Gastro trends: what will we eat in 2018

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The largest conference of nutritionists is held annually. Food & Nutrition Conference & Expo. This year, the conference was held from 21 to October 24 in Chicago, with more than 13 from thousands of nutrition experts present.

Columnist The Washington Post, nutritionist Christie Brissett listed the gastronomic trends that await us in the coming 2018 year.

Omega-9-unsaturated fatty acids

They are considered to be a component of a healthy diet, and deserved an honorable place in the rating. Contained in walnuts, seeds, peanuts, hazelnuts, avocados, olive oil and algae - by the way, they also learned how to make butter.

Plant Probiotics

Probiotics are a natural “dope” for digestion and immunity. In addition to fermented milk products, the source of probiotics can be plant foods - for example, sauerkraut. There are still juices, decoctions and bars, enriched with beneficial bacteria.

Tsikoriy

Good bacteria need food - prebiotics. Chicory contains natural prebiotics: inulin and oligofructose. The product helps in digestion and maintaining weight in normal conditions; calcium is better absorbed with it.

Diet for the prevention of "diabetes type 3"

Alzheimer's disease has come to be called "diabetes type 3" or "diabetes of the brain": scientists recently linked the disease to insulin resistance of brain cells. Antioxidant-rich foods such as berries (even frozen) and components of the Mediterranean diet are considered beneficial for the brain.

Pseudo Grain

Cereals and pseudo-grains (buckwheat, quinoa, sesame) crops do not lose popularity. If foreign food can be surprised with buckwheat, then for Russian cuisine the exotic discovery will be “Inca bread” - amaranth grain.

2.0 Stevia

Another product that Indians have discovered to the world is stevia. This is a natural sweetener - sweeter than sugar, with less calories.

Curd

Experts drew attention to our usual product as an excellent source of protein - no less tasty and healthy than Greek yogurt.

Translation: Нож

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