Food, color and our bodies have the light spectrum in common. Rainbows result from light refraction after a shower. Plants produce colorful herbs, fruits, and vegetables from light and water. Our bodies are fused with color at each energy center in the exact same order as refracted light.
The phrase “eat a rainbow” has become more popular in its reference to eating fruits and vegetables of all colors.
The first reference I heard about “eating colors” was Dr. Edwin Babbitt who wrote about color in the late 19th century. His work more specifically involved using colors to heal internal organs.
Others preceded Dr. Babbitt and this work is under review to find how far back information on
food and color originates.
Another name for eating colors is the Rainbow Diet which developed a lot of guidelines that could be applied to any food plan:
+ select organic produce, and
+ reduce refined, processed and genetically modified products.
You can plan a complete intake over three meals using food and color to get the essential nutrients and dietary fiber you require.
The Red foods include tomato; guava; pink grapefruit; beets; cherries; cranberries; pomegranates; red bell peppers, and plums. The Red foods contain fiber, vitamins, and phytonutrients called anthocyanins and licopene,antioxidants that protects against cancer.
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The Orange foods include pumpkin; sweet potato; mango; apricot; carrot, and cantelope. The Orange foods contain beta-carotene, Vitamin A’s precursor. It has a beneficial effect on the eyes, skin, and may protect against certain cancers.
The Orange/Yellow foods include papaya; passion fruit; pineapple; orange bell pepper;
persimmon, and lemon. Orange foods contain are also rich in beta-carotene.
The Green foods include okra; peas; cabbage; callaloo; broccoli; kale, and herbs. Green foods contain lutein which strengthens bones and the immune system. This helps prevent cancer, heart disease and birth defects.
The Blue, Purple foods include blueberries; plums; grapes; prunes, and raisins. Blue/Purple foods contain anthycyanins which prevent memory loss, protect against cancer, stroke, heart disease, and promotes urinary health.
Brown foods include grains; nuts, and seeds and contain phytonutrients that reduce risk of some cancers, diabetes, heart disease, and stroke.
White/Tan foods include garlic; ginger; onions; bok choy, and banana. They contain anthoxanthins that lower blood pressure, cholesterol, and reduces probability of stomach cancer.
An easy food program of fruits and vegetables includes eating a serving in each color each day. There are so many selections you can probably avoid the foods you dislike and adventurous to taste those you have not tried.