The trip to the supermarket has become an experience full of choices. Today, you can find whether fruit, that vegetables around the world at any time of the year. However, behind this abundance is a set of practices that are not always beneficial to health or the environment. Among them is the use of additives as waxes to prolong the life of products and improve their appearance.
The trick that reveals the ‘truth’
Fabius Antal, a well-being expert, quoted by Executive Digest, recently shared a simple tip that can help consumers identify if a fruit is covered with wax. The suggestion is practical: use the house keys to slightly scrape the shell, for example, of an apple.
If the gesture leaves a whitish residue on the surface, it is a sign that the fruit was treated with wax. This type of coating is common in imported fruits or out of the time, as it helps to conserve the fresh appearance for longer.
Perfect fruits are not always natural
Waxes are not dangerous in small quantities, but the concern lies in the frequent consumption of excessively treated products. In addition, many out -of -season fruits are transported from long distances, which requires the use of additional treatments to resist the trip.
This bright and impeccable appearance can therefore hide an unnatural process. And that’s why Fabius Antal’s recommendation aims to promote greater awareness of what we put on the plate.
The importance of local origin
The expert, quoted by the same source, also advocates the preference for products of local origin. In addition to reducing the eco -footprint, foods purchased from small producers tend to be less manipulated, with less use of intensive additives and conservation methods.
Local markets can be a good alternative to conventional supermarkets, allowing access to cooler fruits and vegetables, with more authentic flavor and harvested in its right time.
Greenpeace reinforces the alert
This concern is not new. The Greenpeace environmental organization has also been alerting to the risks of maladjusted consumption of products outside the time. One of the main arguments is the environmental impact associated with the transportation of food from other continents.
When we prefer seasonal products, we contribute to the reduction of greenhouse gas emissions and supported regional agriculture. According to the same source, this choice helps promote more sustainable and fair food systems for producers, namely fruit.
We recommend:
Nutritional benefits of seasonal foods
Another point highlighted by Greenpeace is related to the nutritional value. Fruits and vegetables of the season tend to be richer in vitamins and minerals, as they are harvested at their optimal point of maturation and not subject to artificial conservation processes.
This translates into a more balanced diet and adapted to body needs, which also change throughout the year. In winter, for example, it is natural for more dense and comforting foods to look for, such as the Earth ‘offers’ at that time.
January on the plate: what to choose
For easy choice, Greenpeace has released a list of season fruits and vegetables for the month of January. Among the fruits stand out the kiwi, lemon, orange, banana, grapefruit, avocado, tangerines, papayals, guava, diospiro and marmelo.
As for vegetables, they are at the time the chard, artichoke, cauliflower, potato, lettuce, carrot, rabban and leeks. These foods, besides being tasty, are ideal for preparing nutritious meals and adapted to the cold winter.
Small choices, great impacts
Adopting a more conscious diet does not imply drastic changes. Just be aware of the labels, the origin of the products and their appearance, it also refers to. Avoiding excessively bright or too perfect fruits is a good starting point.
Using the ‘Key Trick’ to identify waxes or opt for local markets may seem insignificant, but it has a direct impact on health, the environment and the regional economy. Small decisions can make all the difference.
Also read:
