Most 
animals are given DES (diethyl-stilbestrol), a synthetic female sex hormone, to put on abnormal weight. The consumer eats the meat, including the hormone, and this has 
been known to cause serious problems, particularly in women. The end products of 
meat digestion and putrefaction in the intestinal tract are such poisons as skatol, indol, 
phenol, acetic acid, and uric acid, all of which tend to poison the body. The uric acid is responsible for gout and gouty arthritis as well as kidney stones. Man is not carnivorous. If he was, there would be no problem with meat eating. However, many facts stand out to show he is non-carnivorous. A few of these are: The carnivore has an enzyme--uricase--w hich renders uric acid harmless. The 
carnivore has a short intestinal canal, whil e man's is extremely long allowing meat 
(which is highly putrefactive) to decay even further on its long trip to the outside 
world. The carnivore possesses claws; man has fiat nails. The carnivore has a rasping 
tongue, man does not. The carnivore has pointed molar teeth for tearing, while man has blunt molar teeth for grinding. The car nivorous animal has no pores; he perspires 
through the mouth (panting). Man and the other non-carnivorous animals, with the exception of the elephant, have pores and perspire through the skin. Also, as an animal lives and eats it must constantly give off waste products of 
metabolism or it will die of its own poisons. When the consumer eats the flesh, he is eating also the waste products of metabolism, which is a part of the meat and still in 
it. This predisposes to many of man's diseases. Proper foods do not cure. They give to the body all the essential elements it needs to 
maintain its natural immunities, its health, and its optimum function. It is through the improper combining of foods--the haphazard habit of putting anything and everything 
into one's stomach--that is a cause of many of our ills, both minor and life 
threatening.. The purpose of food combining is to facilitate digestion--to make it 
easier, less complicated, and more efficient, even in the presence of some so-called 
digestive problems. We have certain physiological (functional) limitations of the digestive system (glands, enzymes, juices) and the digestion of different foods 
requires special adaptations in the digestive secretions. Based on the principles of the chemistry of digestion, he are the rules of proper food 
combining: 
   1. Never eat carbohydrate (starch) and aci d foods at the same meal. Don't eat bread, 
potatoes, rice, etc., with oranges, grapefru it, tomatoes, pineapple, etc. The salivary 
enzyme ptyalin, which begins starch digestion in the mouth, is alkaline in nature and 
is neutralized or destroyed by mild acids, even to the extent of 0.003 percent. If this 
occurs, then starch digestion is delayed and these foods begin to decompose in the 
stomach and produce gas and noxious chemicals. 2. Never eat a concentrated protein and a concentrated starch (carbohydrate) at the 
same meal. This means do not eat such items as nuts, meat, eggs, cheese, etc., with 
such items as bread, potatoes, rice, cereals, etc. Probably the most common example 
is meat and potatoes, or even a hamburger or hot dog sandwich. Next to overeating, this particularly bad combination is probably responsible for more digestive problems 
and eventual illness than any other abusive food combination. The digestion of 
starches and proteins is so different, that when they are indiscriminately mixed in the 
stomach, the digestion of each is interfe red with. The protein digestion requires an 
acid medium in the stomach while the starch digestion, which begins in the mouth, takes place in an alkaline medium. The starch digestion cannot be carried on for long 
because the increasing stomach acidity soon stops or slows up starch digestion and 
this results in putrefaction, gas, and toxic end products of this decomposition. As a 
result, the "average" person eating the "avera ge" meal of many courses usually comes 
away from the table with the usual fullness, bloating, gas, and, later on, foul stools. 3. Never eat two different concentrated proteins at the same meal. For example, 
don't eat nuts and meat, eggs and meat, nuts and cheese, cheese and eggs, etc., at one meal. Two proteins of different types an d compositions require different types of 
digestive juices of varying strength and character pouring into the stomach at different 
times, thus reducing the efficiency of digestion. Since people eat more than one or 
two meals and since there is protein in al most everything eaten in the properly 
balanced diet, one does not have to consume all of his proteins in any one meal. This doesn't mean that several types of meat or nuts or cheese cannot be eaten at one meal, 
except this usually leads to overeating. 4. Don't eat fats with proteins. This means do not mix cream, butter, oil, etc., with 
meat, eggs, cheese, nuts, etc. Fat hinders gastric (stomach) digestion. It lessens the amount of gastric juice secreted. It keeps the enzymes from attacking the food by 
encasing the food particles. Fat also lowers  the amount of pepsin and hydrochloric 
acid in the gastric juice. 5. Do not eat acid foods and protein at the same meal. For example, oranges, 
tomatoes, lemons, pineapple, grapefruit, etc., should not be eaten with meat, cheese, 
eggs, nuts, etc. These acids, instead of assisting in protein digestion as many people 
erroneously think, actually retard protein di gestion and this results in putrefaction, 
since an unhampered flow of gastric juices is imperatively demanded by protein 
foods. Even vinegar used on salads serves as a check to hydrochloric acid secretion and this interferes with protein digestion, because hydrochloric acid activates pepsin. The two exceptions to this rule would be the use of cheese and nuts with the acid 
foods because these foods contain enough fat to inhibit gastric secretion for a longer 
time than do acids. Also; these two foods do not decompose as quickly as other protein foods when they are not immediately digested. The simple fact is that the less co mplex our food mixtures and the simpler our 
meals, then the more efficient may we expect digestion to be. There have been so many people who have not changed their way of life or diet, but just observed the 
proper food combining rules and have noticed remarkable improvement in their digestion, in their health, and general well-being. Actually it is not ideal to eat the easily digested foods such as the fruits with the 
more concentrated and heavy proteins, beca use the fruits are held up during digestion 
of protein in the stomach. This can tie up the fruit in the stomach for a number of 
hours, during which time the fruit decomposes and causes much gas and discomfort. It is better to eat the fruit first, wait maybe 15 minutes or so and then eat the 
concentrated, heavier protein food. In fact, as a general rule one should eat the less 
concentrated food such as fruit or vegetabl es first, and the concentrated foods of 
starches and protein last. 6. Ideally, melons and all the other countless fruits and berries should be eaten at a 
fruit meal alone--nothing else, just the fruit. Many people say they can't eat melons or 
whatever fruit because they get gas and feel bloated. Well one of the greatest dietetic 
sins these people commit is the eating of these melons, etc., as a cool, refreshing 
dessert after a "hearty" meal. This fruit has to rot and decompose while it is held up in 
the stomach waiting for all of, this other digestion to take place. Never eat fruit as a 
