The wisdom of classic food pairings: there are reasons certain foods taste great together.

1. Salad before dinner:

Vinegar-based dressings improve the glucose response to subsequent starch intake.

Green vegetables reduce carcinogenicity of well-done meat.

2. Cheeseburger:

Calcium in cheese protects against colon carcinogenicity. Heme iron is only carcinogenic in calcium-deficient states.

(Frying burger in seed oils nullifies this. Another necessary co-factor for colon carcinogenicity is high omega-6 fat; saturated protects).

3. Wine with steak:

Phytonutrients in red wine protect against carcinogenicity of well-done meat.

Red wine pairing well with a ribeye isn& #39;t "just because."

4. Meat with demi glace reduction/classic bone broth-soup dishes like ramen and pho:

Glycine in gelatin-rich demi-glace/broth balances out the methionine in the muscle meat, making it less inflammatory and (according to animal models) increasing longevity.

5. Turmeric in every Indian spice mix:

Turmeric boosts DHA synthesis in body and DHA levels in brain. Indian diet is quite low in long-chained omega-3s like DHA, and they have to make the most of what little they have or get really good at making it from plant omega-3s.

6. Sauerkraut and sausage:

Fermentation increases antioxidant capacity of cabbage, ability to reduce toxic byproducts of meat and fat metabolism. Probiotics enhance detoxification of cooked meat carcinogens.

Also, delicious.