The Importance of Eating Seasonally

Weekly Book Recommendation:

“Many people think of microbes as germs to be eradicated, but those that live with us—the microbiome—build our bodies, protect our health, shape our identities, and grant us incredible abilities.”

I Contain Multitudes: The Microbes Within Us and a Grander View of Life

Research Article of the Week:

“Recent studies have shown that low-level chronic dietary exposure to pesticides can affect the human gut microbiota.”

Chronic Effects of Dietary Pesticides on the Gut Microbiome and Neurodevelopment

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Traditionally, fruits and vegetables were produced and consumed during a limited season due to the climatic conditions of each cultivar.

For example, the ripening of cherries and strawberries was limited to spring, whereas orange ripening limited the production to autumn and winter.

However, currently, these patterns are changing because of the globalization that allows for the consumption of vegetable and fruit products throughout the year.

For example, Spain is the major producer of oranges in the European Union (EU), producing an estimated 55% of oranges. However, this production is limited to the autumn and winter seasons. Thus, during the rest of the year, oranges in the EU are imported from countries in the south hemisphere, such as South Africa, Argentina, and Uruguay.

In addition, the production of fruits and vegetables in greenhouses also contributes to avoiding the seasonality of some products. For example, tomatoes and cucumbers can be found in the market all year due to this agricultural practice.