Eating well, according to the latest science, isn’t simply about consuming as many nutrient-rich foods as you can. A food might be packed with good stuff, but the amount your body can actually absorb (and therefore use) depends on a range of factors. Pairing certain ingredients – or avoiding combining others – can help you get more benefit from healthy foods, as can the way you prepare and cook them.
For instance, you may already know that lentils are a fantastic plant-based source of iron (see our feature on p72). But were you aware that pairing lentils with peppers can help your body absorb more of this vital mineral?