The idea of dividing all products into compatible and incompatible belongs to the founder of the system, Herbert Shelton. For many years, Shelton collected and analyzed information about which enzymes are used to digest a particular product, as well as how products “neighbor” each other when they enter the stomach. big company" It turned out that different products require different conditions for full processing - this became the main criterion for sorting products by compatibility.
Product Compatibility Chart
Combination of foods for separate meals
- Meat, fish, poultry (fast)
The first column is the most important, because This is where it is easiest to break product compatibility rules. Meat, fish, poultry must be lean. When processing these foods, all external fat must be removed. For all types of meat, the combination with green and non-starchy vegetables is beneficial, since this combination neutralizes the harmful properties of animal proteins, helps them digest and remove excess cholesterol from the blood. The combination of animal proteins with alcohol causes great harm, because... alcohol precipitates pepsin, which is necessary for the digestion of animal proteins.
- Cereals, legumes
These are beans, beans, soybeans, peas, lentils, etc. The compatibility of grain legumes with other products is explained by their dual nature. As starches, they go well with fats, especially easy-to-digest fats - vegetable oil and sour cream, and as a source of vegetable protein they are good with herbs and starchy vegetables.
- Butter, cream
Only a product obtained from cream and meeting the requirements of GOST 37-91 “Cow butter”, with a fat content of at least 82.5%, can be called butter. Everything that is produced not according to GOST, but according to TU ( technical specifications) or fat content less than 82.5%, no longer butter, even if the packaging says: “Cow butter”, “Oil with reduced content...”, etc. Under no circumstances should butter be stored in glass butter dishes - when exposed to light, all the vitamins in the butter lose their qualities within the first 24 hours. It is recommended to consume butter in limited quantities.
- Sour cream
Sour cream is obtained from cream by mixing it with starter cultures of lactic acid bacteria. It contains a sufficient amount of A, D, K, B, C, nicotinic acid PP, as well as microelements valuable for our body - cobalt, calcium, copper, manganese, molybdenum. We recommend limiting its use.
- Vegetable oil
Vegetable oil is a very healthy product if it is consumed raw and unrefined.
- Sugar, confectionery
These are sugar, jams, syrups. Consumption of sugar and confectionery products should be avoided. All sugars inhibit the secretion of gastric juice. Neither saliva nor gastric juice are needed to digest them: they are absorbed directly in the intestines. If sweets are eaten with other foods, then lingering in the stomach for a long time, they very soon cause fermentation in it and, in addition, reduce the mobility of the stomach. Sour belching and heartburn are the results of this process.
(along with cabbage soup and black bread) occupies an honorable place in national Russian cuisine. For many centuries, it has been and remains a welcome guest on the Russian table. However, porridge is only one of many manifestations of this wonderful cereal. What does buckwheat go best with? More on this below.
pros
Buckwheat can be called a symbol of national identity, because it has a set of advantages that are especially valued by the Russian people.
- Easy to prepare. Even a child can handle the preparation. It is enough to wash the cereal, add water, add salt and, without disturbing, boil until the liquid has evaporated.
- Clarity of proportions. For one part of buckwheat you need to take two parts of water.
- Availability. There was almost always enough buckwheat for everyone; even poor people could buy it.
- Variability. There are hundreds of dishes where buckwheat is added. This cereal plays important role during fasting, helps those losing weight during diets, is included in the everyday diet, but for all its simplicity it will not spoil the holiday table. For example, as a filling for poultry or fish. What else does buckwheat go with? Many products can be combined with it.
- Unpretentiousness. Buckwheat grows in the poorest soils without requiring special care. It can be stored for a long time without molding or becoming rancid.
- Honey production. Buckwheat fields bring people not only cereals, but also delicious honey.
- Satisfaction. Buckwheat is a reliable source of strength and a long-term feeling of satiety.
Story
Buckwheat began to be cultivated about four thousand years ago in Nepal and India. From there, the cereal spread throughout the world: first to China, then to Central Asia, Africa, the Caucasus, and Ancient Greece. In the 15th century, cereals were brought to Europe. Information about when buckwheat appeared in Rus' varies. The first mentions of it, documented in Russian sources, date back to the mid-15th century.
However, according to a common version, buckwheat was brought to Russian lands from Byzantium even before the baptism of Rus'. This is where the name came from, either thanks to Greek traders, or because of the Greek monks who were the first in Rus' to begin growing this plant.
