How we eat is as important as what we eat. Below are some dietary influences that affect digestion, absorption, and subsequent metabolic processes:
- The time of day we eat certain foods.
- What's going on - around us and inside us - as we eat.
- How foods are processed - both before we put them into our mouths and before we swallow them. (Chewing is considered a form of processing, such that fast eaters digest and absorb differently than slow eaters. We've also seen that external processing can reduce the amount of internal processing. In one study, merely injecting a food with air (e.g. breakfast cereal) induced obesity in rats compared to rats that ate the same number of calories but in less processed form.)
- How foods are combined.
"The consumption of the same meat cutlets simultaneously with concentrated wine totally prevented the elevation in plasma MDA, and even reduced it by 34% below basal level."So, the entry of oxidized compounds into the blood after eating was not only completely prevented, but reversed - wine-fed rats ended up with lower levels than before they ate.
"These findings explain the potentially harmful effects of oxidized fats in foods and the important benefit of consuming dietary polyphenols during the meal."
- A turkey cutlet (red thigh meat) with a glass of water.
- A turkey cutlet, soaked in red wine* after cooking, with a glass of red wine (about 3/4 cup).
- A turkey cutlet, soaked in red wine before cooking, with a glass of red wine.
"The harmful results of the consumption of high-fat, partially oxidized foods can be prevented by the addition of food-derived polyphenols to the meal, as was clearly demonstrated by our results."
You drink wine: