What Effect Colored Foods Have On The Body

Majority of us link food with calories instantly.

We even go further more and explore content in fat grams, carbs and protein. But we all neglect the important factor: coloring!

We don’t talk about the artificial colors like in M&Ms, fruit loops, etc., but the true natural colors in whole foods: red beet, sunset orange, sunshine squash, lush green spinach or regal violet blueberry.

A lot of foods circulate around 3 colors: yellow, brown and white. Don’t you trust me? Just think of these known breakfasts: ready-to-eat milk and cereal, French toast, pancakes, waffles, sausage, bacon, eggs. They all are in that color range: white, yellow or brown!

What exactly means more color?

Scientifically speaking, the natural food colors mean presence of phytonutrients. On daily basis we get less of 1 tsp of these plant compounds and they are important for reducing inflammation, leveling hormones, or improving insulin sensitivity in general.

An average American eats 3.6 servings fruit and veggies in one day, ingesting less than the recommendation of 9 servings. Also, Americans don’t eat enough colors, so they might be deficient in phytonutrients. Maybe lack of color ingestion causes fast increase in chronic illnesses? Maybe the Mediterranean diet is best of all since it has a lot of colors and involves fruits, veggies, nuts, spices and seeds.

For energy, color is the main factor in food. Every color is specific on its own wavelength and frequency/resonance. Every color is just as important. Cooking influences color too. If we overcook veggies they become bland. They lose vibrancy and life force with every color hue they release in water. This happens because they oxidize during such processes. Also it gets worse with grilling, baking, toasting and frying; from lively colors they turn to brown and black. These dark color compounds are proven to be inflammatory and speed up aging!

To get every color is important for every single body chakra. Below are links of chakras and colors connections and examples of foods to eat to get every color!

Red

Root chakra; survival and stability. Beets, red apples, cabbage, cranberries, cherries, grapefruit, red grapes, red peppers, red potatoes, pomegranates, raspberries, radishes, rhubarb, tomatoes, strawberries and watermelon.

Orange

Sacral chakra; flow and fluidity. Apricots, butternut squash, carrots, cantaloupe, mango, grapefruit, orange, nectarine, papaya, peach, pumpkin, persimmon, rutabagas, yellow summer, tangerine and potatoes.

Yellow

Solar plexus; transformation power. Apple, Asian pear, bell pepper, banana, corn, corn on the cob, greens, ginger root, lemon, kale, potatoes, pineapple, star fruit.

Green

Heart chakra; compassion and empathy. Green apples, asparagus, artichoke, beans, avocado, broccoli, Brussels sprouts, cucumbers, cabbage, grapes, melon, lettuce, kiwi, lime, peas, onions, green peppers, zucchini, spinach.

Aquamarine

Throat chakra; authenticity and unique truth voice. Have you noticed we don’t have such colored foods? Think about this and reflect on this color. Do we exercise all our senses?

Bluepurple

Third eye; intuition and wisdom. Purple cabbage and kale, purple potatoes, grapes, eggplant, blackberries, blueberries, boysenberries, raisins, marionberries, plums, figs.

Tan white

Crown; life force conection. Garlic, cauliflower, onions, pears, coconut and shallot.

Get at least every color daily and exercise every body chakra by consuming each color.

Try an exercise of writing down what you eat; not just for calorie, but color as well. Do you have art written down? Or do you limit yourself to yellow, brown and white?

Be an artist and play with the colors!

Source and Image Source: justnaturallyhealthy.com