monicapink
01-11-03, 03:40 PM
Last year at DT's daytime 100 Plus Chat I shared an interesting article regarding WHAT COLOR IS YOUR DIET? and since we are starting a New Year I would like to share the information with you ..... because irregardless of what weight loss goals we have or how much weight we are going to lose WE ALL HAVE TO BE MINDFUL OF WHAT WE EAT.
SELECTING COLORFUL FOODS: Research indicates that by eating fruits and vegetables helps protect against cancer, heart disease, stroke, high blood pressure, asthma, diabetes, cataracts, inflammatory diseases and pulmonary problems.
According to James Joseph a Tufts University Professor, each fruit and vegetable is a unique package SO YOU NEED TO EAT A VARIETY TO GET THE BROADEST SPECTRUM OF PROTECTION.
According to research studies:
Men and women who eat the most fruits and vegetables are 20% less likely to have heart disease AND ADDING JUST ONE FRUIT OR VEGETABLE DAILY CUTS HEART DISEASE RISK BY 4% (Harvard School of Medicine);
Women who ate 2 1/2 servings of fruits and vegetables daily were 65% less likely to have colorectal cancer than women who ate 1 1/2 servings;
Eating more fruits and vegetables is more effective at combating excess weight THAN EATING LESS HIGH FAT/HIGH SUGAR FOOD (research done at State University of New York-Buffalo);
Women who eat at least 5 daily servings of fruits and vegetables reduce their risk of diabetes by 40% as compared with women who don't regularly eat them daily (study by the federal Centers for Disease Control).
FOOD GROUP COLORS:
RED: Strawberries, cranberries, raspberries, tomatoes (red), grapes, apples, red peppers, beets, cherries, watermelon, red onions, etc..
ORANGE - YELLOW: Carrots, sweet potatoes, oranges, tangerines, corn, lemons, grapefruit, apricots, citrus juices, cantaloupe, pumpkins, winter squash (acorn, butternut), peaches, mangos, bananas, papaya, pineapple, nectarines, yellow onions, etc..
GREEN: Spinach, kale, collard greens, watercress, parsley, mustard greens, okra, romaine lettuce, broccoli, brussels sprouts, asparagus, artichokes, avocado, green cabbage, kiwi, green peas, green beans, cucumbers, celery, green onions, leeks, etc..
BLUE - PURPLE:Concord grapes, purple grape juice, blueberries, blackberries, elderberries, figs, raisins, eggplant, purple cabbage, plums, prunes (dried plums), etc..
SOME IDEAS OF HOW TO GET THE MOST
Choose at least TWO SERVINGS A DAY FROM EACH FOOD COLOR GROUP
Cooking tomatoes and carrots activates antioxidants
When possible eat the colorful skins ... where most of the antioxidants are located
ALWAYS CHOOSE THE BRIGHTEST, DEEPEST COLORS (i.e. pick broccoli that is deep blue green NOT YELLOWISH)
Ripe fruits and vegetables contain the most antioxidants
Dried fruits notably prunes (dried plums) and raisins HAVE AN EXTREMELY HIGH CONCENTRATION OF ANTIOXIDANTS
MOST IMPORTANT: Indulges in DEEP GREEN VEGETABLES ... they are the most neglected
F.Y.I. DIFFERENT ANTIOXIDANTS PROTECT DIFFERENT ORGANS
I hope you find this article as helpful and as informative as I did.
SELECTING COLORFUL FOODS: Research indicates that by eating fruits and vegetables helps protect against cancer, heart disease, stroke, high blood pressure, asthma, diabetes, cataracts, inflammatory diseases and pulmonary problems.
According to James Joseph a Tufts University Professor, each fruit and vegetable is a unique package SO YOU NEED TO EAT A VARIETY TO GET THE BROADEST SPECTRUM OF PROTECTION.
According to research studies:
Men and women who eat the most fruits and vegetables are 20% less likely to have heart disease AND ADDING JUST ONE FRUIT OR VEGETABLE DAILY CUTS HEART DISEASE RISK BY 4% (Harvard School of Medicine);
Women who ate 2 1/2 servings of fruits and vegetables daily were 65% less likely to have colorectal cancer than women who ate 1 1/2 servings;
Eating more fruits and vegetables is more effective at combating excess weight THAN EATING LESS HIGH FAT/HIGH SUGAR FOOD (research done at State University of New York-Buffalo);
Women who eat at least 5 daily servings of fruits and vegetables reduce their risk of diabetes by 40% as compared with women who don't regularly eat them daily (study by the federal Centers for Disease Control).
FOOD GROUP COLORS:
RED: Strawberries, cranberries, raspberries, tomatoes (red), grapes, apples, red peppers, beets, cherries, watermelon, red onions, etc..
ORANGE - YELLOW: Carrots, sweet potatoes, oranges, tangerines, corn, lemons, grapefruit, apricots, citrus juices, cantaloupe, pumpkins, winter squash (acorn, butternut), peaches, mangos, bananas, papaya, pineapple, nectarines, yellow onions, etc..
GREEN: Spinach, kale, collard greens, watercress, parsley, mustard greens, okra, romaine lettuce, broccoli, brussels sprouts, asparagus, artichokes, avocado, green cabbage, kiwi, green peas, green beans, cucumbers, celery, green onions, leeks, etc..
BLUE - PURPLE:Concord grapes, purple grape juice, blueberries, blackberries, elderberries, figs, raisins, eggplant, purple cabbage, plums, prunes (dried plums), etc..
SOME IDEAS OF HOW TO GET THE MOST
Choose at least TWO SERVINGS A DAY FROM EACH FOOD COLOR GROUP
Cooking tomatoes and carrots activates antioxidants
When possible eat the colorful skins ... where most of the antioxidants are located
ALWAYS CHOOSE THE BRIGHTEST, DEEPEST COLORS (i.e. pick broccoli that is deep blue green NOT YELLOWISH)
Ripe fruits and vegetables contain the most antioxidants
Dried fruits notably prunes (dried plums) and raisins HAVE AN EXTREMELY HIGH CONCENTRATION OF ANTIOXIDANTS
MOST IMPORTANT: Indulges in DEEP GREEN VEGETABLES ... they are the most neglected
F.Y.I. DIFFERENT ANTIOXIDANTS PROTECT DIFFERENT ORGANS
I hope you find this article as helpful and as informative as I did.