Food Combinations

In July '06, we finally went to work on our too-large waistlines. We learned about the guidelines suggested by Michel Montignac for food combinations. The theory is based on food-insulin stimulation and the how carbohydrates, proteins, and fats are metabolised. The guidelines are to avoid those foods in the first column (except for special treats) and use ingredients from either column A or column B, and combine them only with those in column C.

In July, 2006, we decided initially to give this a go for 6 weeks or so to see how it worked for us. It rather quickly had some desired results. We found that, mostly we don't eat different foods but instead changed the way we combine them together in each meal or snack. We had to give up a few favorites like macaroni and cheese, etc., but the results have been worth it so we're sticking with it - albeit allowing ourselves a few deviations as seem warranted.



Guidelines for Combining Foods
Category Avoid Group A (Legumes, nuts and grains) Group B (Animal protein and fat) Group C (eat as much as you want of these)
Grains
Vegetables
Legumes
Nuts
White potatoes
Cooked carrots
Corn
Beets
Refined grains

Dry beans
Quinoa
Lentils
Chick peas
Peas
Whole grain pasta
Basmati rice Bulgur/couscous
Nuts
Soy products
Whole grain bread
Whole grain cereal

  Artichokes
Eggplant
Broccoli
Cauliflower
Carrots (raw) Mushrooms Cabbage
Kohlrabi
Squash
Onion
Green leafy veggies Leeks
Radish
Tomatoes
Sweet potatoes
Meat
Fish
Eggs

Visible fat
Skin

 

Beef
L
amb,
Pork
Eggs

Fish
Seafood
Dairy Butter for cooking   Butter
Cheese

Skim milk
Low fat/skim cheese
Low fat/skim yoghurt
Low fat sour cream

Miscellaneous Cookies
Soda
Candy
Sweetened cereal
Sugary jams
White flour
Palm Oil
Coconut Oil
Ketchup
Honey
White bread
White rice (ex Basmati) Sugar
Jam without sugar Marmalade without sugar Fructose

Olive Oil
Canola Oil
Nut Oil

Fruits (fresh or dry)

Here are some tips we used to make menu changes:

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Bill Dillon (KG4QFM)
and
Pat Watt (KG4QFQ)
This page was last modified on August 9, 2009

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