By Dr. Erik Johnson
Love & Health Chiropractic
Here in West Michigan, farmers market season is in full swing. Have you been to the Kentwood Farmers Market? It takes place at 4900 Breton Ave. SE on Thursdays from 4:30 to 7:30. In Wyoming, the Metro Health Farmers Market, also take place on Thursdays from 9 a.m. to 2 p.m. at 5900 Byron Center Road SW. We all know that we should be eating more fresh fruits and vegetables. And there’s no time like now to get started on building a healthy habit.
According to the Harvard School of Public Health publication, The Nutrition Source, eating lots of vegetables and fruits can lower blood pressure, reduce risk of heart disease and stroke, prevent some cancers, reduce eye and digestive problems, and help maintain healthy blood sugar levels. Eating apples, pears, and leafy greens might even help you lose weight.
You can go bananas trying to figure out which fruit or vegetable provides the exact vitamin or mineral you need. Or you can simply eat a wide variety from the nine different fruit and vegetable families. Next time you stop by the farmers market, choose a variety of types and colors to give your body all the kinds of nutrients it craves. There’s a lot to be said for fresh, local produce. When produce is picked green to accommodate long shipping distances, it loses nutritional content. In fact, eating quick-frozen local produce is probably more nutritious than eating fresh produce shipped thousands of miles from California or South America.
Fruit for your lungs. Veggies for your brain.
Living through the COVID-19 pandemic has brought a lot of attention to respiratory illness. British researchers found that people who ate fruit, even if they smoked, had much stronger lungs. Seems the extra vitamin C the fruit eaters ate reduced harmful free radicals and helped their bodies repair tissue damage. Researchers at John Hopkins University discovered that tomatoes and fruits, especially apples, slowed lung decline.
Closer to home, a Chicago Rush University Medical Center team found that people who ate one to two servings of leafy green vegetables each day experienced fewer memory problems and cognitive decline. In fact, people who ate 1.3 servings of greens like kale, spinach, collards, or darker colored lettuces each day had brains that were about 11 years younger compared to those who didn’t.
As I chiropractor, I love sharing how adjusting the spine helps all of the body’s organs to function better. And I love seeing my patients regain strength and mobility—and experience less pain. But I also love seeing patients who eat the healthy foods that support the work that I and the rest of their healthcare team provide.
Like I said, there’s no better time to start building a healthy habit than now—and there’s also no better time to visit your local farmers market.
Dr. Erik Johnson DC is a chiropractor at Love and Health Chiropractic in Wyoming at 1586 44th Street SW.
