OVERLAND PARK, Kan. — Is your diet dreadful or just dull? Take some suggestions from a registered dietitian and follow these nutrition trends for 2016.
Juicing is so last year. Courtney Kruse with Hy-Vee says to try souping. Make soup with fresh produce or find some soup on the shelf that’s close to homemade.
“You’re getting all the fiber which helps to increase satiety, the feeling of fullness, and oftentimes when you consume warmer liquids, it helps with portion control because you tend to eat less,” Kruse said.
The registered dietitian says fat in dairy no longer gets a bad rap. Full fat milk and yogurt are trending up because they contain CLA, a fatty acid.
“It helps to retain lean muscle tissue while you’re losing weight, but also the CLA helps to decrease the risk of type two diabetes, heart disease and obesity,” she said.
Kruse also thinks nut milks will continue their rise in popularity. She says they’re good for those with lactose intolerance but also anyone bored with the bovine variety.
“Sometimes they have less calories because they have less sugar. And all nut milks, there’s no cholesterol which is a huge advantage,” she said.
Speaking of nuts, 2016 will likely bring a protein push. Kruse says new research shows you need about 30 grams with each meal. Expect to see more protein-fortified products, but don’t overlook the good natural sources like nuts and seeds, lean meats and eggs.
And you’ll be really trendy if you down sprouted grains. They’re grains that have started to germinate and then are dehydrated.
“You’re making more vitamins and minerals available for the body to absorb so it actually improves nutrient absorption,” Kruse said.
They’re easier to digest than regular grains although the price may not be.
