What comes next: week 2 and beyond

How can we find new superfoods?

During this week we introduced many concepts linked to superfoods, and we started to discuss the scientific research linked to some of them - notably, pre and probiotics.

But, as we have seen, superfoods are not special foods, and we can find “super” characteristics in many “traditional” ingredients. This indeed was the case for quinoa, once only grown and consumed in the Andean regions, and now one of the most widely consumed superfoods.

During the next week we will suggest some alternatives to famous superfoods, as well as discussing some sources of food composition datasets, which you will be able to use to find new superfoods, and share your findings with your fellow learners and with us instructors.

As we said, quinoa is one of the best-known superfoods. Ancient grains and gluten-free cereals (or pseudocereals) form a large part of foods marketed as superfoods, and this is why in the second activity of the week we will discuss gluten-free diets and the properties of a specific gluten-free grain.

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This article is from the free online course:

Superfoods: Myths and Truths

EIT Food