Have you ever thought about why different foods grow at different times of the year? Peas, lima beans, tomatoes - spring; corn, summer squash grapes - summer; squash, pumpkins, apples - fall. We have seasons so that we have a variety of foods to eat, but also so that we get the proper nutrients for each season. Most Naturopathic practitioners will recommend eating in season.
Why? There are many heath benefits. Obviously... you knew I was going to say that right?? Let's hit some of the more obvious, first.
1. Save money - foods that are in season costs less. They are readily available locally
2. They are picked at the height of freshness - and will have many more nutrients than those products shipped from a long distance.
3. You are buying locally - better for your community.
4. Fresh vs. Dried - obviously fresh will have more nutrients than dried / canned / frozen.
5. TASTE - There is SUCH a huge difference here. Two short stories for you - I lived in both Hawaii and Japan for several years where pineapple is grown. To this day I can not eat pineapple unless it is FRESH - I can taste the tin in the canned stuff, and the ones from the store are bland. And when I cooked for my future husband for the first time I made home made chili and peas (I have no idea why I chose peas as a side for chili - but I did). He asked me what the little round green things were. And told me they couldn't be peas - because they were supposed to be olive green, not bright green. He had only had them from a can, and couldn't believe the difference.
Now, beyond the obvious points above there are some nutritional reasons to eat in season. Your body changes throughout the year and needs a boost of different types of foods. In the spring as the world and our bodies are coming out of the "resting" phase of the year - it needs a boost of energy that all your fresh tender shoots, herbs, berries provide. These foods help energize your body and help remove the toxins that have built up over the winter, and help reduce the "padding" accumulated with the warm winter foods. In the summer you have strength building, sun loving foods - these will help strengthen your body and give your body the lift that sunshine can offer. In the fall, the foods are "warming" and prepare your body for winter - squash, grains, nuts. And in the winter, again more "warming" foods that store for long periods of times - dried beans, legumes, grains, nuts, squash... these add your "padding" but also provide your body with what is needed for cold weather. To help you stay well, and warm.
Seasonal eating will also help your mood and your energy levels. Foods that need sunshine to gain their full benefit are eaten in the spring and summer, while foods that don't need as much are eaten in the fall and winter. Obviously, the warmer your climate the longer you eat the spring and summer foods. Eating in season also provides your body with a wide variety of foods - we get used to eating the same foods over and over again - and many times don't get the full spectrum of required nutrients, nor get rid of the buildup of toxins in our body. We need to eat foods of every color, and in every season for optimal health.
Why? There are many heath benefits. Obviously... you knew I was going to say that right?? Let's hit some of the more obvious, first.
1. Save money - foods that are in season costs less. They are readily available locally
2. They are picked at the height of freshness - and will have many more nutrients than those products shipped from a long distance.
3. You are buying locally - better for your community.
4. Fresh vs. Dried - obviously fresh will have more nutrients than dried / canned / frozen.
5. TASTE - There is SUCH a huge difference here. Two short stories for you - I lived in both Hawaii and Japan for several years where pineapple is grown. To this day I can not eat pineapple unless it is FRESH - I can taste the tin in the canned stuff, and the ones from the store are bland. And when I cooked for my future husband for the first time I made home made chili and peas (I have no idea why I chose peas as a side for chili - but I did). He asked me what the little round green things were. And told me they couldn't be peas - because they were supposed to be olive green, not bright green. He had only had them from a can, and couldn't believe the difference.
Now, beyond the obvious points above there are some nutritional reasons to eat in season. Your body changes throughout the year and needs a boost of different types of foods. In the spring as the world and our bodies are coming out of the "resting" phase of the year - it needs a boost of energy that all your fresh tender shoots, herbs, berries provide. These foods help energize your body and help remove the toxins that have built up over the winter, and help reduce the "padding" accumulated with the warm winter foods. In the summer you have strength building, sun loving foods - these will help strengthen your body and give your body the lift that sunshine can offer. In the fall, the foods are "warming" and prepare your body for winter - squash, grains, nuts. And in the winter, again more "warming" foods that store for long periods of times - dried beans, legumes, grains, nuts, squash... these add your "padding" but also provide your body with what is needed for cold weather. To help you stay well, and warm.
Seasonal eating will also help your mood and your energy levels. Foods that need sunshine to gain their full benefit are eaten in the spring and summer, while foods that don't need as much are eaten in the fall and winter. Obviously, the warmer your climate the longer you eat the spring and summer foods. Eating in season also provides your body with a wide variety of foods - we get used to eating the same foods over and over again - and many times don't get the full spectrum of required nutrients, nor get rid of the buildup of toxins in our body. We need to eat foods of every color, and in every season for optimal health.
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