Toxemia also comes about from following the wrongheaded recommendations of allopathic-inspired nutritional texts and licensed dietitians.  For example, people believe they should eat one food from each of the four so-called basic food groups at each meal, thinking they are doing the right thing for their health by having four colors of food on every plate, when they really aren’t.  What they have actually done is force their bodies to attempt the digestion of indigestible food combinations, and the resulting indigestion creates massive doses of toxins.  I’ll have a lot more to say about that later when I discuss the art of food combining.

Table 1:  The Actual Food Groups

Starches       Proteins          Fats    Sugars       Watery Vegetables
bread          meats             butter  honey        zucchini
potatoes       eggs              oils    fruit        green beans
noodles        fish              lard    sugar        tomatoes
manioc/yuca    most nuts         nuts    molassas     peppers
baked goods    dry beans         avocado malt syrup   eggplant
grains         nut butters               maple syrup  radish
winter squash  split peas                dried fruit  rutabaga
parsnips       lentils                   melons       turnips
sweet potatoes soybeans                  carrot juice Brussels sprouts
yams           tofu                      beet juice   celery
taro root      tempeh                                 cauliflower
plantains      wheat grass juice                      broccoli
beets          “green” drinks                         okra
spirulina                              lettuce
algae                                  endive
yeast                                  cabbage
dairy                                  carrots

Standard dietitians divide our foods into four basic food groups and recommend the ridiculous practice of mixing them at every meal.  This guarantees indigestion and lots of business for the medical profession.  This chart illustrates the actual food groups.  It is usually a poor practice to mix different foods from one group with those from another.

The Digestive Process

After we have eaten our four-color meal—­often we do this in a hurry, without much chewing, under a lot of stress, or in the presence of negative emotions—­we give no thought to what becomes of our food once it has been swallowed.  We have been led to assume that anything put in the mouth automatically gets digested flawlessly, is efficiently absorbed into the body where it nourishes our cells, with the waste products being eliminated completely by the large intestine.  This vision of efficiency may exist in the best cases but for most there is many a slip between the table and the toilet.  Most bodies are not optimally efficient at performing all the required functions, especially after years of poor living habits, stress, fatigue, and aging.  To the Natural Hygienist, most disease begins and ends with our food; most of our healing efforts are focused on improving the process of digestion.