Appetizers

Here's a taste of what's cooking in the nutrition world:

By Sandy Todd Webster
Jun 16, 2014

The recent Culinary Trend Tracking
Series
from market researcher Packaged Facts says Peruvian products are seductive ingredients for chefs these days. Look for creative uses of superfood building blocks such as aji peppers, amaranth, pichuberries, purple corn, purple potatoes and, of course, quinoa on a menu near you this summer.

There may be a scientific explanation as to why mountainous Colorado consistently scores lowest in the nation for overweight and obesity. A new study, focused on U.S. military service members, showed that overweight service members living at altitude were 41% less likely to become obese than their counterparts stationed at low altitude. Study authors suggested that lower levels of oxygen at altitude may impact appetite and metabolism.

Food ethnographers at the Hartman Group have identified a recent food trend in consumers’ homes, on blogs and in social media: fictional foods. Whether it’s food from Narnia, Hogwarts, Fifty Shades of Grey or Mad Men, dishes reminiscent of these fictional settings are becoming a reality in consumers’ homes. So why are these offerings jumping from page and screen onto real-life plates? Ethnographic analyst Helen Lundell believes we are looking for variety and adventure, cross-cultural connection, a sense of shared experience, and creative new ways to express ourselves through food. Treacle fudge and iced pumpkin juice, anyone?

While it’s not a fictional beverage, Bulletproof Coffee sounds like something Superman would drink for breakfast. This latest-greatest coffee hack will have you buying pricey Upgraded™ Coffee (supposedly mycotoxin-free) and adding some weird condiments. The recipe? Add 2 tablespoons of unsalted, grass-fed butter and 2 tablespoons of medium-chain triglyceride oil to 2 cups of brewed black coffee. Blend at high speed until foamy, drink, and fly into your day! Bulletproof fans say it is satisfying, eliminates jitters, kills hunger, and keeps them on an even buzz all day.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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