Choosing Greens

Eating well is a matter of choice for some people for others there seem to be restrictions these days. Where are all the natural foods people wonder? Still if one asks the green grocer if their vegetables have been sprayed or treated you could get a response and know where to shop for fresh unaltered foods. It helps also to be knowledgeable and read up on what things to look for when choosing the foods you buy. Here are some tips.

1. Look for the expiry date on the package you purchase. You may also look for the packaging date. Recently I have been buying spinach leaves from a local grocer with no packaging date. The spinach used to look fresher when it had a packaging date. That is the leaves were fuller and more rigid. The grocer admitted that the leaves are packaged all the time yet they appeared to have dried out under the saran covering. If I were health conscious, I would go somewhere else where I can get a date. Obviously that is matter of convenience to many citizens who are not conveniently located nest to a market that carries fresh produce. Most likely the store is trying to save on discarding the old packaged product and does not want to reveal old dates. That is too bad for them.
2. Buy foods that are going to bad within a relatively short amount of time. This adage is another way of saying do not buy food that is processed which will contain preservatives and colorants that are not good for your health
3. Do things around the house that will help you eat better. Sprouting alfalfa seeds that can be added to a salad is a good alternative to eating a leafy salad. Complementing the salad with sunflower seeds can add other nutrients required for a healthier diet. If the fresh veggies are not there than one may add the frozen variety, which is also good providing the vegetables have not been thawed out before. That would tend to reduce the nutrient value of the food.
4. Some people resort to canned vegetables, which is again an alternate source. However here the shopper has to consider the salt content of the fluid the veggie is stored in.