For a bit of a change of speed, I will just be sharing some questions for today and they focus on food.
Namely the question is, has anyone ever done a study on food coming from the same place/environment?
ust search for the health benefits or detriments of basically any food and you can find at least one page talking about it and who knows how many recipes. You can also sometimes find some combinations that go well, “eat fats with this veggie because vitamins in the vegetable are fat-soluble,” “eat yogurt in the sunlight because vitamin D and calcium go together. Not to mention when to eat what type of macro-nutrient, pre-work out, post-workout, morning, evening, down to the minutes essentially. This is all okay in its own way I am sure but no one ever seems to have asked the question, do these foods coming from the same place in the world work together?
Say, for example, the “three sisters” grown by Native Americans, squash, beans and maize. Luckily the wikipedia page does mention how beans and maize come together for proteins needed in the diet. But the squash is entirely dropped at this point, is there nothing that the squash would have to add to this combination besides just growing well with the other two foods? I have no idea and it would be nice if there was something done to find out for my curiosity. Is this, two foods coming together well for human consumption the only time that this has ever happened though? I highly, highly doubt it.
Let’s look at another example from North America: tomatoes and avocados. They are both native to Mexico and Central America. Do those two foods maybe come together for health well and not just in taste like in guacamole?
Maybe I just have not come across these studies or commentaries yet, but it is a question that comes up every once in a while. This is also saying that there cannot be other combinations, but couldn’t there be some truth or benefits to knowledge and practices that came about before science performed the right tests to “prove” them?