Separate nutrition: Principles of separate nutrition for children and adults. Daria and Galina Dmitriev

INTRODUCTION
There are no medical dogmas in this book that must be strictly followed. The authors tried to describe the essence of the system of separate nutrition, the main task of which is the ability to properly combine food products.

If you are not an enemy to your health, this book is for you. She will teach you how to use and combine the products necessary for your body. The 101 products recommended by the authors contain the “right ingredients”—the ingredients that will help you live a long and productive life and get rid of disease.

Recommended for a wide range of readers.

1. MAIN ABOUT THE SYSTEM OF SEPARATE POWER
The main task of the practice of separate nutrition is to learn how to combine food products correctly. But before you start mastering the system of separate nutrition, you need to learn how to make the right choice of food. Wholesome food has a lot in common with the system of separate nutrition. They are united by a restriction in the consumption of industrially processed products, since vitamins, microelements, minerals and enzymes are lost during such processing.

In addition, food additives are often added to products during industrial processing, which can also be harmful to health.

In the system of separate nutrition, when choosing food, preference is given to plant products. This is due to the fact that poisonous substances accumulate in the animal’s body in high concentrations, which enter it in different ways, for example, through plant food obtained from plants treated with artificial fertilizers and pesticides, as well as medication residues (including hormones). It should also be borne in mind that hormones are present in the animal's body, which are formed due to the mortal fear of the animal before slaughter.

All of the above-mentioned toxic substances consumed by a person in food along with meat can adversely affect his health. In addition, you should avoid eating offal, wild mushrooms, as well as foods that contain all kinds of food additives - they are all replete with toxic substances. When choosing food products, preference should be given to environmentally friendly vegetable products grown without the use of artificial fertilizers and pesticides, moreover, grown in the given area and in accordance with the season, which reduces the ways of their transportation and storage period.

The system of separate nutrition, therefore, recommends eating only natural and industrially unprocessed foods whenever possible. Overly processed foods such as white sugar, industrial fats, white flour and foods prepared from it should be avoided. And, on the contrary, the consumption of greens is highly recommended, because in their natural form, plants contain all the elements necessary for the human body in a highly concentrated form. These substances include vitamins, amino acids, minerals, trace elements and enzymes.

The method of separate nutrition consists of two basic rules:

- consume proteins and carbohydrates separately;

- constantly maintain the acid-base balance in the body.

If we properly combine the food we eat, then we ensure that it is more efficiently digested, since we do not get the benefit of food that is digested with difficulty. Therefore, the right combination of food, in addition to its better assimilation, protects our body from poisons. Some people suffer from, for example, food allergies; having learned how to properly combine food products, they easily part with it. Allergy is a form of protein poisoning. The food products we have purchased are just raw materials for food, which, by the way, in addition to useful organic compounds, also contain indigestible substances, simply speaking, waste.

The food we consume is broken down in the digestive tract by digestive juices and enzymes into tiny elements. After that, they pass from the intestines to the liver. There, the body either collects elements according to its own pattern, or completely digests them in order to obtain energy. Products in their pure form are not absorbed by the body. In the beginning, they are subject to decay.

The physiology of digestion is the complex chemical changes that occur in the digestive tract. Changes in the process of digestion are greatly influenced by enzymes - non-living enzymes. All foods produce enzymes during digestion. Enzymes act in the stomach as a physiological catalyst. And we know from chemistry that many substances do not interact with each other, but can combine in the presence of a third substance. It only contributes to the onset of the reaction. Such a substance or agent is called a catalyst, and the process itself is called catalysis. Previously, these substances were called enzymes, since their action in the process of digestion resembles fermentation, which is carried out by living enzymes - bacteria. The products obtained during the fermentation (fermentation) process, which are not identical to the enzymes formed in the stomach, are poisonous. Decay also causes the formation of poisons. Each enzyme only works on one class of foods: carbohydrates, proteins, salts, fats... And they only do their job. If, for example, pepsin did not convert proteins into peptones, then the enzymes that convert peptones into amino acids cannot act on the above proteins, etc.

