Food You Weren’t Eating In 2012 But Need In 2013 To Become Well

Power through your workouts, lose weight, and boost your health with these commonyet often overlooked foods.

 Seaweed
Perhaps most coseaweedmmonly eaten wrapped around a sushi roll, nori is loaded with iodine, a mineral essential for proper thyroid function. While iodized salt was introduced in 1924 to prevent goiter, the increased emphasis on low-sodium diets and the popularity of sea salt, which often doesn’t contain iodine, have recently resurfaced concerns about getting enough iodine. This trace mineral isn’t the only benefit of sea vegetables. Nori contains high levels of vitamin K and iron, micronutrients essential for proper cellular function. Look for nori pieces in the international section of your supermarket and crumble them on top of chili, soups, and salads. (This will add a little extra salty flavor, so if you are salt sensitive, use less in your recipe.)
 
Sauerkrautsaurekraut

Considering cabbage is low-carb, high-fiber, and contains cancer-fighting 3-indole carbinol and d-glucarate, a compound that works to clear excess estrogen, the veggie is already a superfood. Fermenting it into sauerkraut, however, puts it on nutritional steroids. The probiotics that drive fermentation also help repopulate your digestive system with healthy, hardworking good bacteria that lower inflammation, improve digestion, and maybe even aid in weight loss. Plus fermentation increases the bioavailablity of the antioxidants found in cabbage, and the longer cabbage ferments, the higher the levels of antioxidants become, meaning your body can better absorb and use them.

 Shirataki Noodles

noodlesPasta lovers, it’s time to throw an Italian feast: Now you can enjoy your noodles for 20 calories and 5 carbs (and some brands have even less of both!) per serving. Shirataki noodles are made from the konjac plant, the same plant that we get the fiber and satiety supplement glucomannan from—read: They keep you full. Shirataki don’t have much flavor and come in every shape from angel to fettuccine to penne and more, so you can use them in any pasta recipe. Just take them out of the bag, rinse thoroughly, and heat, and they’re ready to toss into stroganoff, primavera, or whatever you’re craving.

~ Thanks to S contributers

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