Brett Mitsubata is on site with Kathe from DR-HO’S at Nature’s Emporium in Maple, to show you how to shop for the most nutrient-rich, inflammation-resistant superfoods out there. Brett and Kathe explore strategies that you can implement to fill your grocery cart and home with foods that will combat fibro fatigue and general pain.
Lupins have long been touted as the next superfood, combatting heart disease, diabetes and obesity and new research from Edith Cowan University (ECU) has taken an important step to make that a reality.
There are several significant hurdles before lupins can become the next kale or acai and they all come back to proteins
These proteins can affect lupins’ taste, nutritional properties and its production from both a yield and profitability standpoint.
They’re also not known as produce for human consumption with the vast majority of Australia’s annual crop used as stock feed.
Lupins are one of only 10 foods which are subject to mandatory allergen labelling in Australia. Now researchers from ECU and Australia’s national science agency the CSIRO are developing methods which can assist food producers to provide value-added high protein ingredients whilst complying with food-labelling regulations.
The development of tools to select lupin varieties with ideal food characteristics will see lupin transformed from feed to superfood.
The research also aims to benefit lupin breeding strategies by identifying hypoallergenic (low allergen) lupin varieties.
ECU PhD candidate Arineh Tahmasian led the development of a new testing regime to identify more than 2,500 different proteins in lupins.
“Whilst the previous proteomics studies of lupin focused only on the most abundant seed proteins, we were able to identify and quantify thousands of proteins from lupin seeds,” she said.
“By examining these proteins, we can gain insights into the processes affecting the nutritional profile, taste and allergenic content of lupin seeds.
“We can also discover the key proteins responsible for important agricultural traits such as environmental tolerance, disease resistance and increased yield.”
This work will enable the team to identify important characteristics in different lupin varieties to allow breeders to select or develop varieties suited to new markets.
Around one-third of Australians are adding legumes as a plant-based, gluten-free protein source in to their diets, along with traditional protein sources like meat.
Ms Tahmasian said lupin seeds are incredibly nutritious; however, only around four per cent of the annual crop is consumed by humans.
“Lupin seeds are very nutritious, with high protein and dietary fibre content and low levels of carbohydrates and fat,” she said.
“They’re commonly used in gluten-free products and increasingly as a protein booster in plant-based meat products.”
“Research has also shown lupins can reduce the risk of obesity, and developing heart disease and type 2 diabetes.”
Australia accounts for around 55 per cent of the global lupin crop, which is mainly grown in Western Australia.
Around 550,000 tonnes of lupins were grown in WA in 2020-2021, but less than 10,000 tonnes was used for human consumption.
Lupins are primarily used as stock feed for cattle, pig, poultry and aquaculture industry and in crop rotation for wheat farms.
ECU’s research in collaboration with CSIRO is aiming to increase adoption of complementary protein sources through the Future Protein Mission.
The mission is aiming to assist Australian producers, growers and processors earn an additional $10 billion in revenue by leveraging the increasing global demand for high quality protein.
‘Evaluation of protein extraction methods for in-depth proteome analysis of narrow-leafed lupin (Lupinus angustifolius) seeds’ was published in the journal Food Chemistry.
The term “superfood” is not legally regulated. Superfoods, however, are often referred to as foods whose ingredients are considered particularly beneficial to health – for example, due to their high content of vitamins or minerals and fibre. Only 8 percent of respondents associate health risks with the consumption of superfoods.
“Superfood products are often not sufficiently investigated to be able to evaluate them from a health perspective,” says BfR President Professor Dr. Dr. Andreas Hensel. “A balanced and varied diet remains the best basis for staying healthy. This can be supported by the consumption of imported superfoods just as by the consumption of local fruits and vegetables.”
Link to the Consumer Monitor special on superfoods: https://www.bfr.bund.de/cm/364/bfr-consumer-monitor-2020-special-superfoods.pdf
Link to the superfoods A-Z index: https://www.bfr.bund.de/en/a-z_index/superfoods-259079.html
In Germany, 70 percent of the respondents have already heard of the term “superfood“. About half see high health benefits in these foods. The main benefits cited are the content of vitamins, a generally positive effect on the body and a strengthening of the immune system. One third of respondents have superfoods on their menu at least once a week. However, almost 40 percent state that they do not consume any superfoods at all.
Compared to local foods, the majority tend to label imported foods, such as chia seeds, goji berries and quinoa, as superfoods. Yet, local foods often provide comparable health benefits. For example, blackcurrants present an alternative to goji berries due to their high content of vitamin C just as linseed, with its high content of proteins and omega-3 fatty acids, shares similarities with the nutritional profile of chia seeds.
About two out of five respondents consider the health benefits of superfoods to be scientifically proven. Just as many assume that superfood products are tested for health safety before they are available in Germany.
This particularly applies to superfoods that were rarely used for consumption in the European Union before 1997 and are, therefore, considered to be novel foods. They have to go through strict approval procedures, including an official health safety assessment. Thus far, this has applied to chia seeds, for example.
However, some superfood products, such as certain food supplements, consist of extracts or preparations of plant-based superfoods, which may contain potentially harmful substances in concentrated form. The lack of standards in extraction procedures or partly insufficient data from studies can make the health risk assessment of these products difficult. For this reason, they cannot be compared to the plant-based superfoods from which they are derived.
