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Making sandwiches can be interesting. Margarine or butter is not the sunny sun of a sandwich, in some Mediterranean countries it’s customary to dip bread into olive oil. Think of all potential fillings! Cut away from mundane straight squares. When preparing, angle more towards mini triangular pieces, for the more ‘high tea look’. Even removing the crust adds to the so called ‘sophisticated’ sandwich. ![]() Unfortunately white bread is so easy to chew and digest, while appearing attractive we become engulfed by its deceptive ‘make up’ like we do when seeing celebrities all ‘dolled up’. The real deal behind white versus brown is brown beats white for more nutrients. Remember, the darker more chewy breads are less refined. The less refined the better for fibre to protect against high cholesterol, cancers and bowel related disorders such as diverticular disease, which commonly develops in the elderly. Improvement can be obtained with a more bulky diet of whole foods, which includes fibre carrying vegetables and grains. Often, we employ tomato pieces for a healthy sandwich. The tomato provides us with ‘red love’. It always brings us the gift of lycopene, that successful antioxidant that acts as a ‘security guard’ against cancer. We’ve seen the glory films where tomato sauce is the substitute for blood. Did you know that tomatoes help thin the blood to Red is not the only colour, as they can be orange, yellow, purple, green or brown. South America enjoys the fried green tomato. Ensure inclusion of some fats when being presented with lycopene carrying foods, as lycopene is fat-soluble and needs fats in the diet to be absorbed. Avocados (excellent spread when mashed and used on bread or toast), seeds, nuts and eggs in
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