Table Of Content

Food and Health Jeffrey P. Miller Charlene Van Buiten Editors Superfoods Cultural and Scientific Perspectives Food and Health Series Editors Jonathan Deutsch, Drexel University, Philadelphia, PA, USA Brandy-Joe Milliron, Drexel University, Philadelphia, PA, USA The goal of this series is to provide coverage of emerging topics in food and health, using an interdisciplinary approach that considers health not only in a functional and human sense, but also in terms of external factors such as the environment. Titles in the series will address growing concerns about the future health, sustainability and quality of the food supply, as well as diet, and provide a home for books focusing on social and environmental concerns related to food. More information about this series at https://springer.com/series/15394 Jeffrey P. Miller • Charlene Van Buiten Editors Superfoods Cultural and Scientific Perspectives Editors Jeffrey P. Miller Charlene Van Buiten Department of Food Science & Human Colorado State University Nutrition Fort Collins, CO, USA Colorado State University Fort Collins, CO, USA ISSN 2509-6389 ISSN 2509-6397 (electronic) Food and Health ISBN 978-3-030-93239-8 ISBN 978-3-030-93240-4 (eBook) https://doi.org/10.1007/978-3-030-93240-4 © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland Preface – Superfoods Superfoods are a topic of keen interest today. A Google search of the term will return over 70 million results in seconds. But what are superfoods? What qualities make a food a superfood? There is no regulated definition for the term in the United States, and the European Union (EU) specifically bans the use of the term in the marketing and promotion of food unless the EU has authorized a specific health claim for the food. The Oxford English Dictionary defines a superfood as “a nutrient-r ich food considered to be especially beneficial for health and well-being.” In the popular imagination, a superfood is one that has extremely high levels of a desired nutrient and/or a preventive or therapeutic health effect and has no negative consequences to its consumption. Marketers are quick to seize on any study that purports a health benefit or special nutritive density to market a specific food as a superfood. Products that are per- ceived as healthier or “natural”, another term with little or no regulation about its use, tend to bring higher prices in the marketplace. Superfoods are often touted as a path to looking and feeling younger and having a healthier self. The Western diet and its overabundance of fat, salt, and sugar have increased the incidence of diet-related disease in the modern era. The idea that what we eat can lead to ill-health has created a great deal of nutritional anxiety in the Western consumer. Superfoods are often promoted as the remedy to this nutritional anxiety. This promotion is aided by the fact many people consider nutritional health to be a commodity that can be purchased at a monetary price, independent of the correlative factors contributed by other inputs. The notion exists that if one buys and eats a superfood, they will become a picture of glowing health. Superfoods are not consumed solely for their nutritive value. Superfoods fit into a larger schema of health, self-image, and consumption popular with people in the upper-income tranches of highly developed nations. Superfoods are seen as “natural” alternatives to highly processed and fortified foods. The lore of production and consumption by exotic indigenous people in far-away lands who are superb stew- ards of the environment fulfills a social and ethical need for consumers in highly developed countries who consume the lion’s share of the world’s resources. v vi Preface – Superfoods While superfoods may be ill-regulated and unable to live up to the hyperbole associated with them, they can be useful in modern diets when paired with under- standing of the specificities, nuances, and limitations of their benefits towards human health. The fact that many of them are eaten in lightly or unprocessed forms often make them better eating choices than the plethora of highly processed and fortified food choices available to the modern consumer. Conversely, the processing that must take place to create some superfoods such as tea, chocolate, and wine can enhance their benefits to the modern consumer. Superfoods as a category are an outgrowth of research on functional foods [foods with specific beneficial functions in the body], and there may well be good reason to consume foods with high levels of anti-oxidants, phytochemicals, and the like. Contents 1 Introduction to Superfoods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Jeffrey P. Miller 2 Avocados. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Jeffrey P. Miller 3 Bush Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Sarah A. Johnson and Emily K. Woolf 4 Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Caitlin Clark 5 Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Walter F. Carroll 6 Dark Leafy Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Marisa Bunning and Elisa Shackleton 7 Cultured Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Dawnie Andrak, Danielle Jacques, and Annika Weber 8 Ginger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Amy Kousch 9 Oily Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Michael Pagliassotti 10 Superfood Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Shelby Cox, Kalyn Garcia, and Charlotte Carlson 11 Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141 Tiffany Weir 12 Tree Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 Rafaela G. Feresin, Rami S. Najjar, Maureen L. Meister, and Jessica-Kim Danh vii viii Contents 13 Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171 Adam L. Heuberger, Janak R. Joshi, and Sahar Toulabi 14 Grapes & Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 Charlene Van Buiten Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209 Chapter 1 Introduction to Superfoods Jeffrey P. Miller Superfoods. The term conjures up visions of vitality and longevity gained by the consumption of single potent foodstuff. While the idea of something being a superfood has gotten its greatest traction in the twenty-first century, the term has been around for at least a hundred years. According to the Harvard School of Public Health, the term superfood was first used in conjunction with a marketing campaign by the United Fruit Company (the corporate forerunner of Chiquita Brands International) to get people to eat more bananas (Harvard, 2021). Bananas were not only cheap, filling, nutritious, and culinarily appealing; they were also touted as cures for celiac disease and diabetes. In a sense, the idea of superfood has always been with us. How superfoods are conceived and defined changes with a society’s needs at places and times in history. The definition of the term is therefore somewhat malleable. The quest to find superfoods is probably closely tied to the human fascination with immortality. Humans live in two worlds, the symbolic and the natural. In the symbolic world, immortality is a potent concept and one that is widely attractive across cultures and beliefs. In the natural world there is little to suggest that immortality is attainable. The idea that a single foodstuff can improve vitality and extend longevity becomes a potent tool in the arsenal of those who wish to bridge the divide between the symbolic world and the natural world. Hence the fascination with something we have labelled a superfood. Humans use many tools to deny and defy mortality. Some are tools of the mind – like art and philosophy and religion. Some are tools of the body – like medicine and nutrition and exercise. Humans appear to have been fascinated with the idea of J. P. Miller (*) Colorado State University, Fort Collins, CO, USA e-mail: [email protected] © The Author(s), under exclusive license to Springer Nature Switzerland AG 2022 1 J. P. Miller, C. Van Buiten (eds.), Superfoods, Food and Health, https://doi.org/10.1007/978-3-030-93240-4_1