Jacquelyn Innes

Dr. Michelle Davenport drops a mind-blowing grocery store fact: The average apple on supermarket shelves is over a year old—often 9–14 months from harvest. Apples are picked in late summer/fall, then stored in controlled-atmosphere warehouses (low oxygen, low temp) to halt ripening and keep them "fresh" year-round. Result? By the time you bite in during spring or summer, that crisp apple could be from last year's crop. She ties it to nutrition: Studies show vitamin C (a freshness proxy) drops significantly during long storage and shipping. Flash-frozen produce often retains more nutrients because it's locked in right after harvest—no waiting months. Clip from this 1:11 eye-opener—next time you're in the produce aisle, remember: "Fresh" doesn't always mean fresh-picked. Does this make you rethink supermarket produce? Opt for local/seasonal more? Or switch to frozen for better nutrition? Your thoughts—let's hear it.