Dietitians don’t always get it right. One of the things that they did years ago was they talked about the fact that gluten-free eating was only a short-lived trend and that eventually people would stop doing that. That certainly has not been the case. Gluten-free has continued to be a growing way that people choose to eat and apply nutrition in their life. Now some of the things that they’re looking at in this journal called Today’s Dietitian, that they see on the radar is something … The number-one trending thing is something called souping, souping. Now let me explain what souping is.
As opposed to juicing, where when you juice something, you’re separating the juice from the pulp of, let’s say, carrots or greens or apples or oranges, whatever it happens to be, you’re separating the juice from the pulp and just consuming the juice. That can be beneficial to a certain degree, but many of us believe that, you know what, there’s a lot of beneficial compounds found in those fibers that it would be very, very good for us to keep many of those intact.
Souping would be utilizing some of these machines now such as a Vitamix or a Ninja-type machine where instead of separating the juice from the pulp, it all stays together in that container. Now an example of souping for breakfast would be doing something that you would call like an acai bowl that’s very popular with Millennials right now and to young people. These acai bowls, they take frozen acai extract and will mix them with things like banana and coconut milk or almond milk, and then put this in a bowl, this thick, almost like pudding mixture into a bowl and add granola to it, for example.
That forces you to sit down and eat it more like a meal versus sticking a straw in it and drinking it as a juice or even as a protein shake. That’s kind of a snapshot about what souping is, but this is a coming trend. You’re even going to start seeing where there’s almost like meals in a jar where they do a souping combination of nutrients that you would eat for, say, a lunch or even a dinner. It may be a great way to lose some weight and reduce the amount of calorie consumption, all along getting lots of good phytonutrients from the whole foods and also getting the proper fiber that you need through these foods, too.
Now if you’re going to do those things, I highly recommend that you … Especially as you’re consuming more and more fruits and vegetables, the number-one thing I want to remind you about there is reduce your exposure to pesticides and herbicides, all these toxicities that are into the agricultural community now that they’re using in the name of production and warding off insect invasion and things like that. That’s ending up on your table if you’re not eating organically.
The other thing I would remind you about is to choose foods that are not genetically modified. Let’s get back to nature, people. Maybe that’s what the theme of 2016 needs to be, more about getting back to nature and getting back to foods that are pure and clean and really the way God intended them to be here on this earth, so choosing organic and also non-GMO foods and the souping. You can find information about this out on the Internet. You can find books about this subject. This might be a coming trend that I think will take hold as we move into the future.
Another area that we’re going to see more increased exposure to is something called sprouted grains, where they actually take the grains, sprout them, and make them into things like breads and snack items and things of that nature. I remember talking to people from Japan many years ago about the development of sprouted rice and how sprouted brown rice was so much more better for us than it was when it was polished, the polished white rice. Now we see this coming to fruition. A snapshot of what foods look like in this sprouted grain category would be the very popular Ezekiel breads that many of you purchase at Paradise Health & Nutrition. They also have the wraps and the tortillas and things of that nature that you can get from sprouted grains.
Again, we’re also finding these sprouted grains showing up in just typical grains that you can cook as a side dish and also actually showing up snack items as chips and crackers and things of that nature, so be looking for the coming sprouted grains. Again, these grains ought to be organic because we don’t want to be using genetically modified grains along the way.
One of the other up-and-coming trends according to the Today’s Dietitian newsletter is we’re going to see more and more products coming out in the pipeline that contain less sugar. There’s been an increasing pressure on food companies to come out with more wholesome foods that contain less and less sugar. Lots of companies are beginning to develop strategies to do this. There’s been a number of people that have come out and used what they call a virtual war on sugar. You can Google this term and find it popping up in articles like in The New Yorker magazine, Bloomberg View, Huffington Post, The Washington Post. There’s a real war on sugar right now, and we as Americans, as I mentioned in the first part of the broadcast, need to do everything we can to reduce the amount of sugar that is in our diet and where it’s hidden in the food supply.
One of the other trending things that they see coming in 2016 is a big push to put probiotics into food. Just like we see vitamin C and calcium and folic acid and things like that enriched into foods, they’re now beginning to take probiotics and enrich them into more and more food. You’re going to see probiotic waters and juices coming. You’re going to find more drinks available in general, almost like smoothies, that have higher levels of probiotics in them, for example.
Now I don’t think that this is such a bad thing, but I don’t want people leaning on this as the only place that they should be considering getting their probiotics at. Whenever they enrich foods with something, there’s so little in there it’s more like window dressing than it is really any major benefit to it. Don’t throw away your probiotic capsules just because you’re drinking juice now that’s got probiotics in it. There’s no comparison to the potency on these types of things.
The other thing is I always want you to remember that probiotics that come into the gut, much of them can be destroyed by acid before it ever reaches your intestines where we want them to really proliferate. That’s why we like to recommend probiotics and probiotic capsules that are enteric-coated. They’re coated so that they’ll bypass the caustic stomach acid and get into the gut where they’ll release and then get into your bloodstream there, too.
Here’s a trend that the dietitians are also looking at, full-fat dairy. Now that we’ve got more and more studies that are telling us, “Hey, you bunch of numbskulls, it’s never been fat as being the problem,” full-fat dairy products are getting to be more and more consumed by Americans. It’s because most of what we know about these low-fat diets have turned out to be false and have led us in the wrong direction, so full-fat dairy products are on the rise right now, including whole milk and even whole milk-type yogurts and things of that nature are more and more on the rise.
Another thing that they see trending in the world of the dietitians is what they call pulses. Pulses are known as things like lentils and dry beans, beans in general, chickpeas. Even the World Health Organization sees a projected rise in these pulses worldwide as a sustainable food and a way that people can get somewhat filled up eating a food, but yet slim down at the same time because these beans tend to be high in fiber and also high in protein and lower in carbohydrates that cause problems with us gaining weight.
The excess carbs is one of the things that is doing that. Prepackaged nuts and seeds are going to be more and more of a go-to snack. We’ll also see roasted things, nuts and seeds and things like that coming along that’d be good. Also in soups, adding more beans and things like that to these soups are going to be a way of enriching these foods. See that these pulses are going to be another area that’s going to be a growing trend in nutrition.
Beets, this is another category. They’re finding out that beets are becoming more in with people as far as trying to incorporate them into their diet. Even though a lot of people say they don’t like beets, when you add beets to different combinations of foods, including snack items and things, they actually bring a real nice, rich, earthy flavor to them. We know that beets are loaded with all kinds of trace minerals, and there’s also been some research showing how beets may actually lower blood pressure. This has been around for a long time, along with lowering cholesterol levels, so beets are going to be in in the near, near future.
Lastly, the other thing I wanted to point out to you is there’s going to be a renewed push and interest in getting more protein into the diet. This is one of the things that, of course, they’re looking for, what these pulses to do, things like lentils and beans and things like that. Getting good protein in the diet is always going to be something that we can do better, pushing sugar out and getting higher quality protein, not so much quantity, but quality protein by eating grass-fed beef and chicken and also eating meats that are not given hormones and antibiotics and things like that. Those are things we want to move away from and, again, move back to nature of how farming was originally done here in the United States.