Welcome to the Nutrition Diva podcast. I'm your host Monica Reinagal and today's show was

prompted by an email from Larry, who asks,

while most produce is available year round these days,

might there be a health advantage

to eating produce seasonally, as our ancestors did.

Eating seasonally can add fun and variety to our menus.

In the spring, we savor those early spring greens, radishes, scallions, and peas.

And then in the early summer, we enjoy beets

and strawberries and asparagus.

As summer goes on, we gorge on cucumbers,

tomatoes, beans, zucchini, corn, and peaches, and then in the fall we turn to the cool

weather crops, apples, carrots, broccoli, and pumpkins.

But for those of us who live in cooler climates, there's not a whole lot to harvest between the last fall pumpkins and the early spring peas.

Does that mean we shouldn't eat vegetables in the winter? What about the string beans and the

tomatoes that we may have canned over the summer? Would getting them out in January break the rules?

And there are lots of nutritious fruits and vegetables that are never in season where I live.

Things like avocados and oranges and olives.

So can I only enjoy these when I visit California or Mexico or Greece?

My point is that for most of us, it would be impractical to eat only seasonal foods and

vegetables all year round.

Moreover, I'm not at all sure that eating strictly

with the seasons necessarily ensures the best nutrition.

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