Eating Seasonally for Better Nutrition
One of the big things I have been focusing on recently, when planning my meals, is eating seasonally. Of course, there are limitations to this, but trying to eat produce that is as in-season as possible, is the goal. Why? My fav- Dr. Axe has the answers for you.
April 21, 2021
Original article and page source found here.
You have probably heard about eating seasonally, but it’s difficult to discern just what that means given the abundance of choices we have to choose from.
Walk into your typical supermarket and you can find grapes from Brazil, persimmons from China and papaya from Peru. Although most of our fruits and vegetables come from warm-weather states like California, Florida and Texas, we also get a great deal of produce from Chile, China, Italy, Israel, Egypt, Mexico, New Zealand, Panama, South Africa and Thailand.
Strawberries in winter, rutabaga in spring — cross-country and global commerce puts a wealth of food at our fingertips no matter the season. Great, right? Unfortunately, not really.
Eating food out of season — such as consuming winter vegetables in the summer — makes little sense economically, environmentally or nutritionally. Eating seasonally helps the economy, the environment and your health.
Seasonal vs. Non-Seasonal Nutrition
Have you heard of “food miles”? That’s the distance it takes for your food to travel from where it’s grown to a grocery store near you. Food miles are also a measure of how much gas, oil and other factors go into transporting food.
Thirty-seven percent of the energy used in our food system goes toward the production of chemical fertilizers and pesticides. The 14 percent of the energy used to transport food from farm to store is equal to two-thirds of the total energy used to produce food.
In all, 80 percent of the energy our food system uses goes to processing, packaging, transporting, storing and preparing food — and we’re paying for those costs, rather than for the necessary nutrition.