Combine foods properly for a he althy stomach

Combine foods properly for a he althy stomach
Combine foods properly for a he althy stomach

Sometimes people are surprised that their digestive system reacts strangely to certain foods. Moreover, there is no doubt about their quality and natural origin. Most often, in such cases, the body reacts to the incorrect combination of foods in the diet. Even in the distant past, people knew about the importance of separate meals, and this principle is the basis of many diets and has a large number of adherents.

Historical Reference

The incompatibility of some products with others has been known for a long time, as evidenced by the works of the ancient Roman physician Celsus. Even Avicenna warned that certain food combinations were harmful to the human body. The researches of the famous academician Pavlov in the field of the enzyme function of the stomach show a change in its composition during the digestion of various food products. Modern nutritionists recommend separate meals to reduce excess weight and maintain body he alth.

What is characteristic of the processes of digestion of food?

The rate of degradation of one or another product is different. If the digestion of an apple takes about 20 minutes, meat will take much longer. If you end a large meal with some type of fruit, its absorption will be delayed, as the food eaten before will be digested first. Thus, instead of the fruits being beneficial to the human body, they will begin to rot in the intestines.

The process of digestion is not limited to the active participation of gastric juice. Digestion of food takes place under the influence of saliva, through the gall bladder, pancreas, as well as the bacteria present in the body. If any of these units are not working properly, the process changes.

What is the reason for product incompatibility?

Different enzymes are involved in the digestion of food. For example, protein food is digested in an acidic environment, carbohydrates - in an alkaline one. During the chemical interaction of these environments, a neutralization reaction occurs, which increases the duration of the digestive process and leads to an increase in energy consumption for its implementation. As a result of taking incompatible products, a person feels heaviness in the stomach and his ability to work decreases for a long time.

Many problems of the gastrointestinal tract arise from a violation of the basics of proper nutrition. This is due to the fact that the use of incompatible foods increases the load on the digestive system and reduces the efficiency of its work.

Why is it so important to combine foods correctly?

The main function of the gastrointestinal tract is to digest food of any origin, both plant and animal. This process includes its microflora, which ultimately determines its quality and final result. This can be a fast and efficient digestion of the food or a slow process in which the food decays.

The qualitative and quantitative composition of the microflora is diverse and numerous. At the same time, some types of microorganisms predominate, while others are in a suppressed state. Depending on the nature of food and the speed of metabolic processes, their species composition is determined. Stabilization of the microflora occurs if the diet includes natural products in the right combination.

Indiscriminate eating or overeating leads to disruption of the work of the gastrointestinal tract Food that remains in the intestines for a long time becomes a dish for putrefactive bacteria that release poisons and toxins during their life cycle. These compounds penetrate the liver and kidneys, then poison the whole body, leading to the development of many diseases.

Modern view of the problem

Currently, nutritionists conditionally divide all foods into ten types. The main difference from the classic version of the classification is the division of products into moderately compatible and incompatible. This is due to the fact that the starch content in some products is high, while in others it is negligible.

• Sweet fruits

Fruits are digested in a relatively short time. In addition, the digestion of sour foods in the stomach is faster, and sweet foods are digested more slowly. According to nutritionists, it is better to use them as a separate meal 1-1.5 hours before the main meal, and at least 3 hours should pass after the previous meal. Moreover, they should not be a component of the dessert. The same rule applies to fruit juices.

Other types of fruits, cereals and sour-milk products are combined with sweet fruits.

• Semi-sweet or semi-sour fruits

Vegetables, sour-milk and protein-rich foods are suitable for this type of fruit. Due to different levels of absorption, semi-sweet or semi-acidic fruits do not combine well with meat, fish, cereals and legumes and foods containing a large amount of starch.

All melons and watermelons are not combined with other types of products, as the assimilation of the latter is suppressed. The food in the stomach begins to rot, and as a result, bloating occurs.

• Sour fruits

They can be combined with any fruit. In addition, they can be taken together with fermented milk products and various milk derivatives. Foods high in protein and starch, grains and legumes, vegetables do not combine well with sour fruits.

• Vegetables

Some vegetable crops combine well with other food and with representatives of their own group. This is due to the fact that they promote digestion and help speed up the absorption of various foods. Vegetables and fruits are an undesirable tandem, but there are exceptions to this rule. Milk and vegetables are an unacceptable food combination.

There are a number of vegetables that don't pair well with other foods, but starchy foods, other vegetables, fats and greens work well with them. Cheese also goes well with such vegetables, but the use of milk and fruits with them should be avoided.

• Starchy foods

This category includes most cereals and their products, as well as corn and potatoes. They go well with greens, fats and vegetables. If fats are present, then it is desirable that greens go with them. Protein foods, dairy products, sugar and fruit should not be consumed with them.

• Proteins

The absorption of protein products is better if you eat vegetables with them, which also remove the toxins they contain. It is best to combine fats and vegetables with such food to improve their absorption. Protein foods do not go well with starchy foods, fruits and sugars. An exception is the composition of the food, which includes dairy products, nuts and fruits.

• Food incompatible with milk

It should be understood that milk is food, therefore, before entering the intestines, it must be fermented in the stomach under the influence of enzymes. When milk enters at the same time as other food, the lining of the stomach is wrapped, which disrupts its normal activity. Milk is incompatible with almost all foods. The exception is fruit, but this combination may not be suitable for everyone.

• Vegetables

All green plants that are edible are perfect for anything but milk. Greens, according to nutritionists, should be present on the table every day. Their benefit is greatest when using starchy and protein foods. In this case, greens help the digestion of such foods and neutralize toxins. In addition, it is rich in vitamins and has a beneficial effect on the intestinal muscles.

• Fat

Products in this group differ in that they inhibit the production of gastric juice and soften the impact of foods that do not go well with each other. Fats are best combined with herbs, vegetables and starchy foods. They are fully compatible with different fruits.

Sugar and fat are a problematic combination to avoid, as the effect of inhibiting digestion is maximal. It is recommended not to mix vegetable and animal fats.

• Sugar

Protein and starchy foods, combining with sugar, lead to the development of the fermentation process, which makes the products less useful. Sugar should be consumed separately from other foods or completely excluded from the diet. It is better to drink sweet tea before a meal, but not after.

Among all types of sugars, honey is the only exception. In small quantities, it can be used with any food, as it inhibits the processes of fermentation and decay.

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