82 summer 2019
SPLURGE MATCHA
Matcha is essentially powdered tea leaves, and its popularity
has been slowly picking up steam — with good reason. For
starters, it contains a mother lode of antioxidants, including a
next-level compound called ECGC, which may help ward off
certain cancers and bolster bone strength. One study found
that — since you’re consuming the entire tea leaf — matcha
contains up to 137 times more antioxidant firepower than
typical green tea.
Matcha has a bigger caffeine kick than black tea (but still
less than coffee), and a study in the International Journal
of Sports Nutrition and Exercise Metabolism found that the
combination of ECGC and caffeine in matcha may amp fat
burning during exercise. Plus, matcha’s smooth, grassy taste
is strangely habit-forming. Just be cautious when ordering
commercially made matcha lattes because many include
hidden sugary ingredients, like flavored milks or syrups.
SKIP BONE BROTH
Hollywood A-listers and Paleo proponents are guzzling it
back, but you may want to hold off on buying into the big-
bucks brouhaha. Processed by slowly simmering animal
bones and connective tissues, bone broth is hyped as a great
source of collagen, which is a building block for bones,
tendons, ligaments, nails and skin. It makes sense that
drinking it means you’ll get stronger joints, less brittle nails
and glowing skin, right? Perhaps. The jury is still out on the
hard facts because as of yet, there is no real research that
supports the idea that consuming extra collagen via broth is
a free pass to the fountain of youth.
“Our bodies already synthesize ample collagen from
the amino acids consumed via dietary protein sources like
chicken and beef,” says Jennifer O’Donell-Giles, MS, RDN,
CSSD, a board-certified sports dietitian. “Therefore, if a
person is eating enough protein, they are already making
enough collagen and don’t need to get more from expensive
bone broth.” What’s more, your digestive tract breaks down
the collagen found in broth into individual amino acids
instead of absorbing it whole.
That being said, the total protein per cup of bone broth is
upward of 10 grams, and the naturally occurring electrolytes
could make it a helpful recovery aid after a sweaty workout.
“But bone broth is not a complete protein source and is
therefore not the best form of protein for rebuilding muscle
tissue,” O’Donell-Giles adds. Plus, it’s expensive and is
probably not as good — or affordable — as your standard
protein shake.SPLURGE KEFIR
Not quite yogurt and not quite milk, kefir is a cultured,
fermented beverage with a creamy-tart taste similar to
yogurt. However, kefir contains more strains of probiotics and
greater numbers of live and active cultures than yogurt, and
because these bacteria play a big role in maintaining immune
health, reducing inflammation and protecting your heart and
brain, kefir is worth a buck or two.
“It also includes high amounts of protein and bone-
supporting nutrients such as calcium, magnesium and
vitamin D,” O’Donell-Giles says. The probiotics in kefir also
break down lactose, which may make it easier to digest
— good news if your tummy isn’t chummy with dairy.
Remember, though, to keep your added sugar intake in check
and to choose plain kefir products over flavored ones.SCROLLING THROUGH YOUR SOCIAL MEDIA FEED MIGHT TEMPT YOU
to run out and drop some serious cash on mushroom coffee or an acai bowl,
but what among the food porn is just eye candy and what is truly good for you?
The trend cycle of healthy, wholesome foods and drinks is in constant flux,
and it’s easy to get duped into buying an overhyped product whose only true
power is draining your bank account. Still, hopping on board the trend train is a
great way to add variety to your diet and keep healthy eating interesting and fun.
Here, we separate the science from the sales pitch and reveal what is worth the
splurge — and what isn’t — so you can put your money where your health is.
Made from
the youngest
tea leaves,
ceremonial
matcha is
considered
the highest
grade available
and should
be consumed
as a brewed
tea. Less
pricey culinary
matcha is still
high-quality
but is better
suited for use
in smoothies,
yogurt and even
salad dressings.Though it is typically
made from dairy milk,
kefir is also produced
using nondairy
alternatives such as
coconut and rice milks.KEFIR