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a collection of gluten free grains and seeds on isolated wooden spoons - kaniwa, sorghum, chia, amaranth,red quinoa, black quinoa, brown rice, teff, buckwheat (from left to right)

Superfood Predictions For 2016

Don’t let your members and clients get the jump on you. Here are the superfoods you’ll probably hear about next year, according to GoodnessMe Box. Remember, you read it here first! 

Cacao… goji…quinoa… we’re all familiar with these superfoods; now a staple of many of our diets. Next year, GoodnessMe Box predicts we will see a ton of new superfoods on the block, and while they may sound a bit whacky, they’re full of many beneficial nutrients and minerals, which can help to improve overall health.

In 2016 we can expect to see alternatives make their mark such as Cricket Protein Powders and the rise of Paleo Beef Jerky. That’s right – protein derived from creepy, crawly and even winged creatures is generating buzz among the health obsessed as the new go-to food for fuelling workouts, and staying fit and lean.

We’ll also see the introduction of Protein Coconut Waters and greater awareness of Birch Water and Maple Water. Birch Water, the sap from the birch tree, can help to treat liver disease, flu, headaches, dandruff and eczema, flush out toxins and help reduce cellulite.

Looking into specific health trends, we’ve recently seen the healing powers of Turmeric become a focus across health food menus and we will see this category expand into 2016. Tonic Herbs, a powerful blend of ancient Asian herbs and superfoods are arriving in convenient powdered forms, similar to a protein powder, to add to smoothies and hot drinks. Aloe Juice was another eye-opener, which is fast becoming a staple in the US.

Other foods to keep an eye out for 2016 include:

  • Baobab – pronounced BEY-OH-BAB

In the barren regions of Africa where the Baobab tree grows, the tree’s water is a valuable resource, which is locally known as the ‘tree of life’. Rightfully so- this green fruit is said to have excellent nutritional and probiotic qualities, and is used as a soluble fibre to stimulate your gut. A few scoops of this flavourful superfood are a perfect addition to make almost any muffin or cookie recipe, a little healthier.

  • Sacha Inchi – pronounced SA-CHA IN-CHI

This delicious Incan snack is grown in the highlands of the Peruvian rainforest and was used as a food source by the natives for several thousands of years. The plant itself is inedible, so the true beauty of Sacha Inchi lies in the seed that live within its star shaped pods. These nut-like seeds are rich in omega-3 acids and proteins, which we normally find in fish which are deemed essential for our health as our bodies cannot naturally produce them. The tasty seeds are lightly roasted to give a crunchy nutty flavour, so you can munch on them by themselves, sprinkle them on your salad bowl or add them to a trail mix.

  • Gubinge – pronounced GUB-IN

From our own backyard, this indigenous Australian pear grows in remote areas across the Kimberley region is one of the most sought after superfoods currently claiming our shelf space. This tangy fruit has been a traditional healing remedy for thousands of years and can be beneficial for our immune system, due to its high content of vitamin C. Gubinge can be eaten raw; however, as the taste can be bitter it is commonly added to smoothies or cereal mixes.

  • Lucuma – pronounced LU-CU-MA

This fruit, native to the Andean valleys of Peru, was used as a central ingredient in traditional Incan food. The “Gold of the Incas” is perfect for sneaking in your kids’ morning porridge- its natural mellow sweetness is sure to satisfy their sweet tooth. This superfood is rich in antioxidants and is said to be beneficial for supporting cardiovascular and skin health. To kickstart your day add a few slices to your morning smoothie or for dessert add a scoop to your organic yoghurt or ice cream.

  • Teff

Teff is a gluten-free grain (gluten-free folks rejoice!) that is usually ground into a flour, and has more protein than wheat, along with calcium, iron and fibre. It is perfect for thickening stews and soups, and making polenta dishes.

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