dessert. 7. Don't eat sugars and proteins at the same meal. These hinder protein digestion in 
the stomach because all sugars (commercial sugar, honey, sweet fruits such as dates, 
figs, etc.) have an inhibiting effect on the secretion of gastric juice and upon motility 
of the stomach. If sugars are eaten alone, they pass quickly into the intestine, but 
when eaten with other foods (proteins and starches), they are held up in the stomach 
for a prolonged period awaiting digestion of the other foods, and so they undergo 
decomposition. 8. Do not eat starches and sugars toge ther at the same meal. This means breads, 
cereals, potatoes, rice, pastries, etc., with  jams or jellies, syrup, sugared products, 
honey, etc. All sugars are readily dispatched from the stomach, but if eaten with other foods, such as the starches, they are held up in the stomach while awaiting the starch 
digestion and this causes decomposition of the sugar, with formation of gas and bloating. Most important is the fact that when sugars and starches are taken into the 
mouth, the mouth fills with saliva, but it doesn't contain the enzyme ptyalin because 
ptyalin does not act on sugars; or the saliva may contain very little ptyalin insuring 
that starch digestion will either not take place or will be interfered with, causing gas, bloating, and toxic products. One of the worst abominations is pancakes and syrup. I'm sure most of you know that full, bloated, and gassy feeling after eating a large 
meal that violates the principles of proper food combining. Very few people go away from the table feeling comfortable. In fact, most people get that tired, heavy, sluggish 
feeling that makes them' drowsy af ter a "graciously" prepared meal. 9. Eat but one concentrated starch food at a meal. This is not because there is any 
conflict in the digestion of these foods, but because taking two or more concentrated 
starches at a meal is practically certain to lead to overeating of these foods, which 
usually leads to decomposition with its toxic end products. The following classification of foods will make it easier to understand and use the 
principles of food combining that have been presented. The lists are by no means 
complete, but should be sufficient as a base from which to begin. From your reading, you know which foods to use and you know which foods not to use. You know which 
foods will build health and which foods will not; therefore, the list will not contain 
any "junk" foods. There will be a few foods not hygienic, but these will be used for clarification, although some may use them occasionally, particularly those who feel 
they cannot change their habits too quickly and must go through a transition period. Many foods contain both protein and carbohydrate. PROTEINS 
   Every food contains protein, but what is  meant here are those foods which contain a 
high percentage of protein, such as: 
   Nuts--peanuts (legume), filberts, almonds, cashews, pecans, English walnuts, Brazil 
nuts, pistachios, pignolias, These are eaten unroasted and unsalted. Some people 
prefer to soak them overnight for possible easier digestion. Others may not be able to 
chew properly, so they use their blender to make a nut butter. Seeds--sunflower, pumpkin, and sesame. Eaten unroasted and unsalted. Soybeans, lentils, dried baby lima beans, dried peas, cheese, flesh foods, eggs, meat, 
milk. CARBOHYDRATES 
   These are the starches and sugars, broken down as follows:    Starches--potatoes, rice (whole grain), Hubbard squash, Jerusalem artichokes, 
cereals, beans, peas, corn (over one or two days old), pumpkin, millet, barley, 
buckwheat groats. Mild starches--cauliflower, beets, carrots, rutabaga. Sugars--brown sugar, white sugar, maple syrup, cane syrup, honey. Sweet fruits--these are carbohydrates, but will be classified in the fruit category. FATS 
   Olive oil, soy oil, sunflower seed oil, sesame oil, nut oils (should be unprocessed 
and cold-pressed), butter, cream, butter substitutes, avocados. Many nuts contain fats. ACID FRUITS (CITRUS) 
   Oranges, grapefruit, pineapple, lemons, limes, tomatoes, strawberries, tangerines. SUB-ACID FRUITS 
   Peaches, apples, nectarines, pears, papaya, mango, apricots, fresh figs, sweet 
cherries and plums, blueberries, grapes. SWEET FRUITS 
   Bananas, dried fruits such as figs, date s, raisins, and prunes. The dried fruits should 
be sun-dried, unsprayed, and unbleached. MELONS 
   These can be classified as sub-acid fruits: watermelon, honeydew, casaba, 
cantaloupe, crenshaw, muskmelon. Do not eat acid and sweet fruits together as the sugar from the sweet fruits may ferment. NON-STARCHY AND GREEN VEGETABLES 
   This group comprises the longest list regardless of the vegetable color classification, 
such as red, yellow, green, or white. Lettuce (preferably leaf lettuce such as Romaine), broccoli, Brussels sprouts, 
collards, celery, cabbage, Chinese cabbage, eggplant, cucumber, green beans, spinach, 
okra, zucchini and yellow summer squash, leeks, onions, sweet pepper, chard, beet 
and turnip tops, asparagus, sprouts such as alfalfa, mung bean, lentil, etc., radish, 
rhubarb, parsley, kale, fresh-picked corn (which becomes a starch one day after it has 
been picked), endive, escarole, fresh peas. The following are a few samples of properly combined protein meals: 
Vegetable salad 
Steamed asparagus 
Yellow summer or zucchini squash 
Nuts 
Vegetable salad 
Steamed broccoli  
Green beans  Cottage or Ricotta cheese 
Vegetable salad 
Spinach 
Fresh green peas  Sunflower seeds 
Grapefruit 
Nuts 
Oranges  
Unprocessed cheese 
Grapefruit and orange 
Nuts or seeds or cheese 
Pineapple and orange 
Avocado 
   The following are a few samples of properly combined starch meals: 
Vegetable salad 
Green beans 
Kale 
Potatoes 
Vegetable salad 
Zucchini squash 
Asparagus Brown rice 
Vegetable salad 
Spinach 
Fresh peas Yams 
Vegetable salad 
Broccoli Beet greens 
Millet or Hubbard squash 
   The following are a few samples of properly combined fruit meals: 
Oranges 
Grapefruit 
Oranges 
Pineapple 
Dates 
Apples Pears 
Orange 
Apple  
Grapes 
Peach  
Plum 
Figs 
Apples 
Grapes Dates 
Peach 
Apple 
Banana 
Berries 
Grapes 
Pear 
Dates 
Figs Banana 
Peach 
Grapes 
Dates 
Figs 
Raisins 
   Romaine lettuce and celery are good additions to fruit meals without violating 
proper combining; or a larger green salad would be preferable for a more complete 
nutritional balance. The salad can be pureed in a blender for those with chewing 
difficulties. The following are a number of sample menus and are intended as guides to help you 
understand the food combining principles and allow you to plan and create your own menus. It is important not to establish inflexible menus with little variety; anything by 
rote will become monotonous. You should learn to make meals from whatever is on 
hand. Believe it or not, you can create vegetarian culinary masterpieces after a while, 
just as we have done at home. It is not only a challenge, it is fun. It is important to 
keep the meals simple, but there are times you might want some fancy vegetarian dish such as eggplant parmigiana, steamed cauliflower au gratin, lentil loaf with 
vegetables, mashed potatoes and corn casserole, vegetable chop suey, corn or rice 
stuffed peppers, various steamed vegetable stews, stuffed cabbage with rice and 
vegetables, etc. You can take almost any standard recipe from any book and convert it to a vegetarian dish without violating the principles of food combining. Remember, the most basic and important part of a meal is the fresh, raw natural 
foods. They take preference over cooked foods and should be the largest part of the 
