Six Top Food and Fitness Trends

Posted 05/10/2016 | By HealthCorps

Food trends seem to be following a wellness revolution theme with juicing, kale and nut milks front and center. When it comes to fitness, there are always new and dynamic approaches to exercise entering the fitness scene. The market research group, Mintel, suggests that eight of twelve of the newest lifestyle trends in 2016 are related to health and well-being. Some of those trends include:

Make exercise your “fitness Prozac” – The idea is that exercise has a bounty of health payoffs including helping you to manage stress, anxiety and depression. When it comes to exercise, the mind-body connection and benefits are well documented.

Carbs are coming back, but be selective – Added sugars and white, refined carbohydrates (highly processed grains) are clearly contributing to obesity and diabetes, but not all grains are created equal. Whole grains, ancient grains and protein-rich grains are all superior sources of nutrients and should be included in a balanced diet.

Vegan is a bit more liberal a term these days – Not everyone wants to avoid all animal-sourced foods all the time, in an effort to eat healthier, but some individuals do want to mostly follow vegan principles. Some consumers choose to include cruelty-free eggs in their diet and suggest that they are moving towards veganism. Others choose to be flexi-vegans, meaning that they are vegan some of the time.

Souping is the new juicing – A number of health experts are not thrilled with juicing, finding that liquids are not as satiating as real food. Juicing also offers somewhat high-sugar beverages that raise blood sugar levels swiftly. Some folks are turning to hearty, thick protein-rich bean soups and bone broth as ways to fill up and meet daily protein goals.

Kombucha and fermented foods are front and center – Kombucha is a drink made by fermenting green and black teas with bacteria and yeast, and has become a “wellness drink of the moment,” though it has pushback from certain health experts. Seaweed, sauerkraut and other fermented foods are credited with being healthy, low calorie options that can be consumed daily.

Cauliflower rice or cauliflower pizza, anyone? If you’re trying to cut down on eating carbohydrates like rice, then you need a tasty and versatile swap out. Cauliflower heads can be grated and used as granules to sauté and flavor as a substitute for white rice. There are also loads of recipes that utilize grated cauliflower to make the base of a creative and yummy pizza. If you have celiac disease or gluten sensitivity, then these cauliflower recipes can offer additional options for tasty dishes that don’t involve grains.

Beans are hot – You can now find chickpea-based pasta, chickpea and other bean-based hummus spreads and new exotic beans like Lupino beans flooding the market. Consumers are aiming for more meatless days, and beans can help to fill the void.

New waters – Coconut water is almost passé these days. Newest to the market is maple water and birch water from trees. Do your due diligence to see if these are really worth the money they cost. Many waters have sugar or artificial sweeteners and flavors added. In this case, simple water might still be your best bet!!
Baobab from Madagascar and Africa is a fruit rich in vitamin C and quickly becoming a popular new fruit on the produce scene.

Savory yogurt and savory nutrition bars are hitting supermarket counters – Most of us are used to eating sweet yogurt or yogurts with sweet “add ins” like fruit, and most nutrition bars are sweet or nutty. Expect to see savory flavors hit these two food sectors with smoked paprika and vanilla-cardamom among others as a new way to enjoy old favorites.

Also check out: Debunking Nutrition Myths and Picking the right Nutrition Bar

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