A recent Nutritional Food Pairings article has me wondering – how much of a selling feature is such a concept?
Nutrient synergies are hardly a new finding. I still recall from my ’80s clinical training that iron is better absorbed with a vitamin C rich food, or even just the acidity – like from ground beef browned in a cast iron skilled and cooked in tomato sauce.
If a tasty meal is planned with nutritional pairing would it be chosen over selections more appealing by personal preference that didn’t have the extra health benefit of a higher functioning combo?
Like salmon served with polyphenol rich grapes that protect the omega-3 – would knowing that edge out the same fish dish served with seasoned sliced tomatoes if the latter was your more flavor-satisfying desire? 
How much of an influence does a value-added health plus have?
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Filed under: "Newsy Flavor to Savor for a Well Seasoned Intellect" | Tagged: antioxidant, antioxidants, meal, meal pairing, meal pairings, meals, nutrient combinations, nutrient combos, nutrient pairing, nutrient pairings, nutrient synergies, nutrient synergy, pairings, phytochemical, phytochemicals | Leave a comment »
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