From A to Za’Atar
The Newest Superfoods Stepping Up to the Plate
Superfoods are known to be low in calories, high in nutrition, and an excellent source of antioxidants. No wonder their popularity is on the rise!
The cancer-fighting properties of blueberries and the high levels of omega-3 fatty acids found in salmon are some of the reasons they were amongst the first foods to rise to superfood status, but there are many other delicious, lesser-known nutrition superstars.
The pichuberry, also known as a cape gooseberry, can be found in Peru and Colombia. It contains high levels of antioxidants and has been linked to protecting against liver damage. Then there is manuka honey (tea tree honey). This sweet treat, native to New Zealand, has traditionally been used to sweeten baked goods or as a sugar substitute in sauces and dressings. Manuka honey is high in flavonoids, which have anti-inflammatory, anticancer, and antimicrobial properties. Studies even suggest that manuka honey can reduce gingivitis, be used as an antibacterial, and promote wound healing.
How about turning your standard morning shake into a super morning smoothie? By adding maca, a root vegetable from Peru, into your morning meal you are increasing your levels of B vitamins, calcium, zinc, and iron! Studies on maca, also known as Peruvian ginseng, link the vegetable helping regulate hormonal imbalances, relieve menstrual and menopausal symptoms, and increasing energy levels.
These foods won’t be the only thing feeling super after you give them a try! Check-out Fix’s guide to the newest superfoods in town – you’ll be happy you did.
