Eat the Rainbow
Learning about the science behind fruits and vegetables has been unexpectedly enjoyable. Even the skin of certain fruits holds valuable properties. While the concept of "eating the rainbow" has long been touted, I had never delved into its scientific breakdown until now. Let's delve into it!
Dr. Deanna Minich led an engaging lecture on the advantages of consuming a diverse array of fruits and vegetables representing the colors of the rainbow: red, orange, yellow, green, blue, purple, and indigo. This dietary approach is purported to positively influence the seven systems of health. While I won't divulge all the lecture's secrets, I'll share a few intriguing highlights that caught my attention.
The first interesting fact, many phytonutrients, beneficial compounds found in plants, are concentrated in the skins of fruits and vegetables. So clean them thoroughly and reconsider peeling apples and potatoes. The second is incorporating beets into one's diet may promote vascular health. Personally, I'm intrigued by the idea of adding beet powder to my morning smoothies to potentially alleviate my issues with cold extremities.
The consumption of red foods can have varied effects on inflammation. While cherries may exacerbate inflammation in some individuals, they might alleviate gout flare-ups and insomnia in others.
Orange foods are associated with reproductive health and the regulation of hormones, potentially benefiting individuals with inflammatory reproductive conditions like endometriosis.
Yellow foods, renowned for their mood-boosting properties, also support digestion. Enzymes in pineapple and prebiotics in plantains or bananas contribute to digestive health.
Green foods play a pivotal role in promoting cardiovascular health, supporting the respiratory system, and ensuring optimal blood circulation. Additionally, they are rich in Vitamin K, a nutrient gaining prominence in nutritional research.
Blue, purple, and indigo foods are particularly beneficial for brain health. Interestingly, some fruit and vegetable skins contain compounds that can integrate into specific regions of the brain associated with learning and memory. Given my family's history of Alzheimer's disease, I'm keen to explore this further to identify preventive measures for both the present and future.
Undoubtedly, this topic warrants further exploration. I've already earmarked a couple of Dr. Minich's books for deeper investigation.
It's important to clarify that while I am not a healthcare provider, I am a culinary enthusiast, baker, and aspiring health coach. The insights shared above reflect my personal interpretation of Dr. Minich's lecture.
