Are 'superfoods' really superior?

Superfoods - a great buzzword, but are they really worth buzzing about? What does "superfood" actually mean? Do they really exist and are they something everyone should be consuming?

The Macmillan dictionary defines "superfood" as "a food that is considered to be very good for your health and that may even help some medical conditions." I personally defined it as a food, or spice, which packs a bigger nutritional punch per bite than another food. You get more bang per nutritional buck. Just because this term is not scientifically or medically defined doesn't mean there isn't truth behind it. Some foods do contain more vitamins, minerals, antioxidants, and fiber than others. If food was graded like the academic system and rated for healthfulness, superfoods would earn an A+.

So which foods are super? Well, that varies from expert to expert, and new ones are "discovered" all the time. Such lists may include: blueberries, cranberries, pomegranates, walnuts, wild salmon, sardines, spinach, kale, artichokes, quinoa, ground flaxseed, chia seeds, coconut oil, oats, dark chocolate, goji berries, purple carrots, scallions, shallots, bison, eggs, broccoli, Brussel's sprouts, pumpkin, beans, lentils, kefir, cinnamon, garlic, ginger, turmeric, celery seed, oranges, mangosteens, seaweed, soy, green tea and more.

As you can see the list can get fairly extensive and is growing every day.

Every body will benefit from consuming these foods, but whether you choose to include them in your diet depends on a variety of criteria. First of all, ensure you do not have any allergies, or sensitivities. Anything you ingest needs to be safe for you and your personal system. Always introduce new foods slowly so you don't overwhelm your digestive tract and can observe how your body responds.

Second, make sure you like the food. I am not a fan of eating things just because they're "good for you." That being said, many foods you don't like may become a favorite if cooked properly, or enhanced with other flavors. Kale, for example, benefits from a nice massage to break up the fibers. This makes it significantly more palatable, and you won't feel like you're chewing on bark.

Cost, of course, is a primary deciding factor. Some of these specialty items can still break the bank. Personally I have fallen victim to the touted claims of things like camu camu powder, spent a pretty penny, and then watched it gather dust sitting on my shelf. Superfoods are even more expensive if you don't use them.

The fact that we have this wonderful planet filled with wonderful foods, loaded with nutrients, is a great thing; however, the current, and appropriate, locavore (another great term) trend eschews goods imported from faraway places. Consider not only your own health, but the health of the environment. Understand "embodied energy" (oh, another buzz word) and what it means for your food and the earth.

I encourage you all to include a few favorites from around the globe, but focus on powerhouse foods that you can grow at home, or grab at your local farmers market. Luckily many of these can be cultivated and found in Central Oregon. Local gardens abound with garlic, dark green leafys, cabbage, lettuce, carrots, beets, and chickens laying fresh, organic eggs.

Remember, each superfood fills a different nutrient bucket, so eat a variety of things and as always, aim for whole, unprocessed foods that are eaten as close to their natural state as possible.