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The following Mark's Daily Apple article was written by Marksissons and is narrated by Brock Armstrong.

Ten food pairings that make surprising nutritional sense.

Some foods and flavors are just made for one another.

Bacon and eggs.

Strawberries and cream. Basil and tomato.

Oil and vinegar.

Sweet and sour.

The list goes on and on.

But what's behind these classic and nearly universal

combinations? Does taste alone drive the decision to, say, add fresh herbs to a charred piece of

meat? And if pairings are driven by taste, which sounds reasonable, could it be possible that

these healthy pairings naturally taste better

because we've evolved an innate draw towards these powerful combinations?

The jury may still be out on that one.

Nevertheless, some foods, when taken together, make surprising nutritional sense.

Let's take a closer look.

The first one is meat and dairy. Some cultures, like Jews, severely restrict their pairing, going so far as to bake it into their scriptural

doctrine. Others like the Maasai and the Mongolian nomads base their diet on meat and milk and actively eat the two together.

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