Here is a 2016 trend forecast featuring those that should hang
around until 2017 and beyond.
1. PROBIOTIC PARTY TIME.
If you haven’t heard by now, it seems much of our health starts
in our gut—and our digestive tracts play an important part in
keeping us healthy. Mounting evidence stacks in favor of probiotics,
the good-for-you bacteria that keep our gastrointestinal (GI) system
functioning in tip-top shape. Probiotics help to increase the ratio of
good-to-bad bacteria in your digestive tract, assist in digesting food
and protect against harmful bacteria and toxins. In turn, a healthy
GI tract helps to keep the brain, immune system, behavior, mood,
appetite and metabolism healthy and in good working order. In the
past, to get probiotics, you’d have to eat yogurt, kefir, tempeh or
fermented foods. If you’re not a fan of these foods, you can still get
probiotics because foods with probiotics will be turning up everywhere.
You’ll be able to improve the health of your digestive tract by getting
your dose of probiotics in products like smoothies, powdered fiber
packets and flavored waters.
2. KEEP YOUR FINGER ON
The United Nations has officially named 2016 the International Year of the Pulse (quinoa earned the title in 2013). In case pulses
aren’t yet on your radar they are composed of dry peas, lentils
and chickpeas—nutrient powerhouses that pack a hearty fiber-
and protein-rich punch. Pulses are also versatile and sustainable.
They can be used to create anything from smoothie bowls andfalafel
patties to spring rolls, salad, soups and cupcakes. Here are a few
recipes with pulses to try:
GMOs (genetically modified organisms) are getting slammed
by both consumers and consumer watchdog agencies, largely
because animal studies have suggested that GMOs damage
the immune system, liver and kidneys (others argue that more
studies are needed to determine long-term risks). Regardless,
the demand for non-GMO foods has had manufacturers scrambling
to develop non-GMO products, as most corn and soy these days
contain GMOs, and corn and soy are found in everything from
candy and cereal to veggie burgers and energy bars. You’ll
continue to see more GMO-free labels on foods, as well as
GMO-free restaurants popping up everywhere.
4. A SEA OF SEEDS.
Although they’ve never been completely overlooked, seeds
are about to experience their time in the limelight. These
wholesome little guys are popping up everywhere—and in
everything. The popularity of hempseeds and chia seeds
continues to explode, and pumpkin and sunflower seeds
are making a strong comeback—no longer just for pro-baseball
players, they’ve gone mainstream. And for good reason—
these seeds are rich in fiber, protein, heart-healthy fat
and phytonutrients, and many of them are a good source
of omegas as well. So be on the lookout for these hot
little numbers in beverages, bars, cereals and more.
And if you’re looking for more recipes to use your
pound-sized bag of chia, try these: