美国营养师威廉·希尔提出,某些食物的营养成分相克,不宜在同一时间进食。淀粉类食物如土豆,蛋白质食物如肉类若一起吃,不但无法完全发挥应有的营养价值,反而会危害健康。希尔的理论基础是:不同的食物需要不同的酶来消化,例如分解碳水化合物的酶,必须在一个碱性的环境中才能充分发挥作用;而将蛋白质分解成氨基酸的酶则需要一个酸性的环境。机体能自行制造消化酶以 American nutritionist William Hill proposed that the nutritional content of certain foods should not be taken at the same time. Starchy foods such as potatoes, protein foods such as meat if eaten together, not only can not fully play its due nutritional value, but will endanger the health. Hill’s theory is based on the fact that different foods require different enzymes to digest, for example, enzymes that break down carbohydrates must be fully functional in an alkaline environment; enzymes that break down proteins into amino acids require an acidic surroundings. The body can create its own digestive enzymes