The Trendiest Health Foods of 2015
The trendy new foods of 2015 aren’t new at all. Like fashion’s current ‘70s obsession, the latest “It” foods are just a throwback (sometimes way back) to traditional foods and preparation methods. To wit: Some recent trends include insect proteins, broth, liver, and fermented drinks.
Keep scrolling to learn about the cool, new “It” foods—and just how healthy they really are.
The new protein on the scene is made from crickets. A hundred grams of crickets contain 121 calories, 12.9 grams of protein and 75.8 milligrams of iron. With 49.5 calories of healthy fat and 5 grams of carbohydrates, this low-carb insect treat is showing up in protein bars, flours, and cookies. A couple new products you might see in stores soon include the EXO Protein Bars and Bitty Baking Flour. Gabi Lewis and Greg Sewitz created EXO bars to provide a clean protein bar with limited ingredients. If you can get over the fact that your ingesting exoskeleton protein, these bars come in mouth-watering flavors like Cacao Nut, PB&J, and Cashew Ginger. Looking for a swap for almond flour, but don’t love the strong flavor of coconut flour? Bitty Baking Flour can be your new alternative. If you don’t do your own baking, you can just purchase Bitty Baking’s homemade-style chocolate chip cookies.
The GAPS Diet and the Weston A. Price Foundation have helped popularize the ancient practice of simmering marrow rich bones. Bone broth is touted for its ability to help with digestion, manage food intolerances and allergies, improve joint health, reduce cellulite, and boost the immune system. These claims are based on research showing that simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine, and glutamine. The broth is also rich in minerals like calcium, magnesium, phosphorus, silicon, and sulphur. For beauty purposes, this soup is serving up loads of collagen and gelatin for skin health, along with inflammation-squelching amino acids. Just be aware that not all broths are created equal, and you may not be receiving these benefits from store-bought, boxed broth made from bullion cubes and flavoring. The good news is a large pot or slow cooker can do the trick with little effort. Don’t have time to make the broth on your own? Several companies are now serving up organic, homemade, slowly simmered broths from reliable sources. They deliver frozen broth that keeps in your freezer until you are ready to eat.
Liver is now being hailed as nature’s multivitamin—and for good reason. Liver is one of the most nutrient-dense foods available, because it is a storage organ for many important nutrients like vitamin A, D, E, K, B12, and folic acid. It’s also especially rich in minerals such as copper and iron. A 100-gram serving contains 8.8 milligrams of iron, where as a steak of the same portion only contain 3.3 milligrams. Choosing meat from pastured-raised animals without hormones, antibiotics or commercial feed will increase the health value. Meat from pasture-raised animals has two to four times more omega-3 fatty acids than commercially raised animals. That goes for more than just the liver. If you aren’t excited about the flavor of liver, keep a frozen liver in the freezer and grate a few tablespoons into ground beef tacos or meat sauce. If you enjoy the flavor, many restaurants now offer liver pâté as an appetizer option.
What did we do before the refrigerator? Our ancestors ingested healthy bacteria-ridden foods that were slowly fermented, not even knowing all of the benefits they were receiving. Fermented foods delivered a plethora of probiotics to coat the intestines, keep them slim, and boost immunity. Today, fermented foods can be seen worldwide—from natto (fermented soy), kimchi (fermented cabbage), kefir (fermented milk), kombucha (fermented tea), and here in America, with pickles, yogurts, and sauerkraut.
On top of delivering live probiotics to our bodies, fermentation also makes our food more nutritious and easier to digest. With dairy, the fermentation process breaks down the lactose, lowering the carbohydrate and sugar content and helping decrease the allergen lactose. Vegetable fermentation breaks down the food, making nutrients and minerals more bioavailable in the body.
Collagen may make you think of smooth, wrinkle-free skin, but this abundant protein makes up 65 percent of our total bodily protein and is responsible for almost all our connective tissue, including heart, lungs, joints, hair, skin, and nails. That means as collagen decreases in our body, muscles sag, joints and ligaments lose elasticity, and skin thins, creating those unwanted wrinkles. It was previously proven that collagen that was ingested wasn’t easily used by the body, but now that we have high-end hydrolyzed collagen, it’s making a comeback. Hydrolyzed means the protein is available in small chain peptides and amino acids that are easily absorbed by our bodies. Studies in Tokyo and France both showed women who take hydrolyzed collagen show an increase in skin hydration and resilience, less furrowing, and fewer wrinkles. To incorporate collagen, add a few tablespoons to a latte or smoothie, homemade jam, or chia seed pudding.
Will you try any of these food trends?
Be Well. Be Beautiful. Be YOU!