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Tuesday, August 5, 2014

Healthy Eating with the Seasons

Each week we celebrate a food that is in season because that is when the most flavor and nutritional value, and when it is most affordable. Search for the largest fresh foods that are grown locally and are in season.
Seasons form the natural backdrop for the food. All of the world's healthiest foods are seasonal. Imagine a vegetable garden in the dead of winter. Now imagine the same garden on a sunny summer day. How different things during these two seasons are! For ecologists, seasons are as a source of natural diversity. Changes in growth conditions from spring to summer or autumn to winter are considered to balance the resources of the earth and its life forms as essential. But today it is so easy for us to forget about seasons when we eat! Modern food processing and worldwide distribution of food make foods throughout the year, and grocery stores shelves look much the same in December as they do in July.

Research support seasonal food

In a study in 1997 by the Ministry of Agriculture, Fisheries and Food in London carried out, England, significant differences in the nutrient content of pasteurized milk found in summer against winter. Iodine was higher in winter; Beta-carotene was in the summer. The Ministry discovered that these differences in milk composition were primarily due to differences in the diet 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. Likewise, researchers in Japan found three fold differences in the vitamin C content of spinach harvested in summer against winter.

Seasonal food guide for
What does this mean for you? Eat seasonal! To enjoy the complete nutrition of food, you need to make your menu a season. In various parts of the world, and even in different regions of a country, seasonal menus can vary. But here are some overarching principles that you can follow to ensure optimal nutrition for all seasons:

In spring, focus on tender leaf vegetables that represent the fresh new growth of this season. The Greenery, which should take place in the spring of vegetables on the plate, even chard, spinach, romaine lettuce, fresh parsley and basil to be represented.
In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits such as strawberries, apples, pears and plums; Vegetables such as squash, broccoli, cauliflower, and corn; and spices and seasonings like peppermint and cilantro.
In the fall, turn toward the more warming, autumn harvest foods, including carrots, sweet potatoes, onions and garlic. Also emphasize the more warming and spices such as ginger, pepper, mustard and seeds.
In the winter, turn even more exclusively on warming food. Keep in mind the principle that the food to grow longer, are usually more than warming foods that grow quickly. All animal foods fall into the category warming with fish, chicken, beef and lamb. So do most root vegetables, including carrots, potatoes, onions and garlic. Eggs also fit here, such as corn and nuts to do.
In all seasons, be creative! Let the natural backdrop of spring, summer, autumn and winter be your guide.

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