Tomatoes and broccoli: Now comes regional superfood
Detoxing! Rejuvenating! Healing! Superfood is the IT theme of the nutrition and health world. But if you only think of goji berries, spirulina, acai & Co., let me tell you: here too, there are culinary power packages.
Nutrient-rich, anti-inflammatory and above all exotic: this corresponds to the previous profile of a superfood. Whether chia seeds, baobab or matcha - we value their ingredients and positive effects on the body and immune system and therefore incorporate them into our diet.
But with all these exotic plants, we often ignore regional vegetables such as spinach or broccoli - and they are exactly our local superfood. They are what we need for the cool season and are already in our vegetable drawer or basket of fruit ready.
Regional Superfood also contains antioxidants, vitamins and dietary fibers - just like the trend foods from far away countries. Take, for example, the tomato. We eat this red fruit with mozzarella in a salad, pureed in a soup or pressed in a bloody mary. But the tomato can do much more than just delicious and juicy: It contains the antioxidant lycopene, which is said to have a cancer-fighting effect.
Eat a Rainbow
Scientists have been researching plant nutrients for many years. These not only give the product color, they also contain agents that can be used in disease control and cosmetics. Combined, these nutrients minimize the amount of free radicals in our bodies. These are produced by the metabolism in the body. Pollution, unhealthy diets, smoke, and stress create additional sources of free radicals, resulting in an excess in the body. Too many free radicals can, among other things, accelerate the aging process. Antioxidants we absorb through our diet absorb free radicals and thus minimize their harmful effects on our body.
With the highest possible intake of antioxidants you gain the upper hand in the fight against free radicals. Since antioxidants are found mainly in plants, nutrition experts recommend a diet rich in colored fruits and vegetables. As a guide, focus on the colors of the rainbow with the daily portion of vegetables and fruits.
We have put together a list of colorful seasonal and regional products. Click through the picture gallery to see what you should be eating a lot this fall and why.
On the next page, read three questions we asked nutritionist Lisa Fouladi of Balance Ur Bod Nutrition.
annabelle: Lisa Fouladi, What do most people eat too little?
LISA FOULADI: From green! Often green vegetables, lettuce and herbs are only seen as a garnish. That's why I always try to convince my customers of their importance - in every meal. It is important to vary the green vegetables. Because many do not eat a varied diet out of habit. Therefore, I recommend while eating the range of the rainbow to take into account, but to put a slight emphasis on green products.
How many portions of fruits and vegetables are ideal for a healthy effect?
I believe that three to four servings of vegetables and two to three servings of fruit contribute to optimal health. A serving means: two hands full of raw greens (lettuce, spinach, cabbage), a handful of cooked vegetables (green beans, carrots, broccoli), a medium sized fruit and a handful of cut fruits. So if you eat any color of the rainbow (red, dark green, yellow and light green, white, orange and purple), you already have seven servings on the menu.
How do you like superfood most?
The easiest way to eat as much greenery as possible is in a green smoothie. For example, I can eat a large packet of sweet lettuce, spinach, cucumber, celery and a little apple. As a little tip: With fresh ginger and a little bit of lemon juice the Green Smoothie tastes best!
Wishing u good health…naturally…
To your health | a votre santé| uf diini gesundheit
registered clinical nutritionist
ba dip ion fd/sc mbant ntcc cnhc