The lettuce or the peaches are not the same as before. It is a topic of conversation on many tables and a reality that has driven a new generation of dietetics: that of the so-called super foods.
Given the decrease in the quality of the products we consume today and, sometimes, in the face of an unbalanced diet, the arrival of those new products with extra properties is more than welcome: they are high in antioxidants (such as vitamins A, C and E) ) and phytonutrients (chemical substances present in plants that provide color and flavor, as well as protection against ultraviolet radiation and infections), eliminate toxins, contribute to reduce the risk of heart disease or cancer and combat aging.
It is common to hear about the excellence of traditional products in the Mediterranean diet, such as olive oil.
Myth or Reality
Are we faced with medicines capable of curing and shielding against possible ailments or is this a temporary and baseless tendency, a product of the popular interest of the developed world for diet and health?
A simple search in Google on the term “super food” reveals that every 0.13 seconds someone