Tea with lemon, red wine with steak, and fish with broccoli. These would seem to be natural combinations. Can they do any harm? Unfortunately, yes. Even poorly selected, valuable products in a meal can cancel each other out or even harm each other. Therefore, if not only the taste of meals is important to us, but also the supply of nutrients to the body, it is worth learning the rules for the proper composition of dishes and preparation of dishes.
1. Tomato with fresh cucumber
The theory of not combining cucumber and tomato goes back many years, but there is really no scientific confirmation that combining cucumbers with vitamin C rich vegetables leads to vitamin C deficiency and disorders. We only know that there will be no vitamin C in tomato and cucumber salad. Ascorbinase in cucumber is an enzyme that breaks down the vitamin C in tomatoes, but if we want to eat tomato with cucumber or cucumber with parsley, we will not make a big mistake. It is important to remember to get your vitamin C from another source. You can also replace fresh cucumber with pickled or canned cucumber.
Wine and meat
The sommelier will not agree with us. For red meat, the wine connoisseur will serve dry red wine. He will do it according to the rules and will please our taste buds. But the tannins contained in the wine (the more tannins, the better the wine is considered) prevent the absorption of iron, of which the meat is rich. Moreover, if it is worth eating meat is precisely because of the iron (and of course protein). If it is a special occasion and an elegant dinner, you can turn a blind eye. If it is the norm and we always sip our steaks with wine, it is worth considering this habit.
The combination of tea and lemon produces aluminum citrate. The aluminum in tea is completely indigestible to us, but the action of lemon juice produces aluminum citrate, a harmful compound that can accumulate in the brain and contribute to the development of nervous system diseases. The problem will be solved by adding lemon only after removing the tea bag or coffee grounds, as citric acid dissolves the aluminum in the tea leaves, not in the brew itself. Lemon should not be added to hot tea either. Boiling water eliminates vitamin C.
Honey with hot tea
Lime tea with my darling is a real delight. We also like to add honey to other herbal teas as well as to black and green teas. It’s worth knowing that honey loses its valuable nutritional value at temperatures above 40 degrees, so we need to cool the tea down well before adding honey. If we sweeten the hot brew with honey, we will destroy the simple sugars in honey, minerals such as potassium, and valuable acetylcholine, which has a positive effect on heart function, digestive tract, and memory.
Fish with cruciferous vegetables and other oils
Steamed cod with vegetables sounds like a perfectly planned meal. However, if those vegetables are broccoli or Brussels sprouts, our efforts will be in vain. Similarly, if we serve the family for dinner fish with coleslaw. The great value of fish is the contribution of iodine to the human body. Iodine is essential for the proper functioning of the thyroid gland. Vegetables such as broccoli, Brussels sprouts, and cabbage contain substances that prevent the “cooperation” of iodine (in this case fish) with thyroid hormones. This is especially important for people with iodine deficiency and thyroid gland diseases.
It is also important to pay attention to what oil we cook fish in. Marine fish are a valuable source of omega-3 fatty acids, vegetable oils are rich in omega-6 fatty acids (especially sunflower or corn oil). By frying fish in vegetable oils rich in omega-6 fatty acids, marine fish lose some of their value. Vegetable oils (rapeseed or linseed) are best combined with fish in dishes eaten cold.