Seasonal fruits and vegetables: protect the ones you love while saving
Those who follow the dictates of nature, does not need recipes (Italian proverb)
The man is a warm-blooded. This is the condition characteristic of those animals able to maintain their body temperature that, within certain limits, is independent from that of the physical environment, consequently are able to have a fast metabolism even at low temperatures (Wikipedia). The metabolism speeds up or slows down depending on what the body needs at that moment and then in part also according to the environmental temperature.
The seasonal nature of fruit and vegetables also helps us in managing our body temperature
In summer the temperature rises, in some countries of the world even above 50 degrees, while in parallel our metabolism decreases because having around a warm environment need fewer calories and energy to maintain body temperature at 37 degrees and also with sweat are expelled from the body mineral salts and water. For this reason, the fruits and vegetables that grow naturally in the summer are full of juice (to recover water and minerals) such as eggplant zucchini and tomatoes. Another feature that own vegetables and fruits of the summer is to be rich in sugar good for those suffering from low blood pressure and are generally colored. The bright colors are due to the natural dyes that have a powerful antioxidant effect against the effect of sunlight so strong this season.
Autumn is a season that prepares us for the cold and as protection for the low temperatures coming nature provides us with chestnuts, hazelnuts, walnuts, almonds that help to accumulate fat for the winter. Another valuable ally is the pumpkin, which strengthens the mucous membranes of the upper respiratory tract and helps to thin the phlegm thus helping to expel bacteria and viruses.
Instead of the summer, however, when winter comes and the temperature drops significantly, the body must use numerous energies so that the temperature remains about 37 degrees. Added to this is also the fact that some diseases are typical of winter flu such as fever, cold and cough whereas we are not exposed to sunlight and sweat a little. In this regard the vegetables most common in winter such as cabbage, broccoli, cabbage and leeks have in common the fact that when they are cooked give off sulfur that creates a very unpleasant smell, but at the same time, has a disinfectant action that protects us from viruses and bacteria with which we come into contact.
Finally during the spring we tend to discard the fat accumulated during the winter and purify our body to prepare to face lighter summer heat. In this period, we can rely on nettle, parsley, strawberries, asparagus, artichokes, fennel, celery and apricots.
It’s important that these seasonal cycles occur in a progressive and coherent measures with what nature gives us. Then we will introduce a new food by removing one more suited to the previous season, of course taking into account the temperature of the country in which we live. The seasonality described are in fact typical of those who live in a temperate zone or Mediterranean, where the seasons are very distinct and where we are fortunate to find a variety of foods much higher than in the rest of the world. For example, if I am in a sub-tropical or tropical country, or vice versa if I live in a cold country I do not follow the same cycles and the same time trying always to vary as much as possible.
Seasonal products are very good and most fragrant of the same products eaten in the months wrong. Choose fresh vegetables according to their natural maturation allows to be able to taste the true flavor.
Another point to consider is the price, if in fact a particular plant grows in that season and has no need of greenhouses and more energy than the sun provides and for this there will be a significant cost reduction. If we choose not only seasonal food but also those that are produced on the territory in which we live there are additional savings because there are no transport costs (0 km food) and this also has a significant beneficial effect from the ecological point of view.
The environmental cost of food out of season is very high indeed: illuminated and heated greenhouses, use of pesticides and fertilizers, storage in cold storage, transport costs. Plants that are “forced” to grow in different periods of their normal season, in fact, are weakened and are more easily prey to unwanted insects.
In addition, changing the foods on the table according to the seasons means always diversify the intake of vitamins, minerals and other nutrients that the body needs. The products of greenhouse however, have a lower content of vitamins (especially vitamin C and beta-carotene) because they take little sunlight or because they are collected before ripening to increase the storage life. Over time you can have a gradual degradation of vitamins which then impoverishes foods.
We have thus explained as a feed aware, based on the seasonality of fruit and vegetables can be the first step to improve our health, the environment around us, and also to be able to save.
To help you choose we will suggest in future articles month by month what to buy for you and your family