Eat what is in season is a simple way to beat the disease."Follow nature for perfection ." If we follow its cycle and eat foods according to season, then it's easy to be healthy.
Food tastes better when they are in season and are much cooler .
When you choose the food that is grown at the local level, it is also supporting the community, the local economy, the environment and local farmers.
The changing of the seasons gives us the unique opportunity to purchase a variety of fantastic foods that are available only during that season. Seasonal foods offer a natural diversity that we should take advantage of when you eat holistic for both our health and the health of our planet.
Research has shown that natural foods are nutritionally richer when they are collected in season.
For example, if you eat melons in winter, you are inviting the fever as they have cooling properties. They have a high water content, and are packed with potassium, vitamins A and C. "Eat in the warm months, when they are in season, refreshes instantly. Similarly, when the mangoes are eaten on an empty stomach in the summer, they break down the body temperature, buy what is available in abundance in his avatar to your freshest local market which is the best indicator of what is in season.
Benefits of Eating Seasonal Food
Easy on the Wallet
Let’s begin with cost. When produce is in season locally, the relative abundance of the crop usually makes it less expensive It’s the basic law of supply and demand, and when crops are in season you’ll be rewarded financially by purchasing what’s growing now.
It’s the Taste That Counts
For most of us, the taste of the food we buy is every bit as important as the cost, if not more so. When the food is not grown locally, then it is transported from other countries, they must be harvested early and refrigerated so they don’t rot during transportation. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavor.“Foods that are chilled and shipped lose flavor at every step of the way – chilling cuts their flavor, transport cuts their flavor, being held in warehouses cuts their flavor shipped in from other parts of the world, and both affect the taste.
Save Nutrients, Save Flavor, and Save Gas Too!
According to Brian Halweil, author of “Eat Here: Homegrown Pleasures in a Global Supermarket,” “If you harvest something early so that it can endure a long distance shipping experience, it’s not going to have the full complement of nutrients it might have had.” In addition, transporting produce sometimes requires irradiation (zapping the produce with a burst of radiation to kill germs) and preservatives (such as wax) to protect the produce which is subsequently refrigerated during the trip. vegetables picked and frozen when in season are actually higher in nutrients than those flown in out of season from abroad. "Vitamins degrade over time and with storage, so the fresher the better. Also, if things have been in transit for a long time, vitamin C levels go down. And the longer the shelf life of produce, the more preservatives you have got to add to it."
Be Careful when eating apples. Please check skin of the apples before eating because it's may be coated with wax. Check before you eat many of the fruits. Wax is being used for preservation purposes and cold storage. You might be surprised especially apples from USA and other parts are more than one year old, though it would look fresh. Because wax is coated, preventing bacteria to enter. So it does not get dry. Please Eat Apples after removing the wax.
Food tastes better when they are in season and are much cooler .
When you choose the food that is grown at the local level, it is also supporting the community, the local economy, the environment and local farmers.
The changing of the seasons gives us the unique opportunity to purchase a variety of fantastic foods that are available only during that season. Seasonal foods offer a natural diversity that we should take advantage of when you eat holistic for both our health and the health of our planet.
Research has shown that natural foods are nutritionally richer when they are collected in season.
For example, if you eat melons in winter, you are inviting the fever as they have cooling properties. They have a high water content, and are packed with potassium, vitamins A and C. "Eat in the warm months, when they are in season, refreshes instantly. Similarly, when the mangoes are eaten on an empty stomach in the summer, they break down the body temperature, buy what is available in abundance in his avatar to your freshest local market which is the best indicator of what is in season.
Benefits of Eating Seasonal Food
Easy on the Wallet
Let’s begin with cost. When produce is in season locally, the relative abundance of the crop usually makes it less expensive It’s the basic law of supply and demand, and when crops are in season you’ll be rewarded financially by purchasing what’s growing now.
It’s the Taste That Counts
For most of us, the taste of the food we buy is every bit as important as the cost, if not more so. When the food is not grown locally, then it is transported from other countries, they must be harvested early and refrigerated so they don’t rot during transportation. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavor.“Foods that are chilled and shipped lose flavor at every step of the way – chilling cuts their flavor, transport cuts their flavor, being held in warehouses cuts their flavor shipped in from other parts of the world, and both affect the taste.
Save Nutrients, Save Flavor, and Save Gas Too!
According to Brian Halweil, author of “Eat Here: Homegrown Pleasures in a Global Supermarket,” “If you harvest something early so that it can endure a long distance shipping experience, it’s not going to have the full complement of nutrients it might have had.” In addition, transporting produce sometimes requires irradiation (zapping the produce with a burst of radiation to kill germs) and preservatives (such as wax) to protect the produce which is subsequently refrigerated during the trip. vegetables picked and frozen when in season are actually higher in nutrients than those flown in out of season from abroad. "Vitamins degrade over time and with storage, so the fresher the better. Also, if things have been in transit for a long time, vitamin C levels go down. And the longer the shelf life of produce, the more preservatives you have got to add to it."
