Eat Seasonally !

Lisa says:  this makes so much sense !  eating the way nature’s what our bodies were designed for.  We are enjoying our year round garden more than ever  especially with increased prices at the stores.


April 7, 2008This week I want to share with you why I think eating foods in season is such an important part of your Healthiest Way of Eating.

My comments come at a time when we have the luxury of having many fruits and vegetables available throughout the year. Today we can enjoy strawberries in winter and sweet potatoes in summer. Modern food processing and worldwide distribution of food make foods available year-round, and grocery store shelves look much the same in December as they do in July. So then, you may wonder why I think it is still best to select produce that is at the peak of its growing season. It’s really very simple— it tastes better and is nutritionally better for you!

Research studies I have read also support seasonal eating. In a study conducted by the Ministry of Agriculture, Fisheries and Food in London, England, significant differences were found in the nutrient content of pasteurized milk in summer versus winter. Iodine was higher in the winter; beta-carotene was higher in the summer. These differences in milk composition were primarily due to differences in the diets of the cows. With more salt-preserved foods in winter and more fresh plants in the summer, cows ended up producing nutritionally different milks during the two seasons. Similarly, researchers in Japan found three-fold differences in the vitamin C content of spinach harvested in summer versus winter.

So what does it really mean for you to eat seasonally? Although in different parts of the world, and even in different regions of one country, seasonal menus can vary, the general principles remain the same. In spring, this means enjoying tender, leafy vegetables that represent the fresh new growth of this season. That also means enjoying the list of my favorite spring vegetables, which I shared with you last week: asparagus, spinach, romaine lettuce, green beans, collard greens and Swiss chard and green peas.

Green peas are our Food of the Week and the pureed peas in this week’s recipe (Lemon Fish with Pureed Green Peas) is an innovative way to enjoy them. And the Breakthrough News for this Week provides another reason why eating whole foods, rather than taking supplements, is the best way to stay healthy.

Enjoy the healthy foods of spring this week!


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