Talking superfoods and sustainability with Nandita Iyer

Dr. Nandita Iyer is a medical doctor with a fellowship in applied nutrition. She is passionate about wellness, nutrition, writing and music. Apart from being a doctor, writer, columnist, and blogger, Nandita is also a proponent of slow and mindful living.

Iyer's philosophy is reflected in her books; while her first book The Everyday Healthy Vegetarian was a bestseller, her second book Everyday Superfoods (launching on 1st of March by Bloomsbury) focuses on everyday foods that can help improve health, alleviate mood and build immunity. We speak with Nandita to understand more about sustainability, superfoods, and her latest book, Everyday Superfoods

What are Superfoods?

To quote from my book Everyday Superfoods, “In the book Diet Cults by Matt Fitzgerald, it is mentioned that the oldest usage of the term superfood was in a poem published in a Jamaican newspaper and it was in reference to wine. The second oldest known usage of the word was in 1949 – in a Canadian newspaper that was referring to the nutritional qualities of a muffin!” Today, the term superfood has become a marketing ploy with which every health food brand is trying to woo us.

If I had to describe superfoods without succumbing to superlatives, I would say that they comprise foods that are a concentrated source of one or more nutrients such as vitamins, minerals and antioxidants. Due to their nutrient density, these foods help boost general health, immunity and longevity, or are known for specific benefits such as cancer prevention or blood sugar management.

Why have superfoods become such a rage off late?

The Covid19 pandemic has made us all aware that health is indeed the greatest wealth. It has also put the focus on preventive medicine via all the measures we have been taking to stay safe from the coronavirus such as handwashing, wearing masks, social distancing and eating better to keep our immunity in good shape. The strong connection between superfoods and immunity is what has put a renewed spotlight on superfoods. Like I always do, I want to emphasize that unless the overall lifestyle is cleaned up and local superfoods made a part of the daily diet, no superfood is a magic pill to bring about a change overnight.

How can we choose superfoods more sensibly?

In my book Everyday Superfoods, the focus is on consuming nutrient rich local foods grown in a sustainable manner, rather that going after the next big ingredient imported from thousands of miles away. When we go to local, in the choice of ingredients and to stores for such purchases, we support the local eco systems. This also reduces the damage done due to shipping, storing and packaging produce that travels from world over. We can choose to buy local superfoods direct from farmers or via small organic stores. This helps small enterprises that work at a grass root level and use sustainable farming methods to continue their work and sustain their business.

Can we make our kitchens sustainable, or is that a myth?

There are multiple touchpoints in our kitchens where we can take a more sustainable approach. You will find a deeper dive into this topic in the chapter Sustainability and Superfoods in my new book; here are some quick pointers to get you started.

• Ingredients sourcing – Buy local produce and ingredients preferably organic and grown sustainably, packed in paper or cloth bags. Buy from local small stores and not online.
• Choosing cookware – Buy long lasting cookware like cast iron and bronze or materials like stone or terracotta that are easily biodegradable (when it needs to be discarded). Cheaper non-stick cookware due to its chemical coating is not biodegradable, thereby not good for the environment.
• Cooking techniques – Use energy and fuel saving methods like pressure-cooking and microwave cooking.
• Food storage – Choose glass or steel boxes for food storage. Use steel plates, long lasting silicon wrap covers or bees wax wraps to seal the boxes in the refrigerator.
• Food waste – Reduce food waste by shopping to a planned list and cooking according to a weekly menu.
• Cleaning and washing – Opt for natural cleaning products. Instead of paper or disposable wipes, use cotton cloths for wiping purposes in the kitchen.
• Water usage – Install flow moderators to reduce the force of water in the taps, thereby reducing water usage. Wash vegetables and produce in plugged sinks or tubs and not in running water.

India Homepage