Thanks for reading and subscribing, Linn. Welcome! Those California tomatoes were one of my favorite parts to write about. I’m glad they brought you here.
Great article - we're lucky here in Portugal that so much grows for much of the year. If you don't already know, you may also be interested to learn that our microbiomes change seasonally, too. This allows our bodies to better extract nutrients and digest what's in season. Historically, the changes were much more stark, as nowadays most people eat all foods all year round since they're available, so we've lost some of this ability. But you can look up research on Tanzania's Hadza hunter-gatherers and see how theirs have significantly more seasonal changes.
I remember when I first learned this, I was blown away by how interesting this is and how amazing our bodies are!
Thanks, Leah. The Hadza research sounds fascinating. I'm curious whether anyone has measured how much those seasonal shifts change what we actually absorb from food. If you've come across a study, I'd love to read it.
I'm not sure if there are any that specifically show that, but it's well-known that the microbiome influences how you absorb specific nutrients. Here is one showing how their microbiome shifts seasonally: https://pubmed.ncbi.nlm.nih.gov/28839072/
Only in-season when I buy fresh: gravenstein apples, pears, peaches, apricots, strawberries, cherries, pineapple; brussel sprouts, green beans, . Luckily, in California I have many, many choices and seasons of fruits/veggies.
Fascinating article about the seasons, weather, preparation, etc. There is NOTHING like fresh from the garden, if a person has planted one.
I like the reminder that seasonal eating is about much more than the calendar, since ripeness, variety, growing conditions and storage all influence what ends up on our plates. The point about flavor being more predictable than nutrient content is especially interesting, and a good reason to appreciate fresh, seasonal produce beyond the numbers.
Thank you, Khadija. As a chef, flavor was always my reason to look forward to a season. Researching this made me appreciate it more, even though the nutritional answer is less clear.
Just subscribed! Always learning from you!
Welcome and thank you! 🙏 Much more to come.
Just subscribed after reading your celebration of California tomatoes and your comment on the taste of seasonal and freshly picked.
Thanks for reading and subscribing, Linn. Welcome! Those California tomatoes were one of my favorite parts to write about. I’m glad they brought you here.
Great article - we're lucky here in Portugal that so much grows for much of the year. If you don't already know, you may also be interested to learn that our microbiomes change seasonally, too. This allows our bodies to better extract nutrients and digest what's in season. Historically, the changes were much more stark, as nowadays most people eat all foods all year round since they're available, so we've lost some of this ability. But you can look up research on Tanzania's Hadza hunter-gatherers and see how theirs have significantly more seasonal changes.
I remember when I first learned this, I was blown away by how interesting this is and how amazing our bodies are!
Thanks, Leah. The Hadza research sounds fascinating. I'm curious whether anyone has measured how much those seasonal shifts change what we actually absorb from food. If you've come across a study, I'd love to read it.
I'm not sure if there are any that specifically show that, but it's well-known that the microbiome influences how you absorb specific nutrients. Here is one showing how their microbiome shifts seasonally: https://pubmed.ncbi.nlm.nih.gov/28839072/
Thanks for sharing the study, Leah. It makes sense to me that as what we eat changes with the seasons, the mix of bacteria in our gut might shift too.
Only in-season when I buy fresh: gravenstein apples, pears, peaches, apricots, strawberries, cherries, pineapple; brussel sprouts, green beans, . Luckily, in California I have many, many choices and seasons of fruits/veggies.
Fascinating article about the seasons, weather, preparation, etc. There is NOTHING like fresh from the garden, if a person has planted one.
Thank you for reading, and for the list. Gravenstein apples are a good example, since they tend not to store or ship well.
I like the reminder that seasonal eating is about much more than the calendar, since ripeness, variety, growing conditions and storage all influence what ends up on our plates. The point about flavor being more predictable than nutrient content is especially interesting, and a good reason to appreciate fresh, seasonal produce beyond the numbers.
Thank you, Khadija. As a chef, flavor was always my reason to look forward to a season. Researching this made me appreciate it more, even though the nutritional answer is less clear.