Source: Tao of Health, Sex, and Longevity, Daniel Reid, Fireside, New York, pp 88-89
Food Categories in Food Combining Chart
I. Proteins: foods that contain 15 per cent or more protein matter
Concentrated proteins: meat, fish, fowl, eggs, milk, cheese
Light proteins: nuts, beans, peas, soy beans products, avocados
II. Carbohydrates: foods that contain 20 per cent or more starch and/or
Starch: peanuts, bananas, potatoes, all pasta product,rice
breads, cakes, pies, refined cereals, etc.
Sugars: whole, brown and raw cane sugar, fructose, honey, maple
syrup, dried sweet fruits (dates, raisins, figs, prunes)
III. Fats: animal or vegetable oils
Animal: butter, cream, lard, tallow, fatty meats
Vegetable: Olive, soy bean, sunflower seed, sesame, safflower
corn, and all nut oils
IV. Vegetables: lettuce, celery, cabbage, broccoli, spinach, bean
sprouts, cucumber, asparagus, onion, eggplant, turnip,water-
cress, leek, zuccini, string bean, green pepper, radish,carrot,
okra, artichoke, olive, etc.
Exceptions: potatoes act as a starch; tomatoes act as an acid fruit
Acid fruits: orange, grapefruit, lime, lemon, berries, cranberry
Sub-acid fruits: apple, pear/ peach, cherry, grape, apricot, nec-
tarine, plum, etc.
Melons: watermelon, musk melon, honey dew melon,
cantaloupe, papaya, etc.
Exceptions: bananas act as a starch; dried figs, dates, raisns and
prunes act as sugars
1. 'No' denotes incompatible combinations.
2. 'Yes' denotes compatible combinations.
3. Milk is best taken completely alone as a protein food, preferably as raw
4. Melons are not included in the 'fruit' headings above; they should always
be eaten alone for optimum digestion and assimilation.
5. Bananas, figs, dates, prunes and raisins are sugar/starch foods of the very
best quality, and should not be mixed with proteins.
6. Vegetables combine well with everything, except for potatoes (a starch)
and tomatoes (an acid).
7. Fats should be avoided with concentrated proteins, but are relatively
compatible with light proteins.
8. The closer to the fresh, raw state a food is consumed, the more com-
patible it is with other varieties of food; therefore, try to make at
least 50% of your diet consist of fresh, raw foods consumed in the
fresh, raw state. That will provide the active enzymes and moist,
raw fiber required to compensate for incompatible combinations of