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In what cases separate food should be considered as therapeutic.

1. When food acids contained in acidic fruits should not be taken simultaneously with products containing starch: bread, cereals, potatoes, pasta, etc.?

“When” is only the first part of the question that needs to be answered. The second part is why. And with him, it is probably easier to start considering this fundamental rule of separate feeding.
During normal operation of the gastrointestinal tract, the combination of starchy foods with sour fruits and vegetables does not pose any harm to the body. For example, the cause of poisoning or death has never become sour soup with potatoes or pickle with pearl barley, pickled cucumbers and sour cream or sauerkraut with apples and cranberries, which we fill with vegetable oil and willingly eat with hot boiled potatoes, and even vpriku with bread. Causes should be sought in disorders of the gastrointestinal tract. And here I will go once and for all in a certain way. If the main process of digestion begins in the stomach, then we will begin our consideration with it. Anticipating a lot of objections about the fact that digestion begins in the oral cavity, I want to note that deviations in the work of the salivary glands are very rare in people, and therefore we will not consider this stage of digestion, considering that salivation occurs in all the same, and therefore correctly - as it should.
While starchy and acidic foods are easily combined with normal gastric juice acidity, then with low and zero acidity such a combination, even at the initial stage of digestion, causes increased gas formation.
What then can be said about the final result, so to speak at the exit, when serious problems appear at the entrance? Therefore, without considering the remaining stages of digestion, where this negative trend will only
To be aggravated, it is possible to recommend with certainty, with low and, even less, acidity of gastric juice (hypocidal and anacid gastritis), if possible, not to consume acidic fruits and vegetables simultaneously with starchy and sugar-containing products.
With increased acidity (hyperacid gastritis), organic acids of acidic fruits and vegetables chemically irritate the covering cells of the gastric mucosa, causing them to release more hydrochloric acid. But, as you know, hydrochloric acid does not react with starch, and therefore its content in the stomach during digestion does not decrease, but, on the contrary, increases all the time, which leads to strong and stable heartburn, as well as eroding the mucous membrane and ulceration of the stomach wall . Therefore, in the case of hyperacid gastritis, it also makes sense to use the first rule of separate feeding - not to take sour vegetables and fruits with starch and sugars at the same time.

2. In what cases can predominantly protein foods not be combined with predominantly starch?

At zero and low acidity, protein products, especially meat products, require a great deal of strain on the entire secretory apparatus of the gastric mucosa. For better production of gastric juice in these conditions, direct contact of protein macromolecules with secreting mucous membrane cells is necessary, since hydrochloric acid and pepsin are released only when protein appears. Starchy foods, on contact with the surface of the gastric mucosa, suppress the functioning of the covering cells that produce hydrochloric acid.
Therefore, taking into account the important fact that the stomachs of "hypoacidics" and "nulevik" and without starch-containing products are difficult to produce acid, so necessary for protein digestion, it should not be an additional injection of starch into the stomach to further complicate the process of digestion. Thus, even in this case, the rule not to combine proteins with starches has a real physiological basis.
But in the case of increased acidity, starchy foods, by screening the release of hydrochloric acid, help to improve the digestion of animal proteins.

3. Different proteins should not be taken together.

It seems to me that, after all that was said in paragraphs 1 and 2 of our analysis, there is no point in proving the benefit of this rule for patients suffering from a reduced content or absence of hydrochloric acid in the gastric juice. This is so clear. As, however, and its meaninglessness is obvious for those who have normal hydrochloric acid. Moreover, it is so easy to understand how harmful such a prescription is for those who produce it in abundance. After all, the more complex the combination of proteins, the greater the load on poorly secreting gastric mucosa, and then the protein component should be as simple as possible. With normal acidity, it does not matter. With excessive gastric secretory function, the more complex the protein composition, the less traumatic the effect of hydrochloric acid on the inflamed mucosa. This statement follows from the fact that protein products are excellent antacids, i.e. products that bind and neutralize hydrochloric acid. And in this particular case, the wider the set of proteins, the more reliable the binding of hydrochloric acid.

