Diseases characterized by a gradual worsening of a condition, including increased tissue damage, organ malfunction, and general poor health. This can be caused by normal wear and tear on the body, lifestyle habits, exercise, or eating problems that exacerbate an underlying condition. These degenerative diseases can be cured through traditional medicines, but many of the diseases also have no established cure, so home remedies are often the best option for taking care of these conditions. Some of the most common degenerative diseases are cancer, Alzheimer’s disease, Parkinson’s disease,multiple sclerosis, muscular dystrophy, atherosclerosis,diabetes, Osteoporosis, and rheumatoid arthritis. Many of these are terrible afflictions that affect millions of people around the world. Without proper medical care or coverage, they can severely impact the quality of life of those affected, and many of these diseases are inevitably fatal. The best way to reduce the associated symptoms and even keep the degeneration at bay is to use home remedies. Some of the most popular and successful home remedies for the conditions listed above are explained below. Muscular Dystrophy: It is a group of 30 inherited diseases which affects the muscle leading to muscle weakness and muscle loss. It is another terribly degenerative disease that many people suffer from; some of the home remedies include staying away from coffee, tobacco, alcohol, and carbonated soda. Proper nutrition is very important and one’s diet should include foods that are high on fiber, high on protein and low on carbs. You should consume reishi mushrooms, rhodiola, cramp bark, causticum, Lathyrus, and Plumbum Met. Also, one needs to be physically active to be able to maintain good muscle health. Alzheimer’s Disease: Some of the most common solutions for Alzheimer’s disease are ginkgo biloba extract, valerian root, a well-balance diet, folate, vitamin B12, balm, sage, vitamin E, and garlic extract are all known to decrease the impact of Alzheimer’s disease, or dementia. Furthermore, avoiding alcohol, cigarettes, processed foods, and metal pollutants like mercury can also slow down cognitive decline. Stimulating the brain with things like crossword puzzles, memory games, and learning new subjects can also build new neural pathways and delay the forgetfulness associated with Alzheimer’s disease. Also, recent research suggests that activities such as climbing a tree and balancing on a beam may help to improve cognitive skills. Parkinson’s Disease: Parkinson’s disease can keep a person from living a normal life due to the general inability to control muscular activity, so it is often classified as a movement disorder. Some home remedies to slow down the degenerative effects of Parkinson’s disease are eating a healthy diet including fruits,vegetables, cereals, legumes, non-dairy products and fish and poultry. Other remedies include exercising and physical therapy, working with a speech pathologist, handling depression in constructive ways, visualization processes to continue walking normally, reducing hand tremors by strengthening the muscles in your hands and forearms. Cancer: The home remedies for cancer include consumption of broccoli, grapes, ginseng, myrrh, green tea,aloe vera, lycopene, maitake mushroom, soybeans, and wheat grass in ether direct or indirect forms. Any foods that are rich in antioxidants are also very important for treating cancer from home, because they are rich in antioxidants, which can neutralize free radicals. Free radicals can cause cancer by causing normal cellular DNA to mutate, resulting in cancerous cells. Research suggests that exercising an hour daily reduces the risk of contracting breast cancer in women of any age and any weight. Research also suggests that physical activity and healthy diet may help to reducerisk of cancer. Multiple Sclerosis: Some of the home remedies for multiple sclerosis include reducing animal protein intake, eliminate dairy products, eat organic foods, ginger, turmeric, soy, extra-virgin olive oil, fish, walnuts, flax, hempseed, and wheat products. In terms of behavior, light to moderate exercise is a good idea, as well as visualization and meditation. Atherosclerosis: Atherosclerosis is a condition where cholesterol and plaque builds up on the inside of your blood vessels and arteries, and it can lead to heart attacks and strokes. Besides reducing your overall omega-6 fatty acid intake (LDL cholesterol), you should eat more fruits and vegetables, use warm water enemas, and eat seeds, nuts, grains, and sprouts. Use olive oil and flax seed oil, while avoiding saturated fats, white flour, sugar, tobacco, coffee, salt, processed foods, sauces, and pickles. Consume garlic and onions, lemon peels,parsley, and beet juice, as well as anything that has a high vitamin C content. Diabetes: Diabetes is the body’s inability to manage