Matcha is all the rage with health-food junkies.

First we had soy, then rice and most recently almond but the newest of the milks to grace the coolest of menus is camel milk. Nutritionally there are some clear benefits compared to cow’s milk with significantly more niacin (Vitamin B3), iron and vitamin C with a similar amount of protein, calcium, fat and lactose to cow’s and goat’s milk. While research is in its early stages there is some evidence to show that drinking camels’ milk over cow’s milk may be beneficial for individuals with insulin dependent diabetes. However other early research investigating whether there are any benefits in treating autism, breast cancer and Crohn’s disease is not conclusive. With 30000 camels roaming the Australian desert chances are you will be seeing camel milk on the menu of your local cafe very soon, just make sure it is pasteurised.

Kefir

The Kefir Queen of the Mossman Markets, Penelope White.Source:News Corp Australia

A fermented drink made by mixing the kefir grain with milk which has been consumed for thousands of years known for its significant gastrointestinal benefits. To make kefir, milk (any milk) is combined with the kefir grain, which combines bacteria and yeast with casein protein, fat and lactose to produce a drink rich in microorganisms’ that have a powerful probiotic effect in the gut. Kefir can be consumed as a milk drink or as a yoghurt and can even be made at home combining a kefir starting culture with milk. Nutritionally kefir is low in calories and is rich in Vitamin B12, B1, and vitamin K and may be a great daily addition for anyone dealing with IBS or other gut dysfunction.

Quark

Quark.Source:News Limited

A German dairy product with almost half the calories of Greek yoghurt and no added sugar, Quark has been used by dieters as a food that supports weight loss for some time. Quark is traditionally made without the use of rennet, and in production the curd is stirred to give a thick creamy texture similar to that of cottage cheese. Available in both full fat and low fat varieties, Quark has a mild tangy taste and can be used to cook in both sweet and savoury recipes and is a good source of protein and calcium.

Seaweed

The seaweed salad at Sushi Maru in Kiaroa Lands, Double Bay.Source:News Corp Australia

One of the few naturally occurring foods that is packed full of the essential nutrient iodine, which is crucial for optimal thyroid and metabolic functioning seaweed is beginning to grace the menus of popular wholefood cafes. With few calories, sugars or sodium, seaweed is a good source of calcium, iron, vitamin B and magnesium. Most commonly consumed in a sushi roll, seaweed can also be added to blended drinks or as a crunchy garnish to salads. Seaweed may also be sold as kelp based products such as noodles in Asian supermarkets and health food stores.

Matcha

Forget white, green ad oven oolong, now the tea of the moment is matcha. Matcha is finely milled green tea powder and is thought to offer extra health benefits as you consume the entire tea leaf when you drink it, not just the water and as such are consuming significantly more antioxidants than you would usually get from a cup of tea. Matcha is also thought to have a stimulatory, and possibly fat burning effect thanks to its relatively high caffeine content. So next time you are enjoying a cuppa at your local cafe, don’t be surprised if matcha is also on the menu.