4. Eating fat with proteins slows down the absorption of the latter and causes rot.

As we now imagine, slowing down the digestion, due to the inhibitory effect of fats on the secretion of gastric glands, is a positive factor in case of increased acidity of the gastric juice — hyperacid gastritis, that is, when the production of hydrochloric acid must be suppressed. On the other hand, such an opposition to digestion is indeed extremely undesirable and dangerous in the case of weak secretory activity. In this case, meat products eaten together with fats are not exposed to sufficient effects of hydrochloric acid, which, in addition to protein digestion, must also disinfect food. And in connection with this, I would like to emphasize once again that the ability to kill putrefactive microbes is a very important property of hydrochloric acid.
Due to the fact that fats inhibit gastric secretion, protein products of animal origin are much longer in the stomach in a constant state. Considering that the temperature in the stomach is higher than the storage temperature of food, the pathogenic microflora, which is always present in food, begins to multiply very quickly in the absence of hydrochloric acid. Essentially, in the stomach, the digestion of meat products is no longer due to hydrochloric acid and enzymes, but due to putrefactive bacteria. If rotting begins in the stomach, where there should not and cannot be rotting on the physiological basis of digestion, since the environment in it must be uniquely acidic, then in the intestine, where the environment is already weakly alkaline, fermentation and rotting are possible. In the same case, when not a sterile, not acidified chyme comes from the stomach into the intestine, but a food lump badly or completely untreated with hydrochloric acid with the putrefactive flora developed in it, the process of further decay in the intestine becomes simply unavoidable.
That is why patients with low and zero acidity of gastric juice should not combine protein foods with fats.

5. It is not recommended to take at the same time sour fruits with proteins.

This rule is best applied to people with high acidity. And it’s not quite clear to me why this recommendation is addressed to those with secretory function that has the opposite tendency, since the statement “acid fruits, inhibiting the secretion of gastric juice, strongly delay the absorption of proteins, which leads to their decomposition,” should be taken as not otherwise. Here, apparently, there is some discrepancy between the theory of separate feeding with its practical implementation. After all, organic acids contained in acidic fruits increase the total acidity of gastric juice, which in itself can only improve the digestive process with low and zero acidity.
On the other hand, concentrated vegetable and fruit juices do in some way inhibit the secretion of gastric glands and thereby lower the level of hydrochloric acid in the secreted gastric juice, while diluted vegetable and fruit juices, on the contrary, activate the covering cells. But after all about juices in this rule says nothing, it is a question of sour fruits. Therefore, in my opinion, the rule is not to take at the same time acidic fruits with proteins should be addressed only to patients suffering from hyperacid gastritis, i.e., increased acidity of gastric juice.

6. Consumption of sugar should not be combined with the consumption of starch.

I believe that this rule is good to apply to patients with any digestive pathology, in other words, for any diseases of the gastrointestinal tract.
In order not to take a lot of time, I will try to explain this thesis on the example of only two of the most characteristic cases of deviations in the work of the gastrointestinal tract. With increased acidity, while being in the stomach, sugar with starch further increases the acidity of the gastric juice, which really leads to "acidic belching and other indigestion." At low acidity, as we have said, starch screens the release of hydrochloric acid and thereby slows the movement of food from the stomach into the duodenum, while sugar, processed by pualinal saliva, is already split in the stomach. And since, due to starch, the time of sugar in the stomach increases significantly, and because of the absence of hydrochloric acid, the fermentation microflora is not neutralized, the processes of sugar fermentation begin and subsequently increase. In the future, all of this from the stomach is safely transferred to the intestine, causing flatulence - the formation of gases and the further reproduction of putrefactive and pathogenic microflora.

7. Now let's consider the rule that requires consuming only one starchy food in one time, which is, according to Shelton, “even more important as a means of avoiding a bad combination of food.”

It seems to me that the explanation given by Shelton for this recommendation is indeed physiologically justified both at low and at high acidity of the gastric juice. In the case of overeating starchy foods, one of the starches, namely the one with a lower molecular weight, begins to actively split in the stomach, causing fermentation. At the same time, other starch compounds, in which the molecular weight is much higher, are shielded — they block the gastric mucosa, preventing the release of hydrochloric acid, as a result of which starchy food stagnates for a long time in the stomach, even more fermented.

8. Any kind of melon should always be eaten separately.

This is certainly a fair remark. Shelton, for us Russians, is not relevant. Because, for the most part, we do not eat different types of melons. Moreover, we do not even eat one type of melon, and mainly because expensive melons are not any significant food in the diet of the order of impoverished Russians. And in general, this item Shelton fully borrowed from Ayurveda without any adaptation to the circumstances of time and place.

9. Milk is better to drink alone or not to drink at all.

Indeed, the first thing that happens with milk when it enters the stomach is currying, in other words, the milk coagulates under the action of the acidic component of the gastric juice, and loose flakes of coagulated protein and fat fall out of it.
The stronger the acidity of the gastric juice, the faster the spreading process takes place and the larger and denser the falling out flakes form. At the same time, a stratification of coagulated milk into cottage cheese and whey, which also has a sour character, occurs in the stomach.

