Do you want to reduce inflammation, combat free radicals, lower cholesterol, reduce risk of heart disease and fight harmful bacteria and viruses? You can do this by eating your colours and get the benefit of Phytochemicals.
Orange, red and yellow:- Carrots and apricots get their colour from beta-carotene and other carotonoids. Tomatoes, including sauce and paste, are rich in lycopene - a type of carotonoid. Carotonoids are antioxidants that can help to provide protection from the damaging effects of free radicals. They can also help you keep looking young.
Green:- Brocoli, cabbage and spinach are rich in iron which is indispensable for production of haemoglobin. Iron promotes energy, relieves fatigue, prevents anaemia and increases resistance to disease.
Red and purple:- Plums (and prunes), cherries, red grapes, strawberries and blackberries get their colour from antbocyanins which are more powerful at fighting free radicals compared to antioxidants.
White:- Apples, pears and cauliflower contain flavanols which protect against heart disease and cancer. Between them they provide fibre, calcium, vitamins C, B1 and B2 among others. Apples can help to reduce cholesterol
These are just some examples, be inventive and experiment with your colours. Why not work you way through the rainbow!
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