These Are the Hottest New Superfoods of 2018
Local nutritionist Diane May dishes on what new foods to look out for in 2018.
Moringa leaves and powder may soon take the spotlight away from kale, green tea, and collard greens.
Now that 2018 is in full swing, it’s time to take stock of what surprising food trends lurk on the horizon. From unlikely milks to the hottest new edible seeds, there is a brave new world out there when it comes to next-level eats. We asked Diane May MPH, MS, RD, CDN, CSOWM, of the Scarsdale Medical Group to shed a little light on what bright new edibles lie ahead in 2018.
Even Weirder Plant-Based Milks
“For those with a lactose intolerance, have GI issues, or are vegetarian, new plant-based options will become available in the new year to add to that coffee, yogurt, or cereal,” says May. “Milk made from oats, flax, and pili nut will be a popular new trend. Although lower in protein, they are also lower in sugar, fat, and calories per serving, and are more easily tolerated.”
“Pulses are the edible seeds of plants in the legume family. Dry beans — such as kidney and lima— dry peas, chickpeas and lentils are all pulses,” explains May. “These plant foods are loaded with heart-healthy protein, fiber, complex carbohydrates, vitamins, and amino acids. They are also a very affordable plant protein source.” May notes that pulses can help lower blood cholesterol and points to two studies that has shown the consumption of pulses can even aid in weight loss. “A great way to do a meatless Monday and reduce animal consumption,” she adds.
“A yellow spice that is ground at the root, turmeric’s active ingredient is Curcumin, which has anti-inflammatory properties that can aid arthritis and pain,” explains May. “The recommended dosage in supplemental form is 800 mg. It can also be used in cooking or added to warm water to make a tea. It is important to note, one should be cautious if using this when on blood thinners.”
“Most people are now aware that probiotics are an important part of our diet, but we will see more prebiotics in 2018,” foresees May. “Prebiotics are non-digestible fibers found in food and can support gut health. Good sources of prebiotics include artichokes, bananas, berries, whole grains, garlic, asparagus, and onions.”
Another food we see on the horizon is this highly nutritious plant set to take some of the glamour away from kale, green tea, and collard greens. Moringa has anti-inflammatory properties and contains all nine amino acids, as well as iron, vitamin C, and antioxidants. It may even help slow aging.
“High in selenium, antioxidants, Vitamin D, potassium, and folate, mushrooms have been shown to aid in glucose control, boost immunity, and have anti inflammatory properties,” says May. “Shiitaki, Reishi, and Chaga are three of the most medically studied mushrooms to add to your diet.”