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Thursday, March 14, 2019

Going Green

When it comes to nutrition, there are 2 categories of “going green”.
1.   Literally, eating green veggies from the leafy variety to broccoli and brussel sprouts: when it comes to nutrient density, leafy greens set a pretty high standard with loads of vitamins A, C and K, potassium and fiber in only 5 to 40 calorie servings. Cruciferous vegetables such as kale, collards and cabbages, broccoli and brussel sprouts contain all sorts of phytochemicals that help reduce the risk of certain cancers and other diseases.

2.   Going green when it comes to eating is very relevant in the environmental sense. Try these simple tips: 
·      Cook more. Preparing and eating food at home reduces wasted energy and resources. 
·      Add in a vegetarian day or meal into your routine. More plants in our diets means a healthier body and planet.
·      A large proportion of food waste occurs in the home- moldy, liquid produce, stale, expired food. The answer? Meal planning and shopping your fridge, freezer and pantry before grocery shopping. 
·      Reducing food waste eating out - order responsibly - ask for 1/2 or partial portions, share entrees. 
·      With convenience foods, skip the extra bits - straws, lids, and plastic cutlery that you don’t need - don’t take it. 
·      Go reusable when possible - from water bottles to snack and lunch containers. 
·      Start now to plan a garden in a pot, on a window sill, a garden box or planting bed. 

Green is the color of health – and what is healthy for our bodies can also be healthy for our environment.