meal, preventing you from overeating the cooked foods. Once you have become familiar with food combining, the practice will become 
automatic and you will not have to spend much time on it. However, don't become a 
neurotic on the subject; don't split hairs. If you're out with friends, eat your meal, 
enjoy it, and forget it. Don't give lectures at the dining table. Everything can't be 
perfect, and if some combinations are not just right, you'll find that after you have 
finished the meal you will still be alive. Too many people are so busy analyzing their 
food and their bowel movements that life passes them by. Don't become one of them. BREAKFASTS 
Watermelon or other melon 
One grapefruit 
Two oranges 
3 or 4 ounces of nuts or seeds 
One grapefruit 
One orange 
One apple 
Six dates  Two bananas 
Whole canteloupe  
Dish of berries 
Three oranges 
Cheese 
Fresh carrot and celery juice  
Or fresh tomato and celery juice Two apples 
Two peaches  Grapes  
Raisins 
Fresh pineapple 
Two oranges 3 or 4 ounces of nuts or cheese 
   Ideally, and contrary to "popular opinion," it is better to omit breakfast. We don't 
need all the food we think we do and this limits overeating. However, if you desire breakfast then by all means eat it. Chil dren are growing, so they should have 
breakfast. But after your body adjusts itself to this type of diet (and there is an 
adjustment, be it some initial weight loss or whatever), try omitting breakfast once in 
a while. You may be pleasantly surprised at how much better you will feel. LUNCHES 
   These can be fruit-type meals as cove red under breakfasts or vegetable-type meals 
as will be listed. I feel that the majority of lunches should be the vegetable-type with 
emphasis on the ever-important salads with lots of Romaine lettuce and other life-giving greens. When the term "salad" is used, it is understood to include (depending on whether a 
protein or a starch meal is to be eaten) a large and abundant variety of raw, fresh 
vegetables, such as: plenty of Romaine and/ or leaf lettuce, celery, cucumber, carrots, 
sweet pepper, cabbage, tomatoes, fresh sprouts, avocado, cauliflower, fresh peas, and whatever else you might want to toss into it. The salad should be eaten whole and 
uncut, but if you prefer a tossed salad, then alternate between the two. When you chop the vegetables, they are more quickly oxidized and lose some of their nutritive values. Vegetable salad 
Orange 
Apple 
3 or 4 ounces of nuts, 
     or unprocessed cheese, 
     or one avocado 
Vegetable salad 
String beans Brown rice with vegetables 
Three tomatoes 
4 or 5 ounces of Ricotta 
     cheese or washed cottage cheese 
Vegetable salad 
Steamed asparagus 
Steamed kale Two sweet potatoes Vegetable salad  
Steamed broccoli  Turnip greens  
Hubbard squash 
Vegetable salad  
Two ears of corn 
Peas 
Two steamed or baked potatoes 
Very large tossed vegetable salad 
     with 3 or 4 ounces of cheese chopped into it 
Vegetable salad 
One avocado 
Vegetable salad 
Steamed yellow squash 3 or 4 ounces of nuts or seeds 
SUPPER 
   This can be similar to the lunches with emphasis on the raw salads; however, you 
may switch the meals around if you prefer--e.g., the breakfasts can become suppers if 
you prefer fruit at that time. The important fact is that you eat a well-rounded and 
balanced variety of all the food types during the course of a day. Vegetable salad  
Steamed acorn squash  
Lentil stew 
Vegetable salad  
Steamed zucchini squash  Eggplant Parmigiana 
Vegetable salad  
Spinach Okra 
Soy bean loaf 
Vegetable salad 
Steamed peas Two steamed or baked potatoes 
Vegetable salad 
Steamed green beans  
3 or 4 ounces of nuts Vegetable salad 
Steamed eggplant, tomato and okra 
4 or 5 ounces of cheese (Ricotta or a raw milk, salt-free cheese) 
   If you don't wish to give up flesh foods just yet, then substitute meat or fish 
occasionally where the meal calls for protein, but don't eat any flesh foods with fruit 
or starches. Again, for a well-rounded nutritional impact, you may use a fresh green (non-
starch) salad to be eaten before any me al containing fruit. If there's a chewing 
problem, put the salad in a blender and puree it. In fact, for anyone with a chewing 
problem, use the blended salad at any meal. The varieties of foods are unlimited and you should have no problem enjoying your 
creations; and if you can, take that 36-hour fast once a week. I've tried to give you some basic principles, some tools with which to rebuild your 
life, enjoy vigorous health, and probably even add a few years to a life which is all too 
short. You must read and you must analyze, but most important and perhaps the most difficult thing for you to do first is to change your way of thinking--flexibility and 
open-mindedness. There were many men in past history who were so far ahead of their time as to be 
ridiculed by their peers and others. I should like to quote from some of these famous people: 
   William Shakespeare--"They are as sick that surfeit with too much, as they that 
starve with nothing." Thomas Edison--"Natural foods will be the medicine of the future." Oliver Wendell Holmes, M.D. (poet, novelist, physician)--In his address to the 
Massachusetts Medical Society, May 30, 1860: "I firmly believe that if all the (drugs 
and medicines) as now used could be sunk to the bottom of the sea, it would be all the 
better for mankind and all the worse for the fishes." Benjamin Franklin--"He is the best physician that knows the worthlessness of most 
medicines." Also, "A full belly is the mother of all evil." Finally, "Many dishes, many 
diseases. Many medicines, few cures." Dr. Keki Sidhwa, one of our Natura l Hygiene professionals from England, was 
quoted in the June, 1971, Hygienic Review: "Natural Hygiene is not something you 
are following by rule of thumb. It is an experience in living; a dynamic rather than a 
static, dry list of invariable rules. The needs of the body can vary from day to day and 
to live Hygienically you have to meet these variations when they occur. If you do not 
do so, your body will fall asleep and you may exist but you will not thrive." So what then is the philosophy of Natural Hygiene? Natural Hygiene revolves 
around one word--"life." All life is precious; all life is a learning experience. Life is 
our teacher and we are its pupils. For it is onl y in life, not death, that lessons can be learned. Life can also be a severe taskmaster so that we may each evolve toward that 
truth and perfection that we ultimately seek. Natural Hygiene is a way of life, not a collection of assorted cures. There are no "cures." It is a beautiful mode of living. It is 
a system of care of the mind and body in sickness and in health, based upon 
recognition and dedication to unerring laws of nature. It demonstrates the principle 
that all good, all enduring happiness and all true progress are found only in obedience 
to these laws of life. Natural Hygiene is a way of life that allows those who have health to maintain it; it allows those who have lost health to regain it; and it allows 
those who have never had health to experience it. Modern Natural Hygiene is a revival. In its essential elements, it was practiced by 
primeval man as a way of life. It belonged to him as it belongs to the lower animals. The animals retain those built-in instincts, selecting what is good for them and 
rejecting what is not. Man, however, has lost his natural instinct after years of 
artificial ways of living and eating and after years of "overcivilization." Today, 
Natural Hygiene is based upon the sciences of physiology and biology. The laws of life and nature are unchangi ng. It is man who must change. The laws of 
