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 Post subject: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Sat Sep 05, 2009 6:59 pm 
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Cele 3 reguli are combinarii:

1) Cea mai importanta regula: nu combinati grasimi cu zahar (fructoza). Combinarea grasimilor (proteinelor) cu zahar incurajeaza fermentarea. Unii nutritionisti permit combinarea fructelor acide (de ex portocale) cu grasimi (cum ar fi nuci sau avocado). Ideea este ca acidul din fructe ajuta la digestia grasimilor, iar nivelul de zahar din acele fructe nu este prea mare. Example de combinari gresite: curmale cu nuci, fructe uscate cu avocado, avocado cu fructe dulci, o salata de fructe cu nuca de cocos, etc.

2) Nu combinati acizi cu amidonoase. Acizii opresc digestia amidonoaselor in gura, sau o ingreuneaza (si cateodata e dureroasa). Example de combinari gresite: rosii + cartofi (gatiti), clasicul sandwich cu rosii, banane cu portocale. Portocalele sunt foarte acide iar bananele contin amidon chiar si atunci cand sunt foarte coapte. Bananele se combina bine cu fructe care au mai putin acid cum ar fi: mere dulci, mango, etc.

LE: de asemeni, digestia proteinelor implica acizi stomacali. Din acest motiv, amidonoasele nu ar trebui combinate cu proteinele!

3) Nu combinati mai multe tipuri de grasimi la o masa. Alimentele grase sunt destul de dificil de digerat. Cand mai multe tipuri de grasimi sunt prezente la o masa digestia este greoaie. Exemple: nuci cu avocados, nuci cu ulei, cocos cu avocado, cocos cu alte tipuri de nuci, etc.

Ordinea alimentelor:
Putina teorie
Un aliment ce se digera repede trebuie sa astepte intai ca alte alimente, ce se digera mai greu, sa paraseasca stomacul. Acest proces poate dura cateva ore, timp in care, multe dintre ele (mai ales fructele si bazele) incep sa fermenteze producand gaz si chiar alcool. S-a observat ca atunci cand mancam cate un singur aliment odata intreaga masa se digera "in straturi" diferite. Deci, daca 5 tipuri diferite de alimente sunt mancate cate una pe rand, pot exista concomitent pana la 5 tipuri diferite de digestii, cu enzime ce se adapteaza fiecarui aliment in parte! Dar cand cele 5 tipuri de alimente sunt mancate in acelasi timp, mixandu-le ori in farfurie ori in gura, atunci stomacul este umplut cu acelasi amestec, si va dura mult mai mult pana se digera, cu mai multe dificultati desigur. Mai multi fiziologi au confirmat faptul ca digestia se face in "straturi" diferite. Intr-unul din cazuri, un soldat era ranit, cu o deschizatura mare in stomac. Mai multi doctori erau prezenti si au putut studia digestia "pe viu" si au observat ca stomacul lui digera hrana in strate diferite.

Prima data alimentele lichide
Primul lucru ce trebuie inteles este ca intotdeauna trebuie sa incepeti masa cu alimentele lichide/apoase (sucuri, pepene, pere, castravete etc.) si apoi continuati cu alimentele "concentrate". Alimentele apoase sunt digerate rapid, lasand loc pentru cele mai concentrate. Daca mancati in alta ordine si anume: intai alimentele concentrate iar apoi cele apoase (avocado urmat de pepene), cel mai probabil fructul va sta in stomac prea mult timp si va fermenta. Cand mananci o felie de pepene pe stomacul gol se digera foarte repede. In cateva minute deja paraseste stomacul. Intelegand asta puteti manca dupa aceea alimente incompatibile (cu pepenele) cum ar fi avocado sau nuci.

Prima data fructele
Mancati intai fructele si apoi legumele sau alimentele mai concentrate. Multe persoane aleg o salata mare sau un sandwich si apoi un fruct, dupa care se plang ca fructul le-a creat gaze. Pentru a evita asta, mancati intai fructul si apoi restul alimentelor.

Intai fructele acide
Fructele acide includ: citricele, ananasul, kiwi, rosiile, etc. Mancand aceste fructe la sfarsitul mesei va cauza indigestie unor persoane. Este mai bine sa le mancati inaintea altor tipuri de fructe.

O singura exceptie: puteti incepe cu nuci sau avocado (sau alt tip de proteine) si apoi urmati cu vegetale (dar nimic altceva.) Vegetalele nu au tendinta sa fermenteze deci se va digera bine.

In concluzie, idealul ramane calea naturala: MANANCA UN SINGUR ALIMENT ODATA!

Traducere dupa: Frederic Patenaude - Raw Secrets

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Tue Mar 02, 2010 4:20 pm 
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Foarte misto postare!

