Colour
could be the key to good nutrition...
Yet the colours that are increasing in our diets are Brown & Beige.
Let's look at Food. The Key is to purchase organically grown foods with
a variety of colour...
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| These
foods contain anthocyanins, powerful antioxidants that may cut your risk
of heart disease and stroke by inhibiting clot formation. Blackberries,
blueberries, cherries, cranberries, eggplant, plum, prunes, red grapes,
raspberries, red apples, red cabbage, red pear, red pepper, red wine and
strawberries have these properties. |
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| Any
tomato based food, even tomato sauce provides a good dose of lycopene, a
cancer fighting antioxidant. Some of these are tomato, guava, pink grapefruit
and watermelon.
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| The
beta-carotene in orange food boosts eye and skin health and may decrease
the risk of certain cancers. Acorn, winter squash, apricots, carrots, mango,
pumpkin, rockmelon & sweet potato (sweet potato is part of the carrot
family) |
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| These
cousins to the orange family are rich in beta cryptoxanthin, an antioxidant
that protects cells from damage. Nectarines, oranges, papaya, peaches pineapple,
tangerines & yellow grapefruit.
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| Protection
for the eyes, these foods contain lutein and zeaxanthin, which may help
fight cataracts and macular degeneration. Avocado, collard, mustard greens,
turnip green, corn, cucumbers with skin, green beans, green peas, green
& yellow peppers, honeydew melon, kiwi fruit (Chinese gooseberry), romaine,
Leaf lettuce, spinach & Zucchini with skin. |
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| Green
foods pack natural chemicals called isothiocyanates, such as sulphoraphane
and indoles. All of these chemicals stimulate production of cancer fighting
liver enzymes. Bok choy, broccoli, broccoli sprouts, Brussels sprouts, cabbage,
cauliflower, kale & swiss chard.
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| Garlic
& onions contain allicin, a tumour fighter. Mushrooms have other disease
combatting chemicals. These vegetables are rich in flavonoids, which protect
against cell damage. Artichokes, asparagus, celery, chives, endive and leeks.
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