Be Careful when eating apples. Please check skin of the apples before eating because it's may be coated with wax. Check before you eat many of the fruits. Wax is being used for preservation purposes and cold storage. You might be surprised especially apples from USA and other parts are more than one year old, though it would look fresh. Because wax is coated, preventing bacteria to enter. So it does not get dry. Please Eat Apples after removing the wax.
Variety is the spice of life
Bored to bits with lady finger on your plate every night of the year? Sticking to nature's bounty, rather than the supermarket's, will ensure more variety and the chance to get nutrients tailor-made for the time of year.
"If you eat with the seasons rather than eating the same 15 things all year round, the variety will mean you end up with a greater range of nutrients in the body,"
Bored to bits with lady finger on your plate every night of the year? Sticking to nature's bounty, rather than the supermarket's, will ensure more variety and the chance to get nutrients tailor-made for the time of year.
"If you eat with the seasons rather than eating the same 15 things all year round, the variety will mean you end up with a greater range of nutrients in the body,"
Economic Benefits
When you buy organic, seasonal, locally grown foods you help provide financial support to the farmers in your area which helps to grow your local economy. Seasonal foods are priced much more economically than out of season foods which will save you money on your grocery bills.
List Of Seasonal Foods Produced in India (Month Wise )
January vegetables
Brinjal, palak, tendli, tomatoes, cabbage, cauliflower, carrot, radish, beetroot, peas, broccoli, capsicum.
Fruits
Strawberries, grapes, guava, papaya, pomegranate, pineapple
February vegetables
Cabbage, methi, carrot, radish, spring onion, capsicum
Fruits
Chickoo, musk melon, grapes, oranges, guava, papaya, pomegranate, pineapple, strawberries.
March vegetables
Spinach, fenugreek, capsicum, carrot, parwal (pointed gourd), tindora (ivy gourd), pumpkin.
Fruits
Watermelon, Mango Totapuri, grapes, orange, pineapple, banana, muskmelon, strawberries.
April vegetables
Lady's finger, cucumber, karela, chawli, beans, parwal, pumpkin.
Fruits
Same as March + jackfruit.
May vegetables
Spinach, cucumber, doodhi, karela, beans.
Fruits
Mango Alphonso, Kesar, Raw papaya, black jamuns, litchis, jackfruit, watermelon, muskmelon.
June vegetables
Spinach, lady's finger, cucumber, chawli, gawar, corn, capsicum, sweet potato.
Fruits
Mango Alphonso, Kesar.
July vegetables Same as June + round gourd, doodhi, snake gourd, karela.
Fruits
Mangoes, cherries, peach, plum.
August vegetables
Same as June.
Fruits
Same as June + custard apple.
September vegetables
Same as June.
Fruits
Guava, papaya, pomegranate, custard apple, passion fruit.
October vegetables
Brinjal, tomatoes, spring onions.
Fruits
Same as September.
November vegetables
Same as October + French beans.
Fruits
Orange, dates, guava, papaya, pomegranate, custard apple.
December vegetables Same as October + radish, beetroot, yam.
Fruits
Strawberries, orange, sweet lime, fig, guava, custard apple, pineapple.
When you buy organic, seasonal, locally grown foods you help provide financial support to the farmers in your area which helps to grow your local economy. Seasonal foods are priced much more economically than out of season foods which will save you money on your grocery bills.
List Of Seasonal Foods Produced in India (Month Wise )
Brinjal, palak, tendli, tomatoes, cabbage, cauliflower, carrot, radish, beetroot, peas, broccoli, capsicum.
Fruits
Strawberries, grapes, guava, papaya, pomegranate, pineapple
February vegetables
Cabbage, methi, carrot, radish, spring onion, capsicum
Fruits
Chickoo, musk melon, grapes, oranges, guava, papaya, pomegranate, pineapple, strawberries.
March vegetables
Spinach, fenugreek, capsicum, carrot, parwal (pointed gourd), tindora (ivy gourd), pumpkin.
Fruits
Watermelon, Mango Totapuri, grapes, orange, pineapple, banana, muskmelon, strawberries.
April vegetables
Lady's finger, cucumber, karela, chawli, beans, parwal, pumpkin.
Fruits
Same as March + jackfruit.
May vegetables
Spinach, cucumber, doodhi, karela, beans.
Fruits
Mango Alphonso, Kesar, Raw papaya, black jamuns, litchis, jackfruit, watermelon, muskmelon.
June vegetables
Spinach, lady's finger, cucumber, chawli, gawar, corn, capsicum, sweet potato.
Fruits
Mango Alphonso, Kesar.
July vegetables Same as June + round gourd, doodhi, snake gourd, karela.
Fruits
Mangoes, cherries, peach, plum.
August vegetables
Same as June.
Fruits
Same as June + custard apple.
September vegetables
Same as June.
Fruits
Guava, papaya, pomegranate, custard apple, passion fruit.
October vegetables
Brinjal, tomatoes, spring onions.
Fruits
Same as September.
November vegetables
Same as October + French beans.
Fruits
Orange, dates, guava, papaya, pomegranate, custard apple.
December vegetables Same as October + radish, beetroot, yam.
Fruits
Strawberries, orange, sweet lime, fig, guava, custard apple, pineapple.
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