life are perfect, but man is imperfect and must acquire knowledge and awareness so 
that he may apply these perfect laws of life and find health and contentment. Man cannot duplicate nature. Man must work in harmony with natural laws. A true science of life, which Natural Hygiene seeks to establish, can arise only out 
of a study of life and man and not out of a study of chemistry. A true science of life will not come out of the laboratory alone, but must be based primarily upon a study of 
man as a living, feeling, thinking, acting being. It is the responsibility--indeed it is the 
mission--of all people to discover and understand the laws of life and to understand 
the results of violating these immutable laws. Wrong living is the beginning of disease 
and weakness. Right living is the foundation of health and strength. Health and disease are not gifts of nature. They are not  the results of chance. These are conditions 
you choose and build for yourself. Hygiene is a total awareness encompassing every facet of our lives, and it begins 
every day and with every precious breathing moment that we live. We must make 
ourselves consciously aware and give our atte ntion to all of the basic principles that 
have been presented in this book (and to those additional principles you will learn in your further reading). Our occupations, habits and environment all affect our lives. We must be constantly 
aware of our emotions and make efforts to discipline our anger and negative inclinations. We must be aware of every word we say and every thought we think. We 
must be positive in thought, kind, sympathetic, loving, and unselfish. Hygiene helps 
us become aware. Hygiene gives our bodies the healthy environment we need to make 
ourselves better and better every day and in every way. And that is why we are here, 
is it not? We are altogether seeking knowledge. Because of our limitations, we are seeking to perfect ourselves and that is good. To seek self-understanding, self-
improvement, and self-perfection is the highest achievement of man. We should treat 
our body like a holy temple. We should revere it with awe and respect and never do or 
say anything to degrade it, to harm it, or poison it. It is true we must love ourselves first before we can love others, but to love ourselves first, we must, as Socrates said, 
"Know thyself." In the final analysis, it all depends upon you and the degree to which you can apply 
these principles and make them work for you. All the knowledge in the world is useless unless you put it into daily, living practice. Try not to limit yourselves; for 
Natural Hygiene is not a life of denial, but rather it is a life of fulfillment. If this book has aroused your curiosity, stimulated your interest, or motivated you in 
any way, then its only purpose has been realized. Recommended Reading and Bibliography  
Information about the American Natural Hygiene Society and the following books 
can be obtained from the American Natural Hygiene Society, 1920 Irving Park Road, 
Chicago, Illinois 60613. (Note from Soil And Health Library: the ANHS is no longer 
in Chicago but is headquartered in Florida. Their website can be found on our links 
page.) Recommended Reading:  
Fasting Can Save Your Live  
Health for the Millions  
The Greatest Health Discovery  
Dictionary of Man's Foods  
Exercise  
Hygienic Care of Children  
Natural Hygiene: Man's Pristine Way of Life  
You Don't Have To Be Sick  
Introduction to Natural Hygiene  
The Hygienic System, Volume II, (Food and Feeding)  
The Hygienic System, Volume III, (Fasting)  
Human Beauty: Its Culture and Hygiene  
Food Combining Made Easy  
Rubies In The Sand  
Superior Nutrition  
Living Life To Live It Longer  
Fasting For Health And Long Life  
Toxemia--The Basic Cause of All Disease  Fit Food For Man  
Fasting For Renewal of Life  
Medical Drugs on Trial  
Holmemakers' Guide to Foods for Pleasure and Health  
  
Bibliography:  
Aring, Charles D. 'Primum Non Nocere," Archives of Internal Medicine, Volume 115, 
March, 1965, pp. 345-350. Bagdade, John D., and Porte, Daniel Jr., and Bierman, Edwin L. "Steroid-Induced 
Lipemia," Archives of Internal Medicine,  Volume 125, January, 1970, pp. 129-134. Bakulev, AX, and Kolesnikova, R.S. "Starvation Treatment (Preliminary Report)," 
Klinicheskaia Meditsina,  Volume 40, Number 2, February, 1962, pp. 14-21. Ball, Michael F., and Canary, John J., and Kyle, Laurence H. "Tissue Changes During 
Intermittent Starvation and Caloric Restriction as Treatment for Severe Obesity," 
Archives of Internal Medicine,  Volume 125, January, 1970, pp. 62-68. Best, Charles Herbert, and Taylor, Norman Burke. Physiological Basis of Medical 
Practice,  8th edition, Williams and Wilkins Co., Baltimore, 1966, pp. 550, 1405-
1407. "Breaking The Obesity Barrier," Medical World News,  Volume 3, Number 15, July 
20, 1962, pp. 75-76. Cahill, George F., and Aoki, Thomas T. "How Metabolism Affects Clinical 
Problems," Resident and Staff Physician,  April, 1973, p. 32. Crile, George. Cancer and Common Sense, Viking Press, New York, 1955, p. 42. "Dramatic Treatment For Obesity; Diseased Patients Test Starvation Diet," Journal of 
the American Medical Association,  Volume 197, Number 1, July 4, 1966, p. 22. Duncan, Garfield G., et al. "Correction and Control of Intractable Obesity," Journal of 
the American Medical Association,  Volume 181, Number 4, July 28, 1962, pp. 309-
312. Fuchs, Victor R. "Can the Tradition and Practice of Medicine Survive?" Archives of 
Internal Medicine,  Volume 125, January, 1970, pp. 154-156. Hawk, Philip Bovier, and Oser, Bernard L., and Summerson, William H. Practical 
Physiological Chemistry;  12th edition, Blakiston Co., Philadelphia, 1947, p. 971. Hunter, Beatrice Trum. Consumer Beware,  Bantam Books, New York, 1972. ------------- Food Additives and Your Health,  Keats Publishing Co., New Canaan, 
Connecticut, 1972. Jagasia, K.H., and Thurman, William G. "Wilm's Tumor in the Adult," Archives of 
Internal Medicine, Volume 115, March, 1965, pp. 322-325. Longgood, William. The Poisons in Your Food,  Pyramid Books, New York, 1969. Moore, Frederick J. "Information Technologies and Health Care," Archives of 
Internal Medicine,  Volume 125, January, 1970, pp. 157-161. "Obesity," World-Wide Abstracts of General Medicine,  Volume 9, Number 5, June, 
1966, p. 22. Plant Foods for Human Nutrition,  Pergamon Press, New. York and England, Volume 
1, Numbers 1,2,3,4, May 1968, February 1969, June 1969, November 1969, and 
Volume 2, Numbers 1,2,3,4, June 1970, January 1971, March 1972 (numbers 3 & 4). Rosenberg, Benjamin A., and Bloom, Walter, and Spencer, Herta. "Three Views of 
the Treatment and Hazards of Obesity," Journal of the American Medical Association, 
Volume 186, Number 7, November 16, 1963, pp. 43-53. Shelton, Herbert M. Fasting Can Save Your Life, Natural Hygiene Press, Chicago, 
1973. ------------ Food Combining Made Easy,  Dr. Shelton's Health School, San Antonio, 
1975. ------------ The Hygienic System, Volume 2, Dr. Shelton's Health School, San Antonio, 
1969. ------------- The Hygienic System, Volume 3, Dr. Shelton's Health School, San 
Antonio, 1969. ------------- Superior Nutrition, Dr. Shelton's Health School, San Antonio, 1970. "Starving Therapy for Refractory Obesity," Modern Medicine,  May 3, 1971, p. 77. White, Abraham, and Handler, Philip, and Smith, Emil L. Principles of Biochemistry,  
4th edition, McGraw-Hill, New York, 1968, p. 628. Young, Vernon R., and Scrimshaw, Nevin S. "The Physiology of Starvation," 
Scientific American,  Volume 225, Number 4, October, 1971, pp. 14-21. Zoethout, William D., and Tuttle, W.W. Textbook of Physiology,  9th edition, C.V. 
