03/12/2022
Nutrition

Nutrition: Bioenergetic aspects of compatible and incompatible foods – 2022

nutrition

Nutrition: Bioenergetic aspects of compatible and incompatible foods

In this process, they can “extinguish” each other’s chemical nutritional value effects and together make digestive processes more difficult.

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Incompatible Food Combinations in Ayurveda

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Bioenergetic aspects of compatible and incompatible foods:

The quality and optimal absorption and incorporation of nutrients and foods can be facilitated by avoiding certain pairing associations or associations of incompatible nutrients. Balanced foods with acidifying-alkalizing effects, foods with the right vitamin-mineral content, protein-carbohydrate-fat diet that meets the body’s physiological needs provide energy supply and digestion-absorption-containing processes, that is, metabolic processes are optimal. as little as possible accumulation of free radicals and digestive juice – intestinal obstruction. During the absorption and flow of free energy and without energy blocks, the body can provide a slightly alkaline pH to the cells and blood without wasting extra energy, which is a prerequisite for cell function.

It is strongly recommended that you associate acidifying meat dishes with foods that are strongly alkaline in nature, namely mostly vegetables. Thanks to the vegetable fibers it contains, vegetables help to clean the intestinal contents and reduce the stagnation and decay process caused by the protein in the colon system. It is not recommended to consume pasta and meat made with potatoes, fruits and white flour due to the high carbohydrate acidifying effect, and with their combination, the fermentation – decay – stagnant process of the intestinal content (alkalizing-acidic foods) increases. Abdominal pain, flatulence, and constipation caused by bloating gas after a meal indicate this process (see also: colonic system, acidifying-alkalizing foods).

There are also relations between vegetables and fruits, which are molecular in digestion and metabolism. In this process, they can “extinguish” each other’s chemical nutritional value effects and together make digestive processes more difficult. Different minerals or mineral-vitamin “combinations” can interfere with each other’s absorption and assembly. It is not recommended to eat together, for example: asparagus with rhubarb egg and peas, artichoke peas, strawberries with potatoes, spinach with butter, celery with carrots, spinach mushrooms. Pineapple with cherries, cheese with pulses, eggs with cheese, orange with apples, apples with tomatoes and cucumbers, bread with banana and flour, orange with melon, peaches with pears. Egrest with other fruits – milk or buttermilk (but can be cream), grapes with oranges, mushrooms with cucumbers, brussels sprouts and celery root, most pomegranate alone.

 

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