The process of digestion begins with the crushing of food in the mouth. Already in saliva, an enzyme (ptyalin) appears, which breaks down starch into maltose (complex sugar). Maltose, getting into the intestines and acting as a new enzyme, turns it into a simple sugar. Starch that has not been digested in the mouth and stomach can be broken down provided that it has undergone fermentation on its way to the stomach. The enzyme found in the mouth is called ptyalin. If we mix starches of different composition, then the action of ptyalin stops, and we get an acid reaction of the body, which will be discussed below. Depending on the nature of the food eaten, the composition of the gastric (gastric) juice changes: from neutral to strongly acidic.

Gastric juice contains three enzymes - pepsin, lapase and irennene. Only pepsin is able to initiate the digestion of all types of proteins. Protein at different stages of digestion is broken down with the help of various enzymes. Without the prior action of pepsin, other enzymes are unable to break it down. Pepsin works only in an acidic environment, which can be neutralized with an alkali. When drinking chilled drinks, the action of pepsin slows down or stops altogether; the result is stomach pain. The stomach sometimes hurts even after eating a portion of ice cream, which contains sugar, protein and fats, and as it is already known, pepsin cannot simultaneously break down various substances that enter the stomach during digestion. Alcohol also precipitates this enzyme.

At the sight, smell or thought of food, a person involuntarily releases saliva, which can cause the release of gastric juice. The taste of food is also important for its selection. However, the secretion of gastric juice does not occur if you chew substances that are not food, that is, the secretory action does not occur if difficult-to-digest substances enter your mouth.

Enzymes have different effects on different types of food, as will be shown below. Various elements in the composition of gastric juice make it capable of digesting numerous foods. Observations of the activity of the gastric secretory mechanism show that it has the ability to adapt to the food consumed. Adaptation is possible because gastric secretions contain 5 million microscopic glands that secrete the same number of constituents of gastric juice. From what foods we consume, the juice can be sour, weakly or strongly acidic, as well as neutral. The same adaptation occurs with saliva. For example, weak acids cause profuse salivation, while weak alkalis do not produce salivary secretions. Well, if unpleasant-tasting substances accidentally get into your mouth, then saliva will help you here too: the secretions caused by this unpleasant sensation help wash them off.

The process of digestion does not always begin in the mouth, only gastric juice is able to digest more of what we consume. These conclusions of scientists once again confirm the idea of ​​the importance of choosing food, as, for example, people who are not spoiled by civilization do.

Like lower beings, man once instinctively avoided harmful food combinations. But, having adapted to the new conditions, where the intellect rules the show, he began to stray from the right path. But since man is a higher being, with the help of acquired knowledge he will finally be able to control his body. And only an ignorant person will ignore the rich physiological experience that leads to the correct practice of nutrition.

One of the conditions for proper digestion is maintaining the acid-base balance in the body. Our body has certain regulatory mechanisms, the so-called "buffer systems” that constantly maintain this balance. And yet, as it turned out, certain factors create such a load on the body that the “buffer systems” no longer work. Such a factor, along with an unhealthy lifestyle, may be an unfavorable diet.

The foods we eat go through different stages of metabolism in the body. When some are digested, acids are formed, and therefore they are called "acid-formers", while others are digested, alkalis are formed, and therefore such products are called "alkali-formers". Different authors provide different information on this matter. The contradictions are partly due to the fact that products can behave differently each time. It depends on the specifics of their cultivation, processing, age and preparation. And yet, most agree that finished foods are more acid-forming than raw.

Foods can be divided into strongly acidic, weakly acidic, weakly and strongly alkaline-forming. Highly acidic foods include: meat, sausage, fish, eggs, cheese, sweets, white flour products, alcohol and coffee. Weakly acid-forming foods