This article was sent to me a week ago by a family member. It was written by Jennifer Sygo for The Independent. I thought it seemed good so I decided to feature it here:
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I struggle with the term "superfood". The fact is, for all of our perceived health awareness, we simply don't know that much about our food, and we certainly don't know enough to say exactly what makes a true "superfood".
Whole foods have literally hundreds, even thousands, of active compounds, including phenolics, flavonoids, pigments, antioxidants, fatty acids, protein, vitamins, minerals, fibre… the list goes on and on.
As a dietician, I decided to turn a critical eye to all the hype that surrounds so many so-called superfoods. Is there good reason for us to jump off the deep end every time we come across an obscure Himalayan berry? What about common foods that are affordable and accessible? In my book, Unmasking Superfoods, I look at which of these foods we should approach with caution and which have more to offer than their reputation suggests.
