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:
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:
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.
Picture 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.
Please go to the link for the entire article by Christie Briquette, a dietician, foodie and president of
Happy, healthy eating for 2017!