Your Food’s Hidden Journey—And Why It Matters More Than You Think
That crisp-looking apple in your fridge?
It might be over a year old.
Your kale? It likely traveled 1,500+ miles before it reached your plate.
And the steak labeled “Product of the USA”? It may have been raised and processed overseas. Although the USDA recently changed this rule, it will not take effect until January, 2026.
At Fasting in Paradise, we believe that wellness isn’t just about what you eat—but where your food comes from, how it’s grown, and what it's been through before it ever reaches your fork.
This post unpacks the shocking truth about your food’s journey—and how choosing cleaner, closer, regeneratively grown food can transform not only your health, but the health of the planet.
How Far Does Your Food Really Travel?
In the United States, over 75% of fresh produce comes from just two valleys in California: the Central Valley and Salinas Valley. That means:
Your average fruit or vegetable travels 1,500–2,500 miles
On a global scale, food can travel 10,000 miles or more before reaching your plate
Transport methods include refrigerated trucks, cargo ships, trains, and planes—contributing to a huge carbon footprint.
What Happens to Food Along the Way?
To survive the long journey from farm to shelf, your food is handled in ways that prioritize appearance and shelf stability over nutrition and integrity.
Here's what that often means behind the scenes:
Picked Too Early- Diminishing its Nutrient Value
Produce is often harvested before it’s ripe so that it can survive transport. This halts full nutrient development. For example:
A vine-ripened tomato contains 30–40% more lycopene than a tomato picked green and ripened artificially.
Bananas are harvested green and shipped in ethylene-rich containers to ripen later—removing nature’s timeline from the process.
Nutrient accumulation—especially antioxidants like lycopene, vitamin C, and polyphenols—often peaks in the final stages of ripening on the plant, and artificial ripening (post-harvest) does not replicate the full metabolic processes that occur during natural vine or tree ripening.
Gassed, Waxed, and Stored for Months
After harvest, many crops go through a series of preservation methods designed to slow spoilage, but not to support health.
Apples are often stored for up to 12 months in oxygen-deprived, nitrogen-rich storage rooms—and coated with a petroleum-based wax to retain shine and moisture.
Greens and vegetables may be treated with ethylene gas to "ripen" during transit, which triggers superficial color changes but doesn’t improve nutritional quality.
Some foods are treated with 1-MCP, a chemical that blocks ripening by interfering with ethylene receptors—making produce appear fresh, even when nutrients have degraded.
The Meat Illusion: What Labels Still Don’t Tell You
While the USDA has announced new regulations for 2026 to tighten the “Product of USA” label, there’s still a lot consumers don’t know about where their meat comes from—and how the animal was raised.
A more pressing concern than labeling alone?
Feedlot diets: Many animals—even domestically raised ones—are finished on GMO corn and soy diets sprayed with glyphosate (a probable human carcinogen, according to the WHO).
Transport stress: Animals are often shipped long distances in poor conditions before slaughter, which raises cortisol levels and degrades meat quality.
Chemical rinses: To prevent contamination, many meat products are washed in chlorine, lactic acid, or ammonia—especially in industrial poultry production.
The Hidden Costs of This System (to Your Body & the Planet)
Our current industrial food system was built for profit and shelf life—not health, ecology, or longevity.
Nutritional Decline:
Research shows that nutrient density in produce has dropped significantly over the last 70 years. Why? Early harvesting, soil depletion, and high-yield farming all reduce vitamin and mineral content in fruits and vegetables (read much more about this topic in this blog post).
Environmental Impact:
Food transport contributes up to 11% of global greenhouse gas emissions
Mass monoculture farming depletes soil, increases pesticide use, and kills biodiversity
Dead zones in oceans are now linked to agricultural runoff from synthetic fertilizers and herbicides
Health Impact:
Long-distance food is more likely to be sprayed, processed, or treated
Over time, this results in greater chemical exposure through what we eat and drink
Consumers may be eating food that looks fresh but has diminished enzyme activity and lower antioxidant capacity.
The Regenerative Solution: Beyond Organic, Back to the Roots
When we talk about regenerative agriculture, we’re talking about healing the entire system—from soil to seed to human cell.
Regenerative farming goes beyond the “organic” label to restore ecological balance and nutrient density by:
Minimizing tillage to preserve soil microbiomes
Using cover crops to retain moisture and build topsoil
Integrating rotational grazing, where animals mimic nature’s rhythms and naturally fertilize the land
Avoiding synthetic inputs like glyphosate, Roundup, or artificial fertilizers
Encouraging carbon sequestration, helping reverse climate change
Benefits of Regenerative Agriculture
Benefits For You:
Higher Nutrient Density in Food
Regeneratively grown crops tend to have higher levels of vitamins, minerals, and antioxidants compared to conventionally farmed produce, thanks to richer, microbially active soils that support nutrient uptake.
Fewer Chemical Residues
Regenerative farming reduces reliance on synthetic pesticides and herbicides like glyphosate, which have been linked to hormone disruption and gut health issues. Even organic does not always guarantee chemical-free—but regenerative practices focus on building soil health instead of chemical dependence.
Greater Food Transparency and Traceability
Smaller-scale, regenerative farms often offer direct-to-consumer relationships (farmers markets, CSAs, or local sourcing), giving you clearer insights into how your food was grown, harvested, and handled.
Benefits For the Planet:
Decreased Greenhouse Gas Emissions
Regenerative grazing and crop rotation practices help sequester carbon in the soil, reducing overall emissions while improving soil structure and fertility.
Restored Grasslands and Biodiversity
These methods foster greater biodiversity above and below ground, supporting pollinators, wildlife habitats, and beneficial soil microbes that industrial monocropping systems often destroy.
Improved Water Retention and Drought Resistance
Healthy soil acts like a sponge, holding more water and making farms more resilient to drought conditions. Regenerative techniques like no-till farming and cover cropping increase soil organic matter, dramatically improving water retention.
Healthier Animals and Humane Farming Practices
Pasture-raised animals on regenerative farms live in alignment with their natural behaviors—grazing, foraging, and moving freely. This lowers animal stress levels, improves health outcomes, and results in more nutrient-dense animal products while eliminating the need for antibiotics and growth hormones common in factory farming.
Revitalized Local Economies
Choosing local, regenerative food systems supports small farmers and strengthens community-based agriculture. These practices often keep more money within local economies, creating jobs and reducing dependency on globalized industrial supply chains.
What You Can Do: Vote With Your Fork
Every time you buy food, you're casting a vote.
Buy local when you can—support nearby farms that care for the land
Ask questions at farmers markets or co-ops about their practices
Look for “regeneratively grown” or “beyond organic” labels—not just USDA Organic
Grow your own, even if it's just herbs or lettuce—shorten the distance between you and your food
Why It Matters at Fasting in Paradise
When you fast with us, your body finally gets a break from the hidden overload of food chemicals, poor soil nutrients, and industrial additives. But your stay with us is only one week in your 52-week year, and what you do outside your fast matters.
Ready to Clear What Your Food Has Left Behind?
At Fasting in Paradise, we give your body the space it needs to do what it was designed to do: detox, repair, and renew.
Years of eating foods grown in depleted soil, sprayed with chemicals, and processed for shelf life—not nourishment—leave behind a toxic burden. Our fasting protocol is designed to help your body eliminate what doesn’t belong and begin restoring cellular vitality from the inside out.
Join the waitlist to be the first to experience the retreat your body has been waiting for, coming Fall 2026!