Nutritionists regularly tell us to “eat seasonally”, and for good reason. Ultra-processed foods make up much of most diets, and we know they’re not good for us – studies show that the higher our consumption of UPFs, the greater our risk of developing mental health and cardiovascular issues, and deadly diseases. On top of this, when we eat seasonally, not only are we helping to look after our bodies and minds, but the planet too.
Photo: Brendan Freeman
“As lucky as we are to have access to most foods from around the world whenever we want them, it’s a whole lot better for our health and hormones to eat seasonally (and even better, locally) grown produce,” explains Jessica Shand, registered naturopathic nutritionist and author of the forthcoming The Hormone Balance Handbook. “Seasonal produce doesn’t have to travel far to get to our plates, meaning it’s fresh and hasn’t been sprayed with as many chemicals to keep it fresh.”
From a nutritional perspective, eating seasonally means you tend to enjoy fruit and vegetables that are full of nutrients and flavour, because they’re picked at their peak and enjoyed close to the source, rather than being transported around the world. “Eating seasonally also means you naturally switch up the varieties of fruit and vegetables you eat, and the more diversity we can feed our gut microbiome, the more health-enhancing phytochemicals that our body receives.”
9 fall foods to eat now
Squash
One of Shand’s favourites right now? “Squash, which is in abundance at the allotment right now!” she says. “I’ve been picking them and using them in warming and delicious autumnal dishes, like my squash and butterbean curry.” High in fibre and carbohydrates, it’s brilliant for keeping us satiated, while its magnesium content contributes to good heart health.
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Beetroot
Full of antioxidants, a great source of fibre and folate, and anti-inflammatory, beetroot increases blood flow to muscles, while also fending off myriad diseases.
Apples
An apple a day keeps the doctor away – one study found that those who ate one apple a day had a lower risk of cancer. They’re also full of fibre and antioxidants.
Broccoli
High in vitamins C and K, as well as fibre and calcium, this affordable superfood helps to promote a healthy immune system, metabolism and digestion.
Cabbage
Full of vitamins and minerals (including vitamins K, C and B6 and potassium, magnesium and calcium), cabbage may be an underdog of the vegetable world, but it’s great for your heart, digestive and overall health.
Originally published on Vogue.co.uk
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