Probably the first scientific studies on digestion were done by Ivan Pavlov who became preponderant for his 'salivating dogs'. Pavlov showed that the digestive enzymes released and the amount of acid secreted depends on the type of food.
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His experiments with rats showed that starches are digested in about two hours, proteins are digested in about four hours but a protein-starch blend could still be digesting 13 hours later. With dogs, again the protein-starch blend took over twice as long compared to the same food consumed separately.
Pavlov also showed that food taken on top (i.e. Before digestion has completed) can lead to fermentation. This happens when you eat fruit after a meal; many population say that it gives them gas.
What could catalogue for Pavlov's results?
The enzymes requisite for digestion only function at definite pH levels; proteins and carbohydrate enzymes require opposite pH levels. If you mix them together in the same bag, you won't be able to discharge whether food properly.
"Most fruits go level straight through the stomach into the duodenum for digestion, which means if you put fresh fruit on top of a big meal, it has to sit and wait in the top of the stomach until the other food is digested, while which delay bacteria strike the fruit and ferment it, gobbling up all the nutrients and leaving you with gas and metabolic wastes."
Daneil Reid, Trophology: The Science of Food Combining, "The Tao of Health".
In 1908 Dr Howard Hay after practicing treatment for 16 years advanced High Blood Pressure, Brights Disease and a dilated heart. As there was no treatment available, Dr Hay decided to find a cure for his own symptoms. He looked at his food intake and the chemical process of digestion, the enzymes that are requisite for this process and whether the food has an unabridged acidifying or alkalizing result on the body.
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