March 4,2013-New research shows that certain foods become healthier when eaten in combination Healthy eating has always been about mathematics.Subtracting the amount of fat you consume, counting the total number of calories and dividing portion sizes are some of the tenets.
A new trend is also about ‘ adding’ and refers to certain combinations of food, which when eaten together, can lead to an optimisation of the benefits of the individual food items.
Certain foods have traditionally been eaten or prepared together. The fact that they taste so much better when paired may not be the only reason for this long- standing commitment. In fact studies show that these combinations are healthy because the individual items interact with the compounds present in each other to actually deliver more nutrients and benefits than either one would on its own. This concept has been referred to as ‘ food synergy’. Here are some food combinations which maximise fuller absorption of the good element while simultaneously minimising the effects of the bad elements.
Tomatoes and olive oil:
Perhaps one of the most popular combinations, olive oil is said to enhance the flavour of tomatoes greatly. Tomatoes are packed with health benefits. They contain an abundance of the antioxidant ‘ lycopene’. Lycopene has been proven, time and again, to fight certain cancers like colon cancer and prostate cancer, along with fighting heart disease. But this antioxidant is also fatsoluble which means combining with a healthy monounsaturated fat like olive oil is likely to help boost the absorption of lycopene even more. Tomatoes sautéed in olive oil, with salt and pepper could make for a light and fresh summer pasta sauce. You could also whip up a quick salad of fresh sliced tomatoes drizzled with olive oil and a few slices of mozzarella cheese.
Spinach and beets:
Dark leafy green vegetables like spinach, lettuce, chard and kale are excellent sources of minerals like iron and calcium and vitamins like Vitamin A and Vitamin K. These vegetables are best eaten with other vegetables that are rich in Vitamin C, as the absorption of iron in the intestines is improved by Vitamin C. Apart from beets, tomatoes and bell peppers are also great sources of the immunity boosting vitamin and can be eaten with spinach. Roasted beet salad over a bed of baby spinach, a stir- fry of tomatoes and bell papers served with spinach could be some options.
INDIA TODAY
