Seasonality Food Products

Seasonality Food Products

There is a link between the seasonality of food and human health?
For many years he disappeared the first fruits, specifically since on the supermarket counters are all types of fruit and vegetables throughout the course of the year.
At one time she was waiting impatiently for the first strawberries, cherries or peaches, and was willing to pay handsomely for the first collections of artichokes, beans or other vegetables while to return soon to enjoy them after a whole year of waiting. In doing so, everyone knew the seasonality of grapes melons and watermelons, or that relating to the availability of chestnuts, peppers or beans.
EthicsThis knowledge is now the legacy of a few, especially the younger ones. Many people do not know the time when a product is collected and does not ask if what is available is really of that season, the result of forcing in agricultural practices (heated greenhouses) or other comes hemisphere of the earth.
But what is the importance of having such knowledge?

Without disturbing the negative consequences on the greenhouse gases of agricultural products produced under forced (50 to 70 times more than the amounts produced by organic or biodynamic systems), a fruit or a vegetable crop in the period of maturation and obtained without force whatsoever is without doubt the most nutritious and healthy but above all more good flavor.
In order to market a fruit or a vegetable that should be eaten in a place far away from the place of production, it is necessary to anticipate the time of collection. If they are picked when fully ripe, once they arrive at the place of consumption, they would now surmaturi or otherwise no longer usable. Fruit or vegetables harvested prematurely and ripened in storage warehouses, have flavors and textures very different from those that complete their life cycle directly on the plant. They often have stale taste, and when treated with additives that stabilize conservation are even harmful.
Even worse, some studies show that the body needs a food cyclicality; that is, it is necessary to respect our biorhythms and our most delicate organs (liver, pancreas, etc.) in order to allow a regular cycle of “loading and unloading” of the various toxins that our body accumulates with any food. The fact is that being skipped seasonality we tend to accumulate some food toxins and never, in fact, give respite to our most delicate organs.
The result? various types of diseases (including some food intolerance), increasing health care costs, and so on.
It is no coincidence that the quality cuisine, today, is based on using raw materials found in the surrounding territory, possibly produced with organic farming systems or biodynamic, purchased directly from the manufacturer.
Follow the seasonality of crops represents the synthesis of the slogan coined by the Slow Foods which reads: Eating is an agricultural act.
The meaning of the slogan may lend itself to several interpretations but certainly has in the meaning that each food choice is able to determine what is produced. Return to favor food at zero kilometers, cultivated respecting environmental ecosystem and paid to the producer in a fair, represent choices for the future of humanity and the preservation of your health.

Guido Bissanti