Paleo, kale, quinoa, gluten free…there has been a plethora of trends and products in the healthy eating movement over the past few years. Some have proved their worth and seem here to stay, whilst others continue to cause debate.
Here’s a look at the predictions for what’s next in healthy eating.
- Hemp Foods – Eating low THC hemp food products does not result in the psychological effects associated with high-THC cannabis. In fact, hemp foods such as hemp seeds and protein are understood to be the most nutritionally complete food source in the world. Per gram, hemp has more digestible protein than soy, more digestible omega’s than flax and more digestible fibre than kale. It is high in calcium, amino acids, iron, fatty acids, vitamin A and enzymes and low in saturated fat, cholesterol and carbs.
- Bean Pastas – Grain free pasta pack a punch in protein and fibre. Try everything from edamame spaghetti to chickpea fusilli and lentil penne.
- Turmeric – It became a big deal in 2016 and it’s here to stay, with good reason. Whilst it may seem that the hipsters are devouring turmeric lattes in their hoards, don’t scoff just yet. Turmeric contains curcumin, a super-healthy compound which studies believe may be beneficial in diseases like cancer, Alzheimer’s, arthritis and depression.
- Fermentation – A big trend for a while now, fermented foods and drinks support the hot topic of gut health. With the spotlight on the gut and how integral it is for overall health and wellbeing as well as preventing various diseases, expect to see plenty more kimchi, sauerkraut and kombucha in stores and on menus.
- Seaweeds – Packed full of minerals especially iodine, calcium, iron and magnesium, seaweeds such as kelp and wakame contain more vitamin C than oranges and have anti-viral, anti-bacterial and anti-inflammatory properties. The benefits of seaweeds have long been known and eaten by our forefathers for thousands of years. Seaweed and related products are now easily found in supermarkets and many chefs are using in soups, sauces, oils and salts.
- Stem-to-Root Cooking – Also known as root-to-shoot cooking and dining, it’s becoming a hot food trend globally. The mantra is to ‘throw nothing away’ and focuses on using every possible scrap of produce. With a mission to minimise food waste and help the planet, it comes down to understanding how to use what you’d typically throw away. Start small and eat the broccoli stems, use cauliflower leaves in soups and out of date herbs in oils.