Organic Nutrition Guide: Benefits, Seasonal Produce & Tips

What Makes Food Truly Organic?

As a fan of a fuss-free lifestyle, finding ways to cut down on stress and have fewer worries is basically my avocation. As it’s organic September, I thought I’d talk about food and its positive impact on health. The word Organic has been used in marketing to sell almost anything, but the actual practice of organic farming specifically involves the avoidance of agrochemicals to produce a sustainable amount of food without overfarming and depleting the quality of the soil. With the use of natural fertilisers, the soil will maintain a higher nutritional quality, so the food produced will be healthier and less damage will come to the environment.

In Europe, one of the certifying bodies, like the Soil Association, must consider whether a product is organic or not, meaning every stage must be certified, not just the growth. This includes transportation, storage and production, so as a consumer, you can be confident that a bag of organic produce hasn’t been mixed with something non-organic or genetically modified while being packed or transported.

As someone who doesn’t eat exclusively organic, I can’t recommend eating completely organic, but the main benefits are as follows: Considerably better-tasting food due to the abundance of nutrients and fewer artificial ingredients. Food from healthy soil is known to have higher amounts of vitamins, minerals and essential fats. Ultimately, organic farming is better for nature because it doesn’t pollute the land with pesticides and herbicides that stay on the food after harvest and can’t be washed off. So organic is better, and you can find options in most supermarkets, some with their own organic range that doesn’t have to break the bank. Organic food does have a rep for being slightly more expensive, which is unfortunate, as the conventional alternative is produced in ways that can contaminate water and lead to antibiotic resistance, so cheap food really has a ‘high’ cost. The price gap is primarily there as remittance to the farmers and their role in preserving ecosystems and improving animal welfare.

Generally, a healthy diet should incorporate a variety of whole grains, lots of fruits, vegetables, legumes, seeds and nuts. However, it does become tricky to dictate healthy eating when there is a conflict between individuals who don’t believe in the ‘vegan’ diet, as well as those who have intolerances, diseases, and not forgetting the relationship health has with socioeconomics.

This month, apples, broad beans, beetroot, broccoli, cabbage, carrot, courgette, cucumber, kale, leek, lettuce, mushrooms, onions, potatoes, spinach, sweetcorn, tomato and watercress are in season!!

Produce bought in season can be cheaper, fresher and environmentally friendly, so making a tasty organic dish can be easy and convenient. This is the season for pumpkins and squashes, as well as the last of some fruits and winter root veg. Seasonal eating is great for giving your body what it needs for the time of year in terms of nutrition.

Over the past year, I’ve experimented with different ‘diets’ and ‘styles’ of eating, from juicing, gluten-free and raw vegan. I’ve come to know the effects these different diets have on the body, and appreciate the pros and cons. Raw foodists believe the levels of nutrients, antioxidants and enzymes are higher in uncooked foods, and I definitely found I had more energy and clearer skin when I juiced and ate completely raw when I went vegan. It’s much easier to have at least one raw meal during the summer when you naturally need more water-rich foods like fruit, though having a green smoothie is quick and convenient even when it’s getting colder, simply don’t add ice.

During my raw eating period, I, of course, didn’t eat processed foods, which included bread, so I was inadvertently gluten-free. Gluten is the sticky protein found in Wheat, Barley, Rye and Oats (because of contamination) and is avoided by coeliacs and those with intolerances, but is also seen as unhealthy for most in excess. I did find that I had better digestion when I was raw, and when I started eating gluten products again,  I experienced bloating as an initial response to its reintroduction, though that ceased over time.

Vegan eating and nutrition doesn’t just involve reading labels; like eating organic, it requires some education and research so you can enjoy and sustain it. So whatever your current lifestyle choice, improving the quality of your diet should give you vitality and conscious focus.