24 - 11 - 2019

Superfoods - say YES to Polish superfoods!

What are abovementioned superfoods? They are products whose properties are considered healthful - the combination of their unique nutritional values strengthens the immune system, and also reduces the risk of civilization diseases such as heart dysfunctions, hypertension, diabetes or cancer. Another advantage of superfoods is that they are natural products, not processed industrially, usually also low calories. Rich in nutrients, a large amount of antioxidants, vitamins, unsaturated fatty acids, promote health and - consumed regularly - allow you to enjoy the good form of your body for years.

The fashion for consuming chia seeds, chlorella, goji berries or acai unfortunately makes us forget about Polish superfoods, filled with taste, available at your fingertips and at a significantly lower price. Below you will find those that we consider to be the most underrated and to which we would particularly like to draw your attention.


Tart chokeberry fruits contain numerous antioxidants, tannins, vitamins C, B2, B6, E, PP, P and minerals such as copper, cobalt, boron, lithium and manganese. Regular consumption of these fruits strengthens immunity, relieves inflammation and cleanses the body. Chokeberry conserves help lower blood pressure and have a positive effect on harmful LDL cholesterol. Bioflavonoids present in chokeberry delay the progression of eye diseases, such as glaucoma, cataracts or macular degeneration (AMD), by improving the work of small blood vessels. In what form can you eat chokeberry fruit? The basic preparation is jam, which - to improve its taste - can be sweetened with apples. It can also be consumed in the form of juice, conserves, tinctures or sauces.

Sea buckthorn

Its small orange fruits are definitely underestimated, considering how rich they are in vitamin C. The content of ascorbic acid in sea buckthorn berries is higher than in the overwhelming majority of berry and fruit plants! Another advantage of this Polish plant is that it accumulates unsaturated fatty acids in its fruits and seeds, whose regular consumption is very important for the functioning of our body. In turn, its tart taste is due to phenolic compounds, which - thanks to their antioxidant properties - reduce the fraction of harmful LDL cholesterol and increase the fraction of healthful HDL cholesterol, as well as reduce the risk of cancer formation and slow down cell aging. In what form can you eat sea buckthorn? Its fruits are great for preserves: juices, conserves, jams and jellies.

Briar (wild rose)

Briar fruits are currently underestimated in our country, despite their wonderful properties. In addition to a very large amount of vitamin C (which is greater than in citruses!), its fruits contain a number of tannins, flavonoids, carotenoids and vitamins (A, B1, B2, E, K, folic acid), which have a very positive effect on our body. Increased levels of gamma-globulins, neutrophils and monocytes - molecules that protect us against infections - have also been observed in people consuming briar fruits. Their diuretic effect, which has been promoted by our grandmothers for years, is also not a myth - the rose accelerates urine output, cleansing the renal excretory system. In what form can we take advantage of the benefits of this super-plant? We can prepare juices, jams, preserves, jellies and tinctures from them.


In one clove of garlic you will find flavonoid compounds, amino acids, vitamins B1, B2, PP, C, provitamin A, numerous mineral salts (potassium, calcium, magnesium) and rare microelements (cobalt, chromium, nickel). The beneficial effects of garlic in respiratory viral infections have been proven, so you should reach for garlic especially in the autumn and winter to protect the body from getting sick. Garlic has anticoagulant properties, which can help reduce the risk of heart attack and stroke. In addition, by inhibiting the action of the ACE enzyme, it lowers blood pressure, and by accelerating the work of the intestines, it prevents flatulence. Thanks to the high content of antioxidants, it fights free radicals, delaying the aging of body cells. In what form does garlic retain its most nutritional value? It would be best to consume fresh garlic, because when heated, it loses some of its properties. Unscented dietary supplements are available to avoid unpleasant mouth odor. We can also make garlic syrup and take one tablespoon a day prophylactically.


Sauerkraut contains a large amount of vitamin C (to which we owe, among others, our body's resistance), B vitamins, vitamin E, magnesium, potassium, iron and calcium. Lactic acid contained in sauerkraut, produced in the fermentation process, maintains the correct bacterial flora of the intestines, and the cleansing effect of sauerkraut and its high fiber content make the intestines absorb more vitamins and minerals from food. Very low calorie value makes sauerkraut a great ingredient in the diet. To preserve its nutritional value, it should not be heated. It's best to eat it raw, with an apple or carrot.