The Rainbow Program

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.

In the Rainbow Program we encourage you to drink as many as seven cups of herbal tea a day. This will help your body to detox and cleanse. It will also help regulate your acid-alkaline balance. Teas provide trace amounts of many nutrients and botanical active ingredients. More than that, they provide colour in its natural wavelengths. Listed below are the herbs in their colour groups. You can buy these teas in bags or in bulk. Try your local health food store.

Circulatory (red) conditions: hawthorn, rosemary, paprika, cinnamon

Pancreatic (orange) conditions: curcumin, dried orange, ginseng

Lymphatic (yellow) conditions: ginger, citrus peels, goldenseal

Liver (green) conditions: TCM herbs, nettles, basil, marjoram, thyme, peppermint

Respiratory (blue) conditions: blueberry, eucalyptus, spearmint

Muscular (purple) conditions: lavender, dried flowers, dried fruits

Digestive (brown) conditions: slippery elm bark, marshmallow

Adrenal/ kidney (black) conditions: gotu kola, feverfew, milk thistle seed, black cohosh, siberian ginseng

Cerebral/skeletal (white) conditions: dandelion, burdock, horsetail, ginkgo

Immune (clear) conditions: aloe vera, gums, psyllium, astragalus, echinacea

Reproductive (pink) conditions: red clover, red raspberry, rose petals, rosehip

    

 

 

This program was created by IONC nutritionist Emily Isaacson, on the daily value of balancing antioxidants. Emily Isaacson has a degree in nutrition from Bastyr University and provides individual consultations in the Fraser Valley of B.C. as well as by home visit, educational seminars, and workshops. 

The Rainbow Foods List

How to use an invisible substitute in a recipe:

Good fats: olives, extra virgin olive oil, avocado, almond oil, sesame oil, coconut, virgin coconut oil.

Good sweeteners: raw cane sugar, evaporated cane juice, palm sugar, coconut sugar, brown rice syrup, natural maple syrup, dark molasses, raw honey, baking stevia, stevia, pure unsweetened fruit juice, sugar free jam.

Question?

Will anyone notice this invisible substitution? (Do I need to say you are now eating a healthy food?)

Can it be exchanged one for one, or must the recipe be modified?

Can my kids taste buds grow to accept a sugar or fat alternative?

 

Meet our nutritionist at

The Rainbow Program 

phone  1-877-927-5222.

To make an appointment: 

Wild Lily Holistic Health.