The food on the dining table comes in a wide variety. Do you know how to pair it healthily? Be aware that incorrect food pairings may affect your health. Conversely, pairing food correctly can supplement our bodies with the necessary nutrients. Let's learn about it together today.
Correct Methods for Pairing Food on Your Plate
Broccoli with mustard. Raw broccoli contains the powerful anti-cancer phytochemical sulforaphane (SFN), but when broccoli is cooked, the enzyme myrosinase, which is crucial for the human body's absorption of SFN, is destroyed. A new study published in the British Journal of Nutrition in 2011 found that adding mustard when eating broccoli can effectively supplement myrosinase, thereby better enhancing the anti-cancer properties of broccoli.
Coffee with sugar. A study published in the journal Human Psychopharmacology: Clinical and Experimental found that adding sugar to coffee can make the brain regions responsible for attention more active, thus helping to improve work efficiency. Green or black tea with honey has the same effect. However, one should keep in mind the American Heart Association's recommended daily sugar intake: no more than 9 teaspoons for men and no more than 6 teaspoons for women.
Red beans with raspberries. A 2011 study published in the Journal of Agricultural and Food Chemistry found that pairing red beans with raspberries can increase their antioxidant effect by 45%. This ranked first among the 55 types of fruit, vegetable, and legume pairings studied.
Turmeric (curry) with salmon. An article in the British journal BMC Cancer states that curcumin in curry and DHA in deep-sea fatty fish like salmon both have anti-cancer properties. Adding curry when eating fatty fish like salmon can have a dual anti-cancer effect. The mechanism is that DHA helps the human body better utilize curcumin.
Whole grains with onions (or garlic). A new study published in the Journal of Agricultural and Food Chemistry found that eating whole grains with onions (or garlic) can improve the absorption of iron and zinc from whole grains. Iron helps improve the oxygen-carrying capacity of cells, and zinc helps boost immunity and promote wound healing. Scientists say that the sulfides in onions or garlic play a key role.
Legumes with green leafy vegetables. Legumes are a major source of iron. Vitamin C helps the human body absorb iron. Therefore, pairing legumes with foods rich in vitamin C, such as green leafy vegetables, allows for better supplementation of iron in the body.