Thanks to growing interest in international cuisines, it’s never been easier to locate the ingredients you need to prepare foods of other cultures in your own kitchen. And great news: Many of your favorite global ingredients just happen to have great health benefits. Read More
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World’s Healthiest Foods: Kimchi (Korea)
February 1, 2008
Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. Read More
World’s Healthiest Foods: Lentils (India)
February 1, 2008
Lentils are to India as meatloaf is to America: the quintessential comfort food. Ranging from yellow and red to deep black, these tiny disc-shaped members of the legume family are eaten in some form at least twice a day in “any self-respecting Indian household,” says Kavita Mehta, founder of the Web-based Indian Foods Co. In fact, India is the world’s biggest producer and consumer of lentils. Known as dal, lentils typically are served at every meal with steamed rice or bread. Read More
World’s Healthiest Foods: Yogurt (Greece)
February 1, 2008
Many think of yogurt as just a sweet snack. But the thick, creamy, rich kind that’s traditional in Greece has been integral to Grecians’ healthy diet for thousands of years. Read More
World’s Healthiest Foods: Soy (Japan)
February 1, 2008
A typical Japanese person eats soy for breakfast. And lunch. And dinner. “We eat tofu every day,” says Mamie Nishide, a cooking instructor and recipe developer who’s a native of Nara, Japan. Soybeans, first grown in tropical Asia thousands of years ago, are used in everything in Japan from soy sauce (as ubiquitous as ketchup) to vegetable oil, tofu, and the fermented soybean paste called miso. Read More
World’s Healthiest Foods: Olive Oil (Spain)
February 1, 2008
“We start with olive oil as babies,” says Antonio Diaz, a native of Spain and owner of tapas restaurant Costa del Sol in New York City. Olive oil is mandatory at every meal in a typical Spanish home, and for good reason: The country makes more than 40% of the world’s supply, although until recently the majority was sold and packaged outside its borders (the Italian olive oil you’re using might actually be from Spain). Spanish olive oil producers are now labeling their own brands, and making a name for themselves as the source for top-quality oil. And with more than 262 different olive varieties (24 of which are used for oil), Spanish oils are more diverse than those from other countries. Read More
Previous health magazine march 2006 Stories
World’s Healthiest Foods
02/01/2008 - SuperfoodsWorld’s Healthiest Foods: Kimchi (Korea)
02/01/2008 - SuperfoodsWorld’s Healthiest Foods: Lentils (India)
02/01/2008 - SuperfoodsWorld’s Healthiest Foods: Yogurt (Greece)
02/01/2008 - SuperfoodsWorld’s Healthiest Foods: Soy (Japan)
02/01/2008 - SuperfoodsWorld’s Healthiest Foods: Olive Oil (Spain)
02/01/2008 - Superfoods
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