In a world of wellness information overload, fad eating trends and superfood confusion, cue Australia’s leading spa chef and award-winning clinical nutritionist Samantha Gowing. As part of her Le Cordon Bleu Master of Gastronomic Tourism degree presents her superfood research findings in this 24 page pdf academic document now ready to download. Sam reveals the truth about who makes a super food super.
A superfood Google search generates almost 10 million results, the majority of which are sourced from media organisations, health and nutrition websites and companies selling health-related supplements. To this end, the term ‘Superfood’ has become a buzzword in the health and nutrition industry, yet there is no clear consensus on the meaning of the word superfood.
The contemporary concept of the ‘superfood’ is very popular. Global media is full of reports of ultra-healthy foods, from blueberries and beetroot to cocoa and chia seeds. Often articles about superfoods claim to reflect the latest scientific evidence, and assure readers that eating these foods will provide ‘health kicks’, strong immunity and youthfulness. However, actual evidence concerning the benefits of superfoods is harder to identify.
“My study explored the superfood phenomena, specifically examining the retail pathways and importer processes used to identify, source and distribute superfoods. We have so many superfoods at our fingertips, grown locally that are affordable and more nutrient rich than some of the current trendy ‘superfoods’” says Sam.
“We are really excited that Sam has undertaken this research on such a big topic. The food industry goes through so many trends and we are as passionate as Sam is about showing that all real food is a super food” says Dr Damian Kristof, founder Forage Cereal, International Speaker and 100 Not Out Podcaster.
‘Superfoods Revealed’ is a stand alone industry research paper for anyone wanting to understand the future of our food industry and how we can do so in an affordable, realistic and healthy way.