Food Combining

(also known as trophology)

The American Physician William Howard Hay is recognized as being the pioneer of Food Combining.[1] The Hay diet was popularised in 1939 by Dr Heinrich Ludwig Halb.[2] The name `Food Combinig´ comes from the principle of properly combining foods. According to the principles of Food Combining, certain foods are to be eaten at different times of day and in specific combinations. A 100% separation of carbohydrates and protein is not possible. However, small changes to how you combine foods can aid the digestive tract. [4]

The 3 rules of Food Combining:
1) The consumption of only natural, whole foods.
2) The separate consumption of foods containing protein from to foods containing carbohydrates.
3) Keeping the body's acid-base balance stable[5]

Food Combining at restaurants:
It is also possible to follow the principles of Food combing while dining at restaurants. Foods that are high in protein, such as meat or eggs, should not be combined with carbohydrate-rich foods, potatoes, rice or pasta to name a few. However, protein or carbohydrate -rich foods can be combined with vegetables or salad.[6] but explaining this to a waiter or chef can be a hassle. DELICARDO Foodcards take away the need for inconvenient explanations. Always have a DELICARDO Foodcard with you so that you can fully enjoy your dining experience!

Food Combining with Allergies:
It is widely accepted that natural and whole foods strengthen the immune system and relieve the body, and it is therefore beneficial for allergy sufferers to eat such foods.[7]

[1] Heintze/Summ: Der Trennkost Doktor, Pg. 8
[2] ibid., Pg. 11
[4] ibid., Pg. 14
[5] ibid., Pg. 12
[6] Trennkost. Bewusst ernähren, besser leben, Pg. 16
[7] ibid., Pg. 30