You’ve heard many reasons for why you should eat fresh and natural whole foods, but this article in Edible Silicon Valley illuminates a whole other level as to why. In it, Dr. Joon Yun convincingly argues that food can cary stress markers of its life: this stress can then be absorbed and read by your body, thereby making you stressed. Additionally, stress is no small thing to brush aside. Indeed, it is the one factor that heart disease, hypertension, diabetes, depression, inflammation and obesity all have in common.
Think vegetables can’t be stressed? Turns out even vegetables have a stress hormone they release called ethylene. It is best to eat organic, seasonal, locally raised vegetables that have not been bruised, frozen, ripened or genetically modified. I’m not sure how this bodes for the juicing trend (just think of the ethylene in those blenders!), but it’s an incredibly interesting concept. No wonder food nurtures when it’s “made with love.” Perhaps someday we’ll be able to read the stress levels of food on the back of the labels, much like we see the fat and calorie content!
Click here to read the complete article by Dr. Yun and see the great info chart on what to eat and what to avoid.