Why do some couples seem to get along splendidly while others generate nothing but heartburn and gas? 

For better or worse, some are just meant for each other.

For this article we found evidence why some culinary couplings have a lot more going for them than just good taste.

Lettuce & olive oil.  The monounsaturated fat in olive oil helps the body absorb more of the nutrients in most vegetables.

Salsa and avocado.  The fat in the avocado helps absorb the nutrients in the tomatoes.  Sadly, the fat in the tortilla chips do not.

Oranges and leafy greens.  The vitamin C in the oranges boosts the absorption of the iron in the greens.

Apples and Grapes.  The antioxidant found in apples (quercetin) combined with the antioxidant (catechin) in grapes reduces the risk of strokes and heart attacks.

Red wine and almonds.  Can you believe it!  The combination of resveratrol, found in red wine and vitamin E in nuts, boosts the antioxidant effects of both. 

Yogurt and bananas.  Inulin, found in bananas, promotes the growth of healthy bacteria found in yogurt, and increases calcium absorption in the intestines.  Inulin is now being added to many products, including yogurt.

Beef and broccoli.  Meat, fish, and turkey are excellent sources of selenium which raises your levels of the cancer fighting enzyme, thioredoxin reductase (TR-1).  Vegetables like broccoli, cauliflower, brussel sprouts, and cabbage contain sulforaphane, a plant chemical that raises TR-1 levels.

Garlic and Fennel.  Both contain active cancer preventive compounds and the compounds complement one another.  In addition, fennel contains anethol, which produces saliva, helps inhibit microbial growth, and neutralizes garlic breath.

Green tea and vitamin C.  Vitamin C (a lemon wedge, for instance) increases the amount of catechins available for the body to absorb.  Catechins are believed to be responsible for the reported health benefits of green tea, like reduced risk of cancer, heart attack and stroke.

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