The nutritionist told about harmful combinations of healthy foods

Even healthy foods can lose their properties or be worse absorbed if they are combined incorrectly. Elena Khokhlova, a nutritionist and Doctor of medical Sciences, told Izvestia about this on May 17.

According to the expert, there is a concept of food combinations in dietetics: some foods in one plate can reduce the benefits of each other or create additional stress on the digestive system. The expert named tea with milk as one of the most common examples. Black tea contains antioxidants called catechins, which are beneficial for the cardiovascular system, but the milk protein casein can bind these substances and reduce their absorption. As an alternative, the doctor recommends drinking tea without milk or using herbal analogues.

"Porridge with orange juice is not considered the most successful combination. An acidic environment can slow down the digestion of starch, which can cause heaviness and bloating in sensitive people. This is especially true for oatmeal, pearl barley and millet porridges. It is recommended to consume juice separately from the main meal or choose less acidic options," Khokhlova explained.

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The expert recommends that you treat the combination of meat and cheese with caution. Both products are rich in proteins and fats, and their simultaneous use creates an increased load on the gastrointestinal tract. To facilitate digestion, the specialist advises supplementing such dishes with vegetables and herbs.

The doctor paid special attention to the combination of eggs and lightly salted fish. According to her, the thiaminase contained in such fish can destroy vitamin B1, which is important for metabolism and the functioning of the nervous system. However, the risk of significant deficiency is minimal and primarily concerns people with chronic gastrointestinal diseases, as well as those who regularly consume raw or lightly salted fish.

"Your plate is a real chemical laboratory, where each ingredient can both enhance the benefits of the other and minimize them," Khokhlova said.

The specialist emphasized that it is not necessary to turn every meal into a strict calculation. It is enough to follow the basic principles: to separate antagonistic products in time, choose gentle cooking methods and focus on the individual reactions of the body.

Vladimir Neronov, MD, an infectious disease specialist at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia on May 12 that with the onset of the picnic season and camping trips, it is necessary not to forget about the risks associated with alcohol in combination with wild mushrooms and street food. According to him, one of the main threats is the so—called coprine syndrome. Some types of fungi, including gray dung beetle, certain varieties of boletus and lepiotes, contain the substance coprin or its analogues. Once in the body, it blocks the work of the enzyme responsible for the breakdown of toxic acetaldehyde, a product of ethanol processing.