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Keeping in shape and digesting well depend on the foods chosen and how they are cooked, but also on the food combinations.

Wrong food combos

Keeping in shape and digesting well depend on the foods chosen and how they are cooked, but also on the food combinations. 

Here are a few suggestions to preserve the pleasure of eating and your body’s wellbeing!  

Combo NO!

Avoid the combination fats and carbs. Fats, already “heavy” by nature, make digesting carbs slower.
Thus, it is better to avoid combinations such as bread and pasta with cheese, and pasta with butter, potatoes and cheeses.

Avoid fats and proteins together. Fat foods make digestion more difficult and, often, complex proteins already contain a good dose of fats, for example dishes such as those featuring meats enriched with butter or cream and entrees with eggs and cheeses.

Avoid dishes with double proteins. Your digestion will struggle when facing up to dishes that combine various types of proteins, such as fat and lean proteins together.
For example, eggs and meat, cheese and walnuts, avocado and dried fruit!

Avoid combining acidic foods, carbs and proteins. Rice with potatoes or rice with chicken, pasta and bacon, grains or legumes together with other proteins may lead to indigestion because acid enzymes – activated by the metabolism of acids and proteins – will get in contrast with the alkaline enzymes used to metabolize carbs.

Combo YES!

With veggies you can combine virtually all your preferred ingredients, creating light dishes that are easy to digest:

> Complex carbs with salads or vegetables, such as pasta with asparagus or broccoli, potatoes and cabbage, vegetables and grains.

> Fats and veggies: you can combine butter, cheeses, oily fruits with lettuce, cucumbers, eggplants...
let yourself be tempted without guilt by Eggplant Parmigiana!

> Proteins and veggies! Meat, fish, legumes, eggs, cheeses are perfect when combined with onion, lettuce, bell peppers, celery and zucchini squash.

Combo top: Pasta with tomato!

Tomatoes are rich in polyphenols and carotenoids, antioxidant substances that protect from free radicals and cellular degeneration. 

The combination tomatoes and extra-virgin olive oil, when cooking the sauce, creates more available polyphenols, improving assimilation of lycopene and carotenoids by the body.

Enjoy this top combo in this version of Amatriciana light!



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