Welcome to this section on seasonal and locally then first of all we're going to be covering how to eat in balance with the seasons and with our local surroundings. So initially I'd like to cover the problems or issues in today's society. And what we're faced with on a day to day basis and what the body's faced with more importantly, on a day to day basis, which just was simply was not there. And our grandparents, great grandparents time. Now we've moved into a multinational culture, we've moved into a place where supermarkets and multinational companies have foods available fresh 20 477 days a week, continuously, everywhere, wherever we want them. They're available.

There's a soup supermarket and most local cities, most cities and even villages now You've got smaller supermarkets which are supplying tropical fruits and things that just don't naturally grow in our climates. This is fantastic because, of course, the fruits are delicious. And it gets us an opportunity to get some nutrients especially like put them in C and things from the streets, which we wouldn't usually get. However, what what is it really too into our bodies and is it confused in our body clocks and putting us out of the natural rhythms and cycles that we would be in, in nature? Because I just touched on this my, our grandparents, great grandparents usually would have thrown their own. They would have got a lot, especially in the summertime in the UK, they would have got a lot of carrots, potatoes, tomatoes, Herbes, especially I always remember mint being in my grandparents garden, and a variety of other things that they would they would have grown themselves.

So every garden, most gardens would have had a plot where they grew their own vegetables, and then come Sunday, they'd be picking those vegetables and having them for Sunday lunch. Okay, maybe all of the food wasn't homegrown, however, a big quantity of it was, and it was grown by them by their hands, it was obviously organic, and therefore having all of the nutrients in the soils around around their local area, which is natural for their bodies, and natural for the bodies that just survive in in in those environments. Now, however, we could be doing pineapples, for example, in the middle of winter. Now, that's not natural, because even if you Wherever those pineapples are grown, even if you're in that native country, you wouldn't be having fresh pineapples. In the wintertime, at least I don't think so anyway, and if it was in the wintertime in those countries, it's unlikely that there would be a lot hotter climate than what it is here.

So these foods Got a natural cooling effect. Usually, if we're eating foods, which are from a hot climate, they usually have a cooling effect. Coconut is a fantastic example of that. Coconut blows grows in places like India, Thailand, the climate is very hot and coconut nature doing what it says it provides coconut to cool down the body and cool down the system in a hot climate. So if we're taken out in the middle of winter, then we're taking it totally out of balance with the natural rhythms and cycles of the earth. And then we actually put ourselves in a position where we might end up with cold kidneys For example, we might end up with a just a low body temperature in general.

So there's a lot of things that you see online around healthy, thin and around like maybe coconut water, full of electrolytes and fantastically hydrated it is and it's amazing. However, if you're not putting that alongside like a master Classic lifestyle naturopathic philosophy, then you could be doing yourself some damage, you may then go out and buy loads of coconut water because you do a lot of exercise, taking on loads of coconut water in the wintertime, actually giving you a low body temperature and your body's working that much harder to heat itself up. That's just one example. So there's so many examples of these foods and what they do to us when we take in and out of season and in a different climate where they were initially grown. So the whole point of this session is to make us aware of what we did and what time of year we've done it and in what type of climate when he did it.

In the UK where we're filming from, I was some as we can get a warmer summer. Winters are very cold. So during the winters we don't really want to be taken on many of these tropical fruits. For example, if you're in a nice Climate like that is fantastic. It's no problem at all. And actually, it's really beneficial for the body.

But I've been in the colder climates, we want to be aware of what we're putting into our system, especially if we have some complaints. Now, this isn't something that is quite finite, you know, this is quite a subtle, subtle science if you like, but its nature and its the way nature will provide it. This is the reason why some foods are not organic, and they put chemicals on them in order to preserve them because they've got to travel so long. It's not natural for these foods to be traveling long distance and then get into our plates. They should be just grown locally, within miles, not hundreds or even thousands of miles. And then they should be brought to our plates within a few days because the nutrient balance.

Dr. Gabriel cousins, was caught in recently that the nutrient values, the longer the foods have been taken out of the ground of pick from the trees, the nutrient value starts to deplete more and more. So just imagine if we're taking foods from these Phyto climates far away from us. So they're taking days, sometimes the weeks in cold storage, and then they get into a plant and the nutrient value is, is going diminishing diminishing day by day. So alternatively, what we want to be looking at is things that grow locally into ash, and trying to take on board more of those things in the seasons that they grow. So when we're in the summertime, we want to be taken on more of the fruits and the things that grow above the ground more naturally. And coming in too often we want to start going to the things that that are in the ground, you know, this thing's just below the ground, autumn and then we want to be going into winter then we want to naturally in wintertime, in the UK, people would have been fermenting things so things that would have grown In the gardens in the summertime, or even in the autumn, they would have been fermenting using vinegars and to ferment Of course, we use like waters, apple cider, vinegar, etc.

Fermenting these vegetables and then taking them in the winter, when there's less fruits and vegetables available naturally to grow in its climate, then you can take things like the fermented things that would have been prepared or the dry things that would have been prepped, prepared from summertime. So that's the way that our ancestors used to do it. But now we've just become convenient in supermarkets, we just go to the supermarket and get what's there. And if it's winter time, generally you'll find that a lot of things on the shelves are not grown locally. Unless of course you go into places like farmers markets, etc. or your local farmers and finding them there because you will land find seasonality easy to do, seasonally, thin like that, because they've always got the things which are in He's not that time because of course they've grown themselves.

So that's just a couple of tips and just a little insight into what we can start to do to have it seasonal and look really thin and what it can do to our bodies, what influence signal bodies and how we can start to improve our health like that.