Mosby Co., St. Louis, 1948.
Triumph_Over_Disease_by_Fasting_And_Natural_Diet_by_Jack_Goldstein.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Most 
animals are given DES (diethyl-stilbestrol), a synthetic female sex hormone, to put on abnormal weight. The consumer eats the meat, including the hormone, and this has 
been known to cause serious problems, particularly in women. The end products of 
meat digestion and putrefaction in the intestinal tract are such poisons as skatol, indol, 
phenol, acetic acid, and uric acid, all of which tend to poison the body. The uric acid is responsible for gout and gouty arthritis as well as kidney stones. Man is not carnivorous. If he was, there would be no problem with meat eating. However, many facts stand out to show he is non-carnivorous. A few of these are: The carnivore has an enzyme--uricase--w hich renders uric acid harmless. The 
carnivore has a short intestinal canal, whil e man's is extremely long allowing meat 
(which is highly putrefactive) to decay even further on its long trip to the outside 
world. The carnivore possesses claws; man has fiat nails. The carnivore has a rasping 
tongue, man does not. The carnivore has pointed molar teeth for tearing, while man has blunt molar teeth for grinding. The car nivorous animal has no pores; he perspires 
through the mouth (panting). Man and the other non-carnivorous animals, with the exception of the elephant, have pores and perspire through the skin. Also, as an animal lives and eats it must constantly give off waste products of 
metabolism or it will die of its own poisons. When the consumer eats the flesh, he is eating also the waste products of metabolism, which is a part of the meat and still in 
it. This predisposes to many of man's diseases. Proper foods do not cure. They give to the body all the essential elements it needs to 
maintain its natural immunities, its health, and its optimum function. It is through the improper combining of foods--the haphazard habit of putting anything and everything 
into one's stomach--that is a cause of many of our ills, both minor and life 
threatening. The purpose of food combining is to facilitate digestion--to make it 
easier, less complicated, and more efficient, even in the presence of some so-called 
digestive problems. We have certain physiological (functional) limitations of the digestive system (glands, enzymes, juices) and the digestion of different foods 
requires special adaptations in the digestive secretions. Based on the principles of the chemistry of digestion, he are the rules of proper food 
combining: 
   1. Never eat carbohydrate (starch) and aci d foods at the same meal. Don't eat bread, 
potatoes, rice, etc. , with oranges, grapefru it, tomatoes, pineapple, etc. The salivary 
enzyme ptyalin, which begins starch digestion in the mouth, is alkaline in nature and 
is neutralized or destroyed by mild acids, even to the extent of 0. 003 percent. If this 
occurs, then starch digestion is delayed and these foods begin to decompose in the 
stomach and produce gas and noxious chemicals. 2. Never eat a concentrated protein and a concentrated starch (carbohydrate) at the 
same meal. This means do not eat such items as nuts, meat, eggs, cheese, etc. , with 
such items as bread, potatoes, rice, cereals, etc. Probably the most common example 
is meat and potatoes, or even a hamburger or hot dog sandwich. Next to overeating, this particularly bad combination is probably responsible for more digestive problems 
and eventual illness than any other abusive food combination. The digestion of 
starches and proteins is so different, that when they are indiscriminately mixed in the 
stomach, the digestion of each is interfe red with. The protein digestion requires an 
acid medium in the stomach while the starch digestion, which begins in the mouth, takes place in an alkaline medium. The starch digestion cannot be carried on for long 
because the increasing stomach acidity soon stops or slows up starch digestion and 
this results in putrefaction, gas, and toxic end products of this decomposition. As a 
result, the "average" person eating the "avera ge" meal of many courses usually comes 
away from the table with the usual fullness, bloating, gas, and, later on, foul stools. 3. Never eat two different concentrated proteins at the same meal. For example, 
don't eat nuts and meat, eggs and meat, nuts and cheese, cheese and eggs, etc. , at one meal. Two proteins of different types an d compositions require different types of 
digestive juices of varying strength and character pouring into the stomach at different 
times, thus reducing the efficiency of digestion. Since people eat more than one or 
two meals and since there is protein in al most everything eaten in the properly 
balanced diet, one does not have to consume all of his proteins in any one meal. This doesn't mean that several types of meat or nuts or cheese cannot be eaten at one meal, 
except this usually leads to overeating. 4. Don't eat fats with proteins. This means do not mix cream, butter, oil, etc. , with 
meat, eggs, cheese, nuts, etc. Fat hinders gastric (stomach) digestion. It lessens the amount of gastric juice secreted. It keeps the enzymes from attacking the food by 
encasing the food particles. Fat also lowers  the amount of pepsin and hydrochloric 
acid in the gastric juice. 5. Do not eat acid foods and protein at the same meal. For example, oranges, 
tomatoes, lemons, pineapple, grapefruit, etc. , should not be eaten with meat, cheese, 
eggs, nuts, etc. These acids, instead of assisting in protein digestion as many people 
erroneously think, actually retard protein di gestion and this results in putrefaction, 
since an unhampered flow of gastric juices is imperatively demanded by protein 
foods. Even vinegar used on salads serves as a check to hydrochloric acid secretion and this interferes with protein digestion, because hydrochloric acid activates pepsin. The two exceptions to this rule would be the use of cheese and nuts with the acid 
foods because these foods contain enough fat to inhibit gastric secretion for a longer 
time than do acids. Also; these two foods do not decompose as quickly as other protein foods when they are not immediately digested. The simple fact is that the less co mplex our food mixtures and the simpler our 
meals, then the more efficient may we expect digestion to be. There have been so many people who have not changed their way of life or diet, but just observed the 
proper food combining rules and have noticed remarkable improvement in their digestion, in their health, and general well-being. Actually it is not ideal to eat the easily digested foods such as the fruits with the 
more concentrated and heavy proteins, beca use the fruits are held up during digestion 
of protein in the stomach. This can tie up the fruit in the stomach for a number of 
hours, during which time the fruit decomposes and causes much gas and discomfort. It is better to eat the fruit first, wait maybe 15 minutes or so and then eat the 
concentrated, heavier protein food. In fact, as a general rule one should eat the less 
concentrated food such as fruit or vegetabl es first, and the concentrated foods of 
starches and protein last. 6. Ideally, melons and all the other countless fruits and berries should be eaten at a 
fruit meal alone--nothing else, just the fruit. Many people say they can't eat melons or 
whatever fruit because they get gas and feel bloated. Well one of the greatest dietetic 
sins these people commit is the eating of these melons, etc. , as a cool, refreshing 
