As a rule, the compatibility of products is interested in the intention to switch to separate meals. In essence, the principle of product compatibility is that it is a separate food. For different types of food our body produces digestive juices of different compositions. With the compatibility of products, the composition of these juices is the same, and nutrition is easily absorbed by the body. If the compatibility is not complete, food is digested with difficulty, because the body is forced to simultaneously produce juices of different compositions.
Product compatibility table for separate power supply
| type of product | 1 | 2 | 3 | 4 | 5 | 6th | 7th | 8 | 9 | 10 | eleven | 12 | 13 | 14 | 15 | 16 | 17th | 18 | 19 | 20 |
| 1 | Meat, fish, poultry | |||||||||||||||||||
| 2 | Leguminous plants | |||||||||||||||||||
| 3 | Butter, cream | |||||||||||||||||||
| 4 | Sour cream | |||||||||||||||||||
| 5 | Vegetable oil | |||||||||||||||||||
| 6th | Sugar, confectionery | |||||||||||||||||||
| 7th | Bread, cereals, potatoes | |||||||||||||||||||
| 8 | Fruits sour, tomatoes | |||||||||||||||||||
| 9 | Fruit semisolid | |||||||||||||||||||
| 10 | Fruit sweet, dried fruits | |||||||||||||||||||
| eleven | Vegetables green and non-starchy | |||||||||||||||||||
| 12 | Starchy vegetables | |||||||||||||||||||
| 13 | Milk | |||||||||||||||||||
| 14 | Curd, sour-milk products | |||||||||||||||||||
| 15 | Cheese, cheese | |||||||||||||||||||
| 16 | Eggs | |||||||||||||||||||
| 17th | Nuts | |||||||||||||||||||
| 18 | Greenery | |||||||||||||||||||
| 19 | Melon, peaches, grapes, blueberries | |||||||||||||||||||
| 20 | Late pumpkin, squash, eggplant |
The processes of putrefaction and fermentation in the body arise precisely when the compatibility of products is disrupted. Nutrition in such cases disrupts normal digestion and causes intoxication.
All products are divided into 10 groups. Let's enumerate what kind of compatibility of products will be permissive when feeding and which one should be avoided.
Group 1. Sweet fruit
Figs, dates, persimmons, bananas and all dried fruits.
Ideal combinations: with each other, with sour-milk products, with semi-acidic fruits.
Admissible combinations: with herbs, milk, nuts, with non-starchy, moderately starchy and starchy vegetables.
When combined with any other products, fermentation is provoked.
All fruits are very useful if you use them as an independent meal. Juices are always best to drink for half an hour or an hour before meals. You can not use fruit juices or fruit as a dessert.
Group 2. Semi-acidic fruits
Watermelons, apricots, mangoes, blueberries, blueberries, melons.
Sweet to taste: pears, grapes, apples, peaches, plums, cherries. Tomatoes in their properties also belong to this group.
Ideal combinations: with each other, with sour-milk products, with sweet and sour fruits.
Admissible combinations: with non-starchy vegetables, fatty protein products (fat cheese, cottage cheese, nuts), greens.
Compounds with other protein products are harmful.
The combination with semi-starchy vegetables and starches provoke fermentation.
Note. Blueberries, blueberries and melons are incompatible with any other product. These fruits are perfectly digested when eaten as an independent meal, and not in addition to it. Or - in small quantities - one hour before the main meal.
Group 3. Sour fruit
Mandarins, lemons, grapefruits, pomegranates, oranges, pineapples. Sour to taste: grapes, apples, cherries, peaches, plums, pears, as well as cranberries, currants, blackberries.
Good combinations: with milk, sour-milk products, semi-acid fruits.
Admissible combinations: with greens, cheeses, fat cottage cheese, non-starchy vegetables, seeds, nuts. With other protein products are incompatible.
Inadmissible combinations: with sweet fruits, semi-starchy vegetables, starches.
Group 4. Nekrakhamistye vegetables
String beans, cucumbers, sweet peppers, cabbage.
Ideal combinations: with fats, starches, moderately starchy vegetables, squirrels, herbs.
Admissible combinations: with fruit.
Unacceptable combinations: with milk.
Group 5. Moderately starchy vegetables
Green peas, beets, zucchini, carrots, pumpkin, sea kale, turnip, eggplant, rutabaga.
Successful combinations: with greens, fats, non-starchy vegetables, starches.
Admissible combinations: with cottage cheese, seeds, nuts, cheese, sour-milk products.
Harmful combinations: with fruits, proteins, sugars, milk.
Group 6. Starch products
Rye, wheat, oats and products from them.
Cereals: rice, buckwheat, pearl barley, millet, as well as chestnuts, potatoes.
Ideal combinations: with herbs, moderately starchy and non-starchy vegetables.
Admissible combinations: with each other and with fats. However, compounds of different starches among themselves should be avoided by people prone to fullness. When combining starches with fats, it is also recommended to eat something from non-starchy vegetables or greens.
Not very desirable combinations: with seeds, nuts, cheese.
Very harmful combinations: with any fruit, sugars, milk and animal proteins in general.
Note. Sauerkraut, mushrooms in any form and all other pickles are well combined with potatoes, and badly with bread.
Group 7. Protein products
Cheeses, eggs, kefir, milk, cottage cheese, yogurt, fish, meat.
Dry beans, peas, beans, pumpkin and sunflower seeds, nuts (except peanuts).
Ideal combinations: with non-starchy vegetables, greens.
Admissible compounds: with moderately starchy vegetables.
Inadmissible combinations: with starchy foods, sweet fruits, sugars, two kinds of proteins.
Undesirable combinations: with acidic and semi-acidic fruits, fats.
Exceptions. Seeds, nuts, cheeses, fatty cottage cheese can be combined with semi-acidic and sour berries and fruits.
Milk can be combined with semi-acidic and sweet berries and fruits.
Sour-milk products can be combined with acidic, semisweet and sweet fruits.
Group 8. Greens
Horseradish, Sorrel, radish, nettle, dandelion, onion, sage, lettuce, chicory, plantain, rose petals, acacia, coriander.
With the exception of milk, they are combined with any food.
Group 9. Fats
Sour cream, vegetable oils, melted and butter, cream, lard and other animal fats.
Ideal combinations: with herbs, moderately starchy and non-starchy vegetables.
Admissible combinations: with starches. However, in these cases it is recommended to use also non-starchy vegetables or greens.
Harmful combinations: with sugars, fruits, animal proteins.
Group 10. Sahara
Honey, yellow and white sugar, syrups, jam.
The best option is to consume them for an hour and a half before meals, separately from other foods.
Combinations with fats, starches, proteins provoke fermentation. That's why you can not eat desserts.
Possible combinations: with non-starchy vegetables, greens.
Note. Honey is an exception. In small quantities, it can be combined with all foods, with the exception of animal food.
From the above unique compatibility tables it can be seen that food can be mixed. However, if the compatibility of foods with mixed food is ignored, food brings more harm to the person than good.