superfoods

As long as there has been a tenuous general comprehension of the term “antioxidants,” there have been superfoods: individual ingredients, usually plants, that promise a massive wallop of nutrition in just a few bites. And since we’re all too busy to eat three well-rounded meals a day, the new superfood — the one that’s going to deliver the most goodness in the least possible space — is furiously sought after. The year that is coming to a close was no different — it was just another 12 months that we all spent chewing and wondering: is this the new kale? A poll on the website of Dr. Oz suggested that the new kale might be broccoli leaf, while The New Yorker claimed it was seaweed (even though only 12 per cent of those polled by Dr. Oz voted for dulse, which is a type of sea green). Details claimed collards to be the new kale, Harper’s Bazaar and NPR went for moringa, The Daily Telegraph in Australia decided on Brussels sprouts. Ruth Reichl asked if carrots could be the new kale, Modern Farmer said it was parsley, NDTV landed on apple cider vinegar. But in late 2014, none of these foods were new kale contenders. Back then, gourmet forecasters decided that, in 2015, cauliflower would be the new kale. In fact, some of them had decided the same thing in late 2013, or 2014. There are no signs indicating we’re going to avoid this whole song and dance in 2016, so let’s all look forward to another 365 days of making sure we’re getting the right micronutrients from the coolest sources.