Only On The Walters Post

These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

In a way, yes, fruits and vegetables today are more processed than they used to be, even if they aren’t what we’d traditionally think of as “processed food” like chips or frozen meals. Here’s the thing: while the fruits and veggies you find at the grocery store might look fresh, they’ve likely gone through some level of processing before they even make it to your kitchen.

Most commercially grown produce is picked before it’s fully ripe to make sure it survives the long journey from farm to store without spoiling. This early harvesting affects the taste, texture, and even nutritional value of the produce. And then there’s the washing and sometimes waxing process to help preserve that “fresh” look for longer. You’ve got fruits and veggies that get coated in chemicals like wax or sometimes even preservatives, all to extend shelf life.

Now, let’s talk about the real processing… there’s the use of pesticides, fertilizers, and growth hormones to make crops grow faster and larger, and to keep pests away. While it gets the job done for farmers trying to feed a growing population, it’s not exactly the same as the kind of produce our ancestors grew in their gardens. Back then, you didn’t need pesticides if you were growing food with care, and you certainly didn’t need chemicals to extend the shelf life.

When it comes to fruits and veggies today, the big difference is the level of treatment they go through before they reach your plate. In some ways, you could say they’ve been processed, but it’s not the same as your pre-packaged, frozen meals or junk food. It’s more of an effort to make produce last longer on store shelves and reduce waste, but at what cost? The flavor, nutrition, and natural benefits are often compromised in the process.

So, are fruits and veggies today processed? In a modern sense, yes, but they’re not as heavily processed as some other foods. The key is knowing where your food comes from and how it’s grown. If you’re buying from local farms, you’ll often find that it’s fresher, less treated, and closer to the way it was meant to be.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

Only On The Walters Post

These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

In Canada, many fruits and vegetables are non-GMO simply because there are no genetically modified versions approved for sale ‘Yet‘ Here are some common non-GMO fruits and vegetables you can find:

Vegetables (Non-GMO in Canada)

✅ Carrots
✅ Beets
✅ Lettuce & Leafy Greens (Spinach, Kale, Swiss Chard, etc.)
✅ Broccoli & Cauliflower
✅ Peppers (Bell, Hot, Sweet)
✅ Tomatoes (Most varieties, except some imported GMO types)
✅ Onions & Garlic
✅ Cucumbers
✅ Zucchini & Squash (Most varieties, but beware of some GMO summer squash in the U.S.)
✅ Potatoes (Unless specifically labeled as GMO)

Fruits (Non-GMO in Canada)

✅ Apples (Except the Arctic Apple, a GMO variety)
✅ Strawberries, Raspberries, Blackberries, Blueberries
✅ Grapes
✅ Cherries
✅ Pears
✅ Peaches & Plums
✅ Watermelon & Cantaloupe
✅ Oranges, Lemons, Limes

Caution: GMO in Canada

🚨 Corn (Most field corn is GMO, but organic sweet corn is safe)
🚨 Soybeans (Almost all non-organic soy is GMO)
🚨 Canola (Most Canadian canola is GMO)
🚨 Papaya (Imported papaya from Hawaii may be GMO)
🚨 Sugar Beets (Used for sugar production, mostly GMO)

If you’re looking for truly non-GMO produce, buying organic or heirloom varieties from local farmers or growing your own is the best bet.

Only On The Walters Post

Foods I Try & Eat now Every Week.

1. Fatty Fish – Packed with protein and heart-healthy omega-3s. Helps keep the blood flowing smooth and the brain sharp.
2. Cabbage – A humble veggie that’s full of fiber and vitamins. Great raw, cooked, or fermented for gut health.
3. Bell Peppers – Bright, crisp, and loaded with vitamins. A perfect snack or a way to add color and crunch to meals.
4. Cranberries – Tiny but mighty, these berries help fight infections and support digestion. Best enjoyed fresh or dried (without too much sugar).
5. Blueberries – Sweet, full of antioxidants, and great for the brain and heart. Eat them fresh or toss them into breakfast dishes.
6. Dark, Leafy Greens – Spinach, kale, and arugula pack in vitamins and minerals that boost energy and overall health.
7. Olive Oil – A natural fat that’s good for the heart and helps with inflammation. A little drizzle goes a long way.
8. Garlic – Nature’s medicine—good for the immune system, the heart, and adding flavor to just about anything.
9. Onions – A staple that’s rich in antioxidants and nutrients. Adds depth to dishes and supports overall wellness.
10. Cauliflower – Crunchy, full of vitamins, and a great substitute for heavier carbs. Roast it, mash it, or eat it raw.
11. Egg Whites – A clean source of protein without extra fat. Good for muscle strength and energy levels.
12. Arugula – A peppery green that’s full of vitamins and cancer-fighting compounds. Great in salads or as a garnish.
13. Apples – An easy, fiber-rich snack that supports digestion and helps balance blood sugar. A true classic.

Farmer’s Wisdom:

If it grows in the ground or swims in clean water, it’s probably good for you. Eat fresh, eat real, and your body will thank you.