Happy Wednesday {{first name | my friend}},

Today we’re talking about why seasonal eating matters, how food sensitivities add up, and a fish that basically has a built-in squirt gun.

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The archerfish is a mangrove and estuary hunter that can “shoot” insects off leaves with a jet of water. It aims from just under the surface, compensates for refraction, and knocks prey into the water for an easy grab. If you want the cleanest explanation of how these fish hunt with spit, click into this quick archerfish breakdown or CLICK THE VIDEO ABOVE to watch in action.

Most people think food sensitivities are just about digestive discomfort.

But the deeper issue is what they can quietly trigger inside the body.

When the gut barrier becomes compromised, undigested food particles, toxins, and microbial fragments can slip into circulation and activate the immune system.

Over time, chronic inflammation from this can lead to things like heart disease, autoimmune disorders, chronic fatigue, cognitive decline, and even c*ncer.

In other words, what begins as bloating, fatigue, or brain fog can slowly evolve into something much bigger if the root causes aren’t addressed.

My friend Jason Prall is hosting a 5-day online gathering called the Food Sensitivity Summit: Eat Without Fear.

Jason has brought together 15 functional medicine doctors and health researchers to explore why food reactions are becoming so common – and what people can do to restore gut resilience and immune balance.

They’ll cover how to repair gut barrier function, how the immune system begins misidentifying foods as threats, and which testing approaches actually help uncover the root dysfunction.

If this is something you’ve been navigating, you can REGISTER FOR THE FOOD SENSITIVITY SUMMIT HERE and learn practical ways to calm inflammation and support your gut again.

SULFORAPHANE: A sulfur-rich compound most concentrated in broccoli sprouts that activates the body’s natural detox pathways. It’s being widely studied for c*ncer prevention, inflammation reduction, and brain protection. Learn all the benefits HERE.

Walk into a modern grocery store and you can find almost anything, any time of year. Strawberries in January. Tomatoes in February. Blueberries shipped from the other side of the planet. It’s convenient, and most of us have grown up assuming that this is just how food works.

But for nearly all of human history, our diets followed the seasons.

Before refrigeration, cargo ships, and global supply chains, people ate what grew locally and what the land offered at that moment in the year. Our bodies evolved within that rhythm. And while modern agriculture has made food more available than ever, it has also flattened those seasonal patterns in ways that may affect nutrition, metabolism, and even the microbiome.

Eating seasonally is about reconnecting our biology to the cycles that shaped it.

One of the simplest reasons seasonal food matters is nutrient density.

Produce that is harvested at peak ripeness tends to contain higher levels of vitamins, antioxidants, and phytochemicals. When fruits or vegetables are grown far away (the average bite of food traveling over 1,500 miles to your grocery store), they are often picked early so they can survive transportation and storage. That can mean less time for nutrients to fully develop.

Seasonal food also tends to be fresher, which matters because many nutrients begin degrading after harvest.

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