THE COMPLETE BOOK OF FOOD COMBINING by Kathryn Marsden
BOOKS
The Complete Book of Food Combining by Kathryn Marsden
The scientific rationale behind food combining is that the digestive processes
- and timetable - for protein and for starch is different. To be broken down
into digestible components starch requires an alkaline environment whereas
protein requires an acid environment.
The important thing about this for food combiners is that the acids and alkalis
cancel each other out. So when proteins arrive in a stomach where amalyse is
already breaking down starches, it triggers gastric acids which stop any further
digestion of the starch. Similarly, starches can curb protein digestion by
partially inactivating the protein digesting acids.
The great thing about The Complete Guide to Food Combining is that it is neither
prescriptive nor dogmatic. It contains all the information you will need to
follow the diet, explanations of how the diet will work for a wide range of
health conditions - and a whole bunch of excellent recipes. Although she obviously
suggests that you stick fairly closely to the diet, Kathryn does not threaten
the fires of hell if you only manage it for one meal a day or slip for a couple
of days in the week.
Food combining does not work for everyone, but it does seem to help a substantial
number of those with intolerance, digestive and weight problems, so it is probably
worth giving it a try.
Published by Piatkus Books - ISBN 0-7499-2217-6
Recommended Retail Price: £12.99
Buy this Book !
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