its insulin and glucose levels within the body, which can be very dangerous. Some home remedies for diabetes include consuming a diet rich in fiber, as well asbilberry, apples, apricots, beets, berries, carrots, citrus fruits, parsnips, cactus juice, basil leaves, and wintersquash. Osteoporosis: Osteoporosis is the degenerative disease that gradually erodes bone mineral density, leaving people weak and unable to function properly in their normal activities. The home remedies for this disease includes increasing your intake of minerals in your diet, like calcium, magnesium, iron, zinc, selenium, copper, and manganese. Foods include black cohosh, red clover,spinach, collard greens, milk, yogurt, cheese, ice cream,salmon, and sardines. Also, quit smoking, exercise regularly, and try to reduce intense physical activity that causes repetitive impacts on your joints and bones. Rheumatoid Arthritis: Rheumatoid arthritis is a disease which is mainly an inflammation of joints, bones, and other connecting points in the body. They can have associated pain as well, so any anti-inflammatory nutritional elements are ideal. Some of these home remedies include silicon, leafy vegetables, vitamin C-laden foods, and regular exercise to get blood flowing to the affected areas. Avoid things like eggs, pepper, and tomatoes, which have been known to make the condition worse. Resource: https://www.organicfacts.net
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Diabetes is serious, but it is not an unbeatable obstacle. It is important for those at-risk for diabetes or who have diabetes to take it seriously and know the truth about their condition. There are a lot of myths floating around that we want to take a few minutes to bust:
1. Diabetes is Not That Serious (MYTH) The fact of the matter is that diabetes is very serious and causes more deaths each year than breast cancer and AIDS combined. All types of diabetes (type 1, type 2 and gestational) are serious and could lead to heart disease, nerve damage, blindness, or stroke if not managed properly. However, not only are you able to manage diabetes when properly overseen by a physician, you may also prevent and delay the more serious complications of the disease when you follow a diabetes management program. 2. Being Overweight or Eating Too Much Sugar Causes Diabetes (MYTH) First, Type 1 diabetes is caused primarily by genetics, along with other unknown factors. This myth refers primarily to Type 2 diabetes. Unfortunately, it's not nearly as simple as one or two things you do leads to you developing diabetes. While being overweight is a risk factor for Type 2 diabetes and eating sugar can affect you if you have diabetes, they aren't direct cause-and-effect links. However, being overweight and drinking sugary drinks have been linked Type 2 diabetes as risk factors, so they also shouldn't be taken lightly. 3. Diabetics Must Eat Special Diabetic Foods (MYTH) A healthy meal plan is typically about the same for everyone and everyone should focus on eating healthy for an improved lifestyle. Those with diabetes may have to cut out the bad habits of eating foods saturated with fats, salts, and sugars, but so should everyone. In fact, some self-declared “diabetic foods” add no special benefit and still raise your blood sugar levels. It would be better to select fresh fruits, vegetables, whole grains, and healthy fats. 4. Diabetics Can’t Eat Sweets (MYTH) Often a discouraging idea thrown around is that diabetics have a list of off limits foods that they will never be able to eat again, which includes anything sweet. This is not true. When it comes to sweets, the goal of a true diabetes management program is not to outlaw specific foods, but to encourage the patient to eat small portions on special occasions. For the majority of your meals, you should be focused on healthy foods and combining your healthy meal plans with exercise. 5. Needing Insulin Means You Aren't Caring for Your Diabetes Correctly (MYTH) Type 2 diabetes is a disease that often results in the body producing less of its own insulin. If your doctor recommends insulin, he or she is not saying you have failed in your attempts to get your blood glucose under control. Sometimes eating correctly and oral medications just aren't enough, and that's all right. This is why a diabetes management program is so critical - by monitoring your progress, your physician can help you decide if you need insulin as part of your diabetes management as well. Abstract Cordyceps sinensis has been described as a medicine in old Chinese medical books and Tibetan medicine. It is a rare combination of a caterpillar and a fungus and found at altitudes above 4500m in Sikkim. Traditional healers and local people of North Sikkim recommend the mushroom, i.e., Yarsa gumba, Keera jhar (C. sinensis ) for all diseases either as a single drug or combined with other