ESCANABA — It would be absurd to suggest that Americans aren’t interested in health and wellness. But how far will people go to attain this desirable state? A brief review of the sales of home gyms and gym memberships indicates the interest is there. Most of us are at least vaguely aware of the need for physical fitness. What about diet and nutrition?

Most Americans are at least vaguely aware of the importance of nutrition. Still, despite the numerous articles written for the general public, many Americans remain confused and uncertain about the dangers and benefits of many foods. The numerous conflicting or uncertain studies on the topic make this understandable.

Are fats dangerous? Should carbohydrates be the foundation of your diet? This was recommended in the “food pyramid” promoted by the American Medical Association in the mid-20th century. What exactly is bad for you and what is good? But nutrition is rarely a “black and white” issue, with many shades of grey. Many foodstuffs can have either effect, depending on the individual, their health status, their microbiome, as well as the dish itself.

How was it prepared, and was the source chemical-free? What man-made, unnatural substances were added in preparation of the product? As should be expected, these are critically important questions, topics around which much uncertainty remains. But definitive nutrition research is extraordinarily difficult. Years are required to evaluate the long term consequences of any nutritional plan and asking people to be consistent with their diet over many months is unrealistic.

Although our understanding is advancing, there is much we have to learn about nutrition and the potential benefits of certain foods. Knowing the hazards, the potential for harm, is equally vital information. Still, most of us know that certain foods carry more benefits than others. A term first published well over a century ago is that of “Super Foods.” These are foods purported to carry significant health benefits without potential drawbacks.

Superfoods are high in nutrients and low in calories. They can have various health benefits since they must be packed with vitamins, minerals, antioxidants, or fiber if they qualify as a superfood. Some of the more common examples are fruits or vegetables but there are many superfoods not a member of either category.

Broccoli sprouts are frequently listed as one of the most perfect superfoods since, again, it provides numerous health benefits without any significant negative. This is true for most of the cruciferous vegetables actually, although broccoli has gotten more media attention. Blueberries had their day in the sun as the latest candidate for S.F. status. Avocadoes were elevated to this lofty perch many years ago and continue to receive high marks from the general public and nutritionists alike. Recent additions to this list include seaweed, ginger, turmeric, and pea protein.

Some new candidate for Superfood status is usually being promoted by the massive food industry, which has tremendous incentives to market items as a superfood. The data is clear and has demonstrated an obvious boost in sales when these products are marketed as either ‘organic’ or ‘healthy.’ Research is performed on a particular food, a catchy headline is written by the popular media, infomercials created followed by a marketing campaign.

Healthy food marketing has become a billion dollar industry in itself. A “healthy” percentage of American consumers are willing to pay more for foods perceived as being beneficial. Most of us are more inclined to buy a food product when we think of it as being better for us in some way.

These are tough times for consumers, with abundant bad information on nutrition readily at hand. Ingredient lists on many packaged prepared dishes read like a chemistry set recipe. It is completely allowable to use the word ‘whole grain’ on a product label even if it is only 1%. Unfortunately, the word ‘superfood’ has become primarily a marketing gimmick, a tool used to improve sales and not optimal nutrition.

Another deleterious effect is that people may focus on a few specific foods which have received this designation. This can blind them to other equally nutritious options and there are many. A local resident recently admitted to consuming only avocado for a year because of its health attributes. An extreme example perhaps but the concept is concerning.

A better approach is to create a “super plate” in which a variety of foods are consumed, but all are health-promoting. Aim for a colorful plate, consuming vegetables of differing colors, especially dark leafy items. Vegetables should be the foundation of the meal, with starches and meat products playing a minor role. Americans consume far more protein than is appropriate with the source of the meat product obviously important.

Nutrition is given a back seat in healthcare, geared as it is to the treatment of disease as opposed to the maintenance of health. But nutrition and prevention should go hand in hand, although both are given little more than lip service in clinics across the country. As a reminder, let it be said (once again), you are what you eat. How else does your body make those new cells? Eat well now………and live better later.

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Dr. Conway McLean is a physician practicing foot and ankle medicine in the Upper Peninsula, with offices in Escanaba, Marquette, and L’Anse. McLean has lectured internationally on wound care and surgery, being board certified in surgery, orthotic therapy and wound care. His articles on health and wellness appear in multiple local and national publications. Dr. McLean welcomes subject requests for future articles at drcmclean@outlook.com.