Quick Reference for Food Compatibilities and Incompatibilities

Author: Editorial Committee of This Book
Publisher:
Publish Date: 2005-09-01
Features: Rich content, covering nearly 200 common foods; rational selection, 29 nutrients at your fingertips; arranged in alphabetical order for quick reference. Food incompatibility refers to the mutual antagonistic and restrictive relationships between foods. If foods are not properly combined, they may cause toxic reactions. These reactions are often chronic, reducing the bioavailability of nutrients during the digestive and metabolic processes of the body, leading to nutritional deficiencies, metabolic disorders, and the onset of diseases. This book concisely introduces the common incompatibilities and compatibilities of foods in daily diets, helping people to avoid harm and make rational meal plans, prevent food incompatibility and food poisoning, and enhance the bioavailability of food nutrients.