Food

9 Harmful Food Combinations You Should Avoid
Over indulgence, gluttony and greed are rife traits when it comes to eating in modern society. We all know the dangers and health risks of eating junk food yet we still stuff our faces with the ‘wrong things.’ We all think we know the risks, but do you REALLY know what to avoid? There are food combinations that can cause health risks in us. Our list is here to point out the top 9 harmful food combinations that you should be avoiding in your diet.


1. Fruit with your meal or afterwards.

Why? Fruit is absorbed very quickly, passing through the stomach and then absorbed in the intestines. When these fruits are combined with grains, meats or dried products- they can stay in the digestive tract too long and begin to ferment. This can cause damage to the walls of your intestine amongst other problems.

2. Animal protein and starch.

Dirk Vorderstrabe – Spaghetti Meatballs

Why? According to Tara Aldar, (a top natural health coach and internal cleansing expert) ingesting animal proteins and carbohydrates at the same time can negate the effects of each macronutrient. The different digestive enzymes clash and can cause gas problems, discomfort and flatulence. Next time you go for a pot roast, be sure to keep this in mind!

3. Limes and cough medicine.

Limes – Troy Tolley

Why? According to Men’s Health magazine, limes can inhibit or block enzymes that break down cholesterol lowering statins. A well-known cough medication is dextromethorphan, this medication can build up in your blood stream if you fail to break down statins which will then increase unwanted side effects from the medication. Pharmacist Mary Ellen Gullickson Ph.D. says these side effects can include hallucinations and insomnia, so we suggest you avoid lime juice the next time you have a tickly throat and always check with your pharmacist for clear guidance on this matter.

4. Starchy carbs and tomatoes.

Russellstreet – Pizza

Why? Tomatoes are an acidic fruit and can cause problems when eaten at the same time as starch carbohydrates. Starchy carbs include rice or sweet potatoes. One runs the risk of causing indigestion, GERD and other digestion problems by doing this. It is also believed that after meal fatigue can be caused by eating tomatoes and starchy carbs at the same time.

5. Fruit and yoghurt.

Suanie – berries yoghurt

Why? Combining fruit and dairy products can lead to a world of suffering. Dairy foods can be congestive, blocking sinuses, encouraging colds and worsening symptoms of allergies. When combined with fruit these symptoms can become even worse. A better option is a natural Greek yoghurt with no additional fruits.

6. Cereal and milk.

Jonathan Lin – Wheaties

Why? For many of you reading this, it will seem rather shocking as cereal and milk is a staple of many of our diets across the world. Synonymous with breakfast in fact, BUT both contain fast digesting carbs that put the body under stress, both can cause blood sugar spikes that will leave you tired when they eventually lower again, making you crave more junk food 

7. Wine and pudding.

chocolatemoosey – wine and pudding

Why? Unfortunately for those with a sweet tooth, this delectable combo can wreak havoc on your insides. Alcohol messes up blood sugar levels and increases insulin production, so then the high amount of sugar in your dessert will be stored as fat and lead to unhealthy weight gain. For a better alternative try consuming wine with low-glycaemic index rated foods such as fibrous vegetables. 

8. Burger and fries.

Joey – California whopper

Why? A convenient meal is usually an unhealthy one to say the least. Over cooked food with high levels of fat, preservatives and other chemicals can form a charcoal-type substance. This then combines with the sugar in potato fries, creating cytokines which can cause inflammation and speed up the aging process, tread carefully by next time to get the urge for a big mac! 

9. Muffins and fruit juices.

playingwithflour – orange muffins

Why? A combo that offers lots of calories and little in terms of nutrition is why. Starting your day with this meal can lead to energy crashes and cravings by mid-afternoon that can make you cranky and stressed if you don’t get your fix. The lack of protein and fibre clashes with high sugar consumption and messed up blood sugar. If you really wish to have a muffin, go for a wholegrain variety and treat your body with some respect.

This list could go on forever with unhealthy food combinations, but now you know the basics you are one step closer to becoming a healthier person. The mind and body work n synergy, treat them both with respect and they will do the same for you.

                                                    FOOD
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats,proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

The following are some of common methods that used in home for food preservation

1. Canning is the process of heating the product at a specified temperature for a specific length of time (pasteurizing), and then vacuum sealing the pasteurized food in special glass jars designed for this purpose. It can be used with most foods, including fruits, vegetables, meats, seafood, and some prepared foods. Canning requires the purchase of reusable canning jars and rings, one-time use sealing lids, and some practice to learn the necessary and detailed steps.
2. Freezing is the process of chilling foods to at least 0°F. It can be used with all foods, including fruits, vegetables, meats, seafood, grains, nuts, dairy, eggs, and prepared foods. True freezing is not possible in the freezer compartment of your refrigerator where the temperature is typically much warmer, between 10°F to 32°F. Freezing is easy to do, if you can afford to buy and operate the relatively expensive appliance.
3. Drying is the process of dehydrating foods until there is not enough moisture to support microbial activity. It can be used with most foods, including fruits, vegetables, meats, seafood, grains, legumes, and nuts. There are several different techniques, some are relatively easy to do and require no special equipment.
4. Fermenting is the process of encouraging the growth of “good bugs” to inhibit the “bad bugs” that can spoil food. It can be used with many types of foods, including fruits, vegetables, meats, seafood, grains, legumes, dairy, and eggs to produce a wide range of products such as wine (from grapes), sauerkraut (cabbage), cured sausage (meat), and yogurt (milk). Many fermented products can be produced without any special equipment. The method for each type of product is relatively easy, but requires attention to detail.
5. Pickling is the process of soaking food in a solution containing salt, acid, or alcohol. It can be used with most foods, including fruits, vegetables, meats, seafood, legumes, and eggs. Most methods require no special equipment. However, pickled foods can be unsafe if prepared carelessly or stored at room temperature. Pickling is often combined with another method, such as fermenting, canning, or just refrigerating.
6. Dry salting is either a fermenting or pickling technique used for meat, fish, and vegetables. A low salt concentration (2½% to 5% weight of the salt per weight of the food), promotes fermentation, while a high salt concentration (20% to 25% salt), prevents microbial growth and preserves the food in a more or less fresh, although salty state. Many people familiar with the technique consider salted vegetables such as green beans to be far superior in taste and texture than canned or frozen beans. This old-fashioned method was promoted in the early twentieth century as an alternative to canning, in order to conserve glass, tin, and fuel in time of war.
7. Curing is similar to pickling, and uses salt, acid, and/or nitrites. It is used for meat and fish. Simple, modern curing methods often reduce the amount of salt and nitrites, which may require that you refrigerate or freeze the final product. Shelf-stable products require the use of adequate amounts of nitrites and a complex drying process using special equipment and exacting technique. Some curing methods also employ a secondary process such as fermenting, smoking, or sealing.
8. Smoking is a complementary process to curing that improves flavor and appearance, and can also act as a drying agent. Smoked meats are less likely to turn rancid or grow mold than unsmoked meats.
9. Sealing is a process of covering food to keep out air, which delays (but does not stop) the activity of spoilage organisms. It is used primarily as a complementary process to other methods such as drying or freezing. Both fat sealing and vacuum sealing methods are relatively easy. Vacuum sealing a relatively inexpensive small appliance.
10. Cellaring is the process of storing foods in a temperature-, humidity-, and light-controlled environment. It can be used with many foods, especially vegetables, grains, and nuts, as well as fermented foods and dry-cured meats. There are many different methods for cellaring food, all of which are relatively easy to do. Some require simple, inexpensive equipment you may already own. No matter where you live, whether in an apartment or on a farm, you can use the concept of cellaring to some degree.