Color feeding

The natural color of foods plays an important role in maintaining health and reducing the risk of cancer.

In fact, it has been shown that antioxidants, which are regularly found in fruit and vegetables, significantly reduce the risk of getting cancer; beta-carotene and lycopene protect cells from damage.

The American Cancer Society points out in this regard that there is no food or substance that can completely protect us from disease, but for better prevention we should take five servings of fruit and vegetables a day, characterized by a red, yellow-orange pigmentation. , green, blue-violet and white.



The red fruits and vegetables and vegetables are distinguished by their antioxidant properties and their ability to prevent cancer and cardiovascular diseases. Lycopene, contained, especially in tomatoes and watermelon, fights breast and ovarian cancers in women and prostate cancers in men.

Anthocyanins and carotenoids, of which strawberries, cherries and blood oranges are particularly rich, are an excellent adjuvant in the treatment of blood vessel diseases and / or capillary fragility.

Red foods are richer in vitamin C, promote the production of collagen, keep blood vessels more intact, stimulate immune defenses and wound healing. Vitamin C is also responsible for the absorption of iron contained in fruits and vegetables.



Like red foods, yellow-orange fruits and vegetables help prevent cancer, cardiovascular disease and cellular aging, while also enhancing vision.

The secret are the flavonoids, which act mainly at the gastrointestinal level, neutralizing the formation of free radicals. The high beta-carotene content also protects the body from damage due to the presence of free radicals: moreover, it is absorbed with fats without the risk of overdose, as can happen through excessive use of dietary supplements. Beta-carotene also has a powerful pro-vitamin and antioxidant action and is a precursor of vitamin A, which is important for growth, reproduction, tissue maintenance and immune functions. Peppers, lemons and oranges, particularly rich in vitamin C, have a high antioxidant function and contribute to the production of collagen. Finally, the anthocyanins contained in these foods (especially oranges) have an anti-inflammatory, antitumor and anticoagulant action.

For chromotherapy, orange is a "warm" color and is the result of the combination of red and yellow rays: being halfway between these two colors, it has a warming, cheering and energetic action and in the diet it helps to better assimilate food and solve digestion problems, while yellow is a "hot" type of energy, but it is lighter than red: it is the color suitable to aid digestion because it stimulates the production of gastric juices and purifies the intestine, reducing abdominal swelling.



La chlorophyll, responsible for the green color of fruit and vegetables, it has a powerful antioxidant action, while the carotenoids contained in these foods help the body to defend itself and prevent coronary diseases, many types of cancer; in addition, they are responsible for the sight and development of epithelial cells. These foods are particularly rich in magnesium, a very important mineral: it promotes the metabolism of carbohydrates and proteins, stimulates the absorption of calcium, phosphorus, sodium and potassium, regulates blood vessel pressure and impulse transmission. nervous. Green leafy vegetables are a great source of folic acid and folate, useful as a preventive tool against atherosclerosis and, in the case of newborns, the risk of incomplete closure of the vertebral canal during pregnancy. Broccoli, parsley, spinach and kiwi are very rich in vitamin C: they therefore favor the absorption of the iron contained in fruit and vegetables, have antioxidant properties and help prevent cardiovascular, neurological and cancer diseases.

For chromotherapy, green is in place at the center between cold and warm colors, and therefore performs a function of balance: it is the color of nature, a symbol of renewal, balance, hope.

In the diet it is recommended for those who tend to eat too fast as it helps to slow down during meals.



Violet-blue foods, in addition to protecting eyesight (especially blueberry) and preventing cardiovascular hepatology tumors, contribute to proper urinary function (especially berries). Anthocyanins play an important antioxidant action and defend the body from pathologies due to poor blood circulation, protecting the capillaries; they prevent atherosclerosis caused by high cholesterol levels and inhibit platelet aggregation. Currants and radicchio, in addition to the antioxidant properties due to the presence of vitamin C, intervene in the formation of carnitine and collagen. Furthermore, radicchio contains beta-carotene precursor of vitamin A and, as well as figs, currants, blackberries and plums, potassium, which protects the bone tissue and fights cardiovascular diseases and hypertension. Eggplants, on the other hand, are rich in magnesium, with the advantage of having very few calories. Finally, purple-blue fruits and vegetables are rich in fiber and carotenoids, active against neuro-degenerative diseases and skin aging.

For chromotherapy, blue is the color of calm, infinity, peace, emotional serenity and harmony: unlike red, it has strong calming properties, and is very useful for dulling hunger, while purple, the color " cold ”, is a suitable color for those who go on a diet, because it calms the sense of hunger: purple foods (berries, aubergines, etc.) are rich in antioxidants.



White fruits and vegetables strengthen the bone tissue and lungs. The quercetin contained in these foods is a powerful antioxidant that defends the body from the risk of cancer. Rich in vitamins, fiber, potassium and other mineral salts, they also contain isothiocyanates, an excellent preventative tool against cellular aging. Garlic, onions and leeks also contain allyl sulfide, which makes the blood more fluid and less prone to thrombus formation. Selenium (found mainly in mushrooms) helps prevent hypertension and anemia.

For chromotherapy, white is the symbolic color of purity and peace: in the diet, white foods (milk and rice) help purify the body. However, let's not forget black, a color loved by rebellious spirits and by those who want to be the protagonist. Black stimulates eros, creates mystery and increases the sense of risk, not only in food (for example chocolate), but also when used to set the table. It has a strong erotic value, despite the fact that black is symbolically the color that absorbs and cancels energy.

In short, we learn to appreciate colors and teach our children to also enjoy the color of food and not just that of toys: it is a difficult task that we must share for the correct growth of future generations ...

We always remember that even at the table "the eye wants its part"!


> What anticancer foods are and how they work

> Un ministero del paese per l'alimentazione

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