Food Combination: An Approach to Strategic Food – Food Marketing Technology

protein and sugar mix

The combination of protein and sugar is generally unfavorable, but is not commonly encountered. High-protein foods usually have a low carbohydrate content. In meat, only non-muscular tissue, such as offal, contains minimal amounts of carbohydrates in the form of glycogen. Plant-based foods such as nuts, seeds and seeds also have a very low proportion of carbohydrates, although there are exceptions such as cashews, lupine seeds, pine nuts, sesame seeds and leguminous vegetables.

On the other hand, high-protein foods always contain a lot of fat. In this sense, fat-sugar combinations and protein-sugar combinations overlap to a degree. If we add sugar to a high-fat meal, it is likely that we will also arrive at a poor protein-sugar combination. Examples of protein-sugar combinations include meat with sweet sauce, fish with fruit, meat with applesauce, and consumption of a sweet dessert after a protein-rich meal.

High-protein food stays in the stomach for a long time and is challenging to digest. When there is sugar in a full stomach, it is not digested as fast, potentially leading to fermentation.