So-called "superfoods" are supposed to help you stay healthy, fight disease and even live longer.
On "The Early Show" Cynthia Sass, registered dietician and author of "Cinch! Conquer Cravings, Drop Pounds and Lose Inches," shared all the buzz on six hot new "superfoods."
"This is the new Greek yogurt. It's Icelandic yogurt, which is strained in a way that makes it even thicker and higher in protein than Greek yogurt. One six ounce serving packs 17 grams of protein, compared to about 15 in Greek yogurt and about eight in traditional yogurt."
She added, "You can add herbs, honey and cinnamon as a dip for fruit. The strains make it thicker. You get a creamier texture. More protein without the fat. ... If you put a spoon in this and turn it upside down it probably wouldn't come out. That's how thick it is. You can use it in smoothies. You can eat it as-is. It comes with fruit flavors and you can eat it plain, as well."
"This is an ancient grain," Sass said. "Whole grains are very hot right now. If you've been to an Ethiopian restaurant, this is what they use to make the spongey flat bread. It's an African whole grain. You can use it in place of lots of other grains. It's gluten-free. It packs about twice the iron and three times the calcium as a lot of other whole grains. So here we have some peanut butter cookies, which you can use. Just follow the instructions on the package. You can find this at most supermarkets now. And here we have a polenta dish. But I substituted the teff, instead of the cornmeal. So swap it out. Give it a try. (It's) a great way to get more nutrients into your diet."
Sass said, "(It's) an Amazonian fruit. It's really hot right now. ... It's very high in antioxidants. It's flavor is sort of like a pear combined with a banana. It's very hard to find as fresh fruit in the United States, but you can find the powder, which you can incorporate into a smoothie. And you can find 100 percent juice, which you can freeze in pops. ... A lot of the ones very heart protective and are known to help the skin look beautiful. Really fights those free radicals to fend off aging. So, could be the next hot thing."
"(These are) whole garlic cloves that are fermented under high heat for about 30 days to give it this gorgeous black color," Sass said. "It doubles the antioxidant value in the garlic, compared to fresh, and makes it soft, sweeter and actually spreadable. So you can take the whole cloves here. They say it will not give you garlic breath. You can incorporate this into sweet or savory dishes."
"We know Chia (pets)," Sass said. "These have more of the plant-based omega-3s as flax seeds. Double the fiber. So one tablespoon of this has a whopping five grams of dietary fiber, which is about, you know, a huge amount compared to the 25 that we should be getting per day. (It) has been shown to lower cholesterol and blood pressure, fight inflammation. But what's really interesting about chia seeds is they absorb 12 times their weight in fluid. So they form sort of a gel thick-like texture. So if you want to thicken something up - from a pudding to a salad dressing, or even a smoothie - add that in."
Sass said, "(Mulberries are) one of the best kept secrets on the planet. (They have) 200 percent more vitamin C, compared to raisins, and more fiber, protein and iron, as well. ... Instead of good old raisins and peanuts, you can make mulberries with pistachios. Put it on your oatmeal. It's a great portable fruit to take with you on the go. Also high in resveratrol - the same antioxidant found in red wine."