In any case, buckwheat quickly became one of the favorite cereals among Russians, captivating them with its unpretentiousness in cultivation, nutritional properties, and taste. For centuries, Russian housewives have been figuring out what buckwheat goes with and what it doesn’t. Surprisingly, this cereal went harmoniously with many dishes national cuisine. Already in the 16th century, Russia exported buckwheat, and at the end of the 19th century, buckwheat fields occupied more than 12% of all Russian arable land.
General information about buckwheat
Buckwheat is produced from seed buckwheat. This cereal crop is not a grain crop. The average buckwheat yield is 9 centners of grain per hectare. In addition, from a hectare of buckwheat crops in a good year you can get up to 80 kilograms of high-quality and tasty honey.
Buckwheat is a picky plant. It does not need fertilizers; it “fights” weeds itself. In the second year of sowing, it is difficult to find even a hint of weeds in buckwheat fields. This makes growing buckwheat an economical and environmentally friendly activity, because there is no need to spend money on treating the crop with pesticides.
Before hitting store shelves, buckwheat goes through a number of mandatory stages. First, the grains are collected and cleaned of impurities and debris. Then they steam, remove the husks, and separate the edible kernels, which are sorted by size. After this, the cereal is dried and packaged in bags or bags. There are the following types of buckwheat:
- Yadritsa. Represents whole or slightly split grains. It is easy to wash and cook. In addition to traditional brown cereals, you can find green, unsteamed kernels on sale, which are gaining popularity among lovers of unusual and healthy food.
- Prodel or chop. This is a crushed kernel. Porridge, soups, buckwheat cutlets, cereals, and various casseroles are prepared from the product.
- Smolensk groats. Very finely ground cereal, which is closer in consistency to flour than to whole grains. Smolensk grain makes amazing fluffy, airy porridges. This type of cereal is easily digestible, therefore it is widely used in children's and dietary nutrition.
- Buckwheat flour. Pancakes, bread, rolls, cookies, muffins, and noodles are made from it.
- Flakes. They are steamed and flattened buckwheat grains. They are used to make diet bread or instant porridge.
The benefits of buckwheat
First, about the nutritional value of buckwheat.
As can be seen from the table, buckwheat is very rich in carbohydrates, which makes it very filling. Moreover, these are complex carbohydrates, they are absorbed slowly, do not cause a sharp increase in blood glucose levels and do not lead to excess weight. In terms of the amount of protein, buckwheat is comparable to meat and is a reliable source of energy and building material for muscles. Therefore, cereals are equally popular among vegetarians and bodybuilders.
Buckwheat is a storehouse of nutrients. It is one of the leaders among products in terms of iron content. It also contains vitamins E, P, B, and is rich in fiber and folic acid. Buckwheat has a beneficial effect on digestion, eliminates constipation, has a beneficial effect on liver function, lowers total cholesterol levels and effectively helps get rid of obesity.
What does buckwheat go with in a healthy diet?
Buckwheat is an excellent dietary product. Moreover, it combines two qualities that may seem mutually exclusive. Buckwheat is very nutritious and satisfying, it allows you to forget about the feeling of hunger for a long time. But at the same time, cooked cereal contains a little more than a hundred kilocalories, a lot of proteins and complex carbohydrates, and little fat. These qualities make it popular among people seeking to effectively lose weight.
There is during which a person eats mainly buckwheat. It allows you to lose several kilograms in two or three days. However, nutritionists advise not to exhaust the body with mono-diets, but to instill in yourself proper eating behavior and create a healthy diet, in which buckwheat must be present on the menu at least two to three times a week. A balanced, moderate diet will do much more in the long term than a short-term diet, it will help you lose weight and improve your health at the same time.
To those who for the sake of fast weight loss After all, I decided to go on a diet, it is advisable to know what buckwheat goes with when eating separately. This will help brighten up the hardships of fasting and resist the food temptations with which you are constantly surrounded. modern man. You can add low-fat yogurt, fruits, kefir, a little honey, fruits, and vegetables to buckwheat. This way it will become much tastier, but at the same time preserve dietary properties.
More tips. First: so that the cereal is better preserved beneficial features, it should not be boiled, but steamed with boiling water. But this advice works for people who do not have stomach problems. Second: buckwheat must be salted. Salt is an essential mineral; without it, a person losing weight may experience fatigue. Plus, food tastes better with salt.
What products does it combine with?
