EATING FOODS THAT ARE CLOSER TO HOW WE ATE IN THE PAST, IN TERMS OF PROCESSING, GROWTH AND TREATMENT IS THE HOT, NEW TREND
Dramatic changes in the fast food industry, a growing hunger for grain substitutes, and the crusade against gluten mark a steadily evolving movement towards understanding the roots of nutrition and moving towards food grown organically without scientific alterations. The market demands natural and nutrition responds.
ALTERNATE DAY FASTING
The idea of intermittent fasting has been around for 10 years, with studies conducted on animals indicating that eating very little on alternate days and eating normally on the following day dramatically boosts life expectancy. The benefits of cutting down calories to whittle kilos is self-evident, but as a source of wellness it’s being touted as the next big thing.
GLUTEN FREE FAST FOOD
A standout amongst supergrains, it’s no longer a side dish. Known for its fibre and Omega 3 content, quinoa acts like a rice, but has a nutty feel and taste. This grain is high in protein and includes all nine essential amino acids. Quinoa contains high levels of unsaturated fats compared to most proteins and is being adopted as the new super food the world over. The “GF” logo is becoming more and more visible as fast food chains the world over are taking gluten off the menu. At the same time more vegan options as fast food have started appearing on menus, as health conscious people want to grab a quick bite but not pay for it in the long run. While dispensing with gluten itself is not a substitute for a weight loss regimen, its elimination is the clearest, loudest trend heard anywhere as its trumpeted by celebrities and athletes.