Healthy US trends from kelp to yam

Healthy US trends from kelp to yam


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Diet is changing in the United States. More and more Americans are turning to fancy food from other countries that offers completely new flavors instead of monotonous fast food. A few years ago, German kale developed into an insider tip on the vegetable market. The trend started in New York. The city dwellers ate their “kale” as a salad, as an accompaniment to bread or in a green smoothie.

Now seaweed is said to be the new hype. Seaweed-based foods include snack bars, pasta, and ham-flavored strips for breakfast. Kelp is valued for its positive ingredients such as valuable protein, iodine, folic acid and omega-3 fatty acids.

The new trend fits the growing interest in vegan and vegetarian foods. There are also various vegetable alternatives for cow's milk such as almond and oat milk, but also high-sugar variants made from cashew, macadamia and walnut.

In the past year, the demand for turmeric, the yellow ginger, and chia seeds has risen sharply in the United States. The seeds of the chia plant from the family of the labiate family served as ancient staples for the ancient Maya. “Chia” translates to starch because the protein-rich seeds provide a lot of energy. The Americans have recently discovered the purple yam (Ube) from the Philippines, which gives sweet desserts and ice cream a color kick.

Fermented foods such as pickled mixed pickles and Korean kimchi are also popular in the United States. There are many types of kimchi. However, the basis is usually Chinese cabbage, which is soaked in salt, washed and mixed with a paste of garlic, onions, spices and chilli and stored in the dark. During storage, kimchi begins to ferment and maintain its typical taste.

Some of these trends have already arrived with us and you can be curious to see which tastes still venture across the pond. (Heike Kreutz, aid)

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