Food'n'drink Health


In the comments of a previous post was mention of superfoods.

There appears to have been a recent reluctance from dieticians to use the term because of its manipulation by food marketeers, with the EU banning its use unless it can be proven.

However this page from Kraft Foods flags their top ten (none of which, I think, they make or sell):

  • Oats — I regularly have oats in my breakfast
  • Yoghurt — not regularly. I used to, but kind of went off it when I reduced my dairy intake last year. (Update: though come to think of it, we often have frozen yoghurt)
  • Blueberries — not regularly
  • Spinach — yep, it’s a green that the kids don’t mind eating, so it’s a staple in our house
  • Nuts — yep, I’ve been trying to snack on these a bit more recently
  • Soy beans — not really, though I have switched to soy milk on my breakfast cereal; does that count?
  • Tomato — certainly cooked into pasta sauces. Sometimes on sandwiches
  • Citrus fruits — not as often as I should
  • Sardines and oily fish — ditto
  • Rosemary and other herbs — not particularly often

What others are worth the bother?

By Daniel Bowen

Transport blogger / campaigner and spokesperson for the Public Transport Users Association / professional geek.
Bunurong land, Melbourne, Australia.
Opinions on this blog are all mine.

6 replies on “Superfoods”

Broccoli for sure…

As a very general rule of thumb, the brighter the vegetable, the better the nutritional superness is, right? Someone will correct me…

Good list. But everything in moderation (eg don’t eat 1kg of salty nuts every day – high in fat and salt).
A balanced diet is a good thing too!

Up until about 6 months ago, what were all these different foods doing before “super food” was invented? Apparently prior to this fantastic discovery (yeah, who’d have thought fruit and veges would be good for you?), they were simply “average food”. Or perhaps “lacking some sort of marketing gimmick food”.

Comments are closed.