In Ayurveda we look at food as build from 3 parts:
1. Rasa (taste), 2. Veerya (Potency) 3. Vipak (Post-digestive effect).
Some possess the Prabhava effect, which is an unexplained effect.
In Ayurveda, we try to combine foods which will have a positive effect on Agni (digestive Fire), and promote it rather than diminish it.
When poor food combining takes place, it will cause indigestion, fermentation, gas formation and putrefaction, if it takes place for a long time it may lead to toxemia, and disease. In general we want to have the same qualities of food when we combine those foods, for example: Bananas with milk will not be a good combination. Bananas and milk are both sweet by taste, however, Bananas have a sour vipak while milk has a sweet vipak, another difference is that milk is cooling by veerya and bananas are heating.
Some useful tips for knowing the right food combinations:
1. Eat fruit alone, and do not combine it with any other food.
2. Don’t eat raw and cooked food together at the same meal.
3. Eat fresh food, and not leftovers, never combine leftovers with fresh food.
4. Add spices to your food, to aid with digestion and with undesirable effects.
5. Don’t mix ghee and honey in the same ratio. 3>1 for ghee is the right combination.
6. Antidotes, like cardamom in coffee, helps in negating the bad effects.
7. Eat melons alone!
Always keep your Agni in its optimal state, that way even if once in a while you did a mistake with a food combination, you will still be able to handle it without much toxins forming.