Natural foods are the most dependable and wholesome sources of essential nutrients.
Grown and consumed in their purest form without chemical additives, they are rich in vitamins, minerals, fiber, and antioxidants, vital for maintaining a strong, healthy body and boosting immunity against diseases.
Joseph Bukenya, a vegetable farmer in Luwero, believes that eating what you grow is one of the best ways to stay healthy.
“When I plant vegetables like spinach, dodo (amaranth), carrots, and tomatoes without chemicals, I know my family and clients are eating clean and nutritious food,” he says.
Bukenya explains that organic practices such as using compost manure, crop rotation, and mulching help preserve the natural nutrients in the soil and the crops themselves.
Sharon Naluwende, a nutritionist at Mengo hospital, says that natural foods retain their full nutritional value when grown organically.
“For example, sweet potatoes are rich in fiber and vitamin A, bananas are high in potassium, and leafy greens like nakati and bugga provide iron and folate,” she notes.
Naluwende advises against overcooking such foods, as high temperatures can destroy sensitive nutrients like vitamin C and B vitamins.
Agnes Kimuli, another nutritionist, says natural foods also support immunity and prevent chronic diseases.
“Fruits such as mangoes, oranges, and avocados are loaded with antioxidants that protect the body against free radicals,” she explains.
Kimuli encourages people to grow their own fruits and vegetables where possible and to buy from trusted local markets that sell naturally grown produce.
To preserve nutrients, experts recommend harvesting crops at the right time, storing them properly, and preparing them using gentle cooking methods like steaming or boiling.
By making natural foods a central part of your diet, whether through backyard gardening or choosing fresh, local produce, you not only enjoy better health but also reduce dependence on processed foods that often come with hidden sugars, fats, and preservatives.
