The New Book of Food Combining

Food combining - the combining of specific foods for optimal digestive results - is a popular subject related to dietetics, nutrition and health. It was promulgated in particular by the two well-known nutritionists Hay and Shelton. Jan Dries in this book presents a completely new view of food combining. His extensive and thorough understanding of the physiology of digestion has at length furnished him with the answers to all the questions on food combining that scientists might wish to pose. This brilliant book is a matchless guide to anyone who is searching for better and healthier nutrition. [Extracted from the Preface by Jef Houbers, biochemist.]
The author Jan Dries is a practising nutritionist and the author of many books and articles. He has been Chairman of the Management Board of the European Academy of Complementary Medicine since 1988.