Nutritionist Kim Pearson's 2018 Healthy Food Trend Predictions
Nutritionist Kim Pearson spent the summer of 2017 in Los Angeles discovering the latest healthy food trends set to cross the pond in 2018. Keep reading to find out what her predictions are…
Next Generation Fasting
Fasting is hard and compliance is low… so the researchers at the University of Southern California (USC) have turned their attention to developing a sophisticated five day ‘Fast Mimicking Diet’ (FMD). Millions of dollars have been spent over the last two decades researching the benefits of fasting on health (from anti ageing cellular regeneration through to the reduced belly fat and risk of type two diabetes… the benefits of fasting appear never ending). Now, ProLon is the world’s first FMD, setting the stage for the next generation of fasting. It’s made up of special, plant based mini meals such as veg soups, nut bars and kale crackers – specifically formulated to not trigger our nutrient sensing pathways. ProLon provides essential nutrients and enables you to access the benefits of fasting like water only fasts, but without the starving.
Find out more information on ProLon here
Vegan Treat Foods
Say goodbye to cheese, butter and cream being essential ingredients for many of our favourite treat foods as chefs are challenging the need for animal products… meaning vegan treat foods are about to become much more exciting! Make way for vegan pastries, cheesecakes, pizzas… the list goes on…
Plant Based Diets Are Here To Stay
Speaking of vegan treat foods, the move towards a plant based diet is becoming ever more popular! Whether it’s for health, environmental or ethical reasons, increasing numbers of us are turning veggy and vegan, with plenty of meat eaters gravitating toward a ‘flexitarian’ diet.
You can read more about this rise here
Bowl Foods
From the insta favourite Acai through to Korean Bibimbap, the trend for bowl foods is on the rise! Freshly prepared and easy to eat, popular bowl foods are perfect for those who want to stay healthy… (and sooo aesthetically pleasing)
What Should I Eat For Breakfast
Shunning Traditional Breakfast
The shunning of traditional breakfast favourites in favour of freshly made, healthier alternatives is becoming all the more evident. The arrival of the NutriBullet is challenging our nation’s love of cereal and toast is only acceptable if it’s topped with avocado and egg. Expect to see the rise of smoothie bowls, breakfast salads, green matcha pancakes and coconut yoghurt parfaits at your favourite brunch spot next year.
Low Alcohol, No Alcohol and Healthier Alcoholic Drinks
Stats show that Generation Z are drinking less than previous generations, but that’s not to say they’re any less sociable. Kim Pearson noted that Californian drinks lists are offering organic wines, gluten free beers and low sugar cocktails based on healthy ingredients! Expect the demand for a greater choice of alcohol free and low alcohol drinks to ensue… Kale and apple mimosa, anyone?
Healthier/Artisan Gluten Free Alternatives
The demand for gluten free alternatives is not declining, so the past, gluten free foods that were typically highly process and filled with varieties of undesirable ingredients are declining! The availability of healthier and artisan gluten free alternatives is on the rise… many high street bakers have started selling freshly baked gluten free loaves and Italian restaurant chains are increasingly offering gluten free pastas and pizzas. Prepare for ‘free from’ to be easier than ever in 2018, no one’s missing out!
Local, Seasonal Superfoods
Kim Pearson welcomes home grown nourishment including flax seeds (linseeds), pears, artichokes, plums, blackberries and broccoli this 2018. All starting with the nutrient rich Kale, exotic origins are no longer the only allure towards superfoods… with Brexit in our midst and environmental concerns growing, Kim notes that 2018 beholds there is no time like now to back British farmers
A Move Towards Plant Proteins
Whilst protein is essential for health, research shows that too much animal protein could have a negative effect on our long term health. Kim Pearson explains that studies show a diet high in animal protein promote an increase in the growth factor IGF1, which has been linked to an increased risk of certain chronic diseases. Although this doesn’t necessarily mean you need to give up meat, it makes sense to moderate your protein intake and focus on plant based sources as well (if you do eat meat, always opt for ideally organic, or at least free range, traditionally reared produce).
To read more about what Kim Pearson has to say, you can see her original 2018 Healthy Food Trend Predictions here
