
What's the deal with choosing fresh, organic produce in Singapore? We turn to experts to find out.
Living in Singapore comes with countless perks – vibrant culture, amazing food, and a city that’s constantly buzzing with things to do. But when it comes to fresh produce, we often find ourselves settling for the convenience of fruits and vegetables that have been cold-stored for weeks, if not months. For those of us who value the crisp, nutrient-rich quality of just-harvested organic produce in Singapore, it’s clear: fresh is best, and finding it is a priority.
Is your body vibing with fresh produce?
Every week, when I open my delivery of locally grown, organic produce, my body practically sings with excitement – even before a perfectly ripe tomato bursts on my lips. What do my senses respond to so vividly? It’s the vibrant colours, the rich aromas, and the knowledge that this produce was harvested just a day before. The freshness leaps out of the box, and as someone attuned to energy, I can feel the life force in every item. The absence of plastic also appeals to the senses.
But what exactly are we sensing when we come into contact with super fresh, locally grown, seasonal, and vibrant organic produce?
Cold storage? More like cold shoulder for nutrients

Our bodies use our senses to help us choose the nutrients we need to thrive. David R. Hawkins’ The Eye of the I offers compelling evidence of this. In muscle testing experiments, subjects were given unmarked envelopes containing either Vitamin C powder or toxic substances. Almost universally, the subjects’ bodies responded weakly to the toxic substances and strongly to Vitamin C, despite not knowing what each envelope contained. Do our bodies do something similar when we select fruits and vegetables?
A quick search of the Journal of Agricultural and Food Chemistry reveals how rapidly the nutritional content of foods declines after harvest, even when cold stored at 4°C. Carrots can lose 30% of their carotenoid content after three weeks. Green beans may lose up to 77% of their Vitamin C, and broccoli up to 25% after just one week. Strawberries can lose up to 50% of their polyphenol content within eight days of cold storage.
Curious about how this impacts our interaction with fresh versus cold-stored produce, I consulted some experts on body intelligence. Their insights into what happens when we engage with freshly harvested organic food might just surprise you.
Ditch the nasties: Organic for the win

Marie Belin, a holistic nutritionist at Core Holistic Nutrition, is a passionate advocate for the mind-body connection and how our food choices shape our overall well-being.
“Freshly harvested fruits and vegetables retain peak levels of vital nutrients like Vitamin C, folate, and antioxidants, which can boost your immune system, enhance skin health, and even slow down ageing. Choosing local produce ensures superior taste and optimal nutrition while avoiding the irradiation often used on imported goods, which can degrade essential vitamins and pose health risks,” she shares.
Marie highlights that locally harvested produce benefits your health and the planet. Shorter travel distances mean reduced carbon emissions from transportation and refrigeration, further supporting environmental sustainability. “This mindful approach nourishes your body and deepens your connection to the food you eat and the local ecosystem.”
Research into kinesiology (the study of movement) begs the question: do we sense the toxic load of non-organically grown food before our minds even realise it?
Jennifer Eisenecker, naturopath and founder of Panakaya, emphasises that organic food grown in nutrient-rich soil and exposed to natural sunlight nourishes our bodies on a much deeper level than commercially grown alternatives.
“Regular exposure to herbicides, pesticides, and fungicides adds to our body’s toxic load, which can have significant consequences for our health and well-being,” she says.
It’s not just our health that’s at stake. As a fertility and women’s health specialist, Jennifer says it’s crucial to reduce as many toxins as possible now if you’re planning to have a child.
“Regular exposure to toxins not only affects your ability to conceive but can also impact your growing baby’s fragile nervous system and overall health. Many toxins from commercially grown food are passed through the placenta, leaving a lasting footprint. Choosing organic and locally grown food is a powerful step toward a healthier future.”
Eat the rainbow: Veggies that pop with nutrients
Rene Wright, a holistic nutritionist and GAPS practitioner, believes that our bodies can sense the toxic load in our food.
“Choosing organic is essential, as non-organic produce is often tainted with toxins like glyphosate that cannot simply be washed off, and these chemicals can cause a host of health issues,” she claims.
A popular guideline among nutritionists is to include a variety of colours on your plate, as this indicates a broader range of nutrients. Rene emphasises that locally grown, organic, and colourful food is the key to optimising health.
“Our mind, body, and energy systems are highly sensitive to colour, and nature provides exactly what we need through vibrant seasonal produce. The body requires different nutrients at various times of the year to support the immune system, and eating the rainbow ensures you’re getting a variety of antioxidants and phytonutrients.”
Farm-fresh goodness that comes to you
Nicky Ong and Mo Melwani, the co-founders of Talula Hill Farmer’s Box, are building a sustainable small-scale farming network that serves families in Singapore. Scaling to meet the growing demand, Nicky has taken his family farm’s ethos into the community and recognises how these values influence the quality of their harvests.
“When our home garden in Singapore ran out of space in 2018, we were fortunate to find land with fertile, mineral-rich soils in Kluang, Malaysia. With the growing demand for sustainable, delicious, and nutritious produce, we’ve since connected with over a dozen small-scale farms in Malaysia and Thailand,” he shares. “Today, our farm-to-table community supplies vegetables to over 400 families in Singapore every week. Our increased demand has helped lower costs, allowing us to offer cleaner, fresher, and tastier produce at only about 30% more than supermarket prices.”
They’re committed to delivering produce to their customers as quickly as possible. Vegetables from their main farms typically reach customers just 48 hours after harvest, minimising nutrient loss and making them one of the freshest vegetable suppliers in Singapore. He adds that one of the most exciting parts of their work is experimenting with a variety of unique vegetables and getting feedback from the community. (P.S. if you’d like to try it out, use the promo code ‘HC15’ to enjoy $15 off your Talula Hill Farmer’s Box.)
Tune into what your body wants
With so many new diet fads popping up, perhaps it’s time to reconnect with our innate body wisdom. As we embrace the convenience of modern life, it’s easy to overlook the power of fresh, local produce. Yet, the evidence is clear: the fresher the food, the more vibrant the nutrients – and our bodies know it.
By choosing sustainably grown food, we’re taking a stand for our health and the future of our planet. So, why settle for less when we can have the best nature has to offer?