Lifestyle Works

Food Combining

First, it is recommended that all the foods we consume are derived from plants. “The liability to become diseased is increased by meat eating. It is a mistake to think that muscle strength depends on the use of foods derived from animals. The needs of the system can be better supplied, and more vigorous health can be enjoyed without its use. The grains, with fruits, nuts, and vegetables contain all the nutritive properties necessary to make good blood. They will supply a diet that is nourishing and appetising.”1

“In planning menus, select food groups that are compatible with each other. Limit the varieties. It would be much better to eat only two or three different kinds of foods at a meal than to load the stomach with may varieties. Do not have too great a variety at a meal, three of four dishes are plenty.”2

In order to preserve the best health, we should avoid eating fruit and vegetables at the same meal. “Fruit and vegetables taken at one meal produce acidity on the stomach, then impurity of the blood results, and the mind is not clear because the digestion is imperfect.”3
Have fruit at one meal and vegetables at the next.

Combining Foods

All fruits fall into three categories; acid, sub-acid and sweet. Melons are a food on their own and should be eaten alone. They are mostly water and digest very quickly.

Nature has given to the various natural foods just the flavours required to stimulate the taste nerves sufficiently to cause the production of the proper quantity and quality of gastric juice required to digest the food. The amount of gastric juices depends upon the kind of food ingested.

Acid fruits require a different concentration of juice than the sweet fruits. Acid fruits combine well with sub-acid fruits; sweet fruits combine well with sub-acid fruits; but acid fruits not recommended with sweet fruits.

Nuts will combine well with most other foods.

Grains will combine well also with most other foods, but not recommended with acid fruit.

Legumes dry and sprouted combine well with nuts and seeds, grains, tomatoes and vegetables but not recommended with any of the fruits.

Vegetables combine well with nuts and seeds, grains, legumes, tomatoes. Not recommended with any of the fruits.4

1. Counsels on Diet and Foods, page 386, 396, 315; 2.Ibid page 109,110; 3 Ibid, page 113. 4. Hurd, Ten Talents Food Combination chart.

How Much Food?

The perplexing question of how much to eat is often raised by sincere individuals who are seeking for better health. Four physiologists and nutritionist from Great Britain, reporting in ‘Nutrition Today’, January-February 1974 said, “We believe that the energy requirements for man and his balance of intake and expenditure are not known.” These authorities based their report on the studies of energy expenditure research in a number of countries. The conclusion was that many people are able to be healthy and active on food intakes which would be regarded as deficient by current standards.

The best rule to follow is one that has been successfully used for centuries before modern food technology greatly altered our eating habits and the age of degenerative diseases began. The rule is: Eat a wide variety of fruits, vegetables, nuts, and whole grains. Get up from the table knowing that you could comfortably still eat more. Satisfy only hunger, not appetite. Since disease, disability, and early death are much less prevalent in people with lower body weights, maintain the lowest body weight at which your strength is still good. People have lived successfully following this rule for many centuries.

God’s Plan, MEET Ministries, page 200

Recipe of the Month

Tofu Walnut Balls

300g tofu mashed
1 med onion very finely chopped
1 clove garlic crushed
½ c walnuts chopped fine
4 slices wholemeal bread crumbed
¼ c chickpea flour (chana flour) opt.
2 T fresh parsley very finely chopped
3 T Braggs all purpose seasoning
1 t sage
½ t salt

Combine all ingredients in a bowl and mix well. Cover baking tray with baking paper, form mixture into balls and place on baking paper. Bake for 30 mins at 150°C.
Nice served with vegetarian gravy or tomato sauce