Incompatible foods

The foods we eat have enzymes in them that are necessary for them to be broken down in the digestive tract. These enzymes are very sensitive to the pH environment they are in.

The enzymes that break down proteins, fats and oils, require the body to be in a more acidic environment for optimal digestion. The enzymes that break down carbohydrates, require the body to be in a more alkaline environment for optimal digestion.

When we combine proteins and carbohydrates together in the same meal (think meat & potatoes, chicken & rice, tuna & pasta, eggs on toast, spaghetti & meatballs, sandwiches etc.), we introduce two antagonistic food groups that require opposing digestive mediums. It creates a neutralisation of both extremes of acidity and alkalinity, resulting in poor digestion of the either food.

In other words, foods that do not digest in the same mediums will end up cancelling each other out.

Let’s say we were to combine rice and chicken together in the same meal, which happens to be a staple meal for many people, particularly bodybuilders and fitness athletes. The alkaline presence of the rice will neutralise the acid needed for the digestion of the chicken. This partial digestion eventually becomes a breeding ground for intestinal bacteria.

When we partially digest what we eat, it creates toxicity in the digestive tract. It brings about a condition known as toxicosis, which impairs our health and puts us at risk of many illnesses.

If the carbohydrates are well digested, protein will only be partially digested and the residue will putrefy in the intestinal tract. When food putrefies (think of milk that spoils at room temperature on a hot day), it creates byproducts that are highly toxic and carcinogenic.

If the protein is well digested, the carbohydrates will partially digest and this will promote fermentation in the intestinal tract. Fermentation is the process by which grapes are used to make wine. Fermented organisms are going to create carbon dioxide and gas. In the gut, fermentation works in like manner, producing toxic alcohols and vinegars that result in bloating, gas, reflux and indigestion.

Any natural food in its exclusive form, will always portray a predominant macronutrient. Steak has more protein, less fat and no carbohydrates. Rice has more carbs, less protein, and zero fat. Nuts have more fat, less protein and very little carbs.

You will not find a natural food that has an equal distribution of all three macronutrients in one meal. Our bodies have evolved on eating foods in their natural state, with an optimal distribution of the precise macronutrient ratios.

Mankind was originally a hunter gatherer, which meant he ate just one food group at a time. He would hunt a buffalo and eat just buffalo. He would gather berries and eat just berries. Primitives had very restricted diets, yet we mix our foods without considering the compatibility of them.

We should combine our macronutrients according to the foods that Mother Nature provides in her natural state. She never created the sandwich, we are the ones who made that meal up.

It is therefore a wise idea to consider mixing foods that digest in the same environment. Proteins, fats and oils should be eaten together, whereas carbohydrates should be eaten on their own.  

Otherwise if the body has digestive difficulties due to improper food combinations, it expends more energy trying to detoxify impurities than it does assimilating nutrients. This energy deficit means we are not being nourished with the very foods we eat, which is the main reason for eating in the first place.