Tag Archives: Diet in 2015
1. Matcha tea:
Haven’t heard of Matcha tea yet? You will. Matcha tea is the dried leaves of
green tea ground into a powder. Before the leaves hit the ground however, they are shaded for 30 days to increase their chlorophyll production. That means that when you drink Matcha, you are literally drinking the tea leaves and all the healthy chlorophyll contained in it, as opposed to sipping water that is brewed (and diluted) from a green tea bag or strainer.
A 2009 study found that consumption of Matcha tea helped to slow the progression of kidney and liver damage in Type 2 diabetic rats. One important note though, if you’re enjoying Matcha tea, then keep it plain. A 2010 study found that the addition of milk to Matcha tea slightly decreased the antioxidant capacity.
While the benefits of green tea have been well established, and the research for Matcha still need to catch up to our enthusiasm, one thing is certain, you can expect to see a lot more of this hot (both in temperature and trend) drink in 2015.
2. Broccoli sprouts:
Broccoli sprouts (which look like alfalfa sprouts) are starting to pop up in trendy restaurants Nationwide. While they’re a good looking garnish next to a piece of fish, it’s their powers once consumed that will blow your mind (and your ability to fight against cancer). Broccoli sprouts are exceptionally high in an enzyme called myrosinase and myrosinase is the essential accompaniment to another power factor found in broccoli called sulforaphane. Sulforaphane is the main component in broccoli that provides all the cancer fighting benefits. The reason this is important is because without myrosinase, sufolafrane doesn’t work so well, and the benefits of broccoli are reduced. Enter the humble sprout.
A 2011 study found that combining broccoli sprouts with broccoli increased the sufolraframe absorption by 50 percent. That means that even if you kill your broccoli benefits through improper cooking, you may still get these benefits back by combining with the sprouts. Broccoli sprouts may also play a role in the prevention of cancers of the stomach, bladder and skin.
In the next year, Americans will most likely continue to debate the health impact of red meat, and whether or not it harms us or helps us. Above and beyond health however, there’s something else we should be looking at as well — the environmental impact of our meat heavy diet. Scientists predict that as the population increases, our demand on meat as food will as well, leading to increased livestock methane emissions and further increases in climate change and pollution. So meat eaters, where oh where will you get protein that makes you feel good about your health and the earth? It’s time to say hello to the cricket.
Crickets (as well as mealworms, locusts, and grasshoppers) can provide the high quality protein that so many meat lovers are seeking without the carbon footprint according to several new studies. Americans in general need to adapt to a healthier diet for many reasons, but perhaps now more then ever, we need to think about the environment as well.
According to a new survey, most individuals are ready to do that. Therefore, you might be seeing a little less cow and a lot more insect in 2015. By the way, if you want to avoid meat all together (a cricket is, still an animal product), plants have a minimal impact on the environment and can provide plenty of fabulous protein as well!
You’ve heard of Brussels sprouts, and surely you know all about kale so imagine the fabulous union that would be made if these two cruciferous vegetables decided to get together. Guess what — they have! All together now; let’s welcome Kalettes to the 2015 dinner table! You may be thinking at this point Ka-what? I admit, I didn’t know a lot about them either, but when The Centers For Science in The Public Interest deemed them as the food to eat, and the Today Show called it “the brangelina of vegetables” I had to find out more!
The brain child of a British seed company, Kalettes (also known as Lollipop kale sprouts and BrusselKale) are a hybrid of half Brussels sprouts, half kale and look like Brussels sprouts with leaves sprouting out. They boast the same benefits that both kale and Brussels sprouts have with a variation of the taste. If they’re not already in stores near you, they will be soon!
I’m half Dominican, so plantains have always been the norm in my house. These fruits have become more prevalent on restaurant menus in the past 18 months and will continue to make a strong showing in 2015.
A 2010 study found that the soluble fiber in plantains may help in the treatment of Crohn’s disease. In addition to this, plantains are high in fiber, potassium, vitamin C and vitamin A. The key is to eat them in the healthiest way possible. Instead of frying your plantains (which is unfortunately the most common way you will find them at a mainstream restaurant), try making them Dominican style by making Mangu, a dish of boiled and mashed plantains with some healthy vegetable oil and sautéed onions on top. Yum!