Good Food

Good food means whole food. Whole grains, fresh fruits, and fresh vegetables should be the basis of a healthy diet. Processed and refined foods, foods that contain artificial flavors or additives, and foods full of sugar and fat should be eliminated or reduced in the diet. It is also important to eat your foods in their entirety. Instead of throwing away the top and bottom of a carrot, throw it into the casserole! If you must peel the carrot, boil the skins before you throw them away and use the broth in your next batch of soup! Carrot skins contain vitamins not found in the rest of the carrot. By using all part of your foods you obtain more of the nutrients and get a more balanced diet. The carrot tops contain minerals not found in the carrot itself. Throw some into your next batch of soup along with the rest of the carrot (but use in moderation, as it is also bitter in flavor).

Food should also be fresh. It is always better to choose a fresh peach over a canned peach and fresh green beans over canned green beans. Not only do they taste better, but they contain more nutrition and vital energy. You can find fresh food at a local farmer’s market. The selection at a farmer’s market is usually picked the same day, versus the week or older food often found at conventional grocery stores. If you have to ship a piece of fruit from halfway around the world, there’s just no way it can be as fresh as the fruit you find with the farmer who drove into town that day. For some people, the option of shopping at a farmer’s market is limited because of the limited growing season. In that case, it is reasonable to consume more dried or canned foods during the winter months, and to perhaps purchase imported foods at the grocery store. Keep in mind though, that the closer to home the food came from, the fresher it is. When you look around the produce section, try to find foods that came from your state, or at least your country, not the other side of the globe. An economical option for everyone is to buy lots of fresh food at the peak of its season, when it’s abundant and fresh, and then freeze, jar, and dry whatever you can’t eat.

All of this information applies to organic foods, too. Organic foods that are imported from other countries will always be more expensive than those that you find from the local farmers. Organic foods that are shipped long distances are also very often picked when they are quite green. Because organic standards ban the use of fungicides, this is the only way the food can be transported long distance without spoiling. Try to buy organic locally and in season, and then freeze, can, or dry the extras. This preserves the goodness of the food and also saves you money on quality ingredients.