You likely follow one of our society's customary dietary habits: eating starchy foods-- potatoes, bread and pasta--with meat and other high-protein foods.The dietary practice of food combining, or trophology, rejects these common food pairings and requires the separation of high-carbohydrate foods, including bread and pasta, from protein foods, such as meat, fish and milk, in the digestive tract. Food combining results in improved digestion, increased nutrient absorption, weight loss, and increased energy, according to its adherents, including Dutch nutritionist Jan Dries. However, no scientific proof exists for the need to separate foods to ensure proper digestion.
History
The American physician William Howard Hay introduced modern food combining in the 1920s. Dr. Hay claimed to lose weight and cure himself of his own health problems by avoiding the combination of foods that require an alkaline environment for digestion, like bread, rice and pasta, with acidic foods such as fruit, and concentrated protein sources like meat, fish and milk. He theorized that keeping these foods separate in the digestive tract enhances the rate and efficiency of digestion and absorption.
Rules
According to Dr. Hay, the basic rules of food combining include separating the consumption of starches, proteins and citrus fruits by at least four hours; making up the bulk of the diet with fruits and vegetables; and avoiding refined and other processed foods. Dr. Herbert M. Shelton expanded Hay's rules to include avoiding eating other food combinations such as fats and protein, starches and sugars, and two starchy foods in the same meal. There are no restrictions on calories or portion sizes, but Dr. Shelton specified that one meal should be starch-based, another protein-based and the third primarily comprised of neutral foods like salads and vegetables. He also suggested avoiding milk and eating melons by themselves.
Digestion
The mainstream medical community has yet to embrace the theory of food combining. Leslie Bonci, MPH, RD, a nationally recognized nutrition expert in the area of digestive disorders, recommends consuming a variety of foods at every meal and specifically recommends consuming a protein source with every meal and snack. In her book, "The American Dietetic Association Guide to Better Digestion," Bonci says foods that trigger digestive problems can vary from person to person. She recommends keeping a detailed food, activity and symptom diary to identify problematic foods or habits. She says sometimes the form of the food, such as raw versus canned, not the food itself, causes digestive upset.
Weight Loss
Dr. Hay attributed his significant weight loss to the practice of food combining, and more recently, in her book "The Hay Diet Made Easy," Jackie Habgood claims that adherence to the Hay diet can return weight to normal. However, the American Dietetic Association takes the position that "a low-fat, reduced energy diet is the best studied weight-loss dietary strategy and is most frequently recommended. . . ." Professor Alain Golay and colleagues addressed the question of whether food combining offers any advantage over a balanced diet for weight-loss in a study published in the "International Journal of Obesity" in April 200 . The study evaluated the effect of two diets, identical in calories and fat, protein and carbohydrate content, on the weight of 54 obese patients. One group consumed a food combining diet and the other a balanced diet for six weeks. When weight loss and loss of body fat were measured, researchers found no significant difference between the groups.
Considerations
Those who suffer from digestive disorders such as irritable bowel syndrome, peptic ulcers, heartburn and frequent gas sometimes try food combining as an alternative to traditional medications. Food combining may also appeal to those looking for a straightforward set of guidelines for making healthier food choices without restricting calorie intake. If you decide to try this diet, plan your meals carefully to ensure the consumption of adequate amounts of each food group so your body's daily nutritional needs are met.
References
- "The Hay Diet Made Easy"; Jackie Habgood; 1997
- Raw Food Explained: The Crux of Food Combining
- "American Dietetic Association Guide to Better Digestion"; Leslie Bonci; 2003
- "International Journal of Obesity"; Similar Weight Loss . . . ; A. Golay; Apr. 2000
- "The Food Combining Bible"; Jan Dries; 2002
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