A Balanced Spectrum
The natural colour of food gives us the full rainbow spectrum. This antioxidant rich program of whole foods will help you to love healthy food.
This holistic approach makes nutrition practical, defines what to buy at the grocery store and how to minimize allergic reactions to foods by consuming them in their whole natural state in all colours, successful in graduating the patient to a healthful lifestyle. Discover how to substitute food colourings for the benefit of naturally coloured foods, providing a balanced rainbow to the body and to the palate.
Use the Rainbow Program in support groups, health food stores, hospital programs or counseling. It works well with both children and adults, and is designed to cross language and cultural barriers.
Eating Variety
Buy local organic produce in season. Buy food in its whole natural state, as it was grown. Cook whole foods lightly, using fresh herbs and spices, with cold pressed oils such as olive to enhance the flavor. Read the list of whole foods and decide what to purchase based on your taste. The more whole foods you try, the more you will become accustomed to cooking and preparing them, and your health will blossom: you will lose weight, look vibrant, and have more energy to exercise.
Your diet will be naturally high in soluble fiber and contain the polysaccharides necessary for cellular communication and immune function if you select from the clear group each day: also consume beans, gums, psyllium, sea vegetables, oats, and brown rice. Select a food from each color group on a daily basis, to get all the vitamins, minerals, enzymes and antioxidants needed for a strong constitution.
Colours must be balanced to prevent cancer in medical studies, including beta-carotene and lycopene. In the Rainbow Program we encourage you to exchange food colourings in refined foods for a food of the same colour from this list.
Rainbow Foods
Red: ground turkey, wild salmon, buffalo meat, lamb; cherries, pomegranate, cranberries, apples, tomatoes, tomato sauce, beets, watermelon, strawberries, raspberries, salmonberries.
Orange: orange and brown lentils, beans, aduki beans, black-eyed peas, split peas, carrots, yams, squash, oranges, citrus, peaches, nectarines, apricots, canteloupe, papaya, mangoes.
Yellow: macadamia nuts, cashew, walnuts, pistachios, hazelnut, or almonds, nut butters; sesame butter, sunflower seed butter; extra-virgin olive oil, butter, quinoa, corn, flax seed oil, lecithin, hemp seed oil, pineapple, bananas.
Green: green beans, broccoli, sprouts, spinach, salad greens, romaine, artichoke, kale, bok choy, cucumbers, avocado, limes, honeydew melon.
Blue: blueberries, bilberries, blue corn chips, blue maize, plums, prunes.
Purple: grapes, grape juice, raisins, eggplant, purple cabbage.
Brown: whole wheat, sprouted grains, barley, spelt, kamut, amaranth, teff, oats, brown rice, buckwheat, rye, unsweetened hot and cold cereal, sourdough bread, all types of whole grain pasta, mushrooms.
Black: blackstrap molasses, wild rice, figs, poppy seeds, black Panda licorice, black beans, black olives, balsamic vinegar, pepper.
White: goat milk, cow milk and cheeses, yogurt, almond and soy cheese; sesame seeds, tahini; almond, oat, coconut, rice or soy milk; whey protein powder, soy protein powder, chicken, white fish, millet, tofu, coconut and coconut butter, cauliflower, turnip, onion, leek, garlic, shallot.
Clear: psyllium, gelatin, breast milk, xanthan gum, guar gum, carageenan gum, rice bran, oat bran, tapioca flour, sushi, nori, kelp, sea vegetables.
Pink: grapefruit, shellfish, herbal teas, salad dressing, homemade food.
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Eat one food from each color group each day; this is one rotation.
For more nutrients, and increased energy needs, consume two or more rotations.
© 2006-24 Emily Isaacson, B.Sc.Nut., RNCP-ROHP Nutritionist and Certified Personal Trainer.
