Folate, Red, cancer, tomatoes, sweet potatoes, cataracts, Vitamin C, bone, weight loss, broccoli, spinach, oranges, lemons, Beta carotene, macular degeneration, Fibre, antioxidant, balance, digestion, blueberries, orange, eggplant, lycopene, mangoes, immunity, yellow, blue, potassium, papaya, Plums, pink, green vegetables, purple, Circulation, lutein, flu, cabbage, grapefruit, citrus fruit, allergies, kale, blood clots, cardiac muscles, LDL, Dr Beenish Israr, gut health, Eating in Color: Delicious, Healthy Recipes for You and Your Family, Frances Largeman-Roth, beets, coloured food revolution, nutritionists, figs, anthocyanin, hand-eye coordination, short-term memory, phytonutrients, indoles, muscle regeneration, red cell, cryptoxanthin carotenes, respiratory tract infections, brain function, arthritic pain, Hesperidin, flavonoid, pomegranates, Korea Advanced Institute of Science and Technology (KAIST), South Korea
In her bestselling book Eating in Color: Delicious, Healthy Recipes for You and Your Family, health expert Frances Largeman-Roth highlights the benefits of eating vegetables and fruit of varying colours.
She further states that if parents refer to fruit and vegetables according to their colours, they will succeed in encouraging their children to eat them. For example, Largeman-Roth offered her daughter Willa “reds, oranges and greens” instead of beets, sweet potatoes and broccoli, which she claims resulted in Willa trying new, healthy foods.
The book has spawned a ‘coloured food revolution’ of sorts, and has led to nutritionists recommending fruit and vegetables of different colours to patients due to their health benefits, which include improved overall health and even weight loss.
Here is a guide to eating in colour: Continue reading