dessert after a "hearty" meal. This fruit has to rot and decompose while it is held up in 
the stomach waiting for all of, this other digestion to take place. Never eat fruit as a 
dessert. 7. Don't eat sugars and proteins at the same meal. These hinder protein digestion in 
the stomach because all sugars (commercial sugar, honey, sweet fruits such as dates, 
figs, etc. ) have an inhibiting effect on the secretion of gastric juice and upon motility 
of the stomach. If sugars are eaten alone, they pass quickly into the intestine, but 
when eaten with other foods (proteins and starches), they are held up in the stomach 
for a prolonged period awaiting digestion of the other foods, and so they undergo 
decomposition. 8. Do not eat starches and sugars toge ther at the same meal. This means breads, 
cereals, potatoes, rice, pastries, etc. , with  jams or jellies, syrup, sugared products, 
honey, etc. All sugars are readily dispatched from the stomach, but if eaten with other foods, such as the starches, they are held up in the stomach while awaiting the starch 
digestion and this causes decomposition of the sugar, with formation of gas and bloating. Most important is the fact that when sugars and starches are taken into the 
mouth, the mouth fills with saliva, but it doesn't contain the enzyme ptyalin because 
ptyalin does not act on sugars; or the saliva may contain very little ptyalin insuring 
that starch digestion will either not take place or will be interfered with, causing gas, bloating, and toxic products. One of the worst abominations is pancakes and syrup. I'm sure most of you know that full, bloated, and gassy feeling after eating a large 
meal that violates the principles of proper food combining. Very few people go away from the table feeling comfortable. In fact, most people get that tired, heavy, sluggish 
feeling that makes them' drowsy af ter a "graciously" prepared meal. 9. Eat but one concentrated starch food at a meal. This is not because there is any 
conflict in the digestion of these foods, but because taking two or more concentrated 
starches at a meal is practically certain to lead to overeating of these foods, which 
usually leads to decomposition with its toxic end products. The following classification of foods will make it easier to understand and use the 
principles of food combining that have been presented. The lists are by no means 
complete, but should be sufficient as a base from which to begin. From your reading, you know which foods to use and you know which foods not to use. You know which 
foods will build health and which foods will not; therefore, the list will not contain 
any "junk" foods. There will be a few foods not hygienic, but these will be used for clarification, although some may use them occasionally, particularly those who feel 
they cannot change their habits too quickly and must go through a transition period. Many foods contain both protein and carbohydrate. PROTEINS 
   Every food contains protein, but what is  meant here are those foods which contain a 
high percentage of protein, such as: 
   Nuts--peanuts (legume), filberts, almonds, cashews, pecans, English walnuts, Brazil 
nuts, pistachios, pignolias, These are eaten unroasted and unsalted. Some people 
prefer to soak them overnight for possible easier digestion. Others may not be able to 
chew properly, so they use their blender to make a nut butter. Seeds--sunflower, pumpkin, and sesame. Eaten unroasted and unsalted. Soybeans, lentils, dried baby lima beans, dried peas, cheese, flesh foods, eggs, meat, 
milk. CARBOHYDRATES 
   These are the starches and sugars, broken down as follows:    Starches--potatoes, rice (whole grain), Hubbard squash, Jerusalem artichokes, 
cereals, beans, peas, corn (over one or two days old), pumpkin, millet, barley, 
buckwheat groats. Mild starches--cauliflower, beets, carrots, rutabaga. Sugars--brown sugar, white sugar, maple syrup, cane syrup, honey. Sweet fruits--these are carbohydrates, but will be classified in the fruit category. FATS 
   Olive oil, soy oil, sunflower seed oil, sesame oil, nut oils (should be unprocessed 
and cold-pressed), butter, cream, butter substitutes, avocados. Many nuts contain fats. ACID FRUITS (CITRUS) 
   Oranges, grapefruit, pineapple, lemons, limes, tomatoes, strawberries, tangerines. SUB-ACID FRUITS 
   Peaches, apples, nectarines, pears, papaya, mango, apricots, fresh figs, sweet 
cherries and plums, blueberries, grapes. SWEET FRUITS 
   Bananas, dried fruits such as figs, date s, raisins, and prunes. The dried fruits should 
be sun-dried, unsprayed, and unbleached. MELONS 
   These can be classified as sub-acid fruits: watermelon, honeydew, casaba, 
cantaloupe, crenshaw, muskmelon. Do not eat acid and sweet fruits together as the sugar from the sweet fruits may ferment. NON-STARCHY AND GREEN VEGETABLES 
   This group comprises the longest list regardless of the vegetable color classification, 
such as red, yellow, green, or white. Lettuce (preferably leaf lettuce such as Romaine), broccoli, Brussels sprouts, 
collards, celery, cabbage, Chinese cabbage, eggplant, cucumber, green beans, spinach, 
okra, zucchini and yellow summer squash, leeks, onions, sweet pepper, chard, beet 
and turnip tops, asparagus, sprouts such as alfalfa, mung bean, lentil, etc. , radish, 
rhubarb, parsley, kale, fresh-picked corn (which becomes a starch one day after it has 
been picked), endive, escarole, fresh peas. The following are a few samples of properly combined protein meals: 
Vegetable salad 
Steamed asparagus 
Yellow summer or zucchini squash 
Nuts 
Vegetable salad 
Steamed broccoli  
Green beans  Cottage or Ricotta cheese 
Vegetable salad 
Spinach 
Fresh green peas  Sunflower seeds 
Grapefruit 
Nuts 
Oranges  
Unprocessed cheese 
Grapefruit and orange 
Nuts or seeds or cheese 
Pineapple and orange 
Avocado 
   The following are a few samples of properly combined starch meals: 
Vegetable salad 
Green beans 
Kale 
Potatoes 
Vegetable salad 
Zucchini squash 
Asparagus Brown rice 
Vegetable salad 
Spinach 
Fresh peas Yams 
Vegetable salad 
Broccoli Beet greens 
Millet or Hubbard squash 
   The following are a few samples of properly combined fruit meals: 
Oranges 
Grapefruit 
Oranges 
Pineapple 
Dates 
Apples Pears 
Orange 
Apple  
Grapes 
Peach  
Plum 
Figs 
Apples 
Grapes Dates 
Peach 
Apple 
Banana 
Berries 
Grapes 
Pear 
Dates 
Figs Banana 
Peach 
Grapes 
Dates 
Figs 
Raisins 
   Romaine lettuce and celery are good additions to fruit meals without violating 
proper combining; or a larger green salad would be preferable for a more complete 
nutritional balance. The salad can be pureed in a blender for those with chewing 
difficulties. The following are a number of sample menus and are intended as guides to help you 
understand the food combining principles and allow you to plan and create your own menus. It is important not to establish inflexible menus with little variety; anything by 
rote will become monotonous. You should learn to make meals from whatever is on 
hand. Believe it or not, you can create vegetarian culinary masterpieces after a while, 
just as we have done at home. It is not only a challenge, it is fun. It is important to 
keep the meals simple, but there are times you might want some fancy vegetarian dish such as eggplant parmigiana, steamed cauliflower au gratin, lentil loaf with 
vegetables, mashed potatoes and corn casserole, vegetable chop suey, corn or rice 
stuffed peppers, various steamed vegetable stews, stuffed cabbage with rice and 
