SUPERFOODS Eat your­self healthy

Taste & Flavors - - PRODUCT ADVICE - anewearth­store

Whether it’s a berry, al­gea, root vegetable or a seed, we are all look­ing for the next in­gre­di­ent that will bring us en­ergy, glow­ing skin or im­prove our mood and li­bido. Re­cent years have seen the emer­gence of Spir­ulina, Maca, Goji berries, Chia seeds, Acai berries and more. Even bet­ter, 2018 has brought with it a bunch of new superfoods to try - re­mem­ber you heard about them here first!


Let’s start with the star of them all, the one that will ben­e­fit your skin, hair, nails, gut, joints, and re­duce cel­lulite and stretch marks! Is there any­thing col­la­gen can’t do? Col­la­gen is nat­u­rally found in cuts of meat that con­tain skin or bone. It's im­per­a­tive to choose a col­la­gen pow­der that comes from or­gan­i­cally raised or wild an­i­mals.


Mush­rooms are not just a de­li­cious pizza top­ping; through­out his­tory and across many cul­tures, they have been used for their medic­i­nal ben­e­fits. Chaga, Reishi, Cordy­ceps and many other va­ri­eties have been shown to con­tain a mul­ti­tude of health ben­e­fits. Mush­rooms are known as 'adap­to­gens' be­cause they can adapt their heal­ing prop­er­ties to your body's spe­cific needs at any given time, in or­der to re­store you to op­ti­mal func­tion­al­ity.


I'm se­ri­ous; pro­teins de­rived from plants are gain­ing more recog­ni­tion as in­creas­ing num­bers of us strive to have a more plant-based diet. At the fore­front of this trend is pro­tein from legumes like peas. One cup of raw green peas con­tains 8 grams of pro­tein. Peas con­tain three im­por­tant mus­cle build­ing 'branched chain' amino acids: leucine, isoleucine and va­line. Pea pro­tein pow­der has be­come a pop­u­lar ad­di­tive in snack foods and bars.


There's a new su­per­green in town! Moringa has gained a rep­u­ta­tion for fight­ing in­flam­ma­tion and com­bat­ing the var­i­ous ef­fects of mal­nu­tri­tion and ag­ing, earn­ing the nick­name of ‘the mir­a­cle plant.’ Gram for gram, it con­tains twice the amount of pro­tein of yo­gurt, four times the amount of vi­ta­min A as car­rots, three times the amount of potas­sium as ba­nanas, four times the amount of cal­cium as cows’ milk and seven times the amount of vi­ta­min C as or­anges.


Eat­ing in­sects could be the fu­ture of culi­nary in­no­va­tion. Crickets are 69% pro­tein, con­tain all nine es­sen­tial amino acids, are high in vi­ta­min B12, and are also a good source of both Omega 6 es­sen­tial fatty acids and Omega 3 in the 'per­fect' 3:1 ra­tio. They have twice as much potas­sium as spinach, as much cal­cium as milk and are a source of iron. Eat­ing them is also good for the econ­omy and the en­vi­ron­ment: crickets re­quire less land, food, wa­ter and en­ergy than many an­i­mal pro­tein sources, in­clud­ing beef, chicken and pork.


The Mediter­ranean trend is on a roll with our beloved Le­banese tahini be­com­ing a su­per­food world­wide. We love that tahini is packed with mo­noun­sat­u­rated fats, along with choles­terol-low­er­ing phy­tos­terols that help pro­mote a healthy heart. This year, ex­pect to be see­ing it make its way from high­end res­tau­rants to pop­u­lar snacks, desserts and break­fasts.


Pro­bi­otics are live ben­e­fi­cial bac­te­ria which help colonise the gut, lead­ing to im­prove­ments in a range of bod­ily func­tions, from mood and stress lev­els to weight and crav­ings for food. Probiotic drinks, such as kom­bucha, ke­fir and ACV are hit­ting the shelves be­cause peo­ple are look­ing for drinks that help with their well­be­ing. With that in mind, ex­pect to be sip­ping a drink of bac­te­ria while you chow down on a Moringa and tahini bowl, topped with sun dried crickets and Chaga mush­rooms.

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