Course Content
A new area of study in nutrition science, food synergy, is proving that certain food combinations can increase, sometimes more than doubling, the beneficial aspects of single foods.
Traditional cultures have long known about combining foods to release all nutrients. Eating lime with corn products releases the B-vitamin niacin, and beans and rice complete all 22 essential amino acids. According to research, however, there are far more combinations than previously realized.
Apples contain an anti-inflammatory flavonoid called quercetin, and chocolate contains the antioxidant catechin. Together these two may more powerfully contribute to lowering the risk of heart attacks and hardening of the arteries, as well as cancer (Kathryn Rubin, "Healthy Eating: Food Synergy," The Jerusalem Post [JPost.com], Feb. 9, 2011).
God made a brilliant, health-giving world of fruits, vegetables, lean meats, dairy, grains, oils, and fats for us to use to take care of our bodies, each of which is meant to be "the temple of the Holy Spirit" (1 Corinthians 6:19). Taking care of that temple responsibly is our challenge!
Amanda Stiver graduated from the Robert D. Clark Honors College of the University of Oregon.