vegetables, etc. You can take almost any standard recipe from any book and convert it to a vegetarian dish without violating the principles of food combining. Remember, the most basic and important part of a meal is the fresh, raw natural 
foods. They take preference over cooked foods and should be the largest part of the 
meal, preventing you from overeating the cooked foods. Once you have become familiar with food combining, the practice will become 
automatic and you will not have to spend much time on it. However, don't become a 
neurotic on the subject; don't split hairs. If you're out with friends, eat your meal, 
enjoy it, and forget it. Don't give lectures at the dining table. Everything can't be 
perfect, and if some combinations are not just right, you'll find that after you have 
finished the meal you will still be alive. Too many people are so busy analyzing their 
food and their bowel movements that life passes them by. Don't become one of them. BREAKFASTS 
Watermelon or other melon 
One grapefruit 
Two oranges 
3 or 4 ounces of nuts or seeds 
One grapefruit 
One orange 
One apple 
Six dates  Two bananas 
Whole canteloupe  
Dish of berries 
Three oranges 
Cheese 
Fresh carrot and celery juice  
Or fresh tomato and celery juice Two apples 
Two peaches  Grapes  
Raisins 
Fresh pineapple 
Two oranges 3 or 4 ounces of nuts or cheese 
   Ideally, and contrary to "popular opinion," it is better to omit breakfast. We don't 
need all the food we think we do and this limits overeating. However, if you desire breakfast then by all means eat it. Chil dren are growing, so they should have 
breakfast. But after your body adjusts itself to this type of diet (and there is an 
adjustment, be it some initial weight loss or whatever), try omitting breakfast once in 
a while. You may be pleasantly surprised at how much better you will feel. LUNCHES 
   These can be fruit-type meals as cove red under breakfasts or vegetable-type meals 
as will be listed. I feel that the majority of lunches should be the vegetable-type with 
emphasis on the ever-important salads with lots of Romaine lettuce and other life-giving greens. When the term "salad" is used, it is understood to include (depending on whether a 
protein or a starch meal is to be eaten) a large and abundant variety of raw, fresh 
vegetables, such as: plenty of Romaine and/ or leaf lettuce, celery, cucumber, carrots, 
sweet pepper, cabbage, tomatoes, fresh sprouts, avocado, cauliflower, fresh peas, and whatever else you might want to toss into it. The salad should be eaten whole and 
uncut, but if you prefer a tossed salad, then alternate between the two. When you chop the vegetables, they are more quickly oxidized and lose some of their nutritive values. Vegetable salad 
Orange 
Apple 
3 or 4 ounces of nuts, 
     or unprocessed cheese, 
     or one avocado 
Vegetable salad 
String beans Brown rice with vegetables 
Three tomatoes 
4 or 5 ounces of Ricotta 
     cheese or washed cottage cheese 
Vegetable salad 
Steamed asparagus 
Steamed kale Two sweet potatoes Vegetable salad  
Steamed broccoli  Turnip greens  
Hubbard squash 
Vegetable salad  
Two ears of corn 
Peas 
Two steamed or baked potatoes 
Very large tossed vegetable salad 
     with 3 or 4 ounces of cheese chopped into it 
Vegetable salad 
One avocado 
Vegetable salad 
Steamed yellow squash 3 or 4 ounces of nuts or seeds 
SUPPER 
   This can be similar to the lunches with emphasis on the raw salads; however, you 
may switch the meals around if you prefer--e. g. , the breakfasts can become suppers if 
you prefer fruit at that time. The important fact is that you eat a well-rounded and 
balanced variety of all the food types during the course of a day. Vegetable salad  
Steamed acorn squash  
Lentil stew 
Vegetable salad  
Steamed zucchini squash  Eggplant Parmigiana 
Vegetable salad  
Spinach Okra 
Soy bean loaf 
Vegetable salad 
Steamed peas Two steamed or baked potatoes 
Vegetable salad 
Steamed green beans  
3 or 4 ounces of nuts Vegetable salad 
Steamed eggplant, tomato and okra 
4 or 5 ounces of cheese (Ricotta or a raw milk, salt-free cheese) 
   If you don't wish to give up flesh foods just yet, then substitute meat or fish 
occasionally where the meal calls for protein, but don't eat any flesh foods with fruit 
or starches. Again, for a well-rounded nutritional impact, you may use a fresh green (non-
starch) salad to be eaten before any me al containing fruit. If there's a chewing 
problem, put the salad in a blender and puree it. In fact, for anyone with a chewing 
problem, use the blended salad at any meal. The varieties of foods are unlimited and you should have no problem enjoying your 
creations; and if you can, take that 36-hour fast once a week. I've tried to give you some basic principles, some tools with which to rebuild your 
life, enjoy vigorous health, and probably even add a few years to a life which is all too 
short. You must read and you must analyze, but most important and perhaps the most difficult thing for you to do first is to change your way of thinking--flexibility and 
open-mindedness. There were many men in past history who were so far ahead of their time as to be 
ridiculed by their peers and others. I should like to quote from some of these famous people: 
   William Shakespeare--"They are as sick that surfeit with too much, as they that 
starve with nothing. " Thomas Edison--"Natural foods will be the medicine of the future. " Oliver Wendell Holmes, M. D. (poet, novelist, physician)--In his address to the 
Massachusetts Medical Society, May 30, 1860: "I firmly believe that if all the (drugs 
and medicines) as now used could be sunk to the bottom of the sea, it would be all the 
better for mankind and all the worse for the fishes. " Benjamin Franklin--"He is the best physician that knows the worthlessness of most 
medicines. " Also, "A full belly is the mother of all evil. " Finally, "Many dishes, many 
diseases. Many medicines, few cures. " Dr. Keki Sidhwa, one of our Natura l Hygiene professionals from England, was 
quoted in the June, 1971, Hygienic Review: "Natural Hygiene is not something you 
are following by rule of thumb. It is an experience in living; a dynamic rather than a 
static, dry list of invariable rules. The needs of the body can vary from day to day and 
to live Hygienically you have to meet these variations when they occur. If you do not 
do so, your body will fall asleep and you may exist but you will not thrive. " So what then is the philosophy of Natural Hygiene. Natural Hygiene revolves 
around one word--"life. " All life is precious; all life is a learning experience. Life is 
our teacher and we are its pupils. For it is onl y in life, not death, that lessons can be learned. Life can also be a severe taskmaster so that we may each evolve toward that 
truth and perfection that we ultimately seek. Natural Hygiene is a way of life, not a collection of assorted cures. There are no "cures. " It is a beautiful mode of living. It is 
a system of care of the mind and body in sickness and in health, based upon 
recognition and dedication to unerring laws of nature. It demonstrates the principle 
that all good, all enduring happiness and all true progress are found only in obedience 
to these laws of life. Natural Hygiene is a way of life that allows those who have health to maintain it; it allows those who have lost health to regain it; and it allows 
those who have never had health to experience it. Modern Natural Hygiene is a revival. In its essential elements, it was practiced by 
primeval man as a way of life. It belonged to him as it belongs to the lower animals. The animals retain those built-in instincts, selecting what is good for them and 
