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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.
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).
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't "just because."
Phytonutrients in red wine protect against carcinogenicity of well-done meat.
Red wine pairing well with a ribeye isn'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.
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.
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.
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.
