Between the main meal and fruit nutritionists always recommends you to pause in 2-4 hours.
It’s not that they can be of different taste, and different speed of digestion products. The gastrointestinal tract is poorly mixed food. It lies in the stomach with a rock and begins to turn sour and ferment, causing abdominal discomfort and bloating. The body gradually accumulates toxins that adversely affect health.
To do without unpleasant surprises, for cooking you need to use products with roughly the same digestion time. The base table speed of digestion of the major raw foods (after heat treatment the digestion time is increased about 1.5 times) will tell you what combinations on one plate should be avoided. The first column is product name, the second is the digestion time.
Vegetable broth 15-20 minutes
Vegetable juice – 15-20 minutes
Fruit juice – 15-20 minutes
Fruits with high water content and fruit – 20 minutes
Grapefruit, orange, grapes – 30 minutes
Raw vegetables, salads without oil – 30-40 minutes
Cooked vegetables – 40 minutes
Pear, Apple, cherry, peach – 40 minutes
Different varieties of cabbage, corn, squash – 45 minutes
Egg – 45 minutes
Root vegetables (turnips, parsnips, carrots) – 1 hour
Fish – 1 hour
Contain starch vegetables – 1.5-2 hours
Legumes – 2 hours
Cereal – 2 hours
Dairy products – 2 hours
Poultry – 2.5-3 hours
Seeds of sunflower, pumpkin, etc 3 hours
Nuts – 3 hours
Lamb – 4 hours
Beef – 4 hours
Pork is 5.5-6 hours
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