KEY SUPERFOODS OF 2015
"2014 has been the year of ‘fitsperation’, ‘clean eating’ and of course ‘superfoods’," says Zoe. "As we begin to apporach the end of the year, the question on the minds of us wellness enthusiasts is what is going to be trending in 2015."
Here are her predictions for the top life-changing superfoods to pack your pantry with.
Sprouts have great health properties such as high levels of nutrients and enzymes which can strengthen the immune system and provide the body with energy to detox.
Sprouts contain powerful antioxidants which may help fight free radicals as well as minerals that are easily absorbed into the body.
The benefit of young broccoli sprouts is that they contain up to 50 times more antioxidant sulforaphane than broccoli according to research presented at the Diet Epigenetic Events and Cancer Prevention Symposium in 2007. (1)
Broccoli sprouts also have anti-inflammatory properties.
Lucuma is a Peruvian fruit that contains many nutrients including beta- carotene, iron, zinc, vitamin B3, calcium and protein. It is gluten free and a great source of antioxidants, fiber, carbohydrates, vitamins and minerals that may be of benefit to the immune system.
Lucuma has been used for centuries in South America for its medicinal properties. A study conducted by Rutgers University evaluated the anti- inflammatory properties of Lucuma with positive outcome.
Lucuma is a brilliant natural sweetener as it is low in sugar and low on the glycaemic scale. It adds a sweet flavour similar to maple.
Gubinge, or Kakadu plum, is Australia’s own superfood. 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.
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.
Sachi Inchi, known as the ‘Inca peanut’, contains high amounts of omega fatty acids 3, 6 and 9. Although it is a recent discovery within the health community, Sacha Inchi has been cultivated and used as a food source for 3,000 years within the Amazon rainforest. When lightly roasted, it takes on a crisp nutty flavor.
Studies indicate that Sacha Inchi lowers LDL cholesterol. It also contains a good amount of tryptophan which is a precursor for serotonin, a feel good hormone that helps deal with stress and helps to keep you happy.
Zoe Bingley-Pullin, Nutritionist/Chef and IsoWhey® Ambassador, and Founder of Nutritional Edge has long been passionate about the food in our lives. A nutritionist (Diploma of Nutrition, Sydney) and internationally trained chef (Le Cordon Bleu School, London), Zoe helps people embrace the benefits of food through education and understanding.
Zoe is also the co-host, alongside Adrian Richardson, of Network Ten Australia's Good Chef Bad Chef. She is the author of Eat Taste Nourish (New Holland), a practical book focusing on functional nutrition and how to create delicious and healthy food in simple ways.