Food Synergy the Concept of Food Combination

Food Synergy the Concept of Food Combination

Research shows certain foods when paired or combined together become healthier. The thought behind this or the concept is refereed to as “food synergy.” The health experts explain the concept as how two foods can be greater than the sum of their parts, or when eaten alone. Synergy can also mean a collaboration, cooperation, teamwork, working together, or in unity.

Much like our head article image demonstrates. A time watch with many parts that work in synergy or in harmony to keep time.

Food Combinations Working In Synergy

Tomato and Cheese with olive oil

Image credit: Guide To Healing Herbs – Winter 2014 edition – page 76

That is what food does when paired and eaten together. The most common example we can think of is, tomatoes paired with mozzarella, and including fresh basil and olive oil.

Eaten together, makes each of these foods, cancer fighting, anti heart disease compounds more available to the body. In other words, they each have a benefit to the body, but together, it is like 5 times more beneficial than each alone, and that is food synergy.

The concept of food synergy stress that good health may not just be the wonderful verity of healthy foods we eat, but rather how you combine them. Eating food combinations that biochemically balance each other.

Here’s another example, rosemary and steak. We know that steak when charred can produce carcinogenic compounds which are cancer causing.

But when you marinate the steak with the herb rosemary, which is rich in antioxidants, like rosmarinic acid and carnosic acid, it nutralizes the caroinogenic compounds when a steak reaches 325 degrees.

The website, Health News Library has a new page – How Food Works To Make You Healthy. They have slide show which explains how food works when combining different foods together for a greater health benefit.

Link over and enjoy the information to better health: Health News Library

 

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Warm Brussels sprouts and Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.

The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.

Brussels sprouts are high in vitamin-K  about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.

Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.

Enjoy the video.

Print a copy of the recipe 

Warm Brussels sprouts and Dilled Potato Salad   

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tbsp. avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Plate and serve with your favorite meat.

 Print a copy of the recipe here

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