herbs. The present study was undertaken to collect information regarding the traditional uses of cordyceps in Sikkim. It was found that most local folk healers/traditional healers use cordyceps for the treatment of 21 ailments. A modern literature search was carried out to assess whether the curative effects are valid or just blind faith of local people. Chemical constituents of cordyceps are given and pharmacological and biological studies reviewed. More mechanism-based and disease-oriented clinical studies are recommended. Keywords: Cordyceps, disease, folk healers, fungus, mushroom, North Sikkim Introduction Mushrooms have been used as food, medicine, poison, and in spiritual mushroom practices in religious rituals across the world since at least 5000 BC. [1] Gordon Wasson (father of modern Ethno mycology) believed that the Soma plant used in religious ceremonies, over 4000 years ago, before the beginning of the Christian era, by the people who called themselves "Aryans" was a mushroom. The Vedic juice called "soma rasa" is said to bestow divine qualities on the soul of the consumer, even immortality. [2] Ayurveda classifies mushrooms undertamasika ahara, and as a medicine for enhancing vigor and vitality. [3] The fungus Cordyceps sinensis has been described in old Chinese medical books from ancient times, and is also found in Tibetan medicine. [4] The fungus Penicillium from which the antibiotic penicillin is derived is the most famous medicine of the age, and the most potent hallucinogen agent Lysergic acid diethylamide (LCD), has also been derived from the plant - parasite ergot fungus Claviceps purpurea. [5],[6] Traditional healers in Sikkim recommend the fungus/mushroom Cordyceps sinensis for "all illnesses" as a tonic, because they claim that it improves energy, appetite, stamina, libido, endurance, and sleeping patterns. It is a rare combination of a caterpillar and fungus found in Sikkim at altitudes above 3,800 m. The mushroom is most popular in the Lachung and Lachen area of North Sikkim and has the reputation of being a precious longevity-promoting herb. The present study was undertaken to collect as much information as possible regarding traditional claims for its uses in different diseases. Attempts to evaluate such claims through studies of available modern literature were also made. Information Gathering North Sikkim is a vast reservoir of high-altitude medicinal and aromatic plants. Its people possess a treasury of knowledge related to their management and uses. There are a number of reputed classes of practitioner like the Amchi (Tibetan folk practitioner) and Vaidyas(herbalist/folk healers). Relevant information was gathered from local people, local practitioners, folk healers, and by direct contact with herb collectors of Lachung and Lachen, during repeated field visits between June 2008 and September 2009. Information was collected through an open-ended questionnaire from a large number of individual respondents, as well as through semi-structured interviews. They were asked for herbs' local names, traditional and commercial uses, parts used, and mode of administration. Information obtained in each locality was cross-checked at different places with other respondents. To substantiate the usefulness of CS, scientific information for the chemical constituents, curative effect, biological studies, and pharmacological studies was collated from journals. Cordyceps Sinensis C. Sinensis is an annual Ascomycetes fungus closely related to the mushroom. Although not actually a mushroom taxonomically, it has been described as an exotic medicinal mushroom in traditional Chinese and Tibetan medicine. The name cordyceps comes from Latin words meaning club and head. The mycological features, related species and vernacular names are given in [Table 1] . The normal harvesting period stretches from April to August. It grows only in high-altitude regions of about 3800 m above sea level, in cold, grassy, alpine meadows of the Himalayan mountains. The fungus is parasitic in nature. The base of the mushroom first originates from an insect larval host ( Hepialis armoricanus family Hepialidac) and ends at the club-like cap, including the stipe and stroma. The fruit body is dark brown to black, and the root of organism, the larval body pervaded by the mycelium, is yellowish to brown color. [7] The immature larvae (host) on which cordyceps grows usually lies about 6 inches below the surface of the ground. As the fungus approaches maturity, it consumes more than 90% of the infected insect effectively mummifying its host. As the stroma matures, it swells up and develops perihelia . The average weight of cordyceps is about 300-500 mg. Result and Discussion The people of North Sikkim call the fungus/mushroom/herb yarsa gumba ; its Tibetan name [winter (yarsa) and summer (gumba)]. In the literature, "gunba" or "gonba" have also been used instead of "gumba." It is called Keera Jhar (insect herb) by the local Nepalese. It is also known as the Himalayan Viagra. It costs approximately 6.77 U.S. dollar per piece in the international market and is locally available at Rs.100/- per piece. Initially local herders observed that yak, goat, sheep, etc. consuming C. Sinensis during their grazing in the forest became very strong and stout. This observation paved the way for the discovery of its medicinal value. Thereafter, local people and herders used the fungus powder with jaggery to increase milk production, and improve reproductive capacity and vitality of their cattle. Then its relevant medicinal properties were explored, collecting only the aerial part (fruiting body/stroma), which they dried in sunlight as primary processing. Then they themselves consumed it and became convinced of its medicinal effects in enhancing vigor and vitality. They further claimed that it has aphrodisiac effects, and hence they used to give it as a gift to relatives and friends from Gangtok and adjoining areas. At present, local folk practitioners use the product alone or in combination with other medicinal herbs to treat various diseases, administering different doses for different ailments according to their experience, based on an empirical trial-and-error method. People of both sexes usually take one piece of C. sinensis with a cup of milk to enhance their sexual potency and desire. The Bhutia community put one piece of C. sinensis in a cup of local-made alcohol ( chang ), leave it for 1 hour, and drink it morning and evening as a tonic. Some use hot water instead of alcohol. Some folk healers use C. sinensis for diabetes and other wasting diseases. It is used for cancer mixed with texus leaf and Ginseng root decoction. Similar reports are also available from Nepal. [9],[10],[11] An attempt was made to evaluate the strength of the folk claims by counting the number of users for particular illnesses. Prolonged, continuous use by local folk healers/traditional healers for the treatment of 21 ailments, including cancer, bronchial asthma, bronchitis, TB, diabetes, cough and cold, erectile dysfunction, BHP, jaundice, alcoholic hepatitis, etc., were noted [Table 2]. Most traditional healers and elderly people use it to increase longevity and cure erectile dysfunction. [12] Evidence and studies arious pharmacological and biological studies establishing the curative effect of corydeps involving various experimental models ( in vitroand in vivo ) and some clinical trials in volunteer athletes. [13],[14] C. sinensis exhibits very broad biological and pharmacological actions in hepatic, renal, and cardiovascular diseases. It has effects on immunological disorders including cancer. Pharmacological actions of cordyceps are primarily due to bioactive polysaccharides, modified nucleosides, and cyclosporine like metabolites. Also, the fermentable strain of the mycelia causes normal fat mobilization and beta-oxidation, thereby maintaining blood glucose level during prolonged exercise in athletes. A Chinese study conducted on mice, a double-blind, placebo-controlled trial, investigated whether oral administration of cordyceps results in enhanced endurance and resistance to fatigue. After 3 weeks of administration, the groups given CS-4 were able to swim significantly longer than the control groups. The results of the study were dose-dependent with results of one group on a higher dose showing a 30% increase in endurance and the second group showing a 73% increase in endurance. The study concluded that the cardiotonic action, inhibition of tracheal constrictions, and relaxation of contracted vascular smooth muscle (which CS-4 evokes) increase the ability and endurance of exercise. Another double-blind, placebo-controlled study was conducted to test the effects on physical performance in 1998 led by S. Morrissey of Beijing Medical University Sports Research Institute. They found that the group given the most of the product containing cordyceps experienced improved lactate clearance. Researchers concluded that lactate clearance improved due to improved lactate energy metabolism within the cell. Hence the authors concluded that using this CS formulation would enhance lactate clearance and allow athletes greater anaerobic physical performance [15] [Table 3]. Scientific proof of the effects of the Cordyceps mushroom seem to be quite promising and coincide with folk practices of Sikkim and other parts of India, China, Nepal and Bhutan. The Cordyceps mushroom also has potent antioxidant properties. [17] Natural product chemistry of Cordyceps Many natural products have been identified from the fruiting bodies and cultured mycelium of cordyceps and related species. The major chemical constituent is cordycepic acid with other amino acids, vitamins and minerals [Table 4]. Conclusion The folk