If at this time there are particles of some other solid food in the stomach, then the curd flakes falling out of the coagulated milk envelop them, isolating them for a long time from the action of the gastric juice, which undoubtedly prevents their digestion. It will not resume until the protein layer covering them is digested.
Let's try to figure out what is bad or good lies in this for those who have a stomach is not very healthy.
If the acidity of the gastric juice is increased, then the milk during curdling draws over most of the free acid in the stomach. Thus, the total acidity of the gastric juice decreases. This is known to every "ulcer", relieving an attack of pain caused by hypersecretion of hydrochloric acid, by means of milk or cream. But it is more effective to stop the arisen painful attack, taking milk with croutons from white bread. The fact is that if you drink one milk, the curdled particles are quickly collected in a uniform protein lump. The formation of lumps significantly reduces the overall contact surface of the new protein product compared to how it was distributed in a thin layer over the mucous surface of the stomach. In this case, the surface of the curd in contact with the gastric juice is significantly larger than the surface of the lump, therefore, the amount of hydrochloric acid that is drawn off to the processing of the lump is much less than in the case of the planar distribution of curdled protein mass. Therefore, some time after taking the milk, small heartburn reappears (but significantly less than before).
What can be done to prevent heartburn from happening again? To do this, milk should be taken simultaneously with white breadcrumbs. When they are chewed, they finely crumble and, once in the stomach, they do not allow the flakes of freshly curdled protein to gather into a large lump.
Thanks to the finely crushed crackers, many small lumps are formed, inside of which there is a piece of white bread. However, this in no way prevents the digestion of carbohydrates in the stomach, which are part of the roll, but even, on the contrary, improves the conditions of this process.
Why? Yes, because, as is known from the physiology of digestion, carbohydrate food in the stomach is not digested, because it is stable acidic environment, and enzymes that digest carbohydrates, which also includes white bread, act only in an alkaline medium. It is well known that the first step in the process of splitting carbohydrates is the action of saliva, while the final stage is the action of intestinal juice enzymes.
At the first stage, when chewing food, ptyalin, an enzyme of the salivary glands, which breaks down carbohydrates, together with saliva, permeates the chewed food, after which the food is swallowed, and some most of it is deactivated. At the same time, inside the food lump, where hydrochloric acid has not yet penetrated, the splitting of carbohydrates under the action of ptyalin still continues. But only until hydrochloric acid penetrates there.
The next stage of carbohydrate digestion is resumed only in the intestine, where the medium of intestinal juice is alkaline.
Thus, if on the surface of small carbohydrate lumps a protein film of curdled milk is formed, then there is a double benefit from this. First, the conditions for protein digestion in the stomach are improved by grinding the curd flakes with rusk crumbs (this has already been said). And, secondly, the conditions for digesting carbohydrates in the stomach are improving. This situation is due precisely to the fact that a continuous protein film on the surface of solid particles of crackers prevents the penetration of hydrochloric acid, not only deep, but even to their outer surface.
And all this continues until the outer protein layer of the particle is destroyed by the action of gastric juice. And by the time the destruction happens, the carbohydrate part will have safely moved into the intestine. Thus, the forces for its further digestion will be spent significantly less.
However, it should be borne in mind that for the consumption of milk, in the case of high acidity, or white bread crackers, or stale white bread of two - three days old, are suitable. But fresh white bread or pastries for these purposes are categorically not acceptable. Since, unlike the crackers, scattering when chewing into small crumbs, baking, when it is chewed, turns into a plasticine lump of relatively large size. Because of this consistency, flakes of curdled milk are badly deposited on the surface of the lump.
Thus, in the stomach, two types of food lumps are formed: one consisting of the protein component, the other from carbohydrate. In this and in another case, the rate of action of enzymes drops sharply. In the first case, due to the fact that the formation of a large protein lump leads to a sharp decrease in the surface of contact of the protein mass with the enzyme pepsin. Во втором случае – вследствие плохого прилипания к наружной поверхности углеводного пищевого комка белковых частиц не образуется защитного белкового слоя, и соляная кислота, контактируя с этим комком, все больше и больше дезактивирует фермент птиалин. Вот и получается, что людям, страдающим язвенной болезнью желудка и двенадцатиперстной кишки на фоне повышенной кислотности желудочного сока, и больным гиперацидным гастритом следует тем тщательнее пережевывать белые сухарики и тем медленнее пить молоко, чем выше у них кислотность. При этом глотки следует делать небольшие и ни коем случае не использовать черный хлеб ни в каком виде, так как он провоцирует повышенное кислотоотделение.
