Before mass production of agriculture and refrigeration, life was much different and food sources were very scarce. Refrigeration allows us to store and preserve our foods for long periods of time. Without refrigeration, fruits and vegetables will rot much faster meaning they will need to be consumed a lot quicker.

Refrigeration is a whole industry in itself and revolutionized the way we shop for our foods. Without refrigeration, we wouldn’t be able to shop for foods that are out of season, that are typically considered year-round in the modern world.

Refrigeration paved the way for the mass production of agriculture because it made it easier to transport foods in areas that didn’t have any.

Refrigeration is even responsible for the western American diet of meats, dairy, and fresh fruits and vegetables. The diets of our ancestors consisted mostly of bread and salted meats. Salt was a popular way to preserve the freshness of foods as well as smoking and drying.

The time of the spring equinox is associated with fasting. It is a time when daylight and night hours are equal and marks the transition between cooler and warmer weather. To many cultures, this is a time to celebrate rebirth and many used fasting as a way to honor it.

In the modern world, refrigeration allows food sources to be abundant and easily accessible. This means fasting is no longer forced due to little available food, but a health-conscious or religious choice.

In the United States, Christians are most known for fasting during spring because of Lent. Lent last for about 40 days and is celebrated to prepare for Easter. It is said that Jesus spent forty days out in the wilderness fasting to prepare for his ministry.

Many people fast in the spring to detox after the long winter months of being sedentary and eating less fresh, locally grown food. Some studies have suggested that fasting aids in weight loss, helps lower blood pressure and cholesterol.

If you decide to fast this spring, it’s important to prepare first and start slow. It is wise to consult with your doctor before you begin fasting to make sure you are healthy enough to do one first.

Instead of diving right into the fast, reduce your calorie intake for a week before the fasting. This will help get your body used to fewer calories. After the fast is done slowly incorporate food back into your diet, such as greens and fruit first. This way you don’t shock your system.