Buckwheat has a unique culinary property that is similar to rice and tofu. It readily absorbs the aromas and taste of other products, while at the same time enriching the taste and satiety of the entire dish. Therefore, buckwheat is famous for its amazing versatility, easily combining with sweet, salty, spicy, and sour foods. It can be used equally well as the base of a recipe or as an optional but nutritious addition.
Buckwheat and meat
Meat is perhaps the best product with which this grain is ideally combined. Its taste harmonizes perfectly with any type of meat, be it pork, poultry, lamb, beef or various offal. In Russia, buckwheat is enjoyed with meat gravy and fried liver, it is used to stuff a holiday goose with it, added to meat soups, cooked naval style with minced meat, and replaced with buckwheat for rice in pilaf.
Buckwheat and fish
Is it compatible? The question is rhetorical. Fish and even exotic seafood easily “get along” with buckwheat. Buckwheat porridge is often used as an appropriate and satisfying side dish for fried fish. Fish cooked in tomato or cream sauce, which saturates it, giving it a particularly piquant taste. Buckwheat flavored with spices and vegetables is stuffed into fish.
Buckwheat and dairy products
In this case, there is no question of what buckwheat is combined with. Milk and this cereal seem to be made for each other. Buckwheat with butter - a classic of the Russian culinary genre. Oil makes the taste of the cereal richer and deeper. And if you add honey, condensed milk or sugar, the porridge turns into a real treat. No less tasty is fluffy, airy porridge cooked in milk. On a hot day, buckwheat is poured with cold milk and eaten, simultaneously quenching thirst and hunger. The tandem of buckwheat and low-fat milk or kefir helps you lose weight quickly.
Vegetables and cereals
What vegetables does buckwheat go with? Almost anyone. Therefore, buckwheat is a frequent guest in lenten and vegetarian menus. Buckwheat can be cooked together with vegetables or separately, for example, adding fried carrots and onions to cooked porridge. There are many combination options: buckwheat is prepared with onions, pumpkin, carrots, tomatoes, eggplants, cauliflower, and peppers.
Mushrooms deserve special mention. Although they are not vegetables, their union with buckwheat is truly a decoration of Russian cuisine. The cereal is quickly imbued with forest aroma. Buckwheat goes well with various mushrooms: porcini, honey mushrooms, chanterelles, champignons. To quickly get a delicious and satisfying dish, just add mushrooms fried with onions to the porridge.
So, we found out what foods buckwheat goes with.
The article provides a classification food products with instructions on correct and incorrect combinations. All products are divided into 10 groups.
The correct combination of foods consumed at one time plays an important role in good digestion and reducing intoxication of the body from the processes of rotting and fermentation in the stomach and intestines. The fact is that for each type of food, digestive juices of a certain composition are secreted, which contribute to the most efficient digestion of this product. With a mixed diet, food combinations often arise when one type of food interferes with the absorption of another.
Classification of food products (correct and incorrect combinations)
Group 1. Sweet fruits
Group 2. Semi-acidic fruits
Group 3. Sour fruits
Group 7. Protein products
Group 8. Greens
Group 9. Fats
Group 10. Sahara
Herbert Shelton wrote: "We get no benefit from food that is not digested. Eating and at the same time spoiling food in the digestive tract is a waste of food. But even worse, spoiled food leads to the formation of poisons that are very harmful... An astonishing number of cases of food allergies disappears completely when patients learn to eat food in the right combinations. Such people suffer not from allergies, but from indigestion of food. Allergy is a term applied to protein poisoning. Abnormal digestion carries into the bloodstream not nutrients, but poisons."
Below is a classification of foods with indications of correct and incorrect combinations. All products are divided into 10 groups.
Instructions for use of the table of compatible products
You should not immediately try to remember all acceptable food combinations.
Write down (or remember) all the types of products that you personally usually eat or use in cooking. And it is within this list that you create your own compatibility “table”. If you find that some combinations were incompatible, modify those recipes or food combinations. As a result, you should end up with a menu that is not too different from your usual diet. In the future, it will be easy for you to add new components to it by checking the main table.
Group 1. Sweet fruits
Bananas, dates, persimmons, figs, all dried fruits.
Perfect match with each other (bananas with figs), with semi-acidic fruits (persimmon with apple) and with fermented milk products (dates with curdled milk).
It is permissible to combine with nuts, milk, moderately starchy and starchy vegetables, herbs and non-starchy vegetables.
