Guidelines to Healthy Meals - Fresh, Whole, & Live
Fresh living whole fruits and vegetables are obviously healthy foods. Compared to highly processed foods laden with synthetic toxic chemicals which are overly cooked, it becomes obvious which will support health and which will not.
But more important than understanding this logically is feeling the difference in your own body and mind. Observe how you feel after eating certain foods and remember, health is your responsibility. No one can make food choices for you - only you can.
But more important than understanding this logically is feeling the difference in your own body and mind. Observe how you feel after eating certain foods and remember, health is your responsibility. No one can make food choices for you - only you can.
Guidelines to Healthy Meals - Colors of Food Pigments
Do you eat to live or live to eat? This is an important question when it comes to your health. Eating to live is conscious eating - making the choices about what to eat and how to prepare food so that you can feel healthy. Health is feeling well physically, mentally, emotionally and spiritually. It all comes together when we feel well.
What a visual gift healthy, fresh food is. Besides the health benefits, food is visually appealing.
The natural pigments of food provide a variety of health benefits, but only if they occur naturally. They can protect against a variety of diseases as we age.
Synthetic and artificial food colors have been shown to be triggers for a variety of abnormal symptoms. It is best to avoid them.
The natural pigments of food provide a variety of health benefits, but only if they occur naturally. They can protect against a variety of diseases as we age.
Synthetic and artificial food colors have been shown to be triggers for a variety of abnormal symptoms. It is best to avoid them.
Red foods such as red peppers, tomatoes, watermelon, strawberries, cherries, raspberries, cranberries, pink grapefruit pomegranates and papaya are rich in the antioxidant lycopene.
Most of lycopene’s health benefits are related to its antioxidant properties, especially effective at quenching free radicals that damage cell membranes.
In addition to its antioxidant activity, lycopene has been shown to suppress tumor growth.
Orange foods like sweet potatoes, carrots, mangoes, oranges and pumpkin contain beta carotene, which can be converted by the body into retinol, a bioavailable source of vitamin A. This potent antioxidant is beneficial for eye health, immune system function and a healthy heart.
Many beta-carotene rich foods also contain vitamin C, which helps to protect cells from free radical damage and promotes healthy skin and a healthy immune system.
Yellow foods also contain beta carotene, which can be converted by the body into retinol, a source
of vitamin A.
Population studies linked low rates of certain cancers with a high intake of fruits and vegetables containing lots of beta carotene. (This was not true for synthetic Vitamin A).
Yellow foods are also beneficial for the eyes and immune system and have the C vitamin complex which protects against scurvy.
of vitamin A.
Population studies linked low rates of certain cancers with a high intake of fruits and vegetables containing lots of beta carotene. (This was not true for synthetic Vitamin A).
Yellow foods are also beneficial for the eyes and immune system and have the C vitamin complex which protects against scurvy.
Green and dark green foods, kale, spinach,
parsley, cilantro, lettuces, chard, bok choi, collard greens, beet greens and cabbage contain another
antioxidant that destroys free-radicals. It is especially important for skin
and eye health.
Dark green foods also tend to be a good source of the B-vitamins, including folate which helps produce and maintain new cells. Folate is essential for the formation of DNA and RNA, the building blocks of cells. It also helps to prevent the types of DNA changes within cells that may lead to cancer.
The chlorophyll in green plants closely resembles human blood and is known to be a blood cleanser, a
blood builder and increases oxygen. It has numerous health benefits which includes strengthening our
immune systems and increasing our energy.
Dark green foods also tend to be a good source of the B-vitamins, including folate which helps produce and maintain new cells. Folate is essential for the formation of DNA and RNA, the building blocks of cells. It also helps to prevent the types of DNA changes within cells that may lead to cancer.
The chlorophyll in green plants closely resembles human blood and is known to be a blood cleanser, a
blood builder and increases oxygen. It has numerous health benefits which includes strengthening our
immune systems and increasing our energy.
Blue color pigment phytonutrients, like those found in blueberries, plums, raisins, eggplant, blackberries, purple cabbage and purple-fleshed potatoes have been shown to protect against liver injuries; reduce of blood pressure; improve of eyesight and have strong anti-inflammatory and antimicrobial activities.
These pigments inhibit mutations caused by mutagens from cooked food; and suppress proliferation of human cancer cells. They also destroy free radicals and protect against free radical damage. They may play a major role in preventing lifestyle-related diseases such as cancer, diabetes, cardiovascular and neurological diseases.
These pigments inhibit mutations caused by mutagens from cooked food; and suppress proliferation of human cancer cells. They also destroy free radicals and protect against free radical damage. They may play a major role in preventing lifestyle-related diseases such as cancer, diabetes, cardiovascular and neurological diseases.
Purple food pigments have many of the same benefits as blue pigments in foods.
Many purple foods contain powerful antioxidants that help boost the immune system, maintain health and prevent disease.
Fruits with deep red and purple hues, e.g. apple skin, grapes and berries are especially high in antioxidants. Some lesser-known purple foods also contain these antioxidants e.g. purple corn, purple cauliflower and purple carrot.
White fruits and vegetables such as bananas, parsnips, potatoes and garlic also have phytonutrients.
They contain health-promoting chemicals which may help lower cholesterol and blood pressure and may help to reduce the risk of stomach cancer and heart disease in humans.
Adding color to your plate can improve your health.
Try to eat the colors of the rainbow everyday to ensure a variety of food which in turn provides
a variety of nutrients.
Guidelines to Healthy Meals - the 5 Tastes
In Traditional Chinese Medicine the 5 tastes are sweet, salty, sour, bitter and pungent (spicy). In this system of medicine, balance or health is associated with an equal
attraction to each taste. Imbalance, which is either indicative of illness or may lead to illness, is seen as a preference of some of the tastes over others. All the tastes provide health benefits to different organs in the body and each is considered important.
A healthy recipe would include foods and spices that would result in all the tastes present in the dish prepared. A good example is a salad. When mixed greens are used, some will have a sweet taste and others bitter. Also, carrots and red bell peppers would add sweet-ness. Adding a little sea salt or lemon gives a salty taste. The sour taste can be found in the vinegar, limes or lemons used in the dressing. For a pungent taste add cayenne pepper
or a strong mustard to the dressing or add radishes or onions and garlic to the salad.
attraction to each taste. Imbalance, which is either indicative of illness or may lead to illness, is seen as a preference of some of the tastes over others. All the tastes provide health benefits to different organs in the body and each is considered important.
A healthy recipe would include foods and spices that would result in all the tastes present in the dish prepared. A good example is a salad. When mixed greens are used, some will have a sweet taste and others bitter. Also, carrots and red bell peppers would add sweet-ness. Adding a little sea salt or lemon gives a salty taste. The sour taste can be found in the vinegar, limes or lemons used in the dressing. For a pungent taste add cayenne pepper
or a strong mustard to the dressing or add radishes or onions and garlic to the salad.