There are always surprises when it comes to discovering foods that are
exceptionally nutritious. We’ve kept track of the year-to-date standouts—some
of which are newcomers, some of which are old friends—and compiled
a list of September’s most fortifying favorites.
Cherries. These bright red bundles range from sweet to tart and are a fixture at
goodbye-to-summer picnics. Cherries are a top source of cancer-protective
antioxidants and research has found that cherry consumption reduces the
risk of gout, a painful inflammation caused by uric acid building up in
the blood and forming crystals in the joints. You can rest easy after
eating cherries because each 90-calorie cup is a natural source of melatonin,
the hormone that governs your body’s internal rhythm of sleeping
and waking. Eat the fruit or drink the juice, and you may find you’re
able to sleep longer and more efficiently.
Kalettes. The only thing that could be better than a single superfood is two superfoods
combined into one. That’s what you get with kalettes, an ingenious
cross-breed between kale and Brussels sprouts. Americans got their first
taste of this super-cute superfood hybrid last year, and everything there
is to love about the parent vegetables holds true for the offshoot. Kalettes
burst with vitamins, with a 1 ½ cup serving packing 120 percent
of your daily value of vitamin K and 40 percent of your daily value of
vitamin C into a mere 45 calories. They can be tossed into a salad in
place of bell peppers, sautéed with eggs, and added to pasta sauce.
Kimchi. This hallmark of traditional Korean cuisine is rapidly gaining in popularity
in the United States. Kimchi is made from fermented cabbage, and like
other fermented foods such as sauerkraut and miso, it can do wonders for
the health of your gut. Eating foods that have been fermented helps digestion
by introducing beneficial bacteria into the gastrointestinal tract. You
need a healthy balance of these microorganisms inside your stomach and
along the lining of your intestines. If your gut is out of balance, it
can become inflamed. It’s important to select kimchi made with live,
active cultures to ensure that the probiotic organisms are around to do
their work when they get into your system.
Rye and Triticale. Rye is an ancient grain that has long been popular in Scandinavia and
Eastern Europe. Its cousin, triticale, is a hybrid of rye and wheat. Rye
and triticale stand out as a source of a special kind of dietary fiber
– arabinoxylan – that has high antioxidant activity and is
thought to improve immune function. Whole grain rye has been shown to
keep people satisfied longer than wheat or refined grains. And studies
suggest that rye can reduce the risk of type 2 diabetes by reducing inflammation
in people with metabolic syndrome. Most Americans have only tried rye
as a dark bread, but the berries can be cooked into a pilaf, sprinkled
into coleslaw, or used to a thicken a hearty grain and bean soup.
Limes. Although you can get them year round, limes keep their peak longer than
lemons, staying in top form through October. Like other citrus fruits,
limes are rich in antioxidant flavonoids, which can reduce signs of aging
and make your skin look better. Limes are an excellent source of vitamin
C— ¼ cup of fresh lime juice contains 31 percent of your
daily recommended intake. And dieters swear by lime water as a refreshing
way to stay hydrated while staving off hunger pangs. Slice limes thinly,
with the peel on, and place them on top of fish before cooking. Cooking
will soften the lime so you can eat it with the fish. Garnish a salad
with the peels, or mix them into yogurt.
http://www.besthealthmag.ca/best-eats/nutrition/the-new-superfoods-what-to-eat-in-2015?slide=1#SWrfzOQHPWilK8jg.97 (fermented foods)
This information is not intended as a substitute for professional medical
care. Always follow your healthcare professional's instructions.