Foodpairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor standpoint, while food combining identifies foods that match from a nutritional or digestive standpoint. The method is based on the principle that foods combine well with one another when they share key flavor components. Foodpairing uses HPLC, gas chromatography and other laboratory methods to analyze food and find chemical components that they have in common.
Foodpairing should not be confused with the discredited protein combination theory for vegetarians and vegans, which combined foods to make a complete protein. The term should also not be confused with food combining, which is done for health reasons.
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