Finding the Best Way to Cook All Those Vegetables in the New York Times
As if you needed yet more evidence to suggest that Michael Pollen is right and we should just eat like normal people have for most of recorded history rather than rely upon the incomplete understanding we have of how nutrients work. Here’s a paragraph near the end of the article showing that modern food science is still charting out how combinations of foods in consumption make them more than just a sum of their parts.
What accompanies the vegetables can also be important. Studies at Ohio State measured blood levels of subjects who ate servings of salsa and salads. When the salsa or salad was served with fat-rich avocados or full-fat salad dressing, the diners absorbed as much as 4 times more lycopene, 7 times more lutein and 18 times the beta carotene than those who had their vegetables plain or with low-fat dressing.