healers of Sikkim use C. sinensis to cure 21 ailments including cancer, asthma, TB, diabetics, cough and cold, erectile dysfunction in males and female BHP, hepatitis, etc. Many studies in vitro and in vivo support C. sinensis having diverse biological activities and pharmacological potential [Table 3]. Its effects on renal and hepatic function and immunomodulatory-related antitumor activities are most promising and deserve further attention. Although the origin and preparation of cordyceps have not always been clearly addressed, most studies use water-soluble, polysaccharide-rich fractions or alcohol extracts. Now all possible measures have to be undertaken to ensure that a healthy environment is sustained so that substantial harvesting can be carried out for the medicinal fungi and plants, which will be able to provide the basic income for folk healers and other rural people. Fermented mycelia can be constantly produced on a large scale, and are a better source of the medicine. Available evidence regarding C. sinensis's medicinal value look very promising, but there is a lack of study performed specifically on humans. More mechanism-based and disease-oriented pharmacological studies are required. The need of the hour is now to undertake detailed pharmacological studies of C. sinensis for its pharmacokinetics, pharmacodynamics, and toxicities in humans. In the Ayurvedic pharmacopoeia, the mushroom/fungus, C. sinensis, can be considered to fall in the Rasayana category.[21] References 1. Winkler D. Present and historic relevance of Yartsa Gunbu (Cordyceps sinensis).An ancient myco-medicinal in Tibet. Fungi. 2008;1:6–7. 2. Wasson R. New York: New York Press; 1968. Gordon, Soma: Divine mushroom of immortality; pp. 3–4. 3. Adhikari MK. Chyau: Ayurvediya vishleshan ek vivechana (Mushrooms: An Ayurvedic concepts) J Nep Pharm Asso. 1981;9:17–21. 4. Howard JM. Potential of the fungus used in Chiense Traditional remedies: The catapillar fungus (Cordyceps sinensis) [Last accessed on 2003]. Available from: http://www.world-of-fungi.org/Mostly_Medical/James_Howard/James_HowardSSM.htm . 5. Diggin FE. The true history of discovery of penicillin. Br J Biomed Sci. 1999;25:2–3. 6. Hofmann A. Switzerland: J.B. Lippincott Company; 1970. The Discovery of LSD and Subsequent Investigations on Naturally Occurring Hallucinogens in Discoveries in Biological Psychiatry. Chapter -7; pp. 34–7. 7. Kinjo N, Zang M. Morphological and phylogenetic studies on coryceps Sinensis. Mycoscience.2001;42:567–74. 8. Devkota S. Yarsagumba (Cordyceps sinensis): Reflection on Historical Perspectives. Soc Life.2007;13:40–1. 9. Devokota S. Yarsagumba [Cordyceps sinensis (Berk.) Sacc.] Traditional utilization in Dolpa district. West Nepal. Our Nat. 2006;4:48–52. 10. Lama YC, Ghimire SK, Thomas YA. Amchis’ Knowledge and Conservation. Kathmandu: People and Plants Initiative, WWF Nepal Program; 2001. Medicinal Plants of Dolpo; p. 56. 11. Adhikari MK, Devkota S, Tiwari RD. Ethnomycolgical Knowledge on Uses of Wild Mushrooms in Western and Central Nepal. Our Nat. 2005;3:13–9. 12. Panda AK. Tracing the historical prospective of Cordyceps sinensis –an aphrodisiac in Sikkim Himalya. Ind J Hist Sci. 2010;45:189–98. 13. Zhu JS, Halpen GM, Jones K. The scientific of an ancient Chinese medicine: Cordyceps sinensis. Part-1. J Altern Complement Med. 1998;4:289–303. [PubMed] 14. Zhu JS, Halpen GM, Jones K. The Scientific study of an ancient Chinese medicine: Cordyceps sinensis. Part-2. J Altern Complement Med. 1998;4:429–57. [PubMed] 15. Wang ZX, Wang XM, Wang TZ. Current status of pharmacological studies on Cordyceps sinensis and Cordyceps hyphae. Chung-Kuo Chung His I Chieh ho Tsa Chih. 1995;15:255–6. [PubMed] 16. Wang SY, Shiao MS. Pharmacological function of Chinese medicinal fungus Cordyceps sinensis and related species. J Food Drug Anal. 2000;8:248–57. 17. Li SP, Li P, Dong TT, Tsim KW. Anti –oxidant activity of different types of natural Cordyceps sinensis and cultured Cordyceps mycelia. Phytomedicine. 2001;8:207–12. [PubMed] 18. Tsuno A, Taketomo N, Hiroyuki I. Healthful composition obtained from the hot water extract of Cordyceps sinensis mycelia. J Lab Clin Med. 1995;8:134–7. 19. Xiao YQ, Liu JM, Tu YY. Studies on chemical constituents in Cordyceps sinensis. Bull Chin Mater Med. 1983;8:32–3. 