For those of us eating a whole food, omnivore diet ,Spring is a time when we start to notice a change in the food we eat, eggs and dairy food in particular.
I find this so uplifting - I know… it’s the little things.
Egg yolks from properly raised chickens are richer and more vibrantly yellow, milk from pastured cows is creamier both in colour and consistency (you probably won’t notice if you are using homogenised milk), butter is more flavoursome and a deeper yellow
When animals are raised in an environment where they can express their natural behaviour (regenerative farming), what they eat will change with the seasons and this will show in what they produce and we reap the benefits. With Spring comes an increase in the variety and quality of the grasses animals are grazing on. This increases the nutrient density of the food as does more exposure to sunlight as the days become longer.
Today, much of our food is standardised, evidenced by nutritional panels on food. It seems utterly bizarre to me that natural single ingredient food like, milk, eggs, cheese, butter, honey, flour, grains, sugar, meat and seafood have nutritional panels on them. The nutrients in all food grown naturally is going to change throughout the year. Not only due to seasons, also due to what’s going on in that environment at the time - drought, flood, predators etc
Noticing the changes in our food throughout the year helps connect us to our food and to me there is something very profound and nourishing about this.
Unfortunately the explosion of people eating egg and dairy alternatives means they don’t get to experience the joy of this connection.
It is one of the many reasons I advocate looking for a root cause as to why you may have trouble eating these super nourishing foods with the aim of them being able to be consumed without issue. And if you avoid these foods because you think it’s a heathy choice - I’d think again. A manufactured wanna be product is rarely if ever going to be a healthier choice to a naturally occurring food.