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Food Combination Chart

Food combining is dictated by digestive chemistry, which means that different foods are digested differently. Starchy foods require an alkaline digestive medium, which is supplied initially in the mouth by the enzyme ptyalin. Protein foods require an acid medium for digestion aided by hydrochloric acid. In simpler terms-if you eat a starch with a protein, digestion is impaired or completely arrested.

The best combination is a non-starch and high protein (i.e. broccoli and poultry or pastas and zucchini).

Excerpt from The ABC's of Nutrition by Dr. Phylis B. Canion.

Food Combining Groups

High-Starch

grains
pastas
rice
corn
potato (all)
turnip
squash
parsnip
beet
carrots
eggplant
avocado

Non-Starch Vegetables

aspargus
broccoli
brussel sprouts
cabbage
cauliflower
celery, chives
cucumber
kale, kohlrabi
leeks
leafy greens
onions
peppers (all)
parsley, radishes
zucchini
watercress
green beans
artichokes
sea vegetables
dandelion greens
endive, okra
swiss chard

High-Protein

beans
legumes
fish
poultry
wild game
meat (all)
seafood
seeds
nuts
dairy products

Fruits

apple
apricot
banana
berries
cherry
date
lemon
grapefruit
melons (all)
mango
nectarine
pineapple
papaya
peach
pear
plum
tomato
fig
orange

Go back to Your Health for more health topics.

All material provided on DocPhyl.com is for informational or educational purposes only. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional. For more details or to schedule an appointment for one of our services, call (361) 580-1400.

Dr. Phylis B. Canion, DCCN, Certified Nutritional Consultant
1307 E. Airline, Suite D, Victoria, TX. 77901

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