Nowadays, we have practically endless possibilities of combining various food products. Supermarkets do not only offer regional and seasonal products, but also foreign, exotic ones. Thanks to this, our kitchen certainly becomes diverse and interesting, but it must be remembered that food interacts with each other, influencing the bioavailability of minerals and vitamins, which is our body’s ability to use nutrients. Among diet specialists, there is a very correct saying: “you are not what you eat but what you digest.” Bad combinations can cause weakness of the digestive tract, reduce immunity, gain weight and many other health problems. On the other hand, well-chosen food products mutually improve the absorption of nutrients, resulting in increased benefits.
Here is one example of the correct combination: beef & rosemary
Benefit: well-fried and aromatic meat without carcinogenic substances
Rosemary is rich in rosemary and carnosic acid. Both of these compounds prevent the formation of heterocyclic compounds during thermal processing of meat above 160°C. Heterocyclic aromatic amines are one of the most dangerous carcinogens often appearing in our diet. Adding rosemary is a great solution for people who like a well done steak. Grilling beef shoulder we no longer have to worry about carcinogenic substances.
Try a delicious meat marinade: finely chop the rosemary, add olive oil, lemon juice, pepper and a little bit of Himalayan or sea salt. Mix thoroughly and, for full flavour and aroma, marinate the meat for several hours.
