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Eating Foods in Season

The ability to retain food quality, with the aid of preservatives, means we have access to a wide variety of fruits, vegetables, and grains year-round. Still, it is healthier and more practical to eat foods when they are season.

In season produce is more likely to have come from local resources. This means less time spent being transported to stores. It may also infer that less, if any, pesticides were used as they would be to preserve produce that is not in season.

While locations vary, here are some of the best times to get fresh fruits and vegetables:

Spring – Strawberries, Blueberries, Cherries, Plums, Rhubarb, Asparagus,

Summer – Lettuce, Summer Squash, Corn, Tomatoes, Watermelon

Autumn – Apples, Pears, Pumpkins, Sweet Potatoes, Carrots, Broccoli, Spinach

Winter – Winter Squash, Turnips, Leeks, Radishes, Parsnips

Year Round – Potatoes (with the exception of new potatoes)

When buying processed foods, such as bread or cereals, pay attention to the ingredients. Remember that most of time, the fewer ingredients in an item, the better. But make sure they are wholesome ingredients, like whole-wheat flour as opposed to bleached or enriched white flour. Also try for foods that aren’t overloaded with sugars. Especially in items like fruit juice or apple sauce, where extra sugar isn’t necessary.

Organic foods are another common topic in healthy eating. As public consciousness of food quality has increased, the demand and supply for organic foods has grown also. Be careful when reading the labels of ‘organic’ foods. To be sure an item is completely organic, buy only items labeled “100 percent organic.” Simply ‘organic’ implies that an item is at least 95 percent organic.”Made with organic ingredients” is used to label items that are at least 75 percent organic. Finally, when organic ingredients are noted on the ingredients statement, it implies that is at least 70 percent organic.



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