Pop Nutrition Trends for 2016

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Today’s Dietitian just released its list of Popular Nutrition Trends for 2016. The article outlines where experts in the field think nutrition trends are headed next year. It includes eleven items in all, but here are a few of our favorites, and how to incorporate them into your life.

Souping: Soups that pack in the nutrients and fiber of whole vegetables and lean protein are the basis of this new trend. The article does not suggest living on bone broth, the basis of other fad diets hitting the internet.‘Juicing’ popularity boomed in the 1990’s, expressing liquid from perfectly good fruits and veggies. In contrast,  ‘souping’

utilizes the entire fruit or vegetable, retaining fiber and nutrients only found in the pulp.  Stick to broth-based recipes instead of cream to avoid excess calorie intake. There is a recipe out there for any vegetable that’s in season, so the options are endless.
The biggest draw for souping? Ingredients are relatively inexpensive and large batches can be made and stored, saving time and money. Soups aren’t just a winter thing either. Gazpacho is made with raw veggies and is served cold, allowing you to utilize all of the vegetables from your summer harvest.

 


 

Do More With Beets: Beets have long been held back by their reputation of being a vegetable that tastes like dirt. Personally, I have never eaten a fresh beet in my life. My parents made them from a can when I was young, causing me to categorize them as a do-not-buy  for the rest of my days. Here’s why we should all take another look. Beets are shown to have antioxidant and anti-inflammatory properties. Beet juice can also lower blood pressure immediately after drinking, but more studies need beet eggsto be done to tell if there are long term benefits.  Don’t forget about the beet greens, they are also packed with vitamins and minerals. More good news, they’re easy to prepare. Roast them with the rest of your root veggies, or try adding to soups. You can even pickle eggs in beet juice, they’re very pretty, but still may be an acquired taste for some. If your appetite is more mainstream, try adding them on veggie burgers or as a meatloaf topping. A simple start would be to blend and add it to hummus. The possibilities are endless, take a look online for recipes, try something new.


 

Products with Less Sugar: It’s no secret that sugar in excess is bad for your body. Sugar is very high on the glycemic index, a rating how quickly individual foods raise blood sugar. Once the sugar is utilized, blood sugar then drops rapidly, triggering the body to eat again, which leads to weight gain. These extreme highs and lows can cause insulin resistance, leading to diabetes. This roller coaster effect also wreaks havoc on your mood. Irritability and mood swings are common as blood sugar spikes and drops.

What’s worse is that sugar is biologically addictive in nature. The more you have, the more you want so decreasing your intake may not be that simple. There are two approaches to quitting sugar. The first is to cut out major sources of sugar in the diet one at a time, for example, no more soda. The other is to do it cold turkey, much like drug addictions are treated.  Click here for cold turkey sugar detox tips.The first step either way, is to become aware of how much sugar is in the foods you eat. Start looking at labels to determine which foods have the highest concentrations of sugar. Cut down on these products one by one, or go cold turkey, that’s up to you. The American Heart Association recommends no more than 37.5 grams (9 teaspoonfuls) of sugar per day for men, and no more than 25 grams (6 teaspoonfuls) per day for women. Make this your goal to shoot for. Don’t worry about limiting naturally occurring sugars found in fruits and vegetables.


Sustainable Diets and Managing Food Waste: Hopefully this is more than just a trend in 2016. There are countless people who go hungry every night while we throw out perfectly good food. This ‘trend’ focuses on being more conscious about how much you are buying, how much is wasted, and its impact on the environment and our economy.
Here are some stats form The United Nations Environmental Programme:

  • 1/3 of food produced on this planet is wasted. This equals out to $750 billion wasted.
  • 3.3 billion tons of greenhouse gases are emitted from this wasted food.
  • The waste comes from 28% of the land dedicated to food production, or about 3.4 billion acres, or approximately ¼ the size of the continental United States.
  • Meanwhile, 870 million people go hungry in the world each day.

sustainable-food
Reducing waste is a problem that needs to be addressed by food producers, wholesalers and consumers alike. It’s a global issue, but do what you can in your own home to reduce food waste. Only buy what you need. Make a point to use your perishable foods before they expire. Lots of food waste occurs on long supply routes to suppliers. Buying local can cut down on these costs. If food does go bad before you can eat it, put it in the compost pile and use it to fertilize your plants in the spring.

For more information on any of these topics, or the rest of 2016’s trends, consult a professional at Bordeaux Nutrition® LLC. We would be happy to discuss these trends, or any other questions you may have.

See Today’s Dietitian’s entire article here…

Today’s post is by Jackie Stevenson, DTR at Bordeaux Nutrition®, LLC. Check out her personal blog at www.betterlivenatural.com.

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