Okay, so the seasons change, right? And with that comes a whole new menu of tasty stuff. Eating what’s in season and local not only saves you money but also tastes way better. But here’s the thing: is it actually healthier to eat with the seasons, or is that just another one of those health myths?
Zanele Dlamini from KwaZulu-Natal believes that our bodies are meant to accommodate certain types of foods at different times. She says eating what’s in season benefits her by not overwhelming her body with all types of foods.
“In winter, nature gives us citrus fruits and leafy vegetables because that’s when our bodies need more vitamin C to fight off cold-related illnesses. So eating what’s in season ensures that my body has what it needs when it needs it.”
Zanele Dlamini
“In summer, nature produces more water and sugar-based foods because, due to high temperatures, our bodies require more water to hydrate and more sugar for energy as they burn down more sugar to regulate body temperature.”
For Motsumi Raditapole from Johannesburg, eating seasonal food is essential because he also believes he is meant to consume what we need in that particular season.
“When we consume food that’s in season, we don’t necessarily have to use things like pesticides in our food. When we consume food out of season, it’s often grown with pesticides and preservatives so it can stay fresh longer on supermarket shelves,” he says.
Is eating what is in season better?
Raditapole notes, “The challenges of incorporating food that’s in season that I face are that we don’t even know what’s in season anymore because we now get apples, for example, all year round, flown in from different parts of the world.”
According to Pretoria-based dietitian Ané Fourie, eating what’s in season is beneficial for higher nutritional density, supporting natural needs, variety in our diet, and improved taste.
“All fruits and vegetables have the highest nutritional value closest to harvesting. Nature has a way of providing what you need when you need it. It is also more affordable to eat seasonal produce.”
Dietitian Ané Fourie
Fourie mentions that the longer it takes for the produce to get from the field to the table, the more nutrient loss occurs.
“Not limited to freshness or taste, produce that is consumed during the ideal season and closer to harvest will have a greater nutrient quantity. Certain antioxidants, such as folate, beta-carotene, and vitamin C, rapidly decline when stored for extended periods of time.”
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“Having a variety of fruits and vegetables every day improves your immunity and helps your gut bacteria create a diverse microbiome. Humans didn’t adapt to eating the same foods year-round. Buying seasonally also means your fruits and veggies taste sweeter, fresher, or better because they were naturally ripened and harvested at the correct time.”
Potential disadvantages of eating what’s in season
While focusing on seasonal food has its benefits, Fourie points out that it also comes with potential disadvantages that need to be considered.
“Seasonal food can increase food waste in instances where you buy more fresh produce than you and your family can or will use.”
“Meal planning and prepping can also be harder, as you might not know what is in season. It could also lead to potential higher costs if production supply is low compared to demand.”
She advises on practical tips to increase variety in our diet and enhance nutrition.
- Buy fresh produce according to seasonal availability.
- Vary one part of your meal at a time. Instead of the usual pasta, try brown rice, whole wheat wraps, whole wheat couscous, noodles, barley, polenta, and quinoa.
- Sweet potatoes, corn, frozen mixed vegetables, or cooked legumes are great alternatives to potatoes.
- Add grated veggies to all meals.
- Have a hot breakfast: Omelette with cooked tomatoes, mushrooms, and spinach (vegan: leave egg).
- Use freezing and leftovers to consume more food groups.
- Eat legumes! Try chickpeas, butter beans, kidney beans, lentils, and white beans.
- Start a vegetable garden and engage your kids!
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