Spring is the best season for making decisions about your diet. After long winter, and all that caloric food full of fat, spring gives us chance to include in our daily menu a lot of fresh fruits and vegetables. But, be careful with early fruits and veggies! March and April are months with so little naturally grown food, and they are all poor in vitamins and minerals our body desperately needs after winter.
So, don’t just buy whatever you see on your local market or in local stores. You’ll think you eat healthy, but on the contrary, you can spoil yourselves. Here is the list of vegetables for which you’ll be sure they’re naturally grown, without any pesticides or herbicides: garlic, spring onion, cabbage, kale, pumpkin, celery, parsley, parsnip, beetroot, carrot, radishes, pepper, horseradish, and broccoli, which is extremely valuable.
Broccoli is known as Super Food, because it is good for many things. First, a compound found in broccoli appears to be far effective than antibiotics against bacteria which causes peptic ulcers. Additionally, some tests in mice showed that the compound offers incredible protection against stomach cancer. Another study, published in American Journal of Epidemiology, showed that broccoli reduces risk of coronary heart disease in postmenopausal women. Furthermore, it is proved thatconsumption of broccoli protects against lung cancer, as well as colon cancer.
It is excellent source of antioxidants, vitamins and minerals. It is low caloric but really tasty. You can eat it fresh, as a salad, or cooked, or even fried in oil, but avoid any fried food if you’re trying to lead a healthy lifestyle.
As far as fruits are concerned, it is much easier. I can advise you what NOT to buy until May. Cherries and strawberries are on the top of the list, because they are inciters of numerous allergies. In this period, it is best to eat apples, oranges, lemon and grapefruit. Kiwi and bananas are acceptable.