BLOG: It seems we hear the word “fresh” a lot these days. A new year offers a “fresh” start or a new politician provides a “fresh” outlook. In most cases, “fresh” is synonymous with better or improved, but when it comes to nutrition is fresh really any healthier?
The answer is yes! Fresh food not only tastes better, it is nutritionally superior to other alternatives for two reasons:
1. Reduced storage time means less chance for nutrient loss.
Nutrients, such as the B vitamins and folate, are sensitive to heat and light. When products are shipped over long distances or stored for greater periods of time, the food loses much of its original nutritional value.
2. Fresh food remains free of processing that can remove beneficial nutrients or add unfavorable components.
Many manufacturers add saturated fat, sugar, or salt to products in order to increase shelf life. Fresher alternatives, on the other hand, do not require such additions as they are typically shipped and re-stocked more quickly and frequently.
There’s a real reason why Stewart’s products are such a value. For one, all Stewart’s eggs are fresh from Thomas’ Poultry Farm in nearby Schuylerville. This commitment reduces storage time and exposure to carbon dioxide, a common culprit behind thin eggshells. Thin shells result in a loss of protein-rich egg white and also make eggs more susceptible to dangerous Salmonella bacteria. Other freshness guarantees, such as the pledge have milk on the shelves within 48 hours after leaving the farm, allows Stewart’s milk to avoid additional processing that may remove valuable vitamin D.
This dedication to fresh, local food is a commitment you will be hard-pressed to find elsewhere. As member of the community, Stewart’s is greatly invested in the wellness and enhancement of our area. So behind the refrigerator doors of your local shop you will find that fresh is not necessarily new or improved, but actually just back to the basics.
-Christine Sloat, RD, RDN
Christine Sloat is a Registered Dietitian and life-long resident of upstate New York.
She holds a Bachelor’s of Science in Dietetics from the University of Delaware, with clinical training at Albany Medical Center. She has a nutrition consulting business, Nutritious Notions LLC.