Among the many advantages of the garden at home, it is usually valued especially to have fresh and cultivated food in a healthy and ecological way – without chemical fertilizers or potentially toxic pesticides – but there is an aspect related to the plants’ ability to cope with Aggressions of the environment synthesizing protective substances that, being little known, is of vital importance for those who seek health through food.
Different comparative studies – both quantitative and qualitative – have long shown higher proportions of basic nutrients in plant – proteins, vitamins, mineral salts and antioxidants – in foods grown with organic methods than in those grown with a profusion of agrochemicals . But what is most surprising to researchers is the high content of plant protection substances and bioflavonoids in organic vegetables and fruits. The higher the content of these substances in a food, the healthier and more therapeutic the intake.
In fact, surprising improvements have been observed in severe allergic problems from the consumption of locally produced foods. This is due in part to the fact that the plants we grow in the orchard or that grow near where we live contain interesting substances that protect our health.
When the plants are grown in a very controlled environment and protected from outside inclemencies – such as in a greenhouse with controlled temperature and irrigation, regular supply of soluble nutrients and chemical control of possible pests, diseases, parasites or viruses -, plants develop Faster and reach larger sizes than when they grow outdoors, as they do not suffer from stress and do not have to spend energy to protect themselves from the aggressions of their environment. It may appear to be an advantage, and agrochemistry raises it as an argument in its favor, but what may appear to be a productive advantage – allowing greater yields in less time – becomes a disadvantage when seeking higher nutritional quality and health for the consumer.
In practice, plants that grow outdoors, exposed to the aggressions of the cold environment, heat, solar radiation, viruses, environmental pollutants – have to spend a lot of energy and resources to generate protection substances against these aggressors; Which has a slower development than if they were more protected. It may seem like a disadvantage that sometimes leads to overprotection – with ecological methods – cultivated plants, but it would be a nutritional error and would make them less nutritious and less healthy than if we grow them directly outdoors, taking risks and inclemencies.
Plants that suffer from environmental stress and are attacked by viruses, parasites, fungi or chemical contaminants in the air are healthier than those that grow protected in a greenhouse, and has to do with the fact that humans share with the rest Of plants and animals, hormones, genes and many biological processes; So it is easy to understand that the antioxidant substances, antimutagenes, bioflavonoids, vitamins and other plant protection substances that synthesize plants in a given environment are just as effective protecting them as protecting us from environmental aggressions.
Therefore, cultivate our garden and eat the plants that have been exposed to the same environmental aggressions that we are the best vaccine, with preventive and palliative effects, as they will strengthen our immune system, providing us with antioxidant and regenerating substances, vital to enjoy Good health and fully enjoy life.
The conclusion is that it is increasingly justified to eat foods that have been grown near where we live, either by local farmers or in our own orchard. The health and vitality that these foods provide us goes beyond a simple nutritional contribution of quality: they have a regenerating and protective effect that we will hardly find in processed foods and in cultivated plants far from where we live, since these will have developed phytoprotective substances to protect themselves Of the aggressions of their environment, which, although they seem, are not the same to which we are exposed.