Only 8 percent of respondents believe that superfoods can pose health risks. Even though the positive effect of these foods for the health usually takes centre stage, certain ingredients and contaminants can be harmful to health if consumed excessively. In some cases, superfoods can also trigger intolerances or allergic reactions.
More detailed information on the possible health risks of superfoods can be found at: https://www.bfr.bund.de/cm/343/superfoods-super-gut.pdf (in German)
Superfoods are one of the healthiest, if the not the healthiest, foods on the planet. As they are packed with incredibly high amounts of disease-fighting vitamins and minerals, loading up on these amazingly nutritious foods is a simple yet effective strategy that you can take if you want to live a longer and happier life.
This special infographic features seven of Dr. Mercola’s favorite superfoods, complete with their nutritional facts and many health benefits. Spread the word by sharing this information with your friends and family.
Discover the healthiest superfoods you can eat and learn why they’re super good for you through the “7 Superb Superfoods to Power Up Your Life.” infographic from Dr. Mercola. Use the embed code to share it on your website or visit our infographic page for the high-res version.
<img src="https://media.mercola.com/assets/images/infographic/superfoods.jpg" alt="7 Superfoods" border="0" style="max-width:100%; min-width:300px; margin: 0 auto 20px auto; display:block;"><p style="max-width:800px; min-width:300px; margin:0 auto; text-align:center;">Discover the healthiest superfoods you can eat and learn why they're super good for you through the "<a href="http://www.mercola.com/infographics/superfoods.htm">7 Superb Superfoods to Power Up Your Life</a>." infographic from Dr. Mercola. Use the embed code to share it on your website.</p>
Pescheria (fish market), Rialto Markets, Venice
Interest in the health benefits of oily fish started when researchers observed that Eskimos, who mainly eat oily fish, had fewer than average heart attacks and strokes.
Oily fish such as salmon, mackerel and sardines are said to help against cardiovascular disease, prostate cancer, age-related vision loss and dementia.
It’s a good source of vitamin D, protein, some B vitamins and selenium. It’s also a rich source of omega-3 fatty acids, a type of fat that is good for our health.
We’ve teamed up with the British Dietetic Association (BDA) to examine what the evidence says about the supposed health benefits of oily fish.
The UK Scientific Advisory Committee on Nutrition reviewed the evidence on the health benefits of fish in 2004. It said a “large body of evidence” suggests that fish consumption, particularly oily fish, reduces the risk of cardiovascular disease.
Studies have found eating oily fish can lower blood pressure and reduce fat build-up in the arteries. The evidence is strong enough to warrant a government recommendation that we eat at least two portions of fish a week, one of which should be oily.
However, there are maximum recommended amounts for oily fish, crab and some types of white fish. There is additional advice for women who are pregnant or breastfeeding, and children and babies.
The evidence for oily fish’s effect on prostate cancer is inconclusive. Some limited research suggests that eating fish may reduce the risk of developing prostate cancer. However, this is not backed up by other studies, so we can’t be sure of the effect.
A 2012 review looked into whether consuming more omega-3, a type of healthy fat found in oily fish, could reduce the risk of dementia. The review looked at studies of healthy 60-year-olds who took omega-3 capsule supplements for six months.
The review concluded that there is no preventative effect of decline in brain function and dementia when healthy older people take omega-3. The review suggested that longer-term studies would offer researchers a better opportunity for identifying the possible benefits of omega-3 in preventing dementia.
A well-conducted review in 2010 found there was some evidence that eating oily fish two or more times a week could reduce the risk of age-related macular degeneration – a common cause of blindness in older people. However, the reviewers said the results should be interpreted cautiously, because of weaknesses in the research.
A further review carried out in 2015 looked at whether fish oil supplements could reduce the progression of macular degeneration in people who already had the condition. The results were disappointing, as there was no evidence of any benefit.
A 2013 study looked at the eating habits of around 32,000 middle-aged and older women to see if oily fish consumption had any influence on them developing rheumatoid arthritis. They did find that women who ate one or more servings of oily fish were 29% less likely to develop rheumatoid arthritis than women who never, or very rarely, ate oily fish.
However, this type of study can never prove cause and effect, as other factors could have been involved.
In 2013, the National Institute for Health & Care Excellence (NICE) reviewed the evidence about whether medication based on omega-3 fatty acids could improve the symptoms of schizophrenia. The results were mixed. Four out of the eight studies showed some modest benefit when compared to placebo (a dummy treatment). The other four showed no benefit.
Based on these results, it is not recommended to use omega-3 fatty acid-type drugs as an alternative to existing treatments.
Alison Hornby, a dietitian and BDA spokesperson, says if there’s one food that’s good for your heart, it’s oily fish.
She says: “The benefits of eating at least two portions of fish a week, including one of oily fish, include keeping your blood pressure at a healthy level and improving blood lipids, both of which reduce your risk of cardiovascular disease: the biggest killer in the UK.
“Remember that you can get your omega-3 from a range of oily fish. Tinned sardines and mackerel, for example, are an easy and cheap way to stock up the store cupboard. Eaten on toast with a side salad, this makes a quick, easy and nutritious meal.”