[s]Goal: 100,000 New Goal: 200,000[/s] New Goal: 250.000

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http://www.youtube.com/watch?v=fc1X8VJBfDA&feature=player_embedded#!

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The Most Powerful Food Combinations...

 

By: Adam Baer...

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Who came up with the idea that we are supposed to drink orange juice at breakfast? And why, if oatmeal is so good for us, do we eat that only in the morning as well? Apologies to the Palinites, but nutritionists are starting to realize that you and I like our oatmeal and OJ before we start the day because we evolved to like it that way—because enjoying the two together is healthier than eating each of them alone.

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Epidemiologist David R. Jacobs, Ph.D., of the University of Minnesota calls it food synergy, and he, along with many other nutritionists, believes it might explain why Italians drizzle cold-pressed olive oil over tomatoes and why the Japanese pair raw fish with soybeans. "The complexity of food combinations is fascinating because it's tested in a way we can't test drugs: by evolution," says Jacobs. And, he adds, "it's tested in the most complex of systems: life."

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What's more fascinating, however, is that the evolution between eater and eaten might answer the long-held question about why humans live longer, healthier lives on traditional diets. As researchers work to unravel the complexities of the interactions of the foods we eat, try these combinations, the most powerful food synergies currently known to science.

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These things are awesome. I may have to get married so people will buy them for me...

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TOMATOES AND AVOCADOES

 

Tomatoes are rich in lycopene, a pigment-rich antioxidant known as a carotenoid, which reduces cancer risk and cardiovascular disease. Fats make carotenoids more bioavailable, a fact that makes a strong case for adding tomatoes to your guacamole.

 

"This also has a Mediterranean cultural tie-in," says registered dietitian Susan Bowerman of California Polytechnic State University. "The lycopene in tomato products such as pasta sauce is better absorbed when some fat (e.g., olive oil) is present than if the sauce were made fat free." This may also explain why we love olive oil drizzled over fresh tomatoes.

 

And when it comes to salads, don't choose low-fat dressings. A recent Ohio State University study showed that salads eaten with full-fat dressings help with the absorption of another carotenoid called lutein, which is found in green leafy vegetables and has been shown to benefit vision. If you don't like heavy salad dressing, sprinkle walnuts, pistachios, or grated cheese over your greens.

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OATMEAL AND ORANGE JUICE

 

A study from the Antioxidants Research Lab at the U.S. Department of Agriculture shows that drinking vitamin C-rich orange juice while eating a bowl of real oatmeal (read: not processed) cleans your arteries and prevents heart attacks with two times as much efficacy than if you were to ingest either breakfast staple alone. The reason? The organic compounds in both foods, called phenols, stabilize your LDL cholesterol (low-density lipoprotein, or so-called "bad" cholesterol) when consumed together.

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BROCCOLI AND TOMATOES

 

New research shows that this combo prevents prostate cancer, but no one is sure why.

 

In a recent Cancer Research study, John W. Erdman Jr., Ph.D., of the University of Illinois, proved that the combination shrunk prostate-cancer tumors in rats and that nothing but the extreme measure of castration could actually be a more effective alternative treatment. (What more motivation do you need to embrace this one-two punch?)

 

"We know that tomato powder lowers the growth of tumors," says Erdman. "We know that broccoli does too. And we know they're better together. But it's going to take years to find out why."

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BLUEBERRIES AND GRAPES

 

"Eating a variety of fruit together provides more health benefits than eating one fruit alone," says Bowerman. "Studies have shown that the antioxidant effects of consuming a combination of fruits are more than additive but synergistic."

 

In fact, a study published in the Journal of Nutrition by Rui Hai Liu, Ph.D., from Cornell University's department of food science, looked at the antioxidant capacity of various fruits individually (apples, oranges, blueberries, grapes) versus the same amount of a mixture of fruits, and found that the mix had a greater antioxidant response. According to the study, this effect explains why "no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables."

