I FIND it fascinating to see the depth of information that researchers can learn about the food we eat.
Beyond the nutritional value of meals, scientists are working to uncover how certain foods should be eaten, what they should be combined with and how they are best absorbed. It’s a lot of science to take in, but I’ve waded through the research to uncover these amazing tweaks to make “good-for-you” foods even better at your next meal.
Making curry? Add black pepper
Turmeric, the spice that gives curry powder its distinctive yellow colour, is being studied for its ability to halt the production of cancer cells. Turmeric contains the potent antioxidant curcumin, which is the active ingredient with anti-cancer potential.
Curcumin is not well absorbed by the body, but a sprinkle of black pepper can enhance curcumin absorption by over 2 000 percent.
Having fish for dinner? Pair it with wine
It’s no coincidence that the much-lauded Mediterranean diet includes both wine and fish for cardiovascular health.