About

Digestive chemistry determines whether a meal nourishes or intoxicates. The human stomach utilizes specific enzymes and pH levels to process different macronutrients. Proteins require an acidic environment (pH 2.0 to 3.0) to activate pepsin. Starches require a neutral or slightly alkaline environment (pH 6.5 to 7.5) for salivary amylase (ptyalin) to continue working. When incompatible foods are consumed simultaneously, the body cannot maintain both environments.

The result is chemical neutralization. Digestion arrests. Carbohydrates ferment into alcohol and acetic acid; proteins putrefy into ptomaines like indole and skatole. This tool utilizes a comprehensive database of over 300 foods based on strict Trophology principles. It identifies conflicts that cause gas, bloating, and fatigue by checking the chemical classification of paired ingredients. Correct combining allows for efficient transit times and optimal nutrient absorption.

Formulas

The chemical logic relies on the pH constraints of digestive enzymes. We define the efficiency (E) of digestion based on environmental pH:

E_protein ∝ conc(HCl) ⋅ activity(pepsin)

When starches are introduced, the body attempts to alkalize the stomach:

if Meal ∈ (Protein ∩ Starch) &implies; pH ≈ 4.0 (Neutralized)

At pH 4.0, neither pepsin (requires pH < 3) nor ptyalin (requires pH > 6) can function correctly. The food remains in the stomach for 6-8 hours instead of 3-4 hours, leading to:

Toxins = ferment(Carbs) + putrefy(Proteins)

Reference Data

Food Group A	Food Group B	Result	Biochemical Interaction
Protein (Concentrated)	Starch (Concentrated)	BAD	Acidic HCl neutralizes Alkaline Amylase. Digestion halts.
Protein	Acid Fruit	BAD	Fruit acids inhibit gastric juice secretion needed for protein.
Starch	Acid Fruit	BAD	Acids destroy Ptyalin instantly; starch fermentation begins.
Fat	Protein	NEUTRAL	Fats depress gastric glands, slowing protein breakdown significantly.
Green Vegetable	Protein	GOOD	Vegetables do not inhibit protein digestion; fiber aids transit.
Green Vegetable	Starch	GOOD	Neutral interaction; excellent for enzymatic balance.
Melon	ANY	BAD	Melons digest in 15 mins; any other food blocks them, causing rapid rot.
Sugar	Starch	BAD	Sugars ferment in the stomach while awaiting starch digestion.
Sub-Acid Fruit	Acid Fruit	GOOD	Acidity levels are close enough to not cause conflict.
Sub-Acid Fruit	Sweet Fruit	GOOD	Sugar transition is smooth; compatible enzymatic requirement.
Dairy	Acid Fruit	BAD	Acids curdle milk protein creates heavy mucus and indigestion.
Legumes	Cheese	BAD	Double protein/starch complexity is extremely heavy on liver.

Frequently Asked Questions

Melons (Watermelon, Cantaloupe, Honeydew) have the highest water content and digest faster than any other food type - usually passing through the stomach in 15 to 20 minutes. If eaten with denser foods (meat, grains, dairy) that take 3+ hours to digest, the melon is trapped on top of the mass. It effectively rots and ferments rapidly, causing severe gas and indigestion. Always eat melons entirely alone.

Yes, chemically lemons are acidic fruits. However, unlike other acids, lemons have an "alkalizing effect" on the body *after* digestion (metabolic ash). Despite this, for *digestion mechanics* in the stomach, they are Acid Fruits and should not be mixed with Starches (like rice or potatoes) as the acid destroys salivary amylase.

Generally, no. Nuts are concentrated Proteins/Fats. Fruits are Sugars/Acids. The sugar in fruit digests quickly, while the fat/protein in nuts digests slowly (up to 4 hours). Mixing them risks fermentation. The only exception is mixing Acid Fruits (like oranges) with Fats/Nuts, as the acid helps emulsify the fat slightly, though it is still a difficult combination for weak digestion.

While often served together in salads, they are technically chemically opposed. Tomatoes are Acid Fruits (containing citric/malic acid). Cucumbers are non-starchy Vegetables. While not the worst combination, adding a starchy element (like croutons or bread) to this mix makes it terrible because the tomato acid kills the enzymes needed for the bread.

If you eat a Starch meal, wait at least 2 hours before eating Protein. If you eat a Protein meal (meat), wait 3 to 4 hours before eating Starch or Fruit. If you eat Fruit, wait 30 minutes before eating anything else.