Recipe Collection
Mexican Recipes
Beans with bell pepper, tomato cooked in oil, garlic and onion sautéed before every filling. Each pairing maps to a nutrient absorption mechanism that researchers have measured independently.
Is 30g of protein per meal enough to build muscle?
Why are these recipes so high in fiber?
Does cooking with garlic and onion help the body absorb iron?
Are these recipes too high in carbs for fat loss?
Does cooking tomatoes really increase lycopene absorption?
How long do these recipes take?
Thirty-four Mexican recipes link to 78 evidence threads spanning claims, shorts, and studies across the FitChef corpus. Here is what the evidence does not cover:
The iron data from garlic and onion is lab-based. No human feeding trial has confirmed the absorption mechanism. The lycopene results come from controlled feeding studies, not free-living diets. The fiber-weight link across 62 pooled trials is modest: roughly 0.3kg, climbing to about 1kg after 8 weeks. No clinical trial has tested a "Mexican diet" as a dietary pattern. The absorption mechanisms documented here operate at the ingredient and pairing level, not at the cuisine level.
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