, Ananasul, Struguri mai acrii, Capsunile, Merele acre, Visinele. Combinatia ideala cu fructe sub-acide, dar nu cu fructele dulci. Se mai pot combina cu salata si bete de telina.
Fructe dulci: Bananele, Curmalele, Stafidele, Papaya, Fructele uscate, Strugurii dulci, Prune. Se pot consuma alaturi de frunze verzi si bete de telina, si sub forma de smoothie verde. Fructele din aceste grupe trebuie consumate ca o masa separata, cu 30-60 minute inainte de masa obisnuita. Pepenii de asemenea se consuma la o masa separata, din cauza digerarii foarte rapide.
Fructele sub-acide: Merele, Piersicile, Nectarinele si Ciresele dulci, Caisele, Perele, Mango, Fructele de padure (multi le considera acide), Smochinele. Se pot combina cu fructele dulci, sau acide. Trebuie sa alegeti una dintre categorii si niciodata impreuna.
Grasimile pure: Uleiul, Maslinele, Untul, Smantana, Grasimile animale. Combinatia ideala cu alimentele care au amidon si vegetalele verzi.
Alte combinatiiDesertul la finalul mesei este cea mai mare greseala. Nu va putea fi digerat dupa doza sanatoasa de carbohidrati si proteine ingerata, si se va transforma in alcool fermentat, otet si acizi acetici.
Rosiile se pot combina cu vegetale scazute in amidon, si proteine uleioase precum nucile si avocado. Nucile in general din cauza continului ridicat, 50% de uleiuri, necesita ore intregi de digestie. Pentru a usura digerarea lor, cele crude se pot pune la inmuiat peste noapte sau cateva ore bune. Dupa aceea sunt predigerate, si gata de asimilare.
In concluzie, niciodata proteinele impreuna cu ingredientele bogate in amidon. Acestea se consuma separat doar alaturi de vegetale. Fructele se consuma la masa separata si se pot amesteca cu frunzele verzi. Grasimile se combina perfect cu vegetalele verzi si cele cu amidon. Tranzitul normal in organism Apa, 0-15 min.
Sucul, 15-30 min.
Sucul de grau verde, 60-90 min.
Fructele, 30-60 min.
Pepenii, 30-60 min.
Vlastarii, 60 min.
Cele mai multe vegetale, 1-2 h
Grane si fasole, 1-2 h
Vegetale dense in proteine, 2-3 h
Carne si peste, 3-4h sau mai mult
Vietati marine cu carapace, de la 8 ore in sus
General Food Combining Chart A
COMMONFOODS
COMBINEBEST WITH
COMBINE BADLY WITH
Sweet fruits(sub-and non-acid)Sour MilkAcid FruitsStarches (Cereals, Bread, Potatoes) Proteins, Milk
Acid FruitsOther Acid FruitsFair with NutsFair with MilkSweets (all kinds)Starches (cereals, bread, potatoes) Proteins (except nuts)
GreenVegetablesAll proteinsAll starchesMilk
StarchesGreen VegetablesFats and OilsAll ProteinsAll FruitsAcids, Sugars
Meats(all kinds)Green VegetablesMilk, Starches, SweetsOther proteinsAcid Fruits and VegetablesButter, Cream, Oils
Nuts(most varieties)Green VegetablesAcid FruitsMilk, Starches, SweetsOther proteinsButter, Cream, Oils, Lard
EggsGreen VegetablesMilk, Starches, SweetsOther proteinsAcid FoodsButter, Cream, Oils, Lard
CheeseGreen VegetablesStarches, SweetsOther proteinsAcid FoodsButter, Cream, Oils, Lard
MilkBest taken aloneFair withAcid FruitsAll proteinsGreen VegetablesStarches
Fats and Oils(Butter, Cream,Oils, Lard)All starchesGreen VegetablesAll proteins
Melons(all kinds)Best eaten aloneAll Foods
Cereals(grains)Green VegetablesAcid FruitsAll proteinsAll Sweets, Milk
LegumesBeans and Peas(except green beans)Green VegetablesAll proteinsAll Sweets, MilkFruits (all kinds)Butter, Cream, Oils, Lard
DETAILED FOOD COMBINING CHART B
Non-Starchy & Green Vegetables
LettuceCucumbersGreens (Kale, etc)Okra
CelerySweet PeppersSummer SquashKohlrabi
Celery CabbageCauliflowerEggplantGreen Corn
CabbageBroccoliTurnipsGreen Beans
Brussel Sprouts
ProteinProtein/StarchCombine as StarchEat non-starchy & green vegetables with either protein or starch
Do not combine protein & starch
Do not combine vegetables, proteins or starches with fruitsExcept:nuts with citrus(fair combination)lettuce & celery with fruit(good combination)
Avocados:best with salad(fair with sub-acid fruit or starch)
StarchMildly Starchy
NutsBeansPotatoesCarrots
SeedsPeasSweet PotatoesBeets
OlivesLentilsYamsRutabaga
CheesePeanutsMature CornWinter Squash
EggsCoconutsJerusalemArtichokes.Pumpkin
Flesh FoodsChestnutsParsnipsEdible Pod Peas
Wild RiceSalsifyGlobe Artichokes.
All GrainsWaterChestnuts
Sprouted Grains
Acid FruitsEat sub-acid fruits with either acid or sweet fruits
Do not combine acid fruits & sweet fruits
Tomatoes: Use with green & non-starchy vegetables & protein
Melons: Eat aloneSweet Fruits
CitrusBananas
PineapplesPersimmons
StrawberriesThompson Grapes
PomegranatesMuscat Grapes
Sour ApplesAll Sweet Grapes
Sour GrapesAll Dried Fruits
Sour Peaches
Sour Plums
Sour Cherries
Sub-Acid Fruits
Sweet ApplesSub-acid GrapesApricotsBlueberries
Sweet PeachesPearsSweet PlumsRaspberries
Sweet CherriesPapayasCherimoyasBlackberries
MangosFresh Figs
Simplified Food Combining Chart C
Eat Non-Starchy & Green Vegetables With Either:
ProteinsOrStarches
Nuts & SeedsDo notcombinePeanuts
OlivesCoconuts
CheeseChestnuts
EggsWild Rice
Flesh FoodsGrains
Starchy Vegs.
Mildly Starchy Vegs.
Legumes
Eat Sub-Acid Fruits (All Fruits Not Sweet or Acid) With Either:
Acid FruitsOrSweet Fruits
CitrusDo notcombineBananas
PineapplesPersimmons
StrawberriesSweet Grapes
PomegranatesDried Fruits
Sour Tasting Fruits
Do not combine vegetables, proteins or starches with fruitsExcept:Nuts with Citrus(Fair Combination)Lettuce & Celery with Fruit(Good Combination)
Tomatoes:Eat with green and non-starchy vegetables and protein
Avocados: Best with Salad(Fair with sub-acid Fruit or Starch)
Melons: Eat Alone
Fruit Classification ChartsAlkaline Fruits
Apples
Persimmons
Thompson Grapes (Seedless)
Muscat Grapes
All Sweet Grapes
Fresh Figs
Dates
Figs
Raisins
Prunes
Apricots
Peaches
Bananas
Cherries
Bananas
Litchi "Nuts"
Carob
All Dried Fruit
Some unusual or tropical fruits not listed Sweet taste is a good indication of their classification.
Subacidic Fruits
Sweet Apples (Delicious)
Sweet Peaches
Sweet Nectarines
Pears
Sweet Cherries
Some Grapes (Neither sweet nor sour)
Papayas
Mangos
Apricots
Fresh Litchi "Nuts"
Sweet Plums
Blueberries
Raspberries
Blackberries
Mulberries
Huckleberries
Cherimoyas
Some unusual or tropical fruits not listed.
Acid Fruits
Oranges
Grapefruit
Pineapples
Strawberries
Pomegranates
Lemons
Kiwi Fruit
Kumquats
Loquats
Carambolas
Loganberries
Gooseberries
Cranberries(not recommended:contains benzoic acid)
Limes
Sour Apples
Sour Grapes
Sour Peaches
Sour Nectarines
Sour Plums
Sour Cherries
Tomatoes Acid Fruits, without the sugar content of other acid fruits. Used with vegetable salad or any green or non-starchy vegetables, but not at a starch meal. May be used with nuts or cheese, but not with meat, milk or eggs.
Some unusual or tropical fruits not listed Acid (or Sour) taste is a good indication of their classification.
Melons
Watermelon
Honeydew Melon
Honey Balls
Cantaloupe
Muskmelon
Casaba Melon
Crenshaw Melon
Pie Melon
Banana Melon
Persian Melon
Christmas Melon
Nutmeg Melon
Syrups & SugarsNone of these substances are recommended
Brown Sugar
"Raw Sugar"
White Sugar
Milk Sugar
Maple Syrup
Cane Syrup
Corn Syrup
Honey