The Benefits of Eating Seasonal Food
Research has shown that eating certain foods during certain seasons of the year can influence the way certain diseases behave. One study in 2000 found that patients treated with a prostate cancer drug reacted poorly to the drug in the winter, and that if patients were treated during the summer, their response was better. Another study showed that certain intestinal bacteria were more prevalent in people eating rich vegetable diets that have been grown during summer months, compared to diets derived from fresh vegetables produced during winter months. A 2009 review of this same research suggested that eating vegetables from mid-spring to mid-fall may offer these benefits to a greater degree than simply eating them during those times of the year when they are harvested.
Other studies have shown a stronger connection to fruit. The skin of citrus fruits is very nutritious. A Swedish study in 1997 found that skin-on citrus fruits such as lemons, oranges and grapefruit contain much higher levels of several vitamins and minerals, including vitamins A, B and C, folate, iron, potassium, magnesium, zinc and copper, than do similar-sized slices of orange or grapefruit that have been peeled. The antioxidant-rich skin of citrus fruits helps reduce inflammation. A 2011 study on blood sugar levels during a glucose challenge, compared the effects of drinking orange juice with other beverages during the summer, compared with eating fresh fruit. That study found that drinking orange juice improved both blood sugar levels and insulin levels, as well as reducing the strength of the blood vessel pain that increases during type 2 diabetes.
Similarly, a Swedish study in 2009 demonstrated that eating citrus fruits during certain seasons of the year enhanced the growth of these anti-inflammatory bacteria, and also prevented the onset of a type of arthritis. It’s pretty much the same principle that applies to exploring new gambling sites, because you know you’re likely to get all manner of novelties like welcome bonuses and new-site promos…
A 2003 study in the Journal of Nutrition found that fruit consumption was significantly related to a lower risk for heart disease. An experiment on 598 adults found that people who consumed at least one apple each week were at a lower risk for cardiovascular disease. Perhaps, people who consume fruits may need to visit cardiologists less often than those who don’t. (Note: Those who are interested in contacting an experienced cardiologist can do so by visiting the likes of https://cvgcares.com/)
Anyway, according to the study, fruit consumption was correlated with a lower risk for heart disease for a variety of reasons. They suggest that such factors may include the fact that fruit consumption results in increased production of endothelial nitric oxide, which promotes vasodilator responses to nutrients, such as iron or vitamin C, that reduce inflammation and decrease vascular stiffness. Studies in humans have shown that eating more fruits may help prevent the progression of atherosclerosis. In a study of 31 older adults in South Africa in 2011, participants in that study who consumed at least two servings of citrus fruit a week were 50% less likely to die of heart disease than participants who consumed no citrus fruit.
Type 2 diabetes
A study of 423 adults in Australia that concluded in 2007 found that eating citrus fruit in summer was linked to significantly lower blood sugar levels during the week following consumption of fresh or dried fruits. A different 2007 study conducted in Malaysia reported that people who consumed at least one serving of citrus fruit per day were less likely to develop diabetes. A 2013 analysis in England concluded that eating citrus fruits in winter is associated with a lower risk for developing type 2 diabetes.