Categories of food and their combination

I'll start by telling each category separately:

1.Proteins: foods containing 15% protein or more
→ Concentrated proteins: meat, fish, poultry, eggs, milk, cheese
→ Light proteins: nuts, pea beans, soy products, avocados, whole grains

2. Carbohydrates: foods containing 20% ​​or more starch and / or sugars
→ Starch rich foods: peanuts, bananas, potatoes, all pasta, rice, bread, cakes, pies, refined cereals, etc.
→ Sugars: whole sugar, unrefined and raw cane sugar, fructose, honey, maple syrup, sweet sweet fruits (dates, raisins, figs and dried plums)

3.Fat: animal or vegetable oils
→ Animals: butter, cream, lard, tallow, fatty meat
→ Vegetable: olive oil, soybean, sunflower, sesame, safflower, corn and all nut oils

4. Legs: green salad, celery, cabbage, broccoli, spinach, green beans, cucumber, asparagus, onion, eggplant, jelly, turnips, leeks, courgettes, pods, bell peppers, carrots, brussels, artichokes, olives etc.
→ Exceptions: Potatoes behave like starch-rich foods; tomatoes have an acidic role

5.Fructe:
→ Acidic fruits: orange, grapefruit, lemons, lemons, berries, cranberry, pineapple, tomatoes
→ Semiacid fruits: apples, pears, peaches, cherries, grapes, apricots, nectarines, plums etc.
→ Exceptions: bananas behave like starch-rich foods; dried figs, dates, raisins, and dried plums behave like foods rich in sugars.

It is best to consume completely separately as protein, preferably in the form of raw milk.

Melons are not included in the "fruit" category; they should always be consumed separately for optimal digestion and assimilation.

Bananas, figs, dates and dried plums are foods high in sugar / starch of the highest quality and should not be mixed with proteins.

Vegetables combine well with anything other than potatoes (rich in starch).

The more fresh and raw food we eat, the more they are more compatible with other varieties of food;
So try to make up at least 50% of your diet in fresh, raw foods consumed in this state. They will provide active enzymes and hydration, raw fibers, to compensate for incompatible combinations of cooked foods.