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Super Food

Why Use Superfoods?

So why do we call some foods "superfoods"? High quantities of antioxidant elements are present in several superfoods. These aid in defending our cells from free radicals, which create oxidative stress and can lead to cancer, heart disease, and other illnesses. Free radicals are the result of our natural biological processes. Superfoods may lower your risk of cancer even though they won't treat it. Sadly, the prices of these foods high in antioxidants are often prohibitive. Therefore, if you're interested in learning which superfoods are genuinely pricey, this article is for you.

Superfoods Worth the Investment

Berries

Nearly all berries are deserving of the moniker "superfood." Antioxidants like vitamin C and K1 are abundant in them. Additionally, compared to many other fruits, they have less sugar. Two standouts in this area are raspberries and blueberries, as well as a few extra-powerful varieties like goji and açai. A popular indicator of a food's antioxidant ability is its Oxygen Radical Absorbance Capacity (ORAC) value, and both goji and açai berries have more than twice as much of this as many other berry types. The ORAC number, according to scientists, oversimplifies the relative nutritional value and health advantages. Feel free to use locally grown blueberries as a substitute if imported goji berries seem to be too expensive.

Chia seeds

These round, tiny seeds originate in Central America. Omega-3 fatty acids are particularly well-liked in chia because they are important for many aspects of health, including appropriate brain function (they can also be found in fatty fish like salmon). Additionally, chia seeds have a higher proportion of and a more comprehensive protein profile than many other grains and include more fiber. The practically flavorless seeds expand when submerged in liquid and taste great in pudding or agua fresca.

Hemp-based protein

As plant-based diet gains popularity, sources of plant protein are growing in popularity. Since most plant proteins only include a portion of the essential amino acids (proteins) that we need, eating a plant-based diet has several drawbacks. But hemp protein is easily digested and provides all nine amino acids that the human body cannot create on its own. Additionally, it has a lot of fiber, phosphorus, iron, and magnesium, all of which are important for the body to produce energy. Try adding a teaspoon to your morning smoothie or making hemp milk out of the seeds because it has a nutty flavor.

Ginger

Ginger is well-known for its spiciness and somewhat sweet flavor throughout the world. It is indigenous to Southeast Asia and has been utilized for ages in a wide range of foods, drinks, and homeopathic remedies. In Western nations, it has recently grown in prominence as a superfood. Inflammation, which is connected to several illnesses like osteoarthritis and Crohn's disease, is well-known for being combated by ginger. Its antibacterial and antiviral qualities have also been demonstrated, which explains why it is a common first line of defense against disease.

Garlic

Garlic is a superfood that has endured the test of time and is neither pricey nor trendy. It contains significant amounts of the vitamins C and B6, as well as manganese, a trace mineral necessary for healthy nervous system operation. One of garlic's components, diallyl sulfide, has a much stronger antibacterial impact than two widely used antibiotics. It is a potent antioxidant that has also been linked to benefits for the treatment of excessive cholesterol, high blood pressure, and heavy metal detoxification. For the best effect, consume garlic raw or with little processing; crush or mince it first to unleash its therapeutic elements.

Mushrooms.

Mushrooms have recently gained notoriety as a superfood, showing up in numerous supplements, lattes, and protein powders. There are countless varieties of mushrooms, therefore it would be inaccurate to suggest that they are all beneficial. Nevertheless, all types are high in beta-glucans, a fiber renowned for enhancing the immune system. Among the most extensively researched mushrooms are shiitake, reishi, and turkey tail. Each one holds great promise as cancer preventative, most likely as a result of the immune-stimulating qualities that are present in the majority of mushrooms. However, as a cancer treatment or dietary supplement, not a single mushroom has been wholly embraced by the mainstream medical establishment.

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Generations-old Korean staple kimchi has become a culinary superstar, and it's not hard to understand why. Due to its unique flavor and diverse uses, kimchi has a wide and profound appeal. It can be used as a condiment, ingredient, dip, or side dish on its own and is created with veggies, garlic, ginger, and fish sauce. It has a variety of flavors, including sweet, sour, and spicy.

What Is Kimchi, Exactly?

Although the components of kimchi might vary, they commonly consist of veggies, garlic, ginger, chili peppers, salt, and fish sauce. Originally done to preserve them for the winter, the vegetables are pickled and fermented. The most popular vegetable used in the creation of kimchi is cabbage, but other typical vegetables include carrots, radish, cucumber, and scallions. It's fairly easy to convert kimchi to a vegan dish by utilizing solely plant-based components. There are hundreds of kimchi recipes that differ depending on the place and season in which they are created. Although commercial kimchi is readily accessible and moderately priced, making your own can be fun depending on your preferences. The vegetables must be prepared, but unlike other fermented cuisines, it is generally hands-off (e.g., bread, beer, and kombucha). It will develop its tastes and nutritional characteristics throughout this time. Kimchi is a good food to keep on hand because it is inexpensive, adaptable, and easy to make.

Benefits of Kimchi

In Korean culture, kimchi is typically served with practically every meal, even breakfast. In addition to being consumed as a side dish or an appetizer, kimchi is also a common ingredient in many different meals. One of its most well-liked uses is the classic kimchi stew known as kimchi jjigae. Fried rice, stir-fry dishes, noodles, sandwiches, and even pizza all contain fermented foods.

Variations Seasonally

Before refrigeration, many kinds of kimchi were traditionally created at various periods of the year depending on the availability of different vegetables as well as to take advantage of the hot and cold seasons. Even though this seasonality has been rendered obsolete by modern refrigeration, including kimchi refrigerators specifically created with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation, Koreans continue to consume kimchi to traditional seasonal preferences.

Winter

The best kimchi varieties were typically only offered throughout the winter. To prepare for the long winter months, numerous varieties of Kim Jung kimchi () were made in the early winter and kept in enormous kimchi pots buried in the ground. Nowadays, a large number of city inhabitants keep Kim Jang kimchi in sophisticated refrigerators with exact temperature controls. By tradition, people start producing kimchi in November and December. To help with the winter kimchi preparations, women usually assemble in each other's houses. [45] "Baechu kimchi" is made by stuffing salted baechu with manna lichen (Korean:; RR: shogi beoseot), garlic, ginger, radish strips, parsley, pine nuts, pears, chestnuts, and pine nuts.

Summer.

summertime produce Yeolmu-kimchi, which is consumed in little portions, is made with you radishes and cucumbers. Both freshly ground dried chili peppers and brined fish or shellfish can be used.

Autumn.

Salted entire Napa cabbage leaves are used to make baechu kimchi, which is then sandwiched between layers of sock, a mixture of stuffing ingredients (literally "inside"). The components in stock () might change based on location and climate. Due to the use of a lot of myeolchijeot or Peugeot, baechu kimchi had a strong salty flavor until the late 1960s.

Spring

After a protracted period of ingesting gimjang kimchi () over the winter, fresh herbs and vegetables were used to produce kimchi. These kinds of kimchi were eaten fresh, not fermented, or kept in storage for a long time.

The Best Kimchi In Uae You Can Find At Family Mart Al Barsha Is The Authentic Korean Grocery Store