There’s a lot to be said about seasonal eating so this is just a brief introduction. It’s not so long ago, not more than between 50 to 100 years ago, that we used to eat only the foods that were in season.
Before the industrialization of agriculture our communities revolved around planting and harvesting and were sustained by the crops that were grown locally.
In summer we would have eaten lots of fresh fruits and vegetables as well as plenty of unprocessed whole grains. In Autumn we’d have been busy hunting or preparing any meat we had for winter as well as gathering up the remains of the harvested seeds and nuts and berries.
In winter we would live off our own stored body fat as well as winter vegetables and the items in our store cupboard, waiting for Spring which would bring a fresh round of new plants and planting activity.
Our bodies are designed to flourish in that kind of seasonal eating cycle.
Today, when everything we desire is available all year round, we fatten up all throughout the year. We never hibernate or burn off our excess fuel through a few lean months. And as a result we’re out of step, our digestive systems never rest and we’re also not getting all the nutrients we need.
There are many other impacts from not eating seasonally – the nutrients that are lost as food travels great distances, the lengthy cold storage that depletes nutrients further, and of course, there’s the issue of pesticides and chemicals and the impact on the environment from all the transportation.
We’ll touch on those issues later but for now, let’s do a simple Tweak – a bit of a rethink. Let’s Read labels and buy local.
Let’s support local growers and eat what is natural and seasonal for that time of year. Our bodies still respond to the rhythms of the seasons and will thank us for our efforts to eat seasonally.