Food Combining with Dr. Page & Dr. Lee

As I spent the last two weeks of 2018 on the index and appendices of Dr. Kaslow’s long-awaited blood chemistry manual, I found myself getting excited about an old concept that is so obvious! This final section on Dr. Page’s Food Combining reaffirms Dr. Lee’s attitude That Food is Therapeutic.

Two of our early mentors gave us this information back in the 90s, which Dr. Lee and Dr. Page were adamant about back in the early 50s, yet no one talks about it still today. There will always be the naysayers who want to know “where is the research?”

Dr. Lee compiled Vitamin News with all the peer references done with real foods. Dr. Melvin Page created his food combining chart after creating the Page Food Plan, using his research of over 3,600 case studies, verifying the calcium phosphorus ratio and bone deterioration. 

Those naysayers are probably more interested in money than health and prevention of disease, and that’s why this research has been buried.

I find this recent quote from celebrity chef Jamie Oliver on Ted talks quite appropriate for 2019: “In the next 18 minutes, four Americans will die from the food they eat. That’s one person every 4 ½ minutes”. He wasn’t referring to garden-variety food poisoning… he was promoting healthy meals for children!

The following observations I feel are definitely food for thought (pun intended) as those early nutritional pioneers would say. 

Understanding Food Combining 

I believe Dr. Lee and Dr. Page both wanted us to understand how the little things are what counts and that’s why they felt that digestion and food combining were so important.

Divide and conquer has been the old adage for making war, and the processed food industry, along with help from the pharmaceutical companies, have used this adage effectively in most of the industrialized world over the last century. Look at the growth of the use harmful additives to our foods like sugar, refined carbohydrates and destructive oils. 

Now for those of you that have any doubt, look at the growth of degenerative disease today and make a graph of the use of sugar and harmful oils. Compare it to the growth of degenerative disease and notice they almost parallel each other. Isn’t it understandable that the general population is starting to ask us as practitioners “why “?

We all know what we eat has a lot to do with how we feel, but we give little weight (no pun intended) to the fact that certain foods can be bad for our health and create disease. Is it any wonder why the marketing firms for those two industries have muddied the waters so completely that even many practitioners have a hard time explaining and understanding them.

The confusion starts with trying to understand why certain foods can be healthy sometimes and then not be other times. The proper combination of foods can be mystifying because there is plenty of controversy. After all, in this day and age, it seems like everybody’s selling some new idea. Yet all the early research led to certain facts and those informed opinions led to one conclusion over 70 years ago.

At the same time as Dr. Lee and Dr. Page, Dr. Edward Howell was doing his research on enzymes and came up with the hypothesis that our bodies are born with a certain potential to produce enzymes that he likened to an enzyme bank. When you drain that bank, you’re out of luck.

On the other hand Dr. Page, like Dr. Lee, felt that the slow deterioration of our body was a direct effect of the digestive system’s inability to stay balanced due to the impact of processed foods that started interfering with pH balance first in the stomach and moving through the whole digestive system. 

Many of our oldest habits are unsound. For example; starchy foods are cheap fillers, so traditionally people used bread and potatoes and other starches as fillers with meat. It’s only natural that most patients can’t accept the thought that such a combination is actually a bad thing. 

They never think the reason that they feel full is because it’s a bad combination and the digestive system is having a hard time coping with the impact of these food combinations.

The food we eat and the combinations we eat them in is the greatest single factor that can promote health and prevent disease. The pharmaceutical’s greatest weapon to make you feel better is Antacids (like Maalox or Tums) which lower the acid content in your stomach so your body will never be able to properly digest the food!

These habits need to be changed, not lightly for a whim or a new fad, but for convincing reasons. David Perlmutter, MD, in his latest book The Grain Brain Whole Life Plan states “In the developed world diet related diseases kill more people than accidents, murder, terrorism, war, or all other diseases, that are non-diet related, combined”. 

When the average patient thinks about being overweight, obese, diabetic, having dementia, heart disease or cancer, they don’t seem to realize the fact that diet can be linked to all these afflictions and more. 

Dr. Page notes, for perfect metabolism, you cannot combine foods high in starches and fruits high in fructose with proteins or fats in the same meal. The reason why is because there are two types of digestion – acid and alkaline. 

These are two distinctly different processes: an acid digestion for proteins (meat, fish, fowl, eggs, and cheese) and an alkaline digestion for carbohydrates (sugars and starches like potatoes and many fruits).

That’s why both Dr. Lee and Dr. Page stated that vegetarian’s true success is because they stopped eating what they shouldn’t, and started eating those green leafy vegetables. Unfortunately, nowadays many “vegetarians” eat more of a macrobiotic diet that is high in starchy foods, bread, and cheese, so they end up with diabetes, thyroid problems, and joint issues due to the lack of proper proteins and fats. 

What Dr. Page found in his research was that the green leafy vegetables in Phase 1 of the Food Plan are 9% or less on the glycemic index and they are full of vitamins and minerals. The starchy foods turn to sugar and should be eaten in limited quantities – they are 12 to 21% on the glycemic index.

Of course, it seems impossible not to combine proteins and carbohydrates in the same meal. Practically all foods have some protein, some carbohydrate or some fat. Dr. Page’s recommendations are based on a meal predominantly protein or predominantly carbohydrate. 

These early practitioners realized that a combination of high protein and high starches inhibits the absorption of the nutritive factors of foods, due to the starches now putting an unnecessary burden on the digestive system, pancreas and endocrine system, because those starches turned to sugar. 

This resulted in such a burden on the overall system that Dr. Lee created Diaplex to support the glands and organs impacted from sugar, and Paraplex to support the endocrine system that is pushed out of balance by refined sugar and carbohydrates.

By combining predominantly green leafy vegetables that are 9% or less on the glycemic index with protein from meat, fish, fowl, eggs, and cheese, we don’t upset the pH of the intestinal tract, the stomach can remain acid, the bile is slightly acid, and the small intestine is slightly alkaline.

When we eat starchy foods the stomach needs to be twice as acid to break down the proteins, the liver and gallbladder slowly become congested the small intestine becomes compromised. 

An excellent example of this is if we eat a cheese rich in calcium and fatty acids with our stomach low in acid and a sluggish gallbladder from eating processed foods that interfere with body function. That calcium rich cheese and those fatty acids don’t reach the small intestine properly broken down from the acids in the stomach and the acid bath by the gallbladder to trigger the small intestine for proper absorption. 

In other words, very little (if any) of the calcium or fatty acids will be available to us. The calcium will make a chemical, combine with the alkali and become non-absorbable. It will all pass through and out of our body almost virtually unused. You will still have gas and burp when you least want it or when it’s most inappropriate. 

We should recognize, from the research of Dr. Lee and Dr. Page (as well as many other pioneers) that our body starts producing less hydrochloric acid the older we get, which impacts the pH of the digestive system. Now Dr. Howell’s missed their point because enzymes require the correct pH to work properly, just like the rest of the body. 

Enzymes are proteins that are a catalyst for a reaction. Enzymes increase the rate of a reaction, helping it to occur faster. However, enzymes are not consumed in a reaction…. Simply put they are a catalyst that creates a synergistic response.

We know that the pH in the digestive system influences body function. So maybe the real issue for enzyme response is improper food combining that interferes with proper pH, thus blocking the activation of the enzymes.

It would appear that Dr. Lee and Dr. Page realized more about body function 70 years ago and what health and prevention is built on than we do today. 

The Page Food Plan Dietary Rules for Health follow basic changes for the average patient in diet and lifestyle; eating enough of the vital food elements and eating them in the right combinations. So we need to follow these rules:

* Eat all kinds of meats, fish, eggs, leafy vegetables, (and starchy carbohydrates only if you must) as the safest way to avoid deficiencies.

* Do not combine high proteins (meats, fish eggs, cheese) with high starches at any one meal.

* Eat fats freely with proteins and acid solutions.

* Do not combine pure fats (butter, cream or bacon fat) with high starches (potatoes, cereals, breads, desserts or sweets) in any one meal.

* Do not combine acids (citrus juice, vinegar, buttermilk) with high starches at any one meal.

* Try to eat organic GMO free foods always.

Now imagine somebody sitting down to eat their McDonald’s Big Mac combo with fries and a large soft drink. First off, the burger bun is made with refined white flour, triggering an alkaline response. Then we have an overcooked and over-preserved burger for protein (but it takes double the acid to breakdown) and our green leafy vegetables are iceberg lettuce, tomato, and secret sauce. 

If that wasn’t bad enough, now look at those potatoes (which require an alkaline environment to breakdown) combined with your protein cooked in bad oil that’s clogging up the liver and gallbladder so they won’t work optimally. And then they add a soft drink with about a half a cup of sugar. It looks like our work is cut out for us!

2 thoughts on “Food Combining with Dr. Page & Dr. Lee

  1. Sky

    There is a chart at the beginning of the email; is there a way I can get a copy of the chart;

    BTW the complete chart does not come up on the emai & doesn’t exist on the full article;

    1. IFNH

      Hello Sky,

      Thank you for your interest! The picture of the chart in the email is set up so you can click on it and get to the chart on the website to buy. In the third paragraph of the article, the words “food combining chart” are also a live link to buy the chart on our website. As you can see, the text is bold and when you hover over it your cursor changes to a hand, letting you know you can click.

      Instead of watermarking the chart, we decided to cut it in half so you get the jist of it. It is copyrighted material, so we cannot show a full picture that can be downloaded. Thank you for understanding.

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