Food combining is not a new idea. People combine different foods to maximize the effects of taste, texture, color, fat burning capabilities or to maximize nutritional capabilities. In TCM (traditional Chinese medicine), we combine foods to maximize the foods’ effects on qi, blood, yin, yang, body fluids, hot, cold or effects on the different organ systems. Did you know, however, that you can also combine foods to minimize the potentially negative effects of certain foods? It’s true!
How do you minimize the potentially negative effects of high-temperature broiled, fried or grilled meats? Add rosemary to the meat while it is cooking. High temperature cooked meats create substances called heterocyclic amines (or HCAs for short). HCAs have been linked to cancer including colon and breast cancers. Rosemary has two great antioxidants: rosemarinic acid and carnosol that both go after and detroy HCAs.
Try adding rosemary to your next meat marinade and know that you are doing something preventively GREAT for your health!