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Superfoods are considered to be foods that are exceptionally nutrient dense and therefore especially beneficial for health and wellbeing. Basically, a superfood’s nutrient composition is notably higher than what is usually found in a single food, or even an entire meal. When ingested on a regular basis, a superfood can significantly give the body increased levels of a wide spectrum of nutrients, and might even reduce the amount of supplementation currently required for health maintenance. Superfoods are considered the foods with naturally occurring bioactive substances, foods enriched with bioactive substances (e.g. probiotics) and synthesised food ingredients introduced to traditional foods (e.g. prebiotics). Some superfood examples include Spirulina, Chlorella, Wheatgrass, Kelp, Moringa and Blue-green algae, Garlic, Beets, Cucumbers, Celery and Cruciferous vegetables.

Vitamin is a general term for unrelated organic compounds which contain the carbon atom. Vitamins are found in small amounts in many foods, are widely dispersed in our food supply, and are necessary for the normal metabolic functioning of the body. They form a part of enzymes which help complete chemical reactions in the body and are components of hormones. Without vitamins, life-threatening deficiency diseases can occur, including scurvy from a Vitamin-C deficiency, or even pellagra from a niacin deficiency. Vitamins present in foods are considered natural vitamins; those created in a laboratory are considered synthetic.

Wholegrains are typically present in the whole form, or ground into flour. Wholegrains contain more fibre and important nutrients (such as iron, folate, magnesium) compared to their more processed cousins. Wholegrains are consumed as a single food item (i.e. brown rice) or as an ingredient in a product (e.g. whole-wheat flour in bread) Wholegrains also provide the richest source of carbohydrate and have the additional benefit of supplying dietary fibre, several vitamins and minerals, as well as protein. Dietary fibre has numerous health benefits, including protection against heart disease, diabetes, and some cancers. Also aids weight control and plays a crucial role in digestive health.

Soaking removes enzyme inhibitors, which makes the seeds more digestible. Sprouting increases nutritional value as high as up to 200%. Seeds, grains, beans, legumes and nuts are soaked in water for a few hours for seeds, to overnight for peas, chickpeas and other beans; and, except for nuts, they are left to sprout.

The reason antioxidants are so popular is because of their ability to inhibit the oxidation of other molecules in our body. Oxidation can cause DNA changes and can lead to cancer and ageing. Antioxidants are actually powerful molecules found in some superfoods like acai, pomegranate, grapeseed extract, maqui berry, yacon, nopal cactus, berries, tomatoes etc. According to research based scientific findings published in the American Journal of Clinical Nutrition (Dulloo et al., 1999) and the Journal of Diabetes and Metabolic Disorders (Bahadoran et al., 2013), as well as being crucial for cancer and ageing prevention, antioxidants can also significantly increase your chances of losing weight and burning fat.

Minerals are inorganic and are found in rocks and soil. Vegetables absorb minerals as they grow, while animals digest it through their diet. Minerals can be divided into two groups: Those we need in larger quantities (major minerals) Those only required in tiny amounts (trace elements) Minerals needed daily include: • Calcium • Magnesium • Phosphorus • Potassium • Sodium These minerals are present in virtually all of the cells of the body and ensure that our internal systems function efficiently. Without minerals, the body would be unable to: • Build new tissues • Contract muscles • Process nerve reactions • Clot the blood • Keep the body pH neutral • Regulate the body’s processes • Release energy from food.

Fibre increases the speed of transit of bowel contents and is believed to protect the body from the effects of cancer producing substances that may be contained in some foods. A high fibre diet helps to protect the large bowel from cancer, diverticular disease, chronic constipation and associated haemorrhoids, appendicitis and the irritable bowel syndrome (IBS).

Food combining is practised to enhance digestion, since various food groups have different digestion times and require different digestive chemistry. Protein foods need a highly acidic environment for digestion, while carbohydrates (starches, fruit and sugars) and fats need a more alkaline medium. If you mix together foods with opposite digestion requirements, like protein and carbs, they neutralize each other and slow digestion, causing indigestion and fermentation. If, however, you eat these foods separately, they will digest better and exit your body more quickly, while giving you the most nutrients. If you have digestive problems, like gas, bloating, diarrhoea, constipation or fatigue after a meal and other digestive issues, the food is putrefying and fermenting in your system. Food combining may improve digestion. These are the Basic Food-Combining Rules: 1. Eat only one kind of protein food at a meal 2. Eat proteins and fats at separate meals. Some foods, especially nuts, are over 50% fat and require hours for digestion 3. Eat starchy foods and sugars, including fruit, at separate meals. Fruit does not undergo digestion in the stomach and is held up if eaten with foods that require digestion. 4. Eat melons alone. They digest within 30 minutes and combine with almost no other food. 5. Eat fats sparingly and don’t consume two in one sitting (eating nuts and avocado together). 6. Select foods on the basis of ease of digestion