20. You-Ping Zhu. Australia: Harwood Academic Publication; 1998. Chinese Material Medical – Chimistry, Pharmacology and Appilcation; pp. 10–121. All You Ever Wanted to Know About Food CombiningYou asked for it. I just hope you really want to know. I haven’t posted anything about food combining before for a couple reasons, the first and most glaring excuse being that I don’t strictly follow these rules myself. The second reason is because my goal here at My New Roots is to get you excited about eating a raw brownie instead of a regular brownie, which I feel is such a huge step in the right direction, that throwing another caveat into your new, healthy lifestyle feels cruel. Just when you thought you had it all figured out, here comes another rule?!? I know. I get it. I struggle with this one a lot (hence the not doing it part). Judging by the number inquisitive emails piling up, lots of you want to know about this food combining. So what is it exactly? Food combining is a centuries-old way of eating for optimal digestion and assimilation of nutrients. Food combining centers around the idea that meals should be kept simple in order to be digested properly by enzymatic action - the natural way our body works to break down food and absorb nutrients. As different foods require their own unique enzymes (even foods in the same basic category, such as wheat and barley), too many different foods in one meal confuse the body and it is not able to produce all of the necessary enzymes simultaneously. This leads to a whole host of digestive issues, starting with belching, heartburn, intestinal gas, abdominal pain and swelling. As benign as these symptoms seem, they are just that: symptoms of a larger problem. If you are experiencing these digestive “upsets” on a regular basis, you should definitely consider food combining. After years of ignoring these signs that your body is delivering, you can begin to experience far more serious problems and irreversible damage. When food is not digested properly, many issues arise. For one, when we eat too many different foods at one sitting, the body has a difficult time digesting through enzymatic action. Instead bacterial digestion takes over, leading to the aforementioned issues, but also creating poisonous bi-products. Secondly, when undigested food leaves the stomach, small portions can pass through into the intestinal tract, become trapped in crevices, and putrefy, producing toxins. Food that the body cannot utilize wastes energy and overworks the organs, which will eventually lead to organ malfunction. Undigested foods are also perfect breeding grounds for unfriendly bacteria that further cause fermentation to occur. Thirdly, tiny particles can pass into the blood stream, causing allergic reactions. The last reason, and one that definitely motivates me, is that food which we do not digest completely, cannot be broken down into parts that our bodies can assimilate. If I choose to invest extra money in organic foods for the higher nutrient levels, isn’t in my best interest then to eat in way that actually allows me to unlock those nutrients? I think so! In North American food culture, we’ve been conditioned to eat a “balanced diet”, yet somehow this term has been misinterpreted to mean a “balanced meal”. We throw all kinds of stuff on one single plate, pour a big glass of milk on the side, with the best intentions - to cover all our nutritional bases. Unfortunately, this doesn't exactly accomplish what we were aiming for. If we look to our ancestors, and in fact many cultures around the world, individual foods were eaten alone, or combined with only one or two other foods. Such primitive eating patterns were practiced for thousands of years and are the foundation of our digestive capacities. Simple dietary plans are simply best, especially for anyone with compromised digestion, in a weakened or stressed condition. Eating simply is also a way to preserve vitality and maintain strong digestion into the later years of life. There are two ways of food combining. The first one I’ll present, Plan A, is the “light” version, and designed for people with normal digestion and without any serious health conditions. The second, Plan B, is one that ideally should be followed by everyone, but especially those with poor digestion and major health problems. Plan A - Food Combining for Better Digestion {click here to download a PDF} This plan for food combining is relatively simple and follows eating in a specific order for satisfactory digestion. This does not mean that all of these categories of foods should be eaten in the same meal; it means that the categories should be eaten in a specific sequence. The best-digested meals are in fact very simple ones, including a maximum of three foods per meal. 1. Protein // Eat proteins first. Although we’re pretty used to digging in the bread basket before our steaks (or legumes, nuts, seeds…) it is best to eat protein foods first as they require the most digestive enzymes in comparison with those required for plants and starches. When you eat protein-rich foods after starches or other food, your stomach acids will not be sufficient for their digestion. Protein foods can be combined with cooked or raw green and non-starchy vegetables. 2. Starch // Eat starches after protein foods, or omit protein foods altogether and eat only starches. Starches can be combined with cooked or raw green and non-starchy vegetables. 3. Salad // Eat raw vegetables, salad and sprouts after proteins or starch. These foods contain their own enzymes and digest more rapidly than proteins and starches. 4. Dessert // Eat sweets last. Desserts include fruits, dried fruits, and any foods containing concentrated sweeteners such as honey, maple syrup, or molasses. Because of their relatively simple carbohydrate structures, sweet foods digest very quickly. Plan B - Food Combining for Maximum Digestibility {click here to download a PDF}
