Meat requires a good amount of hydrochloric
acid to be properly digested. Complicated food combinations are common culprits
of slow and often painful digestion of meat.

Here are some simple rules of thumb for
meals containing meat, poultry and fish:

COMBINE WITH NON-STARCHY VEGETABLES:

  • Asparagus
  • Bamboo shoots
  • Beetroot leaves
  • Bok Choy
  • Broccoli
  • Brussel Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Chives
  • Collard Greens
  • Cucumber
  • Dandelion Leaves
  • Endive
  • Fennel
  • Garlic
  • Green Beans
  • Green Onions
  • Kale
  • Leeks
  • Lettuce
  • Okra
  • Onion
  • Parsley
  • Spinach
  • Sprouts (except legumes)
  • Swiss Chard
  • Turnip
  • Watercress
  • White and Red Radish
  • Zucchini

DO NOT EAT WITH STARCHY VEGETABLES

  • Beetroot
  • Parsnip
  • Squash
  • Potatoes
  • Sweet Potato
  • Yams

DO NOT EAT WITH:

  • Grains (wheat, kamut spelt,
    barley, semolina, rye, rice, corn, bulgur, faro, couscous, teff, sorghum)
  • Pseudo-grains (amaranth,
    quinoa, millet, buckwheat)
  • Cheese
  • Eggs
  • Nuts
  • Seeds