rejecting what is not. Man, however, has lost his natural instinct after years of 
artificial ways of living and eating and after years of "overcivilization. " Today, 
Natural Hygiene is based upon the sciences of physiology and biology. The laws of life and nature are unchangi ng. It is man who must change. The laws of 
life are perfect, but man is imperfect and must acquire knowledge and awareness so 
that he may apply these perfect laws of life and find health and contentment. Man cannot duplicate nature. Man must work in harmony with natural laws. A true science of life, which Natural Hygiene seeks to establish, can arise only out 
of a study of life and man and not out of a study of chemistry. A true science of life will not come out of the laboratory alone, but must be based primarily upon a study of 
man as a living, feeling, thinking, acting being. It is the responsibility--indeed it is the 
mission--of all people to discover and understand the laws of life and to understand 
the results of violating these immutable laws. Wrong living is the beginning of disease 
and weakness. Right living is the foundation of health and strength. Health and disease are not gifts of nature. They are not  the results of chance. These are conditions 
you choose and build for yourself. Hygiene is a total awareness encompassing every facet of our lives, and it begins 
every day and with every precious breathing moment that we live. We must make 
ourselves consciously aware and give our atte ntion to all of the basic principles that 
have been presented in this book (and to those additional principles you will learn in your further reading). Our occupations, habits and environment all affect our lives. We must be constantly 
aware of our emotions and make efforts to discipline our anger and negative inclinations. We must be aware of every word we say and every thought we think. We 
must be positive in thought, kind, sympathetic, loving, and unselfish. Hygiene helps 
us become aware. Hygiene gives our bodies the healthy environment we need to make 
ourselves better and better every day and in every way. And that is why we are here, 
is it not. We are altogether seeking knowledge. Because of our limitations, we are seeking to perfect ourselves and that is good. To seek self-understanding, self-
improvement, and self-perfection is the highest achievement of man. We should treat 
our body like a holy temple. We should revere it with awe and respect and never do or 
say anything to degrade it, to harm it, or poison it. It is true we must love ourselves first before we can love others, but to love ourselves first, we must, as Socrates said, 
"Know thyself. " In the final analysis, it all depends upon you and the degree to which you can apply 
these principles and make them work for you. All the knowledge in the world is useless unless you put it into daily, living practice. Try not to limit yourselves; for 
Natural Hygiene is not a life of denial, but rather it is a life of fulfillment. If this book has aroused your curiosity, stimulated your interest, or motivated you in 
any way, then its only purpose has been realized. Recommended Reading and Bibliography  
Information about the American Natural Hygiene Society and the following books 
can be obtained from the American Natural Hygiene Society, 1920 Irving Park Road, 
Chicago, Illinois 60613. (Note from Soil And Health Library: the ANHS is no longer 
in Chicago but is headquartered in Florida. Their website can be found on our links 
page. ) Recommended Reading:  
Fasting Can Save Your Live  
Health for the Millions  
The Greatest Health Discovery  
Dictionary of Man's Foods  
Exercise  
Hygienic Care of Children  
Natural Hygiene: Man's Pristine Way of Life  
You Don't Have To Be Sick  
Introduction to Natural Hygiene  
The Hygienic System, Volume II, (Food and Feeding)  
The Hygienic System, Volume III, (Fasting)  
Human Beauty: Its Culture and Hygiene  
Food Combining Made Easy  
Rubies In The Sand  
Superior Nutrition  
Living Life To Live It Longer  
Fasting For Health And Long Life  
Toxemia--The Basic Cause of All Disease  Fit Food For Man  
Fasting For Renewal of Life  
Medical Drugs on Trial  
Holmemakers' Guide to Foods for Pleasure and Health  
  
Bibliography:  
Aring, Charles D. 'Primum Non Nocere," Archives of Internal Medicine, Volume 115, 
March, 1965, pp. 345-350. Bagdade, John D. , and Porte, Daniel Jr. , and Bierman, Edwin L. "Steroid-Induced 
Lipemia," Archives of Internal Medicine,  Volume 125, January, 1970, pp. 129-134. Bakulev, AX, and Kolesnikova, R. S. "Starvation Treatment (Preliminary Report)," 
Klinicheskaia Meditsina,  Volume 40, Number 2, February, 1962, pp. 14-21. Ball, Michael F. , and Canary, John J. , and Kyle, Laurence H. "Tissue Changes During 
Intermittent Starvation and Caloric Restriction as Treatment for Severe Obesity," 
Archives of Internal Medicine,  Volume 125, January, 1970, pp. 62-68. Best, Charles Herbert, and Taylor, Norman Burke. Physiological Basis of Medical 
Practice,  8th edition, Williams and Wilkins Co. , Baltimore, 1966, pp. 550, 1405-
1407. "Breaking The Obesity Barrier," Medical World News,  Volume 3, Number 15, July 
20, 1962, pp. 75-76. Cahill, George F. , and Aoki, Thomas T. "How Metabolism Affects Clinical 
Problems," Resident and Staff Physician,  April, 1973, p. 32. Crile, George. Cancer and Common Sense, Viking Press, New York, 1955, p. 42. "Dramatic Treatment For Obesity; Diseased Patients Test Starvation Diet," Journal of 
the American Medical Association,  Volume 197, Number 1, July 4, 1966, p. 22. Duncan, Garfield G. , et al. "Correction and Control of Intractable Obesity," Journal of 
the American Medical Association,  Volume 181, Number 4, July 28, 1962, pp. 309-
312. Fuchs, Victor R. "Can the Tradition and Practice of Medicine Survive. " Archives of 
Internal Medicine,  Volume 125, January, 1970, pp. 154-156. Hawk, Philip Bovier, and Oser, Bernard L. , and Summerson, William H. Practical 
Physiological Chemistry;  12th edition, Blakiston Co. , Philadelphia, 1947, p. 971. Hunter, Beatrice Trum. Consumer Beware,  Bantam Books, New York, 1972. ------------- Food Additives and Your Health,  Keats Publishing Co. , New Canaan, 
Connecticut, 1972. Jagasia, K. H. , and Thurman, William G. "Wilm's Tumor in the Adult," Archives of 
Internal Medicine, Volume 115, March, 1965, pp. 322-325. Longgood, William. The Poisons in Your Food,  Pyramid Books, New York, 1969. Moore, Frederick J. "Information Technologies and Health Care," Archives of 
Internal Medicine,  Volume 125, January, 1970, pp. 157-161. "Obesity," World-Wide Abstracts of General Medicine,  Volume 9, Number 5, June, 
1966, p.
The improper combination of foods, which hinders digestion and leads to putrefaction and toxic end products.
What is the primary reason why many people get sick after eating a meal?
To facilitate digestion, making it easier, less complicated, and more efficient, even in the presence of digestive problems.
What is the main purpose of food combining?
Fresh fruit should be eaten alone, and not with other foods, to avoid fermentation and discomfort.
What is the recommended way to eat fruit, according to the text?
Fats, as they hinder gastric digestion and reduce the secretion of digestive juices.
Which of the following foods should not be eaten with proteins?
The text emphasizes the importance of learning and adapting to the principles of Natural Hygiene, which involves recognizing the laws of nature and working in harmony with them.
What is the recommended approach to digestion, according to the text?