insideKENT Magazine Issue 63 - June 2017 | Page 131

HEALTH+WELLNESS
ALL HAIL THE SUPERFOOD cont.
Oysters
Often put into one of two camps – an
aphrodisiac to get you in the mood, or a
little bit lavish and best paired with
champagne – oysters are in fact very
beneficial to both body and mind and we
should probably get shucking more readily.
They’re rich in calcium, iron and selenium,
and half a dozen provides three days our
recommended daily intake of zinc – an
essential mineral for both brain
development and a healthy reproductive
system. To boot, they’re also high in amino
acids, which are essential for keeping stress
levels under control.
Chicken bones
OK, we’re not suggesting you attempt to
crunch your way through a literal bowl of
bones, but the suggestion – and one that’s
been speeding its way up the superfood list
since the Paleo diet exploded onto the scene
– is that broth made with chicken (or beef)
bones contains a whole gamut of salubrious
properties. It’s great for the gut because the
gelatin found in joints heals holes in the
intestine; chondroitin sulphate wards off
osteoarthritis; it’s full of collagen, which
plumps skin for a more youthful
appearance; and glycine helps promote
sleep and improve memory. Plus, it’s a
bargain; all you have to do is grab all the
boniest bones you can find – oxtail, feet,
neck and knuckles – put them in a saucepan
with vegetables and herbs, and boil for a
couple of days.
Avocado oil
Just when we were all getting our heads
around coconut oil, along comes avocado
oil – the celebrated oil du jour that teems
with monounsaturated oleic acid, which is
hugely important for keeping hearts healthy
and is the same omega-9 essential fatty acid
that won olive oil its superfood crown many
moons ago. Avocado oil may well be the
key to keeping the years at bay too as it’s
among the top five foods rich in vitamin E,
a fat-soluble vitamin known or
strengthening immunity, defending against
skin cell damage from free radicals, and
improving skin and eye health.
Teff
Move over quinoa, there’s another gluten-
free grain in town and it scores massively
on the superfood scale. A type of millet, teff
is an Ethiopian staple and is a tiny grain that
looks a bit like watercress when it first starts
to sprout. High in resistant starch, which
helps to keep blood sugar under control, it’s
also a good source of magnesium, calcium,
potassium and zinc, as well as being super
high in protein. Unlike a lot of grains, teff
packs a welcome flavour punch too with
grains in white, brown and red that range
from mild and nutty to sweet.
Cheddar cheese
A poll taken during last year’s British Cheese
Week confirmed that cheddar is our nation’s
favourite, and while it is high in saturated
fat and so not recommended to be gobbled
by the round, a 10g chunk is higher in
calcium than a glass of milk, and therefore
brilliant for keeping teeth and bones tip top.
Cheddar also contains other essential
nutrients such as protein, vitamin D and
potassium – all useful in lowering the risk
of osteoporosis, high blood pressure, heart
disease and diabetes.
Offal
Yes, whether you can stomach it or not,
there’s no denying the goodness packed
into the entrails and internal organs of
butchered livestock – namely sheep, cows,
pigs, calves and lamb. A great source of
vitamins, amino acids and omega-3 fatty
acids, offal such as beef and pork hearts,
liver, brain and kidney is brimming with
iron and essential antioxidants. Plus, it’s a
bargain – ask any butcher for a bag full of
offal and you’ll and have change from a
fiver in your pocket.
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