How Eating Seasonal Produce and Impact Your Health

Modern agriculture and food processing techniques have made most foods available year-round. This means we have a variety of foods at our fingertips nearly all the time – asparagus in November and honey crisp apples in January. However, this means we forget that food availability is supposed to change with the seasons. Even though new developments make it possible to eat tomatoes with Christmas dinner, that doesn’t mean we should do it. In fact, eating seasonally has several health benefits. Here’s what you need to know.

What Does the Science Say?

According to multiple studies, nutrient content changes in foods depending on the seasons in which they are produced. For example, a study conducted by the U.K. Ministry of Agriculture, Fisheries and Food found that nutrient content in milk differed depending on whether it was harvested in summer versus winter. This is because the cow’s diet changes. They eat fewer fresh vegetables in winter, and so the nutrient makeup of that milk was less robust. Similarly, Japanese researchers found a big difference in the nutritional content of spinach harvested in the summer versus during winter.

What’s more, eating foods in seasons when they are not grown means you are likely ingesting additional pesticides, waxes, and other types of preservatives. Plus, the longer produce sits on the shelf, the more nutrients and antioxidants they lose. Spinach and green beans can lose up to 66% of their vitamin C within a week of harvest.

Basically, eating seasonally ensures you get all the health benefits and nutrients of the foods you are eating. They taste better, look better, and are better for you.

Additional Benefits

Eating in-season produce is great for everyone involved in the food production — not just you, the consumer. Eating locally supports local farmers who choose to farm sustainably, propping up the industry working against factory farming and industrial agriculture. To this end, it helps preserve the environment, an increasingly important factor for many.

Plus, it’s just better. You’ll have more variety of foods in your diet, and you’ll get to experiment with fruits and vegetables you might be unfamiliar with. Seasonal foods are also often cheaper to produce and buy, meaning your doctor, your farmer, and your wallet will thank you.

Making ‘Cents’ of Health Foods: Top 10 Tips

As a certified healthcare consultant and organic farmer, I hear time and again how people want to clean up their diet. The number one reason they site as the source of their failure is the cost of organic food. So, here it is folks. No more excuses. 10 reasons why you can go green without going broke. Look for Rosas Farms local green challenge in the July Issue of Ocala Magazine.

  1. Your “Five Bucks” coffee costs more than a pound of organic chicken in most stores.
  2. Ready made hormone filled rotisserie chicken could buy a lot of organic milk. Use your food dollar wisely. Cooking: It’s where you bring the family back to life and life back to the family.
  3. Store brand organics are nearly the same price as brand name foods and are often on sale.
  4. Coupons, coupons, coupons
  5. After-market stores often carry organics. Try your local scratch and dent.
  6. Preparing food at home, especially in bulk is almost always less expensive than eating out, even if you’re eating fast food. The real cost of your fast food is for a completely different article. But, I digress. Remember leftovers? (No, not the kind in cute little white boxes.)
  7. Organic Rice and Beans are grossly underrated nutritionally and financially.
  8. The time spent waiting in line at a fast food drive through is exactly the same amount of time it takes to make organic scrambled eggs and toast with organic orange juice and burns way less gas. Breakfast is cheap. Who cares when you eat it?
  9. Buy less expensive cuts of organic meat like organic chicken wings and legs or organic ground beef.
  10. Eat less. You’ll likely live longer.