NUTRITION
EAT HEALTHY THIS SPRING
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t seems the more we try to eat healthy foods, the more confused we get. Much of what’s considered “healthy” changes day to day as scientific studies are revised to mean the opposite of what we thought they meant. Even avid label readers aren’t always sure what product claims mean. “Sugar-free” isn’t the same as unsweetened, “all-natural” usually isn’t, and don’t even start with low fat. The list of artificial ingredients added to make up for its removal is usually long. Add to that are growing concerns over GMOs, pesticides, antibiotics and other questionable farming practices, and it can all result in food frustration. Instead of throwing in the towel, more and more health-conscious eaters are “trimming the fat,” so to speak, and reaping the benefits of springtime’s crop of fresh-grown fruits and vegetables, either harvested at home or purchased at your local farmer’s market.
GROW YOUR OWN
There are a number of reasons that at-home gardens have been on the rise in the past few years. Aside from knowing exactly what you’re eating and how it was grown, there is an
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economic advantage to growing your own food, as well as a sense of accomplishment. Perhaps the biggest draw to growing your own fruits and vegetables is the abundant nutritional advantages. Fresh fruits and vegetables provide the most nutrients for fewer calories and have little or no saturated fat, sodium and added sugars. Produce that’s high in fiber helps you feel full, aids in bowel health, and maintains healthy cholesterol levels. According to the Academy of Nutrition and Dietetics, eating fruits and vegetables is linked to a lower risk of many chronic diseases and it may help protect against certain types of cancer.
MARKET FRESH
If you don’t have a green thumb, your local farmer’s market is a great way to get the fresh pick of the season. Farmer’s market produce is almost always fresher than produce found in the grocery store, but don’t assume it’s organic or grown with non-GMO seed. Maintaining an organic certification is expensive and many smaller farmers can’t afford it, so some will say their foods are “responsibly grown” (indicating a commitment to human health and the environment)
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