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Food Combining and Digestion (101 Ways to Improve Digestion)

Food Combining and Digestion (101 Ways to Improve Digestion)
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Item Code: NAX845
Author: Steve Meyerowitz
Publisher: Pilgrims Publishing, Varanasi
Language: English
Edition: 2010
ISBN: 9788177698909
Pages: 120
Other Details: 8.50 X 5.50 inch
weight of the book: 0.15 kg

True happiness is impossible without true health and true health is impossible without a rigid control of the palate.

The Art of Food Combining.

Food combining is the process of orchestrating our meals in such away as to keep our stomachs sound and happy. No one likes a grumbling stomach and bad diet choices can absolutely ruin a good day. Gas, indigestion, distention, sour stomach, and acid reflux are all too common in modern society. Drugs to quell these complaints are among the best sellers in pharmacies.

Is It Art or Science?

Most of us think of food combining as a science governed by laws of chemistry. Protein digestion. requires an acid medium, starch digestion requires alkaline enzymes, sugars like lactose re-quire specific enzymes like lactase, and so forth. If good digestion was simply a matter of chemical combinations, we could satisfy the unanswered questions with a combining chart. Indeed, many peo-ple walk around with food combining charts in their pockets and whip them out in advance of every gulp. Although we respect the science behind food combining and abide by the chemistry in-volved, there are other, non-scientific, factors that playa more sig-nificant role in our effort to achieve optimum digestion.

When it comes to good digestion, everything matters. Life-style, emotions, attitude, timing, habits and environment all con-tribute to the "art" of food combining. The whole scenario of our daily lives figures into the efficiency of our stomachs. Digestion is not just getting food in and out. It is the absorption and assimilation of nutrients for the construction and repair of cells and the nourishment of the "whole" body. In one respect, this books plays the very pedestrian role of simply teaching proper eating habits. This in-volves not only what, where, how, when and why we eat, but also our consciousness during the process ofnourishing ourselves.

Food encompasses our whole world, everything we do, every-where we go, no matter what country or culture. Our social interactions revolve around questions of: Did you eat? What do you want to eat? Where shall we eat? When do you wish to eat? If we stop eating, the world becomes vastly different. Sadly, many people would experience how empty their lives are. Others may not know what to do with all the extra free time. Try fasting sometime and watch how the world changes.

Our bodies are endowed with miraculous equipment that can digest the worst chemical combinations as long as we do not overdo it. To achieve optimum digestion and good health, we need only to learn our limits and become more conscious of what we eat while we are eating it. Unfortunately, most of us spend so much time working that we forget our bodies and lose touch with what we put in them. Indigestion is a red flag. It tells us to slow down and watch what we are eating. We need to treat our stomachs like we would treat a baby. Be sensitive. Savor every bite-even every gulp of water! Don't worry about counting enzymes or vitamins. Our body chemistry is far too complex for our conscious minds to regulate. But we can make a difference by cultivating good eating habits and shunning bad ones. For starters, we need to eat less and our meals need to be less complex. Animal's eat one food at a time. Let your goal be to simplify your meals. Eat consciously, judiciously and apply common sense. As Swami Digestananda says at the end of this book, most of all enjoy your food and be happy, then you will digest every bite.

**Sample Pages**

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