دانلود کتاب سوپر غذاها – دیدگاه های فرهنگی و علمی

Superfoods are a topic of keen interest today. A Google search of the term will return over 70 million results in seconds. But what are superfoods? What qualities make a food a superfood? There is no regulated definition for the term in the United States, and the European Union (EU) specifically bans the use of the term in the marketing and promotion of food unless the EU has authorized a specific health claim for the food. The Oxford English Dictionary defines a superfood as “a nutrient-rich food considered to be especially beneficial for health and well-being.” In the popular imagination, a superfood is one that has extremely high levels of a desired nutrient and/or a preventive or therapeutic health effect and has no negative consequences to its consumption. Marketers are quick to seize on any study that purports a health benefit or special nutritive density to market a specific food as a superfood. Products that are perceived as healthier or “natural”, another term with little or no regulation about its use, tend to bring higher prices in the marketplace. Superfoods are often touted as a path to looking and feeling younger and having a healthier self. The Western diet and its overabundance of fat, salt, and sugar have increased the incidence of diet-related disease in the modern era. The idea that what we eat can lead to ill-health has created a great deal of nutritional anxiety in the Western consumer. Superfoods are often promoted as the remedy to this nutritional anxiety. This promotion is aided by the fact many people consider nutritional health to be a commodity that can be purchased at a monetary price, independent of the correlative factors contributed by other inputs. The notion exists that if one buys and eats a superfood, they will become a picture of glowing health.