Detoxify with me and the rainbow
As I am studying for my Raw Food Nutritionist Diploma I learn so much more about the benefits of having more fruits and raw food in my diet. Today we would like to share a little bit about the advantages and characteristics of different colors of fruits and vegetables.
Colorful foods have great health benefits and add life to our daily meals and consuming a diet well varied in all the colorful foods to support health is essential for optimal living. Eat the rainbow to ensure that you are feeding your body super nutrients that equip your cells like defense weapons against everyday stressors and aging. Eating a variety of colorful fruits and vegetables will maximize the body’s ability to heal daily and prevent against all forms of diseases and cancers.
Green in vegetables and fruit means that they are replete with phytochemicals that will keep you healthy. For example, the carotenoids lutein and zeaxanthin found in spinach, collards, kale and broccoli have loads of antioxidant properties to help keep the retina of your eye strong. Green also lowers the risk of some cancers and promotes strong bones and teeth. Moreover, antioxidants help with memory retention and boost your brain power.
Red and pink colors in fruit and vegetables provide the antioxidant lycopene, which lowers the risk of some cancers, protects against heart disease and urinary tract infections, and helps improve memory and protects the brain from disease.
Orange pigments in food come from the antioxidant beta-carotene – a must for good health. Beta-carotene helps vision, the heart and the immune system and lowers the risk of cancer. Bright yellows have many of the same perks as the orange groups: high in essential vitamins and carotenoids. Pineapple, for example, is rich in vitamin C, manganese and the natural enzyme bromelain, which can aid digestion.
Blue and purple are filled with health-enhancing flavonoids and valuable phytochemicals. Purple foods could be especially beneficial for the brain. Anthocyanin, the phytochemical that gives foods their purple colour, might actually stave of memory loss and is thought to act as a neuro protector. This flavonoid is found in berries, cherries and eggplant. It has been shown to improve learning ability, memory and coordination skills in certain studies.
White and tan vegetables from the onion family contain the phytochemical allicin that has natural antibacterial and antimicrobial properties and increases the body’s ability to fight infections. Furthermore, they may also help lower cholesterol and blood pressure. They include garlic, scallions, chives, leeks and any variety of onion.
Get your rainbows in people, it’s magic.
Heart Work pays Off!