It used to be that people ate what was available to them. That meant that as the seasons changed, so did their diet (i.e. no oranges in the dead of winter). Now, here in LA it’s a running joke that we don’t have seasons, and we are able to get whatever we want, when we want year-round. But just because we can, doesn’t mean we should.

According to a whole slew of health experts (including, yes, many scientists) eating the right kinds of foods during the right times of year and avoiding them otherwise is crucial to a healthy lifestyle. Nature created an organic cycle for us. Why not optimize on that?

Especially since it is no  secret that food-related health disadvantages are on the rise. There are an ever increasing number of food allergies and intolerances (look at the rise of people diagnosed with Celiac Disease), the obesity and type-2 diabetes epidemic, among countless other diet-health related complications.

Experts who lobby for seasonal eating believe it is essential to balance your body with the rhythm of Mother Earth.

Practical Application:

Good for you. Fruits and vegetables that are not in season are pumped full of preservatives, chemicals, and other in-organic fillers to make them appear fresher than they truly are. If you’re eating unprocessed, your body will thank you.

Good for the environment. Eating seasonally often means eating locally. And the less miles your food has to travel to get to you, the less you contribute to growing environmental concerns.

Good for your pocket book. Foods grown in season cost less to produce and therefore less on the shelves.

To check out what foods are in season in your area, visit the Eat Well Guide, and make the most of what the land had to offer.

-Arianna Schioldager