The Diet of Colors
January 27th, 2010 | 
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The diet of the colors is a strange diet that has been especially successful in the U.S., where in places like the Centers for Disease Control and Prevention of Diseases, menus are prepared according to the colors.
According to the diet of the colors, they do not just see the most beautiful food, fun and appetizing on the plate, but are the key to a healthy diet, for daily consuming fruits, vegetables and fresh vegetables of different colors ensures intake of foods with low calories and high amounts of micronutrients (vitamins, minerals, fiber and phytochemicals), and substantially reduces the risk of developing certain cardiovascular diseases, cancer and diabetes, among others.
For this reason, more and more nutritionists around the world are recommending incorporating foods of different colors in the daily diet.The diet of the colors is that the pigments responsible for the color of each food, have a beneficial effect on health and specific, so the five-colored foods a day, guaranteed welfare and protection to our body.
The diet of the color groups the properties of foods according to their color.
For example, foods containing pink and purple anthocyanins, powerful antioxidants such as resveratrol, which helps slow aging and neutralize the oxidative processes caused by free radicals.
The food of red and orange are rich in carotenoids, plant pigments that help skin health, protect against free radicals produced by the sun and help eliminate toxins. Red foods are rich in lycopene and reduce the risk of cancer and circulatory problems such.
Green foods help prevent cholesterol, reduce the risk of cardiovascular disease and prevent constipation. Contain glucosinolates and for its high lutein content, are beneficial for our eyes.
White foods, including cabbage, onion, garlic, leeks, pears. Contain diallyl sulfide (enemy of carcinogens). These foods help to reduce bad cholesterol, lower blood pressure and strengthen the immune system.
• Blue: They help the heart and prevent cancer, these include: eggplant, blackberries, blueberries, grapes, raisins, prunes and dried normal.
• Green foods: broccoli, pea, kiwi, spinach, lettuce, green apples, cabbage.
The diet of colors
• White Food: turnips, onions, garlic, leeks, chives.
• Red Food: among them are: cherries, strawberries or strawberry, tomatoes, kidney beans, red onions, cabbage or red cabbage, watermelon, red grapefruit and apple.
• Food yellow or orange: Helps maintain strong bones and teeth, healthy skin and good vision, including: mango, peach, orange, sweet potato, cantaluope, carrots, mandarin oranges, pumpkin, pears, orange, pineapple, papaya.
This is an example of how to combine the five servings of vegetables and fruits, including all color groups during the day.
• Breakfast: 3 / 4 cup fresh orange juice (yellow), milk and cereal
• Snack: 1 / 2 cup grapes (blue-purple)
• Lunch: Chicken low fat, rice, green salad with tomato and onion (green, red and white)
• Snack: A liquid skim milk with papaya (yellow)
• Dinner: grilled fish, curried eggplant and carrots with onion, tomato and garlic (2 servings of white, red and yellow), bread or tortilla, fruit dessert
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