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.
Rainbow Program Colours by Organ
Red foods: heart – circulatory system
Orange foods: pancreas
Yellow foods: lymphatic system
Green foods: liver
Blue foods: respiratory system
Purple foods: muscles
Brown foods: digestive system
Black foods: kidneys
White foods: brain and skeleton
Clear foods: immune system
Pink foods: reproductive system
Antioxidants
Fruits and vegetables contain various antioxidants in the form of carotenes, anthocyanidins, and phytochemicals. For example, oranges, carrots, squash and sweet potatoes contain beta-carotene; lemons and limes contain limonene; kale contains chlorophyll, beta-carotene, lutein and zeaxanthin; eggplant contains the anthocyanin flavonoid nasunin; garlic contains allicin; brussels sprouts and arugula contain glucosinolates; bell peppers contain beta-carotene, lycopene, as well as chlorogenic acid, coumeric acid, and zeaxanthin; cherries contain anthocyanidins isoquerxitin and quercetin; beets contain betacyanin; tomatoes and watermelon contain lycopene; apples and onions contain quercetin; strawberries contain the anthocyanin pelargonidin; prunes contain the phenolic compounds meochlorogenic and chlorogenic acids; peaches and nectarines contain carotenes, flavonoids, lycopene and lutein; oranges contain flavonoid hesperidin; spinach contains chlorophyll and flavonoid methylenedioