2014 had us dishing out the quinoa in our Bircher, salad and even cake and swapping our sweet potato fries and banana smoothies for kale chips and green juice. So which superfoods will 2015 be serving up? We asked a handful of experts to gaze into their organic and ethically-sourced crystal balls to find out what we can expect to be serving in our smoothies, supplementing with, and including on our plates in 2015.
The berry: Maqui
Dietician and Nutritionist, Belinda Reynolds shares with us, Maqui, a rich dark purple berry from Chile that has high concentrations of antioxidants. As the subject of modern research and hundreds of years of traditional use, Maqui berries, when compared to other berries, are a winner in regards to being one of the richest sources of anti-oxidants available.
The deep purple colour of the berry comes from a pigment called anthocyanin which more much more than just a source of colour. Anthocyanin is resistant to redness and responsible for much of the antioxidant power found in the berry, says Belinda.
Add Maqui to your raw desserts, chia pudding, sprinkle it on porridge and of course, add it to your smoothies.
The antibiotic: Kefir
Kefir, is another of nature’s powerful antibiotics and is made from milk, says Naturopath Michele Wolff, Author of Digestive Solutions. Nutritionally, kefir is a complete protein, it is high in B vitamins and the uptake of nutrients (especially B12 and B1) is greater than other foods because of the fermentation. Kefir increases immune function which is necessary for bowel infections, parasites, candida, colitis and crohn’s disease.
It doesn’t have to be made with cow’s milk. You can make it with sheep’s, goat’s, cow’s or even camel’s milk if you can find a camel, says Michele.
The antioxidant to watch: Ubiquinol
Although many people are aware of Coenzyme Q10, many people are not aware that Ubiquinol is the active and reduced form of CoQ10 and therefore is more easily absorbed in your body.
Principal of Health Schools Australia, Steve Eddey says science has shown us that as we age or if put our bodies under a significant amount of stress, our Ubiquinol levels decline often leaving us feeling fatigued, foggy, lacking in energy and even the inability to bounce back from heavy exercises.
Why? Ubiquinol is responsible for your energy levels, it powers your cells- particularly your major organs such as your heart, liver and it is responsible for your energy levels.
In order to maintain adequate Ubiquinol levels in the body, we would need to consume a large amount of broccoli, sardines, spinach or certain types of meat which is why it may be beneficial to consume Ubiquinol in supplement form.
The king of spices: Turmeric
Curcumin, the yellow active plant pigment found in the spice turmeric has been used as a health remedy for centuries and it is now being heralded as ‘the next Omega 3’.
Naturopath and Herbalist, Amie Skilton explains that previous studies indicate that curcumin is poorly absorbed by the body as it is fat soluble, however scientists have recently discovered a method to increase the bioavailability 27 times the normal rate with Theracurmin, an ingredient recently made available in Australia.
There are over 4000 scientific articles illustrating the benefits for inflammatory conditions such as arthritis, making Theracurmin a key ingredient to watch in 2015 says Amie.
The vegetable: Sea vegetables
Seaweed is highly alkalizing and nutrient dense so it’s good to know how to use it, where to buy it and to start experimenting with this incredible food source, states Michele. Seaweeds are high in minerals especially calcium, iron, zinc, and iodine. They contain vitamin A,C and B vitamins. Seaweed is detoxifying and has an amazing ability to pull out heavy metals from the body like mercury, lead and aluminum.
For those on a dairy free diet, seaweed is one alternative for calcium.
The gut-healer: Natto
Natto is made from barley, barkely malt, soybeans, kombu, ginseng and sea salt. It is a delicious sweet condiment used widely in Japan. It is used like a pickle or chutney, says Michele. This is a wonderful superfood for the gut and great for anti-ageing. Natto is very easy to digest and great for those with weak digestion.
It contains a form of vitamin K (K2) which is involved in bone formation along with calcium. Generally, people with osteoporosis have low levels of K2 and those without have high levels of K2.
The cleanse: grape seed, milk thistle, and gingko
Post festive celebrations, your body may be in need of a little TLC, and could benefit from a cleanse using natural ingredients that have been scientifically proven to promote detoxification in the body.
Herbalist and Naturopath, Amie Skilton recommends botanical antioxidants such as grape seed, milk thistle and gingko plus lycopene which help to buffer the effects of free radical damage. Trans-resveratrol is also a powerful antioxidant, found in red wine, which you may be looking to reduce your consumption of. Other key antioxidant factors include vitamin A, C and E, plus manganese, selenium and zinc. You may want to speak to your practitioner about other natural cleansing supplements that help promote detoxification.
The folk remedy: bone broth
Bone broth is an absolutely incredible folk remedy for the gut and I have found its healing effects on the gut lining remarkable, explains Michele. Bone broth has an abundance of minerals (in particular calcium, magnesium, phosphorus and potassium) and cartilage, collagen and bioavailable gelatin.
There are a few foods that are so rich in nutrients and in history there are 5 group of people who live to 130 years old. The common factor is that all of them ate nutrient dense foods from mineral rich mountains. Now it’s unusual to live to that age but eating bone broth is a step in the right direction for longevity.
The local: Gubinge
Gubinge, or Kakadu plum, is Australia’s own superfoods. It reportedly has the highest natural levels of vitamin C on the planet with 3000-5000mg of vitamin C per fruit. That is over 50 times more than in oranges says Belinda.
Gubinge is antioxidant rich, has anti-bacterial and anti-viral qualities, and a small amount consumed each day may help to boost the immune system. It has been used as a health remedy and a source of ‘bush tucker’ for thousands of years.
The tea: lemon verbena
Michele Wolff says lemon verbena is easy to grow in the garden and makes a very refreshing tea. Lemon verbena has oils that have some antioxidant and antibacterial properties and has ati-candida activity (a fungus that can become opportunistic when immunity is compromised and causes infection). It eases colic and helps digestion after a meal.
It can be blended with frozen bananas for a fragrant, healthy ice-cream! It is also good for marinating meats and infused into olive oil for a salad dressing.