Avocados are marketed as a superfood, but growing them for an expanding world market has turned a rural Mexican state into an unsustainable monoculture.
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Articles on Superfoods
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Functional foods − which should not be confused with ‘superfoods’ − possess specific components that contribute to better health.
Research into bioactives often results in headlines about amazing foods. Really, it is just a tiny part of the food, often found elsewhere as well.
The Kakadu plum is one of the richest sources of vitamin C of any fruit, and the increasing demand has started creating supply problems.
Lipids in the so-called superfood reduce a central driver of the inflammation associated with type 2 diabetes.
We often hear eating specific foods can help prevent disease. But these claims are best taken with a grain of salt (or turmeric). The benefits are likely only if we eat them in really huge quantities.
Ethiopia’s teff plant is gluten-free and demand is growing. The country needs to upgrade its harvesting to reap the rewards.
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Two very popular – and seemingly contradictory – food trends are gripping Australia at the same time. Ultra healthy and extravagantly indulgent eateries are actually fulfilling the same elite-driven desire for food that’s creative, hand-made and rare.
Hold the cape and leggings. The dear old blood pudding has its merits, but it’s far from perfect.
Over the previous weekend the morning magazine shows I have on during lazy mornings had 2 glamorous nutritionist types breathlessly discussing the latest ‘superfoods’ that would be big in 2014. It’s difficult…
Superfoods is a buzzword now part of mainstream food and health language, often touted as miracle foods that cure all ills, stave off ageing and disease, or aid weight loss. In practice, superfoods are…
Top contributors
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Visiting Fellow, Queensland University of Technology
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Lecturer in Human Nutrition and Dietetics, Glasgow Caledonian University
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Lecturer in Biomedical Sciences, University of Newcastle
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Research Fellow in Analytical Chemistry, Deakin University
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PhD Student/Epidemiologist, University of Wollongong
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Professor, Nutrition and Food Science, University of Reading
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Assistant Professor, Konkuk University
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Assistant Professor of Latin American Environmental History, University of Iowa
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Lecturer in Human Nutrition, University of Reading
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Greg Leach is a Friend of The Conversation.
Honorary Fellow at Menzies School of Health Research, Charles Darwin University
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Professor of Nutrition and Food Science, Middle Tennessee State University
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Professor of Biomedical Sciences and Biostatistics, Cardiff Metropolitan University
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Conjoint Clinical Associate Professor, Deakin University School of Medicine and Specialist Pain Medicine Physician, Deakin University
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Professor of Nutrition and Food Science, University of Reading
