“Superfoods are defined as “nutrient-dense foods considered to be particularly beneficial for health and well-being”. Sounds wonderful, right? Eat fresh, natural and clean foods that not only taste delicious, but are extraordinarily good for you. Well , it's wonderful! However, there are rules and regulations regarding the claims and health benefits that superfoods can make.
Superfoods are generally foods that contain higher levels of vitamins, minerals, antioxidants and polyphenols and are usually plant-based. The term superfood is not a legal or medical definition, and use of the term attracts naysayers who don't believe such a thing exists. The term "functional food" is gaining acceptance in research institutions and while not officially recognized, it is accepted as a term for a food that has health benefits beyond the basic diet.
Here are the top superfoods from our Superfoods collection. Let's talk in detail about their ingredients and how we believe and how studies show that they are indeed excellent for us.
Bio-Spirulina, Super-Lake Protein
Green Smoothie SpirulinaNo superfood list is complete without mentioning spirulina. Organic Spirulina is the most nutritious food on earth. It is approximately 70% protein, contains all the essential amino acids we need and is high in essential fatty acids such as gamma linoleic acid (GLA), linoleic acid (LA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It also contains all the B vitamins and vitamins C, D and E, potassium and other minerals, and ten carotenoids that give spirulina its amazingly rich, deep blue-green color.
Spirulina helps regulate blood sugar levels, lower cholesterol levels, aid in healing after stroke, suppress viral infections such as herpes, and has protective effects against heart disease and diabetes. Many, many studies have linked spirulina to a positive effect on the immune system and its antioxidant abilities as a protection against cancer. Aside from the health benefits to us as a nutraceutical, spirulina is very easy and cheap to grow and harvest and is used as a nutrient rich food source in many remote and impoverished parts of the world.
It's also a serious contender for being an edible vaccine. Plant-based edible vaccines are already being used as cheaper, easier to transport, store and administer alternatives to vaccines for preventable diseases, particularly in childhood. If this doesn't give spirulina gold star superfood status, we don't know what will.
Organic Quinoa, Slow Release Energy
Quinoa GrainOrganic Quinoa is a grain packed with a unique blend of amino acids, fats, carbohydrates, vitamins and minerals. It's gluten-free and contains more bioavailable protein than any other grain, including rice and oats. Quinoa has a low GI and higher soluble fiber content than wheat or corn. This soluble fiber lowers the body's pH, allowing good bacteria to colonize the gut. As such, it is known as a prebiotic.
The vitamin E in quinoa protects fatty acids from oxidation. Essential fatty acids are critical for immunity and optimal brain and cardiovascular health. Quinoa is also a great source of beta-carotene, B vitamins, vitamin C, and carotenoids, all in higher concentrations than other grains. Phytic acid, found in many grains, binds to iron, making the iron less bioavailable. Quinoa has a lower concentration of phytic acid than other grains.
Turmeric, powerful anti-inflammatory
Turmeric Powder Turmeric, a tasty deep yellow spice, is a staple in many Asian diets. And for a good reason. Numerous studies have shown that the active compounds in turmeric; Turmerone, curlone and curcumin can eliminate free radicals and have a significant anti-inflammatory effect on the body.
Barzegari, A., Saeedi, N., Zarredar, H., Barar, J., & Omidi, Y. (2014, August). The search for a promising cell factory system for production of edible vaccine: Spirulina as a robust alternate to plants. Retrieved November 17, 2016, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4896766/
Graf, B.L., Rojas-Silva, P., Rojo, L.E., whistleblower-Herrera, J. Bucket, ALONG WITH., & Raskin, I. (2015, July). Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium Quinoa Wild). Retrieved November 17, 2016, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4957693/
Liju, V. B., Jeena, K., & Kuttan, R. (2011, September/October). An evaluation of antioxidant, anti-inflammatory, and antinociceptiveactivities of essential oil from Turmeric longa. L. Retrieved November 17, 2016, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3195121/
cardoso, S. M., Pereira, O. R., Seca, A. M., Pinto, D. C., & Silva, A. M. (2015, November). Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods. Retrieved November 17, 2016, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4663556/