Every January, Brits across the nation vow to improve their diets. However, finding tasty yet nutritious foods often proves challenging, leading many to revert to old eating habits before Valentine’s Day even arrives.
But 2025 could be a game-changer. Nutrition expert Professor Tim Spector has identified a few superfoods he believes will “explode” in popularity this year as people start health kicks.
Speaking on the Zoe podcast, he highlighted three foods he predicts we’ll all be incorporating into our meals – the first of which you’re probably already eating. Tim said: “mushrooms which are an incredible food and have all kinds of links with helping people fight cancer and things.”
Where possible, you should avoid pre-packaged food in favour of fresh ingredients
(Image: Grant Royce Photography)
He continued: “Then, I’m going for kimchi, which is Korean sauerkraut which you can mix in with all your foods, it’s a fantastic fermented food, and rye bread which is probably the healthiest bread you can have and suits me in my particular blood sugar profile.”
Reacting to Tim’s selections, his colleague Professor Sarah Berry offered a third dietary tip that might be warmly received. “My third thing,” she stated, “is the third thing is a little bit of what you enjoy.”, reports Surrey Live.
This could include dark chocolate, she suggested, but emphasised there are “so many healthy foods that can still be really pleasurable for us”.
Nonetheless, she advised everyone should aim to eliminate ultra-processed foods from their diet.
Prof Sarah Berry says a little of what you fancy does you good
(Image: King’s College London)
“Ultra processed foods makeup a huge amount of our diet,” Professor Berry stated. “These are groups of foods that are now found throughout the food environment that we live in in the UK and the US.”
Professor Berry explained that while it’s not always clear which foods are ultra-processed, a quick glance at the ingredients listed on the packaging can usually provide the answer.
She added: “If it’s got lots of ingredients that you don’t recognise, lots of additives that you don’t recognise , and really importantly if the food as well doesn’t resemble anything like where it’s come from I think that’s a really key way to be able to identify if the food’s ultra-processed.”