Coconut water

There’s a huge difference between sipping something that’s been plucked from a palm tree and the packaged coconut water you buy in a store. “Fresh coconut water is incredibly high in electrolytes, potassium and all these amazing minerals, which make it great for rehydrating during exercise,” says Bingley-Pullin.

Avoid flavoured varieties or products that have been heat-treated. Also check the sugar content on the label – it should be less than 10 per cent.

Quinoa

Pronounced keen-wah, this gluten-free seed from South America is like a cross between brown rice and couscous. Bingley-Pullin gives it a nutritional gold star.

“I love quinoa because it’s high in protein. It also contains essential fatty acids, is low-GI and is filling, so you don’t need to eat a lot of it.”

Açai and Goji berries

Both of these exotic berries are lauded for their high levels of antioxidants, however, Bingley-Pullin stresses that their potency depends on how the berries are processed.

“The berries are amazing when they’re picked from the tree, but when they’re exposed to oxidation and heat treatment, they lose all their nutritional content.”

Going to a juice bar and ordering a colourful concoction with “added açai berries” can be a waste of money. “I’m really dubious about buying any of those drinks that have superfoods added to them. I’d rather buy the raw powder and make my own juice.” 

Almond milk

Miranda loves this milk made from ground almonds. But for those of us who aren’t on a supermodel budget, it can be hard to justify the cost – usually around double the price of other dairy-free milks.

Bingley-Pullin doesn’t believe it’s worth the splurge. “Almond milk is expensive and has a bit of sugar in it. I prefer oat milk, which has a lower sugar content.”

If you aren’t vegan or lactose intolerant, Bingley-Pullin says you don’t need to avoid cow’s milk.

“Personally, I drink organic full cream milk. It’s a great form of calcium and has lots of minerals. Just don’t over-consume it.

If I’m making a smoothie, I’ll use two-thirds of a cup of milk and the rest water.” 

Agave nectar

Swapping refined sugar for natural sweeteners, like agave nectar, when cooking can be a great way to make desserts healthier. However, most nutritionists aren’t members of the agave fan club. “Agave is often heat-treated, which means you end up with something that’s low-GI but has no nutritional value,” says Bingley-Pullin. “You’d be better off having raw honey, organic maple syrup or spelt syrup.”
 
Your say: Do you buy any of the above 'superfoods'?

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