The “Color Of Food” Not Food Coloring, Determines Health!

Posted on 28. Oct, 2009 by Kerry D Friesen, M.D. in Heart Health, Nutritional Therapy, Prevention, Women's Health

sour_sopRecently researchers reported on data from “NHANES”, a survey that monitors the daily diet of Americians, with the following shocking conclusion:

Eighty per cent of Americans increase their risk for diet-related diseases by failing to eat a diet rich in colorful fruits and vegetables.

Rightfully so,  America’s Phytonutrient Report, highlighted the importance of the color of fruit and vegetables to bridge the “phytonutrient gap” common in Western diets and more specifically the standard american diet (SAD)!

Phytonutrients are neither vitamins nor minerals, however, they fill a vital role by supplying potent antioxidants such as, anthocyanidins, allicin, quercetin, reserveratrol, isoflavones, lutein, zeaxanthin and ellagic acid to name just a few.

Phytonutrients, (also known as polyphenols), help fight premature aging and diet-related diseases such as heart disease, high-blood pressure, diabetes and cancer.

According to the report,  88 percent of Americans do not eat enough blue/purple fruit and vegetables, while 86 percent fail to eat the minimal number of vegetables in the white range.

In addition, approximately 75% of Americans do not consume an adequate number of fruits and vegetables in the green, yellow or orange range!

Here are some quick “Color Of Food” Facts:

  • Blue/purple fruit and vegetables supply  anthocyanidins and resveratrol.
  • White fruit and vegetables provide a reliable sore of allicin and quercetin.
  • Green fruit and vegetables supply EGCG, isothiocyanate, lutein/zeaxanthin and isoflavones.
  • Red fruit and vegetables provide ellagic acid.
  • Yellow/orange fruit and vegetables supply alpha-carotene, beta-carotene, hesperitin and beta-cryptoxanthin.
When Food Is Not Enough

For some people,  consuming two items from each color category is not feasible.
If that happens to you consider the following natural supplement choices:

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One Response to “The “Color Of Food” Not Food Coloring, Determines Health!”

  1. Kerry D Friesen, M.D.

    15. Jun, 2010

    Hi, Terry.
    Isn’t it great when science concurs with ancient wisdom?
    I have no doubt we have forgotten more than we have learned in the fields of health and wellness!

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