Bearing in mind the facts known about intestinal digestion it seems probable that proper combinations are important even in intestinal digestion. In other words, a properly combined meal is properly combined throughout the whole course of the digestive tube; while an improperly combined meal is probably wrongly combined throughout the whole course of digestion. A few facts may help to make this clear. Prof. Pavlov says, "the existence of fat in large quantities in the chyme restrains in its own interest the further secretion of gastric juice, and thus impedes the digestion of proteid substances; consequently a combination of fat and proteid-holding food is particularly difficult to digest."

While the processes of digestion in the intestine all take place in an alkaline medium and it seems logical to assume that combinations make little or no differences in the intestine, Dr. Cason says, in an article previously quoted from, that "the digestion of starches in the small intestine when accompanied by proteins produces a distinct stasis." This would indicate delayed digestion.

It seems certain that the putrefaction and fermentation that begins in the stomach as a consequence of wrong combinations will continue in the intestine. Good salivary and gastric digestion would seem to be essential to good intestinal digestion.

I append the accompanying chart, as a guide to food combining, which is modeled after one designed by Dr. Weger. I have made certain additions to the chart and have disagreed with him in a few minor particulars. My reasons for disagreeing with him are based both on physiological principles and experience. His chart does not include melons and fats and does not differentiate between sour or butter milk and sweet milk. These have been added to my chart.

Food Combinations In The Intestine

Combinations marked good are good for the weakest digestion.

Combinations marked fair are permissible if digestion is unimpaired.

Combinations marked poor should never be employed unless digestion is at its highest.

Combinations marked bad should not be employed by even the strongest digestion.

Salads should contain no starch, such as potatoes; no proteins, such as eggs or shrimp; no oils, such as olive oil or dressings containing oil; no acids such as vinegar or lemon juice. Salt should also be omitted. Sugar syrup molasses and honey have been left out of this chart because they combine badly with all foods and also because they are best not eaten.

A second food combining chart is presented which may prove more helpful to some of my readers. By studying the two charts, it is easy to find the foods that do combine with each other. Making use of these facts of combination, the following plan of eating tor three meals a day is suggested:

Food Combination Table

Breakfast: Fruit. Any fruit in season may be used. It is suggested that not more than three fruits be used at a meal, as, tor example, grapes, well ripened bananas and an apple. It is well to have an acid fruit breakfast one morning and a sweet fruit breakfast the next. In season breakfast may be made of melons. In the winter months, one or two dried fruits such as figs, dates, raisins, prunes, etc., may be substituted for the fresh fruits. A winter breakfast of grapes, figs and pears will be found ideal.

Noon meal: A vegetable salad (omitting tomatoes from this salad), one cooked green vegetable and a starch.

Evening meal: A large raw vegetable salad (if nuts or cottage cheese are to be used as the protein, tomatoes, may be used in this salad), two cooked non-starchy vegetables and a protein.

Fat meats, sour apples, beans, peanuts, peas, cereals, bread and jam or hot-cakes and honey or syrup, are notoriously slow in digesting and are frequent sources of discomfort and putrescent poisoning. Much of this is well known to the layman, all of it may be known to the careful observer. The intelligent person will not lightly cast aside such facts but will use them as guides in eating.

Occasional indulgence in any old food combinations will not do great harm," says Major Austin. "It is not what we do occasionally that matters much but what we do habitually that tells in the long run.

"It is certainly everyone's duty to have the courage of his convictions but a cause is not benefited by unreasonable advocates. So when at a friend's table do not deliver a homily on food combinations, and critically select and refuse, causing the host embarrassment Take what is offered, and do not think about it unless sick or uncomfortable; then do not eat. No one should eat when seedy or out of sorts--no, not to please anyone."