It’s time to look beyond the shiny branding and social media-endorsed diets. Bazaar tells you what you really need to know about superfoods.
WHEN MICHAEL VAN STRATEN AND BARBARA GRIGGS CO-WROTE THE COOKBOOK SUPERFOODS (Dorling Kindersley) in 1990, they coined a term that’s become both a marketing behemoth and a scientific bugbear. In the of-the-moment world of nutritional trends, there is probably no term that’s bandied around more than ‘superfoods’. Quinoa, kale, bee pollen, chia seeds, goji berries, cold-pressed coconut oil, ghee, avocados, ancient grains, and myriad flours are each marketed as the ingredient to fix stress levels, polish up skin, clean out the gut, and balance mind/body/spirit. 2016 was the year of the cauliflower and the golden latté—also known to Indians as haldi doodh.
It’s easy to get caught up in the shiny-happy branding and Instagram-friendly meals that are a part of the superfoods universe. But if food really is our medicine, must we not approach it with a healthy dose of curiosity, starting with understanding what a superfood really means? The Oxford Dictionary now defines it as “a nutrient rich food considered to be especially beneficial for health and well-being”, which throws the term open to even more interpretation.
In a piece for the journal The Conversation in 2013, scholars Emma Beckett and Zoe Yates wrote, “Superfood is not a scientifically or technically defined term. But that doesn’t mean there’s no scientific research into superfoods. Researchers just don’t call them ‘super’. And there’s a good reason for this: The giant leap from testing foods in the lab to their amazing marketed powers is simply too far to be scientifically orethically sound.”
Bu hikaye Harper's Bazaar India dergisinin May 2017 sayısından alınmıştır.
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Bu hikaye Harper's Bazaar India dergisinin May 2017 sayısından alınmıştır.
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