Spirulina grows in both fresh and salt water. It is a type of cyanobacteria, or blue-green algae, which many people say tastes like seaweed, but a little more “sulphury”.
“It contains amino acids and is rich in antioxidant, anti-inflammatory properties and other nutrients that aren’t found in the average daily vitamin,” Gavin explains.
“With high levels of calcium, niacin, potassium, magnesium, B vitamins and iron, spirulina may decrease inflammation in the bloodstream, and can lower low-density lipoproteins (LDL) and triglyceride levels. Add a teaspoon of spirulina to your smoothie or yoghurt.”
We all know what garlic is, and for many, there’ll certainly be some sneaking its way into your Christmas mealtimes – though it’ll mostly be cooked.According to Gavin, to bring out garlic’s superfood qualities, it’s best to consume it raw.
“Garlic contains anti-microbial and anti-inflammatory properties. Several studies indicate consuming raw garlic can prevent stomach and colorectal cancers,” he says.
“It’s an anti-bacterial, anti-parasitic, a blood purifier and can protect you from cold and flu. While the most common way to consume garlic is by sautéing it with onion and oil, consuming it raw or semi-cooked is recommended as the heating process weakens some of its medicinal properties. Crushing a garlic clove into a small cup of water and drinking is a quick way to consume.”Well, that’s one way to kick-start your Christmas morning instead of a mimosa.
Gavin says: "Chaga mushrooms in particular are rich in amino acids, antioxidants, iron and additional nutrients which can reduce inflammation. The combination of nutrients is said to fight the ageing process and support the immune system. When sautéed in oil, mushrooms make the perfect side dish or toppings to a variety of meals."Now that we can get around.
Arguably the buzziest superfood of the year (you'd be hard-pressed to find a hip cafe not serving something on their breakfast menu with turmeric in it), Gavin says the spice is an incredibly strong antioxidant and can be consumed in a variety of ways.
"It contains bioactive compounds called curcuminoids. Curcumin is the main active ingredient and most important of the curcuminoids," he explains.
"Turmeric has powerful anti-inflammatory properties and is a very strong antioxidant. Add it to your curry, scrambled eggs or make a turmeric latte."
A crowdpleaser and go-to side dish, Gavin says sweet potato and its many health benefits have made it a staple on the superfood list this year - and most likely will be for many years.Why? "It contains beta-carotene which makes it an excellent source of vitamin A," Gavin explains.
"It’s also packed with vitamin C, manganese, vitamin B6, potassium and has a low glycaemic index, making it a great source of carbohydrate. Bake it in the oven with the skin on for optimal taste and health benefits. And don’t forget to eat the skin for an extra hit of fibre and potassium!"Noted.
Last but certainly not least, Gavin says our favourite pink fish has been a health food hit in 2018, and like sweet potato, will continue to make the list of top superfoods for years to come.
"Salmon is rich in omega-3, high in vitamin B, potassium and is a great source of protein," he says.
"All these nutrients make salmon a superfood that fights heart disease and inflammation. Have it raw, cook in the oven, or lightly fry with a bit of oil on the stove top."So there you have it - the top seven superfoods of the year to keep you fighting fit through festive season.
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