Nutrition hit list this season - seasonal eating

Antioxidants 

The rule of thumb is the more vibrantly coloured a food is, the likely it is to be loaded with antioxidants. Antioxidants help neutralise free radicals, which are highly reactive molecules that can cause damage to other molecules, cells and structures. Free radical damage has been linked to many conditions including cancer, depression and Alzheimer's. 

This season we'll be getting them from:

• Peppers
• Broccoli
• Beetroot
• Carrots
  

Quality protein

For meat and fish lovers out there, this is the season for you. Beef, lamb, and turkey are all in season in September. Go for organic, free range and grass-fed where possible. Not only does it taste better, there are far fewer things you don’t want in there (i.e. antibiotics) and you can feel safer knowing that the animal has been raised in the best of conditions, producing more ethical and nutritious meat! 

This season, we'll be looking out for

• Mackerel
• Seabass
• Dover sole
• Crab
• Haddock 
  

PS. Don't forget to go for wild caught rather than farmed.  

Vitamins, minerals and phytonutrients

There are so many great green vegetables in season in Autumn. Greens are a nutritional goldmine, containing: vitamins K, and C plus B vitamins, as well as minerals: iron, magnesium, calcium and potassium. They also contain phytonutrients that are essentials for eye health: zeaxanthin and lutein. All that bang for a low carb, low calorie, high fibre and nutrient dense buck!

This season, we'll be loading up on

• Kale
• Courgettes
• Pak choi 
  

Prebiotic fibre

Prebiotic fibre is undigestible plant fibre that feeds the probiotics, AKA ‘friendly’ bacteria, that live inside your gut to help you digest food, as well as synthesise your own supply of certain vitamins and other essential nutrients. The more fibre you provide for the probiotics to eat, the more efficiently these bacteria work and the better for your gut and overall health. 

This season is particularly good for prebiotics, and we'll be getting them from

• Apples
• Leeks
• Onions 
• Artichokes (particularly Jerusalem artichokes) 
  

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