When combined with all other products, they cause fermentation.
Note
All fruits are very healthy if consumed as an independent food. N Fruits and fruit juices should not be consumed as dessert. It is better to drink juices half an hour - an hour before meals.
Group 2. Semi-acidic fruits
Apricots, mangoes, watermelons, melons, blueberries, blueberries; sweet to taste: apples, pears, grapes, cherries, plums, peaches, etc. According to their properties, they belong to the same group tomatoes.
Goes great together with each other (apple with plum), with sweet fruits (pear with persimmon), with sour fruits (peach with orange), with fermented milk products (apple with kefir).
Compatible with high-fat protein products- with cheese, nuts, fatty cottage cheese (cherry with cheese, pear with nuts), with herbs and non-starchy vegetables (cucumber with plums).
Combinations with other protein products are harmful(apple with meat, apricots with egg).
When combined with starches (grape juice with bread) and semi-starchy vegetables (plum with pumpkin), they cause fermentation.
Note
Melon, blueberries and blueberries are incompatible with any other product. They are perfectly digestible if eaten not in addition to food, but as food (or in small quantities an hour before meals).
Group 3. Sour fruits
Oranges, tangerines, grapefruits, pineapples, pomegranates, lemons; sour to taste: apples, pears, cherries, plums, peaches, grapes; currants, blackberries, cranberries, etc.
They go well with semi-acidic fruits (grapefruit with apple), with fermented milk products (ryazhenka with orange).
Acceptable in combination with fatty cottage cheese, nuts, seeds, cheeses, herbs and non-starchy vegetables (currants with salad). Incompatible with other protein products(tangerine with egg, cranberry with fish).
Incompatible with starches (orange and potatoes), with sweet fruits (pineapple with dates) and with semi-starchy vegetables (lemon with green peas).
Group 4. Non-starchy vegetables
Cucumbers, cabbage, sweet peppers, green beans, etc.
Goes great together with proteins (meat with cucumbers), fats (cabbage with butter), moderately starchy vegetables (tomatoes with zucchini), starches (bread with cucumbers), herbs (sweet peppers with dill and onions).
It is permissible to connect with fruits.
Cannot be used with milk.
Group 5. Moderately starchy vegetables
Beets, turnips, rutabaga, carrots, seaweed, zucchini, eggplant, pumpkin, green peas.
Combine successfully with starches (zucchini with bread), non-starchy vegetables (green peas with cucumber), fats (carrots with sour cream), herbs.
It is permissible to connect with fermented milk products (kefir with carrots), cheese, cottage cheese, nuts, seeds.
Compounds are harmful with proteins (eggplant with meat, green peas with egg), sugars (pumpkin with jam), fruits (turnip with banana), with milk.
Group 6. Starchy foods
Wheat, rye, oats and products made from them; cereals; buckwheat, millet, pearl barley, rice; potatoes, chestnuts, etc.
Perfect match with greens (bread with salad), non-starchy vegetables (potatoes with cabbage) and moderately starchy vegetables (porridge with pumpkin).
It is permissible to combine different types starches with each other (pasta with bread) and starchy foods with fats (porridge with butter). However, combinations of different starches are not recommended for people prone to obesity. When eating starchy foods with fats, it is advisable to also eat some greens or non-starchy vegetables.
Combinations are allowed with great stretch with cheese, nuts, seeds.
Very harmful combinations starches with animal proteins, incl. with milk (bread with potatoes, potatoes with fish), with sugars (porridge with sugar, bread with jam), with any fruit (potatoes with apple, bread with grapes).
Note
Mushrooms in any form, sauerkraut and other pickles (cucumbers, tomatoes, etc.) are well compatible with potatoes and not well with bread.
Group 7. Protein products
Meat, fish, eggs, cottage cheese, cheeses, milk, curdled milk, kefir, etc.; dry beans, beans and peas, nuts (except peanuts), sunflower and pumpkin seeds.
Perfect match with herbs (cheese with salad) and non-starchy vegetables (fish with cucumber).
Combinations are allowed with moderately starchy vegetables (meat and zucchini).
Invalid connection two types of proteins (meat with cheese), proteins with starchy foods (eggs with bread, meat with porridge), proteins with sugars (eggs with sugar), proteins with sweet fruits (fish with banana).
It is also undesirable to combine proteins with fats (meat with sour cream), with sour fruits and semi-acidic fruits (egg with apple).
