When Good Food Goes Bad

June 6, 2015 by Emily Curran

All of my food goes bad.  In the few days after purchasing, I can count on the rotting, spoiling, and fermenting that will surely ensue if I continue to neglect my fresh produce.  And I wouldn’t have it any other way.

Grocery shopping has become a monster of convenience.  Between buying in bulk and buying to save money, I’ve noticed that consumers tend to be more concerned with how they are buying, as opposed to what they are buying. 

The truth of the matter is, if your food doesn’t start to turn by the second day it spends on your kitchen counter, it isn’t fresh.  When you buy fresh fruits and vegetables, you skip the worry of preservatives, chemicals and dyes that may have been added before they reached the shelf.  Packaged goods sometimes contain chemicals or artificial additives that are unfamiliar to our digestive system and take a longer, messier time to break down. 

 

Buying fresh not only supports your local economy, but it also helps you to retain the maximum amount of health benefits from your purchase.  In the race to indulge before your veggies start to change color, you are also racing the clock of nutrients, which takes away value the longer produce goes uneaten. The vitamin C, E, A and B levels that exist in fruits and veggies begin to decrease from the moment they are picked, and are further decreased with every bit of travelling, handling etc. that they endure.  In addition to all of the above perks, local food is nourished and grown to its peak of ripeness, so you are guaranteed a delicious, nutritious and guilt-free treat every time you choose fresh.