Importance of Coloured foods

I'd like to discuss the importance of color. By this I mean eating a variety of colorful foods, not only becasue they look pleasant on your plate, but becasue each color actually boasts particular health benefits. These benefits are referred to as phytonutrients.

Green foods, for instance, are a rich source of chlorophyll - which helps control breath, body and perspiration odours naturally and magnesium - which is also known as a 'anti-stress' mineral and plays a part in helping calm nerves and muscle tension.

Some Green Foods include: green capsicum, cucumbers, zuccini, leafy vegetables, lettuce, beans, peas and broccoli.

Here is a list of foods and what effect their color has on your body and wellbeing. After reviewing the table, work out how many of these you have on a daily basis. If you find that you could incorporate a few more into your daily diet, so that you are eating something from each color group, I will follow it up with some ideas to help you.

COLOR BEST FOOD BENEFITS

Yellow Corn, Peppers Rich in carotenoids - a powerful antioxidant that protects against Cancer.
Orange & Red Carrots, Tomatoes, Peaches, Apricots, Papaya, Mango and Watermelon These foods derive their color from carotenoids, such as betacarotone. Tomatoes and watermelon are rich in lycopene These are antioxidents that keep you young and healthy.

Mustard Curry Powder & Tumeric Rich in pigment curcumin. This is known to fight Cancer and reduceinflamation suffered by people with artheritis. Also helps with water retention.

Reddish Blue Beetroot, Red Grape, Berries - all varieties including black currents, These foods derive their color from flavonoids. They are very powerful antioxidants and experts believe they are more effective than Vitamin C. They protect against heart disease and promote general health and wellbeing.

Here is a whole day's eating plan that incorporates the different color groups.

BREAKFAST:
Medley of Melon Salad: - Rock, Water and Honeydew, topped with Daonone DFit Lite Yohurt.
OR
Special K Red Fruits Cereal topped with a cup of mixed berries
OR
In a blender mix: I cup Skinny Milk, 1/2 a Mango, 1/2 can of sliced Peaches, 2 tablespoons of your favorite grain such as rolled oats, bran or puffed rice. I usually add All Bran Cereal.

LUNCH:
A mixed green salad with tomato.
OR
A salad pita roll, bagle or sliced bread (wholemeal) which will include carrots, beetroot, lettuce, tomato, grilled peppers and mustard (no butter.
OR
A fresh fruit salad, whihc features most fruits,including strawberries and kiwi, topped with Danone Diet Lite yogurt.

DINNER:
Asian-style stir fry with carrot, baby corn, red, green and yellow capsicum, snow peas, squash and bok choy.
OR
A grilled fillet of lean meat or chicken or a veggie burger, topped with Mustard Sauce. A green side salad or mixed steamed vegetables.
To make the Mustard Sauce: In a pan, heat 2 cups of chicken stock. Saute` some chopped onion and garlic in it. When the onion is cooked add 1 heaped tablespoon of seeded Djion Mustard and mix through. Once the stock reduces add 1 cup of lite cream and cracked pepper. Mix well. Let the sauce simmer till it thickens and just before serving, add some chopped parsley. Pour it over you rmeat, veggies or rice.
OR
A mild or hot curry (beef, chick or vegetable) with steamed rice.

SNACKS:
Dried Apricots, Fruit, Freshly made Fruit Juice, Carrot Sticks.