Multam! :)

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Thu May 27, 2010 9:45 pm 
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Eu nu inteleg "fungi" la ce categorie intra in cadrul combinatiilor ? La grupa cu proteine ???
Momentan nu am dat cu nasul de prea multe articole despre ciuperci ... voi nu mancati raw mushrooms??

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Sun Jun 06, 2010 5:20 pm 
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Am observat ca e mult mai bine sa mananci o leguma sau fruct fara sa le combini cu altele.Mi cel putin asa imi face bine si imi place.O salata in care am taiat peste 6 legume nu ma incanta prea tare.
Nu stiu daca gresesc insa combinatia portocala cu miez de floarea soarelui imi place la nebunie.

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Wed Jun 09, 2010 1:02 am 
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ciupercile merg combinate cu legume, frunze si grasimi
de obicei le pun in salata sau le las simple cu usturoi ori le marinez si le umplu cu sos de seminte

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Sun Jun 27, 2010 8:22 pm 
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muna wrote:
ciupercile merg combinate cu legume, frunze si grasimi
de obicei le pun in salata sau le las simple cu usturoi ori le marinez si le umplu cu sos de seminte

Bine de stiut Muna, si bun articol...eu le mananc simple, imi plac foarte mult, si uneori mai mananc si cateva alune dupa ele sau inainte...vad ca merge combinatia...oare avem restrictii la cantitate?


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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Sun Jun 27, 2010 11:32 pm 
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cred ca 200-300 gr pe sapt sunt suficiente

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Thu Jul 29, 2010 2:26 am 
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Food in the mouth is broken down mechanically and mixed with salivary amylase. The amylase will only start the digestion of starch in a neutral solution. If the food is acid it will not work. If the starch is coated in fat, then digestion of the starch will be limited.

The stomach produces gastric juice in response to the food entering the stomach. About three litres of juice are produced each day. The strong muscular walls mix the food with the gastric juices. The gastric juice contains much more of the enzyme pepsin and more hydrochloric acid when protein enters the stomach. This is a 0.2% to 0.4% solution of acid which is much stronger than acid foods. The acid provides the conditions needed for the digestion of protein as well as destroying most bacteria eaten with the food. A protein meal will remain between 2 - 4 hours in the stomach.

A starch and vegetable meal will pass through the stomach very quickly without stimulating the production of large amounts of acid or pepsin.

Fat can bring the digestion in the stomndstill. The contents remain acid for a prolonged period and this can give rise to discomfort.

Small amounts of water, minerals such as sodium chloride, most B vitamins, vitamin C and alcohol are all absorbed directly from the stomach. Simple sugars are also absorbed and if the food contains too much sugar, this can result in a dangerous surge in blood sugar levels.

The semi-liquid partially digested food (chyme) is allowed to move slowly into the small intestine. Here, bile from the liver emulsifies the fats into tiny droplets. An alkaline liquid from the pancreas neutralises the stomach acid. In the neutral solution, the enzyme lipase splits the fats into fatty acids and glycerol, the enzyme amylase splits starch into maltose. The enzymes trypsin and chymotripsin continue to split proteins into short chain peptides and amino acids.

The final stages of digestion take place when the food is in contact with the cells that line the walls of the small intestine. The food molecules are absorbed by the cells and any remaining peptides are split into amino acids, maltose is converted to glucose, sucrose into glucose and fructose, lactose into glucose and galactose. Most of the absorption of digested food takes place through the surface of the small intestine, whose surface area is greatly increased by tiny finger-like projections called villi. Laxatives and excessive fibre interfere with the absorption of food, and phytic acid in wholemeal breakfast cereals can interfere with the uptake of calcium, iron and zinc.

The remaining cellulose and other fibre and indigestible remains now get processed by bacteria in the large intestine. These bacteria form some B-vitamins as well as useful amounts of vitamin K which are absorbed through the walls of the large intestine.

All the products of the digestion of starch and sugars form simple sugars which are carried by the bloodstream directly to the liver. The liver keeps a close control of the level of sugar in the blood, supplying the tissues with a constant level of glucose and storing the surplus as glycogen in the liver and muscles. When the glycogen reserves are full, further surplus sugar is converted into fat for storage.

Fatty acids absorbed by the small intestine do not pass directly into the bloodstream, but are converted back into fats and added to the lymph fluid. This rejoins the bloodstream but bypasses the liver. The fat circulates in the bloodstream and is available as an energy source for the body cells. Fat in the diet is more easily converted into body fat than carbohydrate in the diet.

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Thu Aug 26, 2010 1:55 pm 
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O intreaga industrie ... :)

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 Post subject: Re: Ordinea alimentelor si compatibilitatea combinatiilor
PostPosted: Mon Nov 01, 2010 6:29 pm 
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lamaia unde o incadram ? la acid ?
adica lamaie + amidon = bumm ! :)

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