This plan is similar to Plan A, but a little more restrictive for people with compromised digestion, in times of sickness, or for those wanting to prolong heir strong digestive powers. Refer to the graphic to see which foods can be combined in one meal – they are directly connected by a dotted line. 1. Eat high protein foods, starchy foods, and high-fat foods in separate meals // The macronutrient groups that we are all familiar with (carbohydrates, protein, fats) are best kept separate when eating, and should not be combined at all in Plan B. Rice and beans? No. Pizza? No. Steak and Potatoes? You get the idea. However, all of these categories combine well with green and non-starchy vegetables, respectively. Green veggies actually aid the digestion of starches, proteins and fats, so having eggs with steamed spinach is a great idea; eggs on toast not so much. 2. Fruit and sweet foods should be eaten alone // Although we all love dessert to end a meal, fruit and sweet foods have relatively simple carbohydrate structures, meaning they digest very quickly. While the sugars in the cookie you just ate on top of dinner have already broken down, the other foods in the meal sit and ferment. Crazy as it sounds, it is best to eat dessert first (at least 30 minutes before a meal), or wait 4 hours after. Enjoy a piece of fruit first thing in the morning as a terrific cleanser, then wait half an hour before eating a full breakfast. Plan B: The Exceptions Of course there are exceptions to every rule, so just to confuse inform you further, here are a few more conditions to eat by: 1. Foods that are high in fat and protein (cheese, yogurt, kefir, nuts, and oil-bearing seeds) are okay to combine with acidic (sour) fruit. Examples: tahini and lemon dressing, almonds and sour apples, yogurt and strawberries. 2. Drink dairy milk alone. When milk from animals is consumed with other foods it tends to curdle, insulating itself from digestive enzymes. Curdled/fermented milk products such as cheese, yogurt, and buttermilk do not cause this problem and can combine well with green vegetables. 3. Eat melons alone. Melons digest very rapidly, and will cause any other food with which they are eaten to ferment. Proscuitto and cantaloupe = digestive suicide. 4. Celery and lettuce can be eaten with fruits. 5. Lemon, lime, and tomato can be eaten with green vegetables. As I said before, I am not so strict when it comes to food combining. I enjoy eating a banana with my morning grains, I like butternut squash and chickpea soup, and I love raw brownies! You should see my breakfast smoothies: I jam just about anything edible into that blender and whizz it up, without batting an eyelash. Fruits, veggies, nut milk, algae, chlorophyll, bee pollen, avocado, flax oil, …basically something from every single food group because I still have a hard time wrapping my head around the fact that it won’t digest properly – I’ve been taught for so long to eat as much good stuff as possible! Doesn’t that mean all in one go? Argh. I too struggle with being a more health-conscious individual. So where does this leave us? Well, I am going to continue on my path with greater awareness of these principles, and use them as a guide whenever possible. I will still drink my green smoothies once in a while, but maybe commit to proper food combining at least one meal a day. That feels reasonable for me right now. Start small. I love how I am talking myself through this in front of you. In the meantime, I went back about a year in the archives and dug up a few the recipes that are a pretty good fit with food combining principles. There are many that can also be tweaked just a bit to suit the plan you choose to follow. No, the raw cashew dreamcake was not on that list, sniff, but I suppose it should be saved for special occasions anyway.Not Tuesday breakfasts. Wild Mushrooms on Toast Roasted Sesame Winter Slaw Chanterelle Soup Roasted Roots Lemony Leeks with Chickpeas Spicy Roasted Broccoli with Almonds Carrots with Mellow Miso Grilled Corn Salsa Tarragon String Bean Salad Black Rice Salad Asparagus Ribbon Salad Sources: Pitchford, Paul. Healing with Whole Foods. Berkeley, California: North Atlantic Books, 2003. Haas, Elson M. Staying Healthy with Nutrition. Berkley, CA: Wiley, 2006. Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003. * Charts modeled after those found in Healing with Whole Foods by Paul Pitchford * |