Теперь рассмотрим ситуацию, когда кислотность желудочного сока понижена или соляная кислота вовсе отсутствует. Вот тогда-то молоко в желудке не створаживается. Из желудка, где молоко должно было бы пройти первичную обработку, чтобы в дальнейшем усвоиться в кишечнике, оно в неизмененном виде поступает в кишечник, где даже в принципе не может пойти нормальный процесс створаживания. Это значит, что при нулевой кислотности молоко может только разрушаться гнилостной микрофлорой кишечника, следствием чего является сильное газообразование, отрыжка с привкусом тухлого яйца и ухудшение функций каждого из отделов пищеварительной системы.
Таким образом, чем ниже кислотность желудочного сока, тем категоричнее противопоказано потребление цельного молока. С другой стороны, при непереваривании белка, содержащегося в молоке, возможно переваривание и усвоение в кишечнике молочного сахара – лактозы. Поэтому и в случае сниженной кислотообразующей функции желудка существует разумный выход из положения. Во-первых, вместо молока целесообразнее принимать уже створоженные кисломолочные продукты, а в случае их отсутствия молоко следует пить вприкуску с кислыми овощами и фруктами, вызывающими его мгновенное створаживание практически еще во рту. Но все-таки готовые кисломолочные продукты, тем более содержащие бифидо- и лактобактерии, предпочтительнее. Иными словами, учитывая гнилостный характер микрофлоры кишечника больных анацидным и гипоцидным гастритами, искусственное введение бифидо – и лактобактерий, являющихся содружественной микрофлорой кишечника и, что не менее важно, антагонистичной флорой к патогенным – гнилостным бактериям, позволяет нормализовать работу толстого и тонкого кишечника за счет:
А) ликвидации дисбактериоза;
Б) нормализации рН внутренней среды кишечника;
В) устранения гнилостной микрофлоры;
Г) улучшения двигательной функции кишечника вследствие активизации его перистальтики.
Отдельно мне хотелось бы сказать в защиту диеты Шелтона еще несколько слов. Обычно Шелтона упрекают в том, что идея раздельного питания абсурдна сама по себе, уже хотя бы потому, что как в природе не существует чистых белков, так нет в ней и чистых жиров и крахмалов. Практически все естественные продукты питания содержат в себе несколько компонентов. Взять хотя бы, к примеру, мясо, считающееся важным источником белка. Так вот – белка в нем не более 20 %, тогда как жира намного больше.
В злаковых же растениях преобладают углеводы, но в то же время в них имеется немало белка, есть в них и жиры. Таким образом, трудно, а если быть абсолютно точным, то невозможно питаться отдельно белками или углеводами. Какую бы пищу мы ни потребляли, в наши желудки поступают одновременно и белки, и жиры, и углеводы.
Казалось бы, вот аргумент, убийственный для всей системы раздельного питания и, по существу, не оставляющий камня на камне от ее выводов. Но это только кажущееся несоответствие, поскольку, по большей части, это несоответствие надуманное, высосанное из пальца. В чем причина этого несоответствия? А причина этого несоответствия заключается в поверхностной, я бы даже сказал, вульгарной интерпретации учения о пользе раздельного потребления белковых и углеводных (крахмалистых) природных продуктов. Да, в природе не существует в чистом виде ни белковых продуктов, ни углеводных, все естественные продукты представляют собой такие природные комплексы, где питательные компоненты (белки, жиры и углеводы) находятся в сбалансированном состоянии.
Иными словами, химический состав каждого индивидуального продукта оптимален для потребления его человеком в качестве полноценного питания. Это объясняется тем, что пищеварительная система человека приспосабливалась к потреблению естественных (в том состоянии, в котором они находятся в природе) продуктов питания в течение десятков и сотен тысяч лет. За это время каждый из этих продуктов стал тропен, т. е. сродственен, пищеварительной системе. Что же касается новоизобретенных сочетаний, как правило, термически обработанных продуктов, то они в значительной мере нарушают веками сложившийся порядок. Может быть, в этом случае было бы уместно говорить о генетически запрограммированном механизме усвоения человеческим организмом тех или иных естественных (природных) пищевых комплексов. А такие новации, как хот-доги, бутерброды, пицца, гамбургеры и т. п., короче, все то, что сейчас определяется термином fast – food, имеют столько же общего с естественными пищевыми комплексами, сколько бумажные цветы с живыми. И в этом (как мне кажется) кроется рациональная идея раздельного питания.
Поэтому, говоря о совместимости белковой пищи и углеводов, следует иметь в виду не химически чистый белок или химически чистый крахмал, а пищевой комплекс, т. е. какой-либо из натуральных продуктов питания, в котором в качестве основного пищевого компонента преобладает тот или иной ингредиент.
Но вот действительно существенного уточнения, на мой взгляд, заслуживает утверждение, что основы лечения раздельным питанием применимы ко всем людям и при всех условиях, а индивидуализация заключается лишь в применении общей системы к каждому отдельному лицу (см. главу "Технология раздельного питания"). Все девять пунктов приведенного выше анализа однозначно свидетельствуют, что раздельное питание применимо только в качестве лечебного питания. Причем только в установленных конкретных случаях заболеваний желудочно-кишечного тракта, а также при некоторых болезнях паренхиматозных органов (печень, почки, селезенка). В остальном же система раздельного питания, на мой взгляд, весьма сомнительна.
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В каких случаях раздельное питание следует рассматривать как лечебное

