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Every season, there is a change in the seasonal produce, which also brings changes in one’s dietary habits. During the harsh summer months, bodies are highly vulnerable and can face multiple difficulties that can cause serious hazards. Hence, one must be very cautious if they are adding to their plates on a daily basis during the summer.
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Due to globalisation, modern artificial techniques and greenhouse effects, non-seasonal crops are cultivated in a high ratio. Such harvesting is popular due to the demand for a few ingredients in the market for off-season dishes. Due to such artificial techniques, the natural elements and nutrients of fresh vegetables are often lost and they may also contain harmful bacteria and pesticides.
Radish
Consuming radish in hot weather can increase internal body heat, leading to discomfort and potential dehydration. This root vegetable also has a high water content, which might seem hydrating but can actually disrupt digestion when combined with the summer's heat, causing bloating or gas. Additionally, radish’s pungent nature can exacerbate heat-related issues like acidity and heartburn. For optimal comfort and health, opt for cooling vegetables like cucumber or lettuce during the summer months.
Garlic
Consuming excess garlic in hot weather might lead to discomfort, including increased body temperature and excessive sweating. Additionally, garlic's potent nature can cause digestive issues like heartburn and acidity, which are often aggravated by heat. Its strong odour also lingers, potentially causing social discomfort. For a cooling diet in the summer, it's better to opt for milder, hydrating vegetables and herbs that help maintain a balanced internal temperature.
Beetroot
Beetroot, while nutritious, is a vegetable to avoid during the summer. It is not in season and is often produced through artificial techniques that can compromise its natural quality and taste. In warmer months, beetroots are grown in controlled environments, leading to a higher carbon footprint and potentially less nutritional value. Instead, opt for summer vegetables like cucumbers, tomatoes, and zucchini, which are naturally abundant and better suited for the season's dietary needs.
Turnip
Turnips, typically a winter crop, thrive in cooler temperatures. During the summer, they are often produced using artificial techniques such as controlled environment agriculture, which can impact their natural taste and nutrient profile. Consuming seasonally grown vegetables ensures better flavour and nutritional value while supporting sustainable farming practices.
Spinach
Avoid spinach during the summer, as it's not a seasonal vegetable and may not be as fresh or nutritious. Summer heat can cause spinach to wilt quickly, reducing its crispness and flavour. Additionally, the higher temperatures can increase the risk of bacterial contamination, making it less safe to consume. Opting for seasonal vegetables ensures better taste, nutrition, and safety.
Cabbage
Cabbage is best avoided during the summer as it is a non-seasonal vegetable in many regions, meaning it often lacks peak freshness. Consuming out-of-season cabbage can lead to less flavourful and nutrient-dense meals. Additionally, cabbage can cause digestive discomfort and bloating, which is particularly unwelcome in the heat of summer. Opting for seasonal vegetables ensures better taste and health benefits, aligning with the body's needs during the warmer months.
Broccoli
Cabbage is best avoided during the summer as it is a non-seasonal vegetable in many regions, meaning it often lacks peak freshness. Additionally, cabbage can cause digestive discomfort and bloating, which is particularly unwelcome in the heat of summer. Opting for seasonal vegetables ensures better taste and health benefits, aligning with the body's needs during the warmer months.
