Colors of Food

As I look through the windows of Spa Shawnee, I see the beautiful Delaware River and a whole palette of colors on the Ridge of the Appalachian Mountains. October is one of my favorite months. Trees change the color of their leaves; the sky turns into deep, rich blue shades. It is a true blessing working and living in the area where nature changes from beautiful to more beautiful every day. We told you about the influence of colors on our mood and how our instinct tells us to change accordingly. Let’s talk about colors in food – do you think it matters? Of course it does! Apples are not red by accident. Animals use color to identify edible plants and the intensity of the color signifies ripeness. Colored foods (real colored!) encourage animals and humans to eat them and spread their seeds. The pigments in plants are created by a group of highly beneficial antioxidants called carotenoids that clean up harmful free radicals in our systems. Red and yellow hues signify the presence of carotenoids. They boost immunity and cancer fighting properties. We need a variety of colors in our diet, including each of these daily: red, orange, green, yellow, blue, purple and white. We should mix as many hues as possible with every meal. The deeper the color of the food, the higher the nutrient value. We are not able to achieve proper level of protection for our body with vitamin supplements alone, although supplements taken with the right foods are greatly enhanced.

Stay tuned for more information about color-coded foods. We are just getting started!