Over the last year or so I have been visiting a lot of farms, talking to farmers and learning as much as I can about farming. I passionately believe that sustainable and regenerative agriculture needs to be intimately understood and linked to healthy eating – the same set of principles and actions are right for our health, right for the environment and right for animal welfare. Farming and food are not two separate industries, they are one and the same thing.
I recently visited the absolutely wonderful Smiling Tree Farm in Shropshire, where organic farmer Christine Page was kind enough to share her time and knowledge with me and show me around her farm. This post comes right out of my ‘Things I have been learning about whole foods this week’ files.
We know that vitamins and minerals are good for us.
We know that we are supposed to “eat the rainbow” or “eat the colour spectrum” or something like that, meaning we are supposed to eat many different coloured fruits and vegetables to get a broad variety of vitamins, minerals, flavonoids and enzymes. I am sure you have heard this, I know I have said it many times before in my live seminars and written about this in blog posts.
Different colours in the plant world tend to indicate different nutrients. Oranges, reds and yellows come from carotenes – we have all heard how we eat our carrots for beta-carotene, a substance that our bodies can use to convert into vitamin A if we need it. So if our diet is low in good food sources of vitamin A, such as liver, butter, oily fish and free range eggs, then we can use the beta-carotene from carrots, sweet potato, butternut squash and other vegetables to make vitamin A.
If you have been to a Mother Nature’s Diet 1-day seminar when I talk about food sources of vitamin A, we cover this. Quite a few green veggies also provide some vitamin A, such as kale and spinach.
The carotenes from green food, also provide the yellowness of butter. Read more