More than 2,000 years ago, the great healer Hippocrates taught that humans are generally born healthy, and that all diseases eventually come through the mouth via food. A person can live 120 to 130, or even 150 years, but to achieve this, they must eat accordingly.
As the centuries passed, millions of people had no access to science or a fulfilling life. Natural and political upheavals, along with constant wars, prevented any contemplation of the profound and simple wisdom behind the processes of food digestion. Nevertheless, the best minds dedicated their efforts to the issues of healthy eating. In the 10th century, the great scholar Abu ibn Sina (known in Europe as Avicenna) created the “Treatise on Hygiene,” in which he argued for the necessity of separating the consumption of different foods over time. By the 19th century, many scientists were already exploring the problems of separate nutrition, most comprehensively detailed in the works of American physician Shelton, particularly in his book “The Fundamentals of Rational Nutrition.”
An interesting perspective on separate nutrition comes from academician Mikulin. As a leading designer of aircraft engines, Mikulin viewed the human body as a complex mechanism, yet he did not delve into biological processes, which are the foundation of life. While experimenting with various food combinations, he noticed that a separate nutrition regimen offered several benefits: increased productivity, vitality, and an overall surge of energy. However, he failed to foresee the necessity of cleansing the body of toxins—residues from food processing—and thus hesitated to recommend such a regimen in his book “Active Longevity.”
In our bodies, continuous complex biological processes occur, involving chemical and energy transformations of substances that cannot be explained from a mechanical standpoint. Reactions at the molecular level take place in the human body at a temperature of just +36.4 degrees Celsius (97.5 degrees Fahrenheit). Therefore, it is crucial that the biochemical reactor (i.e., the digestive organs) remains clean and free from harmful side effects.
The gastrointestinal tract converts food into building materials for our bodies and energy sources that fuel our muscles and brain. Whether this building material and energy are sufficient and of good quality at the end of the transformation chain depends on what, how, in what sequence, and in what combinations we eat, as well as how the food is processed in the gastrointestinal tract based on our eating habits.
The Theory of Compatibility.
Scientists classify all types of food into three groups based on the enzymes (reactants) that process them in the gastrointestinal tract.
Protein Group. Proteins are primarily digested in the presence of acids secreted by the pancreas and intestinal walls.
Carbohydrate Group. Alkaline substances secreted by the salivary glands are necessary for their digestion.
Group of “Living” Foods. By consuming raw foods, a person receives ready-made building materials for their body without expending vital energy on digestion. This is the secret of “raw foodists.”
Fats, being easily combinable with carbohydrates and proteins, fall into a neutral group alongside “living” foods. Melons are particularly noteworthy; they do not belong to any food group and act as a cleansing agent for the human body. By clearing blockages from the intestines, melons can induce diarrhea or vomiting, much to the dismay of childcare providers. Melons reduce intestinal mucus, regulate the acid-alkaline electrochemical biopotential of the digestive and circulatory organs. In folk medicine, many recipes for expelling kidney stones and cleansing bile ducts involve melon seeds and rind. The only requirement when consuming melons is to avoid combining them with anything else; they should be eaten two hours before or two hours after a meal.
Only after a two-hour break can you safely consume foods from incompatible groups. For example, if you had a sausage with stewed cabbage and now want some potatoes, you can only eat them without harming your body after two hours. If you bought a sandwich with sausage, eat the sausage first, but wait two hours before having the bread. Dairy products should only be combined with each other; for instance, sour cream with cottage cheese, milk with cheese, but not with any other food. While following this scheme, don’t forget about the weekly cleansing enema, which will be discussed later.
A two-hour break, when properly combining foods, is sufficient for your bioreactor (gastrointestinal tract) to become a “clean test tube” ready for the next reaction. This two-hour interval is the minimum time we must allow our digestive system to finish processing foods from one group with acid, for example, and be prepared to accept foods processed with alkaline. When incompatible food groups are consumed simultaneously, the acid and alkaline neutralize each other—how can the body absorb the food then?!
The term “indigestion” is now rarely used as a diagnosis, yet it encapsulates the essence of the body’s dysfunctions. Of course, the classification of foods into groups is a compromise: meat always contains carbohydrates, and bread contains proteins. However, their natural combinations, which the body generally handles without loss, are nothing compared to the mishmash that chefs create. It’s no coincidence that the English, who understand food well, say, “God gave people food, but the devil sent the cook to mix it all up.”
In the diagram, the protein group is marked with the symbol of the acidic hydrogen ion H+, while the carbohydrate group is marked with the symbol of the hydroxyl ion OH-. The first group also contains a product marked with “l,” indicating living proteins. Nuts, depending on the variety, can contain up to 40 percent living protein, meaning they digest themselves in the stomach, unlike meat, which contains only up to 20 percent protein and a significant amount of byproducts that require effort to eliminate from the body.
What We Know About Honey and Potatoes
In the carbohydrate group, the “l” symbol indicates non-digestibility. The sugar in honey is an excellent carrier of calcium into the bloodstream, and calcium is one of the essential components for maintaining our skeletal structure and nerve tissues in a healthy state. According to Dr. Jarvis, just 20 minutes after consuming a tablespoon of honey, the concentration of calcium ions Ca+ in the blood exceeds the norm and remains at that level for a full day.
The sugar we consume is a poor imitation of honey. To become a carrier of calcium ions, sugar must undergo several biochemical transformations in the body, inevitably producing waste. Moreover, not every digestive system is energetically prepared to perform this difficult task. As a result, over the years, bones become brittle and break from minor impacts. Surgeons mend them, but the underlying issue remains: a calcium deficiency in the blood, a consequence of poor nutrition.
Another remarkable product in the carbohydrate group is potatoes. You can make this product “alive.” If you boil or bake potatoes in their skins, a shiny, smooth layer will be found just beneath the thin skin. This layer contains enzymes for breaking down potato starch. However, if you peel the potatoes raw, you will discard the most valuable part of this product. Losing the enzymatic layer means that potato starch will only be digested using enzymes drawn from the blood, where they serve as an energy reserve for times of illness, stress, etc. Thus, by constantly consuming mashed potatoes, fried potatoes, or pre-peeled boiled potatoes, we are depleting our health savings account! Moreover, a person is energetically incapable of digesting potato starch, risking clogging their blood with starch granules that settle in the veins of the legs, filling the pockets and causing varicose veins.