This blog is dedicated to 2016’s up and coming nutrition trends.
The food industry in 2016 will have a focus on food sustainability, as well as reducing waste at home. There will also be a call to significantly decrease “engineered” foods and to increase to natural food products. Below are a few selected thoughts from NOW 2016.
- Fat is in! After the rise of fat-reduced products in the 80s, you would have expected declines in chronic diseases, but instead, they have continued to rise. Nutrition researchers understand association does not mean causation; are fat and different sources of fat truly harmful to your health?
- Bob Marley was well known for his lyrics, “We belly full, but we hungry”. One-half of all food in the United States never makes it from the farm to the fork. If we could minimize this one-half of waste and the 60% waste that occurs in the home, we could significantly reduce the 870 million hungry reported each year.
- Pumping up the protein. There isn’t an age group, chronic disease or preventative medicine guideline that doesn’t value the amount or the quality of protein. Be sure to give protein a leading role when planning your plate so you ensure you are meeting your daily protein needs.
- 2016 will be soupper! Juicing is taking a backseat to souping this year. Souping typically uses the whole vegetable (or fruit) which means more nutrients and fiber.
- Low on sugar, but not on sweetness. Sugar found in packaged foods has increased along with our chronic health conditions. This has made it a target for health experts, who are urging that sugar be reduced from foods. Beware, however, that the use of natural sweeteners doesn’t necessarily “healthify” the foods.
- Be on the pulse. Lentils are part of a group called pulses. Pulses are plant-based proteins such as beans, and chickpeas.
Here is a recipe that combines 2 of the hottest “nutrition” trends in 2016.
Lentil Soup (Alton Brown courtesy of foodnetwork.com)
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.