Exceptions. Fat cottage cheese, cheeses, nuts, and seeds can be combined with sour and semi-acidic fruits and berries (cottage cheese with apple).
It is permissible to combine milk with sweet and semi-sour fruits and berries (milk with figs).
Fermented milk products are compatible with sweet, semi-sweet and sour fruits (ryazhenka with banana, acidophilus with apricots, buttermilk with grapefruit).
Group 8. Greens
Sorrel, dandelion, nettle, plantain, onion, lettuce, coriander, radish. Horseradish, chicory, sage, acacia, rose petals, etc.
Can be combined with any food except milk.
Group 9. Fats
Butter and ghee, vegetable oils, lard and other animal fats, cream, sour cream.
Perfect match with greens (salad with sour cream), with non-starchy vegetables (cucumbers with cream) and moderately starchy vegetables (zucchini with butter).
Combinations are allowed with starches (bread and butter), but in this case it is advisable to also eat greens or non-starchy vegetables.
Compounds are harmful with animal proteins (egg with sour cream), with fruits (apple with sour cream), with sugars (cream with sugar, confectionery).
Group 10. Sahara
White and yellow sugar, honey, jam, syrups.
Best consumed separately from other foods, an hour and a half before meals. When combined with proteins, starches and fats, sugars cause fermentation. That's why you can't eat desserts.
In principle, combinations of sugars with herbs and non-starchy vegetables are acceptable.
Note
Honey is an exception to general rule. In moderation, it is compatible with all foods except animal foods.
What is separate nutrition?
All food products are divided into three groups: proteins, plant foods and carbohydrates. IN gastrointestinal tract plant foods can digest themselves. Proteins are broken down mainly by acidic reagents. Carbohydrates - alkaline reagents. There are also fats, but they are combined with both proteins and carbohydrates.
The logic of separate nutrition is to divide the tables into protein and carbohydrate. The carbohydrate table includes foods whose main components are carbohydrates (flour, sweets, cereals, potatoes, cereals).
Product classification
Basic protein foods of animal and plant origin: meat, poultry, fish and all products made from them, cottage cheese and fermented milk products, milk, cheese, eggs, legumes, nuts. Products rich in starch: bread and all flour products, cereals, potatoes.
Meat, poultry, fish. For all types of meat, the combination with green and non-starchy vegetables is favorable, because... This combination neutralizes the harmful properties of animal proteins, helps them digest and remove excess cholesterol from the blood.
Separate meals in the family
If you want to change the way your family eats, do it very carefully and do not be too harsh on your family members. Don’t think that all the happiness in life lies in separate meals. Always allow for some alternative. Eating should be healthy, but this does not require being harsh towards others. It is quite possible to first switch to separate meals yourself, and by your example, by your excellent health, inspire the rest of the members...
Eating healthy is fun
All food products must be fresh, free of harmful substances and, if possible, remain in their natural form. Less is more - this saying can serve as a guide for a balanced and healthy diet.
Pay attention to a few basic rules: In an ideal diet, a person gets mainly carbohydrates from vegetables, fruits and whole grains, enough protein and little fat.
The right combination of foods (according to Herbert Shelton)
Never eat a carbohydrate and an acidic food at the same meal. Never eat a concentrated protein and a concentrated carbohydrate at the same meal (meat and noodles, fish and bread, etc.). Never eat two concentrated proteins at the same meal. Don't eat fats with proteins (cream with meat, butter with cheese, etc.). Do not eat sour fruits with proteins.
Separate meals for those who work in the office
For those who work in an office, it is often very difficult to stick to a daily eating schedule. They often do not have enough time to buy fresh food and take anything with them to work. As a result, you have to be content with light snacks and semi-finished products
Carbohydrate table
Includes products whose main components are carbohydrates (flour, sweets, cereals, potatoes, cereals). This is the so-called energy kitchen. It is quickly digested. carbohydrates and plant foods should form the basis of daily nutrition.
Protein table
Includes protein-containing foods (meat, fish, eggs, nuts). For the normal functioning of the body, the presence of proteins is necessary. But when fed separately, they are completely digested, so their quantity can be reduced to a minimum.
Compatibility of products with each other
It would seem that the combination of tomato and cucumber is a traditional Russian salad.
However, there's a catch. Have you noticed that this salad spoils very quickly?
Tomato is a sour vegetable and cucumber is a non-starchy vegetable. They are digested by various enzymes. As a result, one is digested, the second rots, which can cause gases to form in the stomach.
