You probably know that nutrient-packed fruits and vegetables are an important part of a wholesome diet.  But did you know that not all produce is created equal?

Fruits and vegetables offered at a typical grocery store travel an average of 1,500 miles to get there from the farm.  This means that the are picked several days before you buy them.

Several studies indicate that the nutrient content — particularly vitamin C — degrades quickly once produce is picked.  For instance, a red pepper may lose 25 percent of its vitamin C within 10 days of harvest, while chard can lose a whopping 60 percent of its vitamin C within a week (Int J Food Sci Nutr 2005;56:45-51; J Food Sci 2008:73:S314-20).  In contrast, locally grown crops move quickly from field to table, maintaining higher levels of nutrients.

Ripeness also makes a difference.  Some crops, like tomatoes, must be picked before they are fully ripe if they are to survive the long journey to the market.

The ability to interact directly with the farmer who grew the vegetable in you salad means that you can ask him or her questions about other food safety issues that concern you, such as pesticide use and genetically modified crops.  Dr. Barbara Smith
Chiropractor and Health Educator
health@doctorbarb.com