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    Суть раздельного питания состоит в том, что определенные продукты не должны употребляться друг с другом одновременно. Одни продукты полностью усваиваются только в кислой среде, другие – в щелочной. Весь секрет состоит в том, чтобы знать, какие пищевые элементы можно принимать в один прием, а какие – нет. Исходя из этого в теории раздельного питания предлагаются следующие правила пищевых
  9. Banal criticism of separate power
    Система раздельного питания американского диетолога Герберта Шелтона, получившая достаточно широкое распространение, строго регламентирует совместимость и несовместимость пищевых продуктов. Обосновываются такие требования якобы неприспособленностью желудочно-кишечного тракта человека к одновременному перевариванию белков мяса и рыбы с полисахаридами хлебобулочных изделий и вторых крупяных блюд, а
  10. How much and how often should we eat?
    “The possibility of constant access to food is great,” we think and surround ourselves with food so that something is always present in our stomach throughout the day. We come up with ways to get a cheaper crop and more. We take three meals a day for granted, but this is just a social convention (which you will learn about in a later chapter). Continuous meal
  11. Energy basis of separate power
    Одним из важнейших аргументов в пользу раздельного питания является концепция "живой" энергии, разработанная во второй половине XIX века швейцарцем Максом Бирхер – Беннером, согласно которой биологическая ценность продуктов определяется не их калорийностью, а прежде всего способностью увеличивать заряд жизненной силы в организме. В этом случае предпочтение следует отдавать растительным
  13. Химическая основа системы раздельного питания
    Одним из основных положений раздельного питания является сбалансированность потребляемых продуктов по химической реакции и сохранение необходимого для жизнедеятельности организма кислотно-щелочного равновесия за счет принимаемой пищи. Теперь уже известно, что кислоты и щелочи поступают во внутреннюю среду организма двумя путями: через пищу и благодаря их образованию в процессе обмена веществ. AT
  14. The physiology of digestion from the standpoint of separate nutrition
    As you know, the process of digestion begins with the crushing of food in the mouth. The enzyme ptyalin present in saliva breaks down starch into maltose (complex sugar). It acts only in an alkaline environment. However, if we consume different starches, the effect of ptyalin is terminated. This means that starch enters the stomach and the small intestine is slightly split, almost undigested. Act
  16. How to keep the table and how to work in each case?
    1. In case of hyperopia (if you are wearing glasses for near), keep it in front of your eyes at a distance of 15-20 cm. 2. If you have myopia (that is, you are wearing glasses for distance) - at arm's length. In case of weak myopia, when at such a distance you see the last line in the table well, fix the table on the wall and find your working line. And how to do this, read below. 3. Who is bad
  17. Article 39. Medical nutrition
    1. Medical nutrition - nutrition that ensures the satisfaction of the physiological needs of the human body for nutrients and energy, taking into account the mechanisms of the development of the disease, the characteristics of the course of the main and associated diseases and performing preventive and therapeutic tasks. 2. Medical nutrition is an integral component of the therapeutic process and preventive measures,
  18. Nutrition as a factor in the preservation and promotion of health. Physiological norms of nutrition. The value of the individual components of food in human nutrition. The value of proteins in human nutrition, their norms and sources of entry into the body
    Nutrition is one of the most active and important environmental factors, which has a variety of effects on the human body, ensures its growth, development, preservation of health, disability and optimal life expectancy. All this is provided by a daily, regulated meal with a certain set of foods. Foods are complex
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