It is better not to give cucumbers and tomatoes together to children. In general, it is best to remove the skin from tomatoes (it is not digested at all). You can pour boiling water over the tomato and the skin will easily come off.
Ayurveda has a large section called “Compatibility of Products with Each Other.” It is very important to know the compatibility of products with each other, since in the process of joint digestion of incompatible products, poisons and toxins can arise.
Pay attention to your eating habits and try to get rid of bad ones. For example, often after a meal in a restaurant we are served fruit for dessert or a fruit salad. So, if you eat an apple immediately after lunch, the process of fermentation and gas formation will occur. So, an apple eaten immediately after a meal will be digested in 30 minutes and will begin to rot while the rest of the food is still being digested.
It is believed that fruits can only be mixed with fruits. And sweet fruits can only be mixed with sweet ones, sour ones only with sour ones. Melon and watermelon don't go well with anything. That is, finishing a meal with watermelon is categorically not recommended.
You cannot mix fruits and vegetables. The only exceptions are 5 fruits: pineapple, dates, pomegranate, raisins and lemon. Only these fruits can be mixed with vegetables.
Cereals are not recommended to be mixed with other grains. Mixes of cereals and breakfast cereals that are sold in stores like “Seven Grains”, “5 Grains”, and other mixtures are not healthy! They only make you weaker. The fact is that each type of grain takes its own time to digest. And the mixture takes even longer to digest. The same can be said about bad eating habits: it is not recommended, for example, to eat porridge with bread, since you are consuming two grains, say rice and wheat. I can say the same thing about the mixture of black and white rice that is sold in stores. Do not consume this mixture as they are two different types of grains.
Legumes can also be mixed with each other. For example, you can combine beans and lentils.
You can also mix grains with legumes. Separately, grains and legumes are digestible by 40%, and when cooked together, they are digestible by 80% each.
Milk doesn't go well with anything. Remember your childhood: a glass of fresh milk, a crust of bread... Tasty, but, unfortunately, not healthy. The fact is that milk can be consumed either in the morning or in the evening, and grains in the afternoon. So, just milk and a crust of bread do not go together in terms of the time of their consumption.
Recently, a lot of different studies have been carried out, which say that milk is not digested, is not absorbed, causes discomfort in the stomach and is not healthy at all. So, milk is a specific product, and if it is consumed incorrectly, then, of course, there will be discomfort. Try milk with pickles... In addition, the milk that is subjected to this kind of “research” in quotes is, as a rule, milk from tetra bags, pasteurized, sterilized or reconstituted from milk powder. It’s difficult to even call such a product milk.
Let's reveal one secret: milk is a beneficial sattvic product and for people who are in a state of tamas, milk causes discomfort. The body of these people, as a rule, is polluted, clogged with “garbage” from drinking alcohol, meat, tobacco, and is destroyed by an unhealthy lifestyle. Such an organism is not able to accept milk. So, the secret is precisely that if you want to help a person break out of the state of deep tamas, reveal his potential, return love to his life, help get rid of bad addictions, then feed him milk. Just do it right. Start with a teaspoon at night, gradually increasing the amount you consume. Mix milk with spices, so it is better absorbed and seems tastier. Use natural village milk or the most natural milk possible. To learn how to determine whether milk is good or not, look at the recipe for making paneer cheese and you will understand what we are talking about.
Let's summarize: milk in its pure form is a separate product that can only be consumed in the evening (and morning). Drinking milk is a separate meal. Various dishes that use milk, such as soups or porridges, are separate products in which the milk is processed and changes its properties. Such dishes using milk, of course, can be consumed.
Honey and ghee should not be mixed in one to one ratio in one dish. Even though honey and ghee are among the most valuable products. These are not just products, but medicinal products. And the dish should give priority to one of these products. By the way, delivering drugs to the body using alcohol is considered the most aggressive method of drug delivery. Therefore, in Ayurveda, medicines are mainly made with honey or ghee, without the use of alcohol.
Below we provide a small list of products that are not compatible with each other. Study it and apply this knowledge in planning your daily diet.
