Ancient Foods for Modern Health

In WellBeing’s feature “Ancient Foods for Modern Health”, Sophia Auld explores South American superfoods that have been cultivated for millennia and are now recognised for their health benefits. Drawing on insights from nutrition experts Ricardo Riskalla and Lisa Donaldson, the article examines the definition and reality of “superfoods,” emphasising that while they are nutrient-dense and antioxidant-rich, ordinary, accessible foods can be equally beneficial.

The piece highlights a wide range of South American foods, including grains and seeds (quinoa, chia, sacha inchi, amaranth, Brazil nuts), vegetables (asparagus, purple corn, artichoke, capsicum, chillies, sweet potato, yuca), fruits (açai, soursop, lúcuma, pomegranate, cherimoya, avocado), and herbs (cat’s claw, muña), detailing their nutritional profiles, traditional uses, and scientifically observed health effects. Notable benefits include heart health, antioxidant support, gut health, improved cognition, and potential anti-inflammatory or anti-cancer properties.

Auld also includes practical guidance, reminding readers that superfoods are not magic cures and should complement a varied, balanced diet. Recipes from Lisa Donaldson—such as Chickpea Quinoa Patties with Lemon Tahini Dressing and Gluten-Free Anzac Biscuits—demonstrate simple ways to incorporate these foods into everyday meals, highlighting both flavour and nutritional value. Riskalla adds a tip for maximising superfood benefits: avoid heating them excessively to preserve their active compounds.