Over 50 years ago, Dr. William Hay concluded that the body uses acids to digest proteins and alkalis to digest starches, and that mixing the two might lead to painful indigestion and more serious problems such as ulcers, allergies, and obesity. Though criticized at the time, the Hay System has been vindicated by modern research, and provides essentially the healthy, whole-food diet of mostly alkali-forming foods such as fruits, green vegetables, and salads advocated by many leading nutritionists today.
Food Combining for Health shows how to separate incompatible foods.
Explains how the Hay System can alleviate the symptoms of chronic diseases such as arthritis and diabetes, while increasing energy and well-being in those without specific health problems.
Includes recipes and seasonal menu suggestions.
|Publisher:||Inner Traditions/Bear & Company|
|Product dimensions:||5.25(w) x 8.50(h) x 0.80(d)|
About the Author
Table of ContentsGet Fit With Foods That Don't Fight
Foreword by Sir John Mills
Introduction - A Personal Experience
Part One: The Theory and the Proof by Doris Grant
1. A Great Pioneer
2. The Hay System Explained
3. The Hay System and Degenerative Diseases
4. Animal Fats - Fact and Fiction
5. The Proof of the Pudding
Part Two: The Hay System in Practice by Jean Joice
6. How to Begin
7. Menu Planning and Suggestions
Table of Compatible Foods
Part Three: Recipes for Protein Meals
8. Soups and Appetizers
9. Salads, Dressings, and Sauces
10. Main Dishes
13. Protein Sack Lunches
Part Four: Recipes for Starch Meals
16. Main Dishes
Appendix: Acid and Alkali-forming Foods
What People are Saying About This
"Compatible food combinations are nature's way of maintaining the body's correct chemical balance. The authors offer practical suggestions and recipes for putting the principles of food combining into practice."