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Food Combining

The concept of food combining was developed in 1929 by Dr William Howard Hay, and presented by him in a book called A New Health Era. It became known as 'The Hay System".

Dr Hay suffered from a severe kidney disorder which did not yield to medical treatment, and the diet was a result of experimentation to try and aid his problem. It was based on the premise that the digestion of starch needs alkaline conditions in the digestive tract, while the digestion of protein requires acid conditions. Since it is clear the digestive tract cannot meet both of these requirements at the same time, one of the basic rules of the diet is that proteins and starches should not be combined in the same meal.

The Hay System also specifies that the basis of our daily diet should be foods which create alkaline residues in the body - ie fruit, vegetables and salads. Bread and other starchy foods, and meat, eggs and cheese should comprise only about a fifth of what we eat, and any increased energy requirement should be met by an increase in carbohydrate, not protein, intake - an idea that finds favour with some dieticians today.

For a simple pictorial explanation of how the combining principles work, Click Here

Dr Hay had positive results from following this diet and it has been used equally successfully in other diseases, such as digestive disorders, rheumatism and gout.

Books are available, both explaining and developing the application of the system, and in the form of cookbooks for the diet. See below.



The Complete Book of Food Combining Jan Dries - Element Books, UK.
Food Combining for Vegetarians Jackie Le Tissier - Thorsons Publishers
The Food Combining Cookbook Jean Joice
The Food Combining Cookbook Erwina Lidolt - Thorsons Publishers

Note: The above information is offered not as a prescription or in place of proper medical care, but as a report on research findings which may be of interest. In cases of sickness, the attention and care of a nutritionally aware health professional are essential.

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