Food Trends for 2017 in The Washington Post

My classmate Lois sent me this link below about food trends in the new year. Here is a brief summary and my thoughts on the topic. Please go to the article for more details:

https://www.washingtonpost.com/lifestyle/wellness/checking-the-crystal-ball-for-2017-food-trends/2016/12/07/ead326ac-ac2a-11e6-8b45-f8e493f06fcd_story.html?utm_term=.eada8f062d1a&wpisrc=nl_rainbow&wpmm.

 

Plant proteins, health fats and whole foods made convenient are the trends predicted by writer Christy Brisette in the Dec. 15th The Washington Post Wellness section. Predictions in brief:

 

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Sorghum growing in the field

       The “new quinoa” (what the author will predict about this super-popular grain being upstaged) is actually a gluten-free whole grain called sorghum, grown in the sorghum belt that runs between South Dakota and southern Texas.  The author claims it is an excellent source of fiber as well as being rich in protein, plus bone-building magnesium and phosphorus, and B vitamins to boost our immune systems.

img_3058Picture of my sprouted sunflower seeds already harvested and ready to eat

       Sprouted grains, beans and seeds is nothing new in my kitchen, but if you don’t want to grow your own, the article mentions foods that will be sprouted, some of which I already purchase from Tru Roots. Sprouting has many benefits, which I have listed in my articles, such as sprouting to deactivate “anti-nutrients” such as phytic acid (which protects the seed from bugs). The sprouting makes protein and minerals easier to absorb.

        Good fats (nuts, avocado,etc.) are in the limelight, replacing the low-fat, carbohydrate and sugar-rich foods of 2016. Good fats have already been in the market, but the writer predicts low-fat cheeses will disappear and more whole milk versions of yogurt will (re) appear. is

Please go to the link for the entire article by Christie Briquette, a dietician, foodie and president of
80-TwentyNutrition.com.

Happy, healthy eating for 2017!

 

5 Responses to “Food Trends for 2017 in The Washington Post”

  1. Rhoda Says:

    Thanks for the he link, good article. Got any recipes using sorghum? Wonder what it tastes like.

  2. Lois Says:

    Great job, EllenSue. I knew this article was for you! all the best in the New Year. Lots of hugs

  3. Coll Says:

    Sorghum – hmmm. Must get back to sprouting seeds. Am nuts about nuts,
    especially hazelnuts aka filberts. Sunflower seeds are high in Vit D I’ve heard,
    and sesame seeds bone friendly, which is why I use tahini for many things.
    Almond mild has long been a staple in my fridge. But it’s virtually impossible
    to buy a single-serving container of full-fat yogurt for travel. Prefer goat yogurt,
    as the goat’s milk is said to be more easily digested. Goat cheese too. Besides
    I like the flavor, which many people do not. I can get it raw from local farmers too.

    Good eating in 2017, ES!

  4. ellen sue spicer Says:

    I agree with you about goat cheese. The ease of digestion I think is because their organs are nore human size than cows’. I also love filberts, but very expensive! Soaking nuts make them more digestible. The food trend for more full fat items might include the single serving of yogurt you need 4 travel. And sun seeds are highin Vit D because they are heliotropic, that is, they folloiw the sun. Also read they are helpful when trying to quit smoking.
    Thanx for all the comments.
    Happy New Year, ellensue
    P.S.I plan to bein St. Coll. in March.

  5. ellen sue spicer Says:

    Thanx again. I answered from my email earlier. es

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