Eat By Colour

With the multitudes of options for healthy eating it can be overwhelming to decide which foods to eat and how to combine them. Fortunately, nature was designed with easy indicators of which foods are best.

Most plant-based foods are conveniently categorized by colour, according to their benefits. By simply looking at the colour of a fruit or vegetable we can have an indication of its benefit.

Red foods are rich in lycopene, which improves blood pressure, organ function, and circulation. They also offer sun protection from harmful UV rays.
Eat tomatoes, watermelon, beets, and red bell peppers.

Yellow foods are mostly rich in Vitamin C and help reduce inflammation and strengthen the collagen in your skin, ligaments and cartilage.
Eat lemons, pineapples, yellow peppers, and grapefruit.

Green foods get their colour from chlorophyll, good for blood purification and helping eliminate toxins from the liver and kidneys.
Eat kale, broccoli, spinach, green beans, and celery.

Orange foods contain plenty of beta-carotene, which our bodies can transform into Vitamin A and antioxidants. Such nutrients help prevent heart disease and infections. Beta-carotene also helps maintain healthy eyes and skin.
Eat carrots, cantaloupe, sweet potatoes, squash, and oranges.

White plant-based foods are good immunity boosters and are anti-inflammatory, which helps fight infections. 
Eat garlic, onions, cauliflower, and daikon radish.

Purple foods contain the most antioxidants of all the colours and contribute to overall health, disease prevention, and longevity as well as keeping your brain healthy.
Eat blueberries, blackberries, eggplant, and purple cabbage.

Good nutrition is the cornerstone of mental and physical health. For more information about healthy choices, contact our office at whitby@sloannhc.com or call 905-493-3553 to make an appointment.