Eat Healthy, Feel Happy! (20th Feb 2021):
Indeed, Mother Nature provides us with so many beautiful produce.
Did you know?
The colours we see in our fruits, veggies, and other whole foods represent the powerful nutrients present inside them. These are nothing but ‘phytonutrients’.
Phytonutrients essentially help us to prevent and heal from diseases. They are organic compounds that can give a boost to our immune system. The more you eat plant-based foods, the more phytonutrients you are able to obtain from your meals.
The Benefits of Each Colour of Food
Red Food (e.g., tomatoes, beets, kidney beans, pomegranate, apples, red lentils)
The phytonutrients present here are flavonoids. They play a big role in reducing signs of aging, and protecting the skin from sun damage.
Well, the list doesn’t end here. So, keep eating red foods consistently…for, they can ward off chronic heart diseases too.
Orange Food (e.g., carrots, pumpkin, mango, papaya, oranges, peaches)
When you were growing up, how many times were you told that you need to have carrots for an improved eyesight?!
There’s a scientific reason behind this. Orange fruits and veggies are packed up with carotenoids, which are generally associated with a healthy vision. Because of their antioxidant content, they are also known to be effective against certain kinds of cancers.
Yellow food (e.g., banana, lemon, corn, pineapple, turmeric, yellow peppers)
Ever wondered why turmeric has been in the limelight for quite some years now? Well, it’s all thanks to the presence of the phytonutrient curcuminoid!…
Curcuminoid is not only home to anti-microbial and anti-inflammatory properties. Research has found that curcuminoid can slow down the progression of Alzheimer’s as well. Isn’t that good news?!
Green Food (e.g., broccoli, beans, green cabbage, sprouts, cucumbers, green apples)
Eating plenty of greens on a regular basis increases your fiber intake, and supports the digestion process. So, get ready to say goodbye to your bad cholesterol levels!
Adding variety to your meals may seem like a daunting task…Since, most of us yield to common food items we rotate throughout the year.
Don’t worry! It’s a lot simpler than you may think.
The easy two:
Add variety to your weekly shopping list. Remember, many fruits and vegetables come in a variety of colours. Think about red, green, and yellow peppers, or, red and green apples…
Switch among a mix of options available in the market. Learn to appreciate the abundance Mother Nature provides us with during each season…
However, the best way to make the most out of these phytonutrients is to eat seasonally. Because then you are consuming foods in your region that are at peak ripeness and nutrient density.
Off-season produce is more likely to be picked early, and left to ripen in transportation or storage. This decreases the nutritional value of food produce, and is not a sustainable choice. Seasonal produce helps cut down on the greenhouse gas emissions associated with transportation.
Get a little more creative in the kitchen discovering new recipes using a vegetable or fruit you may have never tried before! Practicing a mindful eating approach is all what is needed.