A Superfood Summer, Ethically “Superfood”: a word so overused it makes many of us groan. Cynically believing the term to be just another clever marketing ploy, those of us who utter groans of frustration at the inclusion of the word in conversations with friends most likely determinedly wave a dismissive hand and close any discussion that cares to promote such things. But, truth is, many “mainstream” foods are just as worthy of superfood status. Exceptionally nutrient-rich wholefoods that are mostly consumed raw, what makes them so beneficial to our health is the bioavailability of what they contain, oftentimes anti-inflammatory, antioxidant, detoxifying and immunosupportive and energy promoting – a superfood is a food which makes us feel, well, pretty super. From nuts and seeds to humdrumseeming broccoli and kale, as well as those widely lauded berries (the Hollywood starlets of the fruit world) – generally, fruits and vegetables offer awesome beneficial properties for our overall wellbeing. However, when it comes to the more exotic (and more expensive) superfoods, the question of ethics these days is a valid one, not just in terms of environmental cost in harvesting and exporting/importing (pandemic problems with such aside), but as pertains to cultural appropriation (a valid concern in the twenty-first century, and a debate which concerned yoga in the West not too long ago, as well).
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Food Facts: Fonio
For instance, cacao is commonplace in shops today (“duh”, we hear you guffaw): from grocery stores to cafés worldwide, its history was nonetheless located in Mesoamerica, specifically Colombia, Ecuador, and Peru. Originally harvested in approximately 1900 BCE, the ancient Mayans believed it heaven-sent by the feathered serpent god, Kukulkan. The beans were used as currency and victorious soldiers were honoured with it. Now, we know that its popularity is fundamentally due to the anandamide it contains, a neurotransmitter also referred to as the “bliss molecule”: it reduces fear and anxiety and offers a momentary euphoric feeling. However, these days – because we like our chocolate bars cheap and readily available; because of the state of the Amazon rainforest now – 75% of global cocoa production happens in West Africa (Ghana, Cameroon, and Côte D’Ivoire). And the forests there are suffering too. Indeed, in the last half century, 80% of forests on the Côte D’Ivoire have been lost to cocoa farming. But it’s the human cost which rises up cobra-like to strike at our hunger that matters: the cocoa industry might be a lucrative one, but farmers themselves are often subsisting on under £1 per day. While buying chocolate aligned with the Rainforest Alliance helps to replant the forests, ensuring your cocoa is only Fairtrade helps to make sure the labour that brings such a delicacy to your household is paid for, well, fairly.
Fonio: never heard of it? Well, that soon will change. A protein-rich grain (one might even say “supergrain”), fonio is being lauded as the next big thing in skin, sleep, and gut health. Intrigued? Read on. For those who like their grains less carbohydrate dense and more protein providing, fonio joins the ranks of farro, barley, and quinoa. A naturally glutenfree grain that has been harvested in West Africa for thousands of years, fonio has been compared to millet, while its nutty taste and earthy texture is said to be similar to cornmeal. The Dogon people of Mali deemed it “the grain at the root of all existence” and it has even been found in tombs in the pyramids of Egypt. Some powerful historic marketing. But why is it so revered? Well, as a wholegrain, it is beneficial for the cardiovascular system and also provides fibre (far better a portion of fonio than white rice or couscous). Rich in iron, zinc, B vitamins, and the amino acids methionine and cysteine, fonio supports healthy growth and repair of tissues, while its magnesium content aids sleep cycle maintenance. Sounds good to us – and who can argue with the wisdom of the Ancient Egyptians?