 

The author also recommends eating five to 10 servings of a variety of fruits and vegetables daily to reduce disease risks, as opposed to relying on expensive dietary supplements for these compounds. "There are a huge number of compounds yet to be identified," adds Jacobs.

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APPLES AND CHOCOLATE

 

*ears perk up*

 

Apples, particularly Red Delicious, are known to be high in an anti-inflammatory flavonoid called quercetin, especially in their skins. (Note: It's important to buy organic because pesticides concentrate in the skins of conventionally grown apples.) By itself, quercetin has been shown to reduce the risk of allergies, heart attack, Alzheimer's, Parkinson's, and prostate and lung cancers.

 

Chocolate, grapes, red wine, and tea, on the other hand, contain the flavonoid catechin, an antioxidant that reduces the risks for atherosclerosis and cancer. Together, according to a study done by Barry Halliwell, Ph.D., a leading food science professor at the National University of Singapore, catechins and quercetin loosen clumpy blood platelets, improving cardiovascular health and providing anticoagulant activity. Quercetin is also found in buckwheat, onions, and raspberries.

 

Susan Kraus, a clinical dietitian at Hackensack University Medical Center in New Jersey, recommends the following combinations: sangria with cut-up apples; green tea with buckwheat pancakes and raspberries; and kasha (roasted buckwheat, made in a pilaf) cooked with onions.

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LEMON AND KALE

 

"Vitamin C helps make plant-based iron more absorbable," says nutritionist Stacy Kennedy of the Dana Farber Cancer Institute. It actually converts much of the plant-based iron into a form that's similar to what's found in fish and red meats. (Iron carries oxygen to red blood cells, staving off muscle fatigue.)

 

Kennedy suggests getting your vitamin C from citrus fruits, leafy green vegetables, strawberries, tomatoes, bell peppers, and broccoli, and getting plant-based iron from leeks, beet greens, kale, spinach, mustard greens, Swiss chard, and fortified cereals.

 

So whether you're sautéing dark greens or making a salad, be sure to include a squeeze of citrus. You'll increase your immunity and muscle strength with more punch than by eating these foods separately.

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SOY AND SALMON

 

It's true that soy has been shown in studies to lower sperm counts, but that's mainly in processed forms such as soy cheese, soy milk, and the unpronounceable forms listed on the labels of your favorite artery-clogging processed foods. This means that eating unprocessed forms of soy, such as edamame and tofu, is perfectly fine in moderation.

 

That's good news because, according to Mark Messina, Ph.D., former director of the diet and cancer branch of the National Cancer Institute at the National Institutes of Health and now an adjunct associate professor at Loma Linda University, an isoflavone in soy called genistein inhibits enzymes in the colon and prostate, raising the amount of vitamin D bioavailability in those tissues. "The higher vitamin D levels may offer protection against cancer," says Messina. "There is emerging research suggesting that vitamin D reduces cancer risk, and many people don't get enough of the vitamin. You do make it in your skin, but most people don't make enough."

 

Fish such as salmon and tuna are high in vitamin D, so take a cue from the Asian diet and eat fish with a side of edamame.

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PEANUTS AND WHOLE WHEAT

 

According to Diane Birt, P.D., a professor at Iowa State University and a food synergy expert, the specific amino acids absent in wheat are actually present in peanuts. You need, and very rarely receive in one meal, the complete chain of amino acids (the best form of protein) to build and maintain muscle, especially as you get older. In short, while this combo exhibits only what Birt calls a "loose definition" of food synergy, it gives good evidence that a peanut-butter sandwich isn't junk food if it's prepared with whole-wheat bread (not white) and eaten in moderation (once a day).

 

So enjoy a peanut-butter sandwich right after a workout instead of drinking a terrible gym-rat shake. Just make sure the peanut butter doesn't have added sugar, chemical ingredients you can't pronounce, or cartoon characters on the label.