Incompatible:
Milk and bananas, yogurt, eggs, melon, fish, meat, sour fruits, rice and legume pilafs, yeast bread;
Melon and grains, starch, fried foods, dairy products;
Yogurt and milk, melon, sour fruits, hot drinks (including tea and coffee), starch, cheese, bananas;
Starches and eggs, bananas, milk, dates;
Honey and an equal amount of ghee (honey is toxic when heated above 40 degrees);
Nightshades (potatoes, tomatoes, etc.) and yogurt, milk, melon, cucumbers;
Corn and dates, raisins, bananas;
Lemon and yogurt, milk, cucumbers, tomatoes;
Eggs and milk, meat, yogurt, melon, cheese, fish, bananas;
Radishes and milk, bananas, raisins;
Fruits with any other food. Fruits cannot be mixed with other products (including dairy products) - in this case they cause fermentation and gas formation. Exceptions: pomegranate, pineapple, lemon (lime), dates, raisins (can be mixed with other products, such as vegetables).
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Meat, poultry, fish.
It is better to eat lean meat, poultry and fish. When cooking, remove all visible fat. Meat and fish go well with green and non-starchy vegetables, because this combination neutralizes the harmful properties of animal proteins, helps them digest and remove excess cholesterol from the blood. The combination of animal proteins with alcohol causes great harm.
Pulses (beans, peas, lentils, etc.)
Pulses go well with vegetable fats, sour cream, herbs and starchy vegetables.
Vegetable oil.
Vegetable oil is a highly beneficial product if consumed in unrefined form.
Sugar, confectionery.
Sugar and confectionery should be consumed in limited quantities or avoided altogether. All sugars inhibit the production of gastric juice. Neither saliva nor gastric juice are needed to digest them: they are absorbed directly in the intestines. If sweets are eaten with other foods, they cause fermentation in the stomach. The result is sour belching and heartburn. Honey does not belong to this category of sugars, because. This is a product already processed by the digestive apparatus of bees. Honey is absorbed into the blood 20 minutes after consumption, without loading the liver and all other body systems.
Bread, cereals, potatoes.
Starch is an extremely difficult to digest product, so all foods rich in starch should always be treated with great care. You should not combine animal proteins with starchy foods - this is the main rule of separate nutrition. Bread is considered a separate food, and not a mandatory addition to every meal. However, bread made from unrefined, whole grains can be eaten with various salads, regardless of their composition.
Sour fruits, tomatoes.
Sour fruits include citrus fruits and pomegranates, and all others are to taste. Tomatoes also belong to this category of products due to their high content of acids - citric, malic, oxalic.
Sweet fruits, dried fruits.
Their combination with dairy products and nuts is acceptable, but in small quantities, because it's hard on digestion. But it’s better not to mix fruits (sour and sweet) with anything, because... they are absorbed in the intestines. You need to eat them at least 15-20 minutes before eating. This rule should be especially strict in relation to watermelons and melons. Melon should generally be eaten separately from other foods.
Vegetables are green and non-starchy.
These include the tops of all edible plants (parsley, dill, celery, radish tops, beets), lettuce, wild “table” herbs, as well as white cabbage, green and onion, garlic, cucumbers, eggplants, bell peppers, green peas. Radishes, rutabaga, radishes and turnips are “semi-starchy” vegetables, which, in combination with various products, are more likely to be green and non-starchy.
Vegetables are starchy.
This category includes: beets, carrots, potatoes, horseradish, parsley and celery roots, pumpkin, zucchini and squash, cauliflower. The combination of these vegetables with sugar causes strong fermentation; other combinations are acceptable.
Milk.
Milk is a separate food, not a drink. Once in the stomach, the milk must curdle under the influence of acidic juices. If there is other food in the stomach, then the milk particles envelop it, isolating it from the gastric juice. And until the curdled milk is digested, the food remains unprocessed, rots, and the digestion process is delayed.
Cottage cheese, fermented milk products.
Cottage cheese is a difficult-to-digest complete protein. Products that are homogeneous with sour milk (sour cream, cheese, feta cheese) are compatible.
Cheese, feta cheese.
The most acceptable cheeses are young cheeses of the homemade type, i.e. something between cottage cheese and cheese. Processed cheeses are an unnatural product, significantly processed. Cheese cheese is a healthy protein product, which, however, requires soaking in cold water to remove excess salt.
Eggs.
This is a protein product that is not very easily digested. You can combine them with green and non-starchy vegetables, this will neutralize the harm from the high cholesterol content in the yolk.
Nuts.
Due to their rich fat content, nuts are similar to cheese. However, cheese contains animal fats, and nuts are easily digestible vegetable fats.