Food Combining Made Easy
Food Combining Made Easy by Herbert M. Shelton is a 2013 reprint of the original 1951 edition, published by Martino Publishing. This 74-page book presents a comprehensive guide on food combinations, focusing on which foods should be consumed together to promote better digestion. Written by the founder of the natural hygiene movement, this edition retains the full facsimile of the original text, providing readers with insights into the principles of food combining that have been influential for over sixty years.
In this book, readers will discover the effects of combining various food types, including acids, fats, starches, sugars, and proteins, on the digestive process. Shelton’s work emphasizes the importance of understanding these combinations for improved health and nutrition. The text also touches on broader topics related to vegetarian cooking and dietary practices, making it a relevant resource for those interested in diet and nutrition. This edition is presented in English and measures 9 inches in height and 6 inches in length.
Official synopsis Publisher
2013 Reprint of 1951 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. Written by Herbert Shelton, the founder of the natural hygiene movement, this classic has been the leading primer for anyone wanting guidance on which foods should and should not be eaten at the same meal for over sixty years. Readers will learn why combinations of acids, fats, starches, sugars, and proteins disrupt the normal processes of digestion. Shelton was known as the father of food combining and was among the first to advocate fasting and raw foods as healing therapies. Shelton was nominated by the American Vegetarian Party to run as its candidate for President of the United States in 1956. He saw himself as the champion of original Natural hygiene ideas from the 1830s.
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