Food Synergy - When Foods Work Together

I've sometimes wondered about some of the traditional food pairings that so often find their way on to my plate. For example, why do the Japanese add vinegar to sushi rice? For that matter, why does traditional salad dressing almost always pair an oil with an acid? And, while we're at it, what's with all those recipes, from all around the world, that combine three or four vegetables in a seemingly random mix?

Your answer to these questions might vary, depending on whether you're a historian, sociologist, chef, or scientist. One possible solution, according to many recent studies, is food synergy. Basically, this theory holds that certain combinations of foods make them more healthful, release more vitamins, or otherwise maximize their positive effect upon the body. For example, the vinegar in sushi rice can reduce the glycemic index by up to 35%, limiting the rice's effect upon blood sugar. Similarly, the oil in salad might make it possible for the body to absorb all the dish's antioxidants. Finally, vegetable combinations like succotash, ratatouille, and even good old peas and carrots may work in concert to help release all of the available nutrients.

One researcher notes that the best way to maximize one's nutrient consumption is by ensuring that every meal contains at least three different-colored vegetables and one "good" fat, like avocado, olive oil, or nuts. In other words, salad may just be the perfect meal!