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super foods



SELF Editor’s New Book Claims Superfoods Will Cause Weight Loss

Superfoods are indeed super, but they aren’t a magic weight loss tool. A new diet book should be more clear before it becomes the next fad.

Lucy Danziger is the editor-in-chief of SELF magazine. She recently published a book about her experiences with eating superfoods and ditching dieting. The book is titled “The Drop 10 Diet. Add to Your Plate to Lose the Weight.”  The book describes how Danziger turned to foods like nuts, berries and whole grains and found herself 25 pounds lighter in just six months. She also focused on what she could eat verses what she couldn’t as she began her diet.

The foods Danziger sticks to are called superfoods. The superfood title was coined in 2004 by Dr. Steven Pratt. He compiled 20 foods that met the criteria for being “super.” These 20 foods are readily available to the public, contain nutrients that are known to enhance longevity, and the health benefits of the food has to be backed by peer-reviewed scientific studies.

The twenty foods that meet Dr. Pratt’s requirements are apples, avocado, beans, blueberries, broccoli, cinnamon, dark chocolate, dried superfruits, extra virgin olive oil, garlic, honey, kiwi, low-fat yogurt, oats, onions, oranges, pomegranates, pumpkin, soy, spinach, tea, tomatoes, turkey, walnuts, and wild salmon.


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Egg in an Avocado for a Healthy Easter Breakfast or Brunch

Some people never leave the house in the morning without coffee. Others can’t walk out the door without first catching the news. And some claim their cell phone as their one necessity item. But for me, it’s breakfast. I cannot leave my house without first figuring out what’s to eat.

I’m a huge fan of breakfast and treat it as a special part of my everyday routine. Weekdays are a bit rushed leaving me little time for elaborate items like pancakes or quiche. But weekends? That’s another story. I find few things more alluring than waking up at a leisurely hour, moseying to the kitchen and making a delicious breakfast to be eaten over coffee in bed.

Although pancakes are my all-time favorite morning item, I’m always up for trying new recipes. So when I saw this idea to crack an egg into an avocado and bake it, I knew I had to try it.
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Six On-Hand Super Foods and Recipes You Can Use Them In

I’ll be the first to admit I’m cheap. I take pride in keeping a $200 grocery budget every month for my husband and I. And although it can be difficult at times, I love knowing that I’m saving us money that can be spent elsewhere. It’s almost a little game to see if I can make it to the end without going over. 

In addition to being cheap, I also like things simple. So when I come across stories like these from The Today Show about super foods that I likely already have on hand, I get all sorts of elated. Eating healthier without spending more money? Sign me up.

With the help of registered nutritionist Kari Glassman, we can easily determine what super foods are likely lying around our kitchen and why they’re so exceptionally healthy for us.

Starting with apples. Apples contain  fiber and Vitamin C, but they’re also high in flavonoids – the compounds that give fruits and vegetables their color. One of those compounds is quercetin, which is especially high in apples. Quercetin helps control our blood sugar level, acts as an antihistamine, and can even help prevent heart disease. Enjoying apples raw is enjoyable. But baking and topping them with ice cream is even better. Try this Apple-Whatever Cobbler for a quick and satisfying 400-calorie fix.
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Super Foods of 2012 Include Adzuki Beans, Black Garlic, and Hemp Seed

By Alison Lewis

I am so excited to write this article about a few of the top super foods for 2012. If you’re asking yourself, “What exactly are Super Foods?”, let me explain. Super foods are those with high nutrients and antioxidants with proven health benefits. When I asked Carolyn O’ Neil, dietitian and co-author of The Dish on Eating Healthy and Being Fabulous, about her take on health trends this year, she said, “The worlds of nutrition and cuisine continue to collide in 2012. And that’s a good thing for diners who want great tasting, healthy food choices including more interesting vegetable side dishes and use of flavorful spices instead of relying on salt and fat.”

Even this morning on Today Show nutritionist Joy Bauer was sharing her picks for this year’s super foods, which matched many of our choices. Joy’s list included seeds, and we mention hemp and chia, and she also included pumpkin seeds. She named Brussels sprouts as the “food of the year,” and said mini desserts and protein powders will also be quite popular.

Below are some of our picks for the top 10 super foods of 2012.

View 2012 Super Foods Slideshow

Also Read:

10 Sensational Spring Super Foods

No Bake Cookie Chia Bar Recipe

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Top 10 Superfoods for Fall

By Melissa Breyer for Care2.com

I, for one, love the idea that there are superfoods–certain edibles that go the extra mile in terms of nutritional chutzpah. They may not leap tall buildings, but superfoods are purported to fight the evil villains of heart disease, high cholesterol, cancer and a host of other diseases. Blueberries, for example, have become a superfood darling for their powerful punch of antoxidants–and I have to say, they do seem pretty mighty to me.

That said, I think some of the trendy superfoods are stealing the spotlight from the true heart of the matter–from the everyday heroes. It seems to me that almost any grain or produce that is grown organically, unprocessed and prepared gently has much to offer. Aside from just a listing of antioxidant values, I can’t see a list of ten superfoods that earn obvious rank. In fact, if you look at 10 “Top 10 Superfoods” lists, you will see that they vary widely.

The truth is, most good food from nature is pretty super. So with that in mind, I like taking a seasonal approach. Rather than debating the merits of acai berries over goji berries, I prefer to look at what’s in season, and work with the nutritional workhorses that I can get here and now. These are my favorites for fall, based primarily on nutritional variety and strength, but that also give me that primal, sensuous satisfaction that comes with eating what’s in season:


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