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Food Combining Made Easy was originally published during the 1940s. It became the leading primer for almost 60 years for anyone wanting guidance on which foods should and should not be eaten at the same meal. Shelton presents information on the processes of normal digestion and examines why combinations of acids, fats, starches, sugars, and proteins disrupt these processes. This new edition has been slightly revised to reflect Shelton's vegetarian leanings.
Food Combining Made Easy was originally published during the 1940s. It became the leading primer for almost 60 years for anyone wanting guidance on which foods
2013 Reprint of 1951 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. Written by Herbert Shelton, the founder
Food Combining Made Easy was originally published during the 1940s. It became the leading primer for almost 60 years for anyone wanting guidance on which foods
Food combining enhances the quality of your diet, increases your intake of vitamins and minerals and improves the way the body digests and absorbs nourishment.