Every decade brings new trends, like big hair in the ’80s, grunge music in the ’90s, and low-rise jeans in the early 2000s. The same thing happens with the food that we eat. There are some old standbys, but in public consciousness, different dishes are always cycling in and out of popularity — and there’s a whole new crop of food trends that are poised to take over this year (see ya later, juice cleanses and cake pops!).
In 2020, we predict you’ll see food trends leaning away from indulgence and into a more health-minded space — and with promises like better gut health and higher nutrient-density, adding these so-called healthy foods to your diet may sound like a no-brainer. But not all dishes, ingredients, proteins, and vitamins are created equal. Some of these foods either make grandiose claims, lose their nutritional value in the way that they’re made, or are more popular than they are good for you (or all of the above).
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Sober curious? You’re not the only one. About 66% percent of millennials said that they are making a conscious effort to reduce their alcohol consumption, according to a Nielsen study. Companies like Curious Elixirs are leaning into the trend with booze-free cocktails.
“Giving your body a break from alcohol can help naturally detox and also cut down a considerable amount of calories,” says Stefani Sassos, Registered Dietitian Nutritionist at the Good Housekeeping Institute. “If you are choosing mocktails, just be mindful of sugar and try to have something with a club soda base.”
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There’s no doubt that plant-based proteins like Beyond Meat and the Impossible Burger have a pretty positive environmental impact. The synthetic meats go a long way in terms of sustainability, but when it comes to how good they actually are for you. The waters start to get a little murky.
“When comparing nutrition facts, many of the trending plant-based burgers (i.e. Impossible Burger and Beyond Meat) aren’t much different than a standard 80/20 beef burger,” says Sassos. “You’re not saving any calories or saturated fat by eating these plant-based burgers, and many of these varieties are highly processed.” So, if you’re judging on sustainability, these burgers are great. But when it comes down to their actual health benefits, they’re not much better for you than the real thing.
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Korean cuisine had a surge in popularity last year in the US and is poised to be one of the most popular cuisines this year, according to Yelp. One dish to look out for? Kimchi. Fermented food like kimchi can be a great source of probiotics. “Filled with healthy probiotics, kimchi and other probiotic-rich foods can help replenish the ‘good bacteria’ in your gut,” says Sassos.
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With oat milk, it all depends how you drink it. If you’re looking for something creamy to sweeten your coffee in the morning, and you’re trying to steer clear of almond milk, oat milk is great choice for your heart. “Oats are super heart-healthy and contain beta-glucans, which can help maintain normal cholesterol levels,” says Sassos. However, compared to other plant-based milk alternatives, it has minimal protein and fiber.
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If you haven’t heard of this one, you will. Dubbed by some as the new matcha, the Filipino yam is high in nutrients like vitamin C, potassium, fiber, and the antioxidant anthocyanin, which is responsible for its picture perfect hue. The Instagram-favorite ingredient is actually one of the fastest rising searches, according to Yelp. But before you get too excited, this pretty purple dessert is not necessarily better for you than any other ice cream flavor. “Oftentimes, ube is combined with sweetened condensed milk, cream, or sugar, which defeats the purpose of eating this pretty tuber,” said Sassos.
One of last year’s biggest crazes was kombucha. Like kimchi, the beverage is fermented, and therefore full of natural probiotics. So this boozy version may sound like the best way to consume alcohol. But if you’re thinking of your gut health, you might be better off just sticking with regular kombucha. “The probiotics used to make alcoholic kombucha are either killed or removed before they’re packaged, so consumers aren’t reaping any of the benefits that health-promoting bacteria could provide,” says Ali Webster, PhD, RD, the Associate Director of Nutrition Communications at the International Food Information Council.
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Source: Thanks https://www.goodhousekeeping.com/health/diet-nutrition/g30520941/food-trends-2020/