The new trendy foods this year are not really new at all. Some of them go back, way back to traditional foods and preparation methods. Read on to see what these foods
are as well as how healthy they may be for you.
The new exciting protein making the rounds these days is made from crickets. A hundred grams of crickets contain 121 calories, 12.9 grams of protein and 75.8 milligrams of iron. Cricket contains 49.5 calories of healthy fat and 5 grams of carbohydrates which is why you will find it cropping up all over the place from protein bars to flour to cookies.
Bone broth is celebrated for its ability to aid digestion, manage food intolerances and allergies, improve joint health, reduce cellulite, and boost the immune system. These claims are based on research that show slow simmering the marrow rich bones to release healing compounds like collagen, proline, glycine, and glutamine. It is also rich in calcium, magnesium, phosphorus, silicon, and sulfur. If the health of your skin is a concern for you, this soup contains collagen, gelatin and inflammation-squelching amino acids. The best news, this is easy to make with just a large pot or a slow cooker!
Liver has come to be called "nature's multivitamin." Liver is one of the most nutrient dense foods you can eat because as an organ it is a storage unit for vitamin A, D, E, K, B12, and folic acid. It is also high in copper and iron. A 100-gram serving contains 8.8 milligrams of iron compared to a steak of the same size which has only 3.3 milligrams. Choose pasture raised animals that are free of hormones, antibiotics and commercial feed to get the most health benefit. Meat from pasture raised animals has two to four times the omega-3s as commercially raised animals. If you don't really like liver, try freezing it and then grating a few tablespoons into some beef tacos.
Fermented foods are old school and wonderful for you. These foods deliver probiotics that coat the intestine and boost immunity. Today, you can see fermented foods all over the world. Examples include: natto (fermented soy), kimchi (fermented cabbage), kefir (fermented milk), kombucha (fermented tea), yogurt, sauerkraut and even pickles. The fermentation makes the food more nutritious and easier to digest. In the case of dairy, the fermentation process breaks down lactose which lowers the carb and sugar content as well as helping to decrease the allergens. In vegetables, fermentation breaks down the food which makes the nutrients and minerals more bioavailable in the body.
Collagen is not just for your skin creams. Collagen makes up more than 65 percent of our total bodily protein. It is also responsible for our connective tissues including heart, lungs, joints, hair, skin, and nails. When collagen decreases in our body the muscles sag, joints and ligaments lose elasticity and the skin thins which is what least to wrinkles. It was proven in the past that ingested collagen wasn't easily used by the body but that has changed with high-end hydrolyzed collagen. Hydrolyzed means the protein is available in small chain peptides and amino acids that are more easily absorbed by the body. Studies show that women who take hydrolyzed collagen show an increase in skin hydration and resilience, less furrowing and fewer wrinkles. If you want to add collagen to your diet try adding a few tablespoons to a latte or smoothie, homemade jam or chia seed pudding.
So, some of these foods are a little out there. Are there any you're willing to try? Let us know!