Food Combining for Health: The bestseller that has changed millions of lives. Doris Grant

Чтение книги онлайн.

       Copyright

      Thorsons

      An Imprint of HarperCollinsPublishers Ltd.

      1 London Bridge Street

      London SE1 9GF

       www.harpercollins.co.uk

      First published October 1984

      © Doris Grant and Jean Joice 1984, 1989, 1991, 2004

      Foreword © John Mills 1984

      Doris Grant and Jean Joice assert the moral right to be identified as the authors of this work

      A catalogue record for this book is available from the British Library

      All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this ebook on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins ebooks

      HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication

      Source ISBN: 9780722525067

      Ebook Edition © OCTOBER 2012 ISBN 9780007373918

      Version: 2016-10-04

      Contents

       Cover

       Title Page

Copyright

Foreword

Introduction – A Personal Experience

An Appreciation – Doris Grant 1905–2003

Part One: The Theory and the Proof by Doris Grant

1 A Great Pioneer

2 The Hay System Explained

3 The Hay System and the Degenerative Diseases

       4 Butter – Not Margarine

       5 The Proof of the Pudding …

       Part Two: The Hay System in Practice by Jean Joice

       6 How to Begin

       7 Menu Planning and Suggestions

       Table of Compatible Foods

       Part Three: Recipes for Protein Meals

       8 Soups and Starters

       9 Salads, Dressings and Sauces

       10 Main Dishes

       11 Vegetables

       12 Desserts

       Part Four: Recipes for Starch Meals

       13 Soups

       14 Salads

       15 Main Dishes

       16 Desserts

       17 Bread

       Appendix – Acid- and Alkali-forming Foods

       Further Reading

       Resources

       Index

       Recipe Index

       Acknowledgements

       About the Author

       About СКАЧАТЬ