Why science supports food combining

At long last the weight of medical and scientific opinion is agreeing with Dr Hay. Unfortunately the legacy of old textbooks and a huge processed food industry combined with a recent tradition of cakes, pies and puddings slows progress.

The results of the latest medical research:

• The most dramatic revelation of modern science is that Lysine, an essential component of protein, is destroyed if proteins and starches are cooked together. Similar processes take place in our digestive system!

  Keep starch and protein separate!

Other medical research has concentrated on regions where diet related disease is particularly rare.

• The traditional Cretan's food is rich in grains, vegetables and fruit, with a moderate amount of fish and cheese. They eat some poultry but little red meat. Olive oil is the main source of fat in the diet. Walnuts and purslane are thought to make a significant contribution to their low rate of heart attacks.

• Heart patients were advised in a recent medical study to eat like Cretans. These patients were found to have a better chance of survival than those who follow the low cholesterol diet recommended by the American Heart Association!

• Diabetes has now reached epidemic proportions and coronary artery disease is also increasing in Pacific Islanders who have adopted a sedentary lifestyle and a diet rich in Western-style junk food.

• A diet rich in starch, not just fibre, may be a major protective factor against bowel cancer, say nutritionists in Medical Research Council's Dunn Clinical Nutrition Centre in Cambridge, according to a report in New Scientist.

• A report from doctors at St Bartholomew's Hospital, London, suggests that slightly raised levels of cholesterol in the blood only increase the risk of heart attacks in heavy smokers, those with a family history of heart disease, or those very overweight. But a low fat, high natural starch diet will still keep you fitter.

• Researchers at Reading Institute of food research have discovered that a low fat, high carbohydrate meal at breakfast produces the maximum mental alertness for the rest of the morning.

The most dramatic revelation of modern science is that Lysine, an essential component of protein, is destroyed if proteins and starches are cooked together. Similar processes take place in our digestive system! " I am a PHD student and this may help me in my dissertation, can you provide me with the study source? Thanks in advance, LC Brandt Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Please give the scientific research references. I am in Nutrition BS program and the professors state that food combining is a bunch of bunk because there is not published research proving it. Please help. Lee Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

This is such B.S. This would mean that one should only eat raw beans or rice (or oats or corn or peas etc) or any other food that has both starch and proteins and or fat as components (which are legion). So very few foods are entirely protein or entirely starches or sugars or fats. So to eat at all our bodies have developed over the millenia the ability to digest different combinations of nutrients just fine. Notice that there was no reply giving the source of the so called research stated above, even after it was requested by readers of the column. This is not to say that the research doesn't exist, perhaps it does. But we are not given the opportunity to evaluate it for ourselves. Common sense, having a well rounded diet high in fiber sources (vegetables, fruits, whole grains) and moderation in consumption of high caloric foods will produce greater health benefits than any contortioning "eating systems". Our bodies need proteins, fats, and carbohydrates. For the most part the more raw plant based sources of nutrition are the more nutrients and fiber is available to our bodies. But even this is not always the case, Olives, eggplants, potatoes, most types of mushrooms, spinach (and any other extremely fibrous leafy greens) either produce toxins, or are not bioavaiable raw or should be avoided in large amounts. The point is, don't believe everything you read. Check it out for yourself... yes even the stuff I've written here. Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

In this study, as the protein content of the food goes up, its digestibility goes down: Research Paper Digestibility index and factors affecting rate of starch digestion in vitro in conventional food preparation A. Urooj *, Sh. Puttraj University of Mysore, Department of Studies in Food Science and Nutrition, Manasagangotri, IND-Mysore-570 006, India. *Correspondence to A. Urooj, University of Mysore, Department of Studies in Food Science and Nutrition, Manasagangotri, IND-Mysore-570 006, India. ABSTRACT The rate of starch hydrolysis in ten cereal-based food preparations was studied using an in vitro dialysis system. The foods were incubated with human saliva and porcine pancreatin. The sugars released after 3 h digestion were expressed as digestibility index (DI), the percentage starch digested was determined and correlated with the degree of gelatinization (DG). Granule morphology was also investigated and related with starch availability for hydrolysis. Significant differences were observed in the in vitro starch digestibility of the 10 foods (P > 0.05). The DI ranged from 53 for chapathi to 78 for rice flakes. DI was inversely related to the protein (r = -0.79, P > 0.01), fat (r = -0.63, P > 0.05) and energy (r = -0.61, P > 0.01). Percent starch digested was inversely related to the insoluble (r = -0.49, P > 0.05) and total dietary fiber (r = -0.63, P > 0.01) content of the foods. The SEM results provided a better understanding of granular morphology on cooking and the effect of protein on limiting DG. The results suggest that carbohydrate foods of potential use in the therapeutic diets may be identified by their in vitro digestion characteristics. Nahrung / Food See Also: Molecular Nutrition & Food Research Volume 43 Issue 1, Pages 42 - 47 Published Online: 10 Feb 1999 Copyright © 2004 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

In this study (on rats) it is shown that potato starch significantly reduces the utilisation of milk protein in the same meal. Author(s): Nageswara Rao C ; Narasinga Rao BS Title: Influence of starches from different sources on protein utilization in rats. Source: The British journal of nutrition (Br J Nutr) 1978 Jul; 40(1): 1-8 Additional Info: ENGLAND Standard No: ISSN: 0007-1145 (Print); NLM Unique Journal Identifier: 0372547 Language: English Abstract: 1. The role of the starch component of cereals and legumes on the utilization of casein-protein was studied. 2. In comparison with maize starch the legume and potato starches caused a significant lowering of net protein utilization (NPU). And this reduction in NPU could be partially restored by cooking the diets before they were fed to the rats. 3. It is suggested that in NPU studies involving rats the experimental diet should always be cooked so that the conclusions drawn may be applicable to human diets Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

This is a quote from the paper by Nageswara Rao C ; Narasinga Rao BS citing a number of other references to published papers where starch adversely effects protein uptake from the same meal. The amount of dietary protein necessary to meet the protein requirement largely depends on the quality of protein. Among the factors which influence the utilization of dietary protein is thought to be the source of carbohydrate. Net protein utilization (NPU) (Miller & Bender, 1955) of proteins of plant origin do not always correlate well with the chemical score (Block & Mitchell, 1946). One of the explanations for this may be that some of the non-protein components, such as carbohydrate, of the food may influence protein utilization. Earlier work from this Institute revealed that there are marked differences in in vitro digestibility of starches from different pulses (Srinivasa Rao, 1969). There is also some information in the literature indicating that protein utilization may be affected by the nature of starch (Chang, Soong & Miller, 1967; Marshall, Womack, Hildebrand & Munson, 1969; Buraczewski, Porter, Rolls & Zebrowska, 1971 ; El-Harith, Dickerson & Walker, 1976). Since in developing countries most of the dietary protein is derived from cereals, tubers and pulses, which are also the main source of carbohydrate (starch) in the diet it was considered important to determine the extent to which starch from different dietary sources influences dietary protein utilization Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

I've had Crohn's disease for quite a few years and intermittently get severe acid problems in my stomach. I could never figure out why carbs affected me so much when I have no known problems according to doctors. The Hay diet makes all the sense in the world to me. I don't care if it's scientific or not!! If you have an illness, you are more sensitive to foods. I used to starve myself in order to feel good. Now I understand that the combinations of food are causing me more problems than I bargained for!! I've gone on a strict lowfat, protein diet many times-- when I go on it I feel great. Looks like there's meaning behind the madness Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Your Name:
Your Email:
Subject:
In reply to message (delete if not applicable):
Display heading
Security Code:

Checking for files that match search criteria.

The following files on this site match your query

Search for any topic in this forum

Forum
Content
heading
heading
IP
Email
display number of messages
Newest at top of page
Search
Show dates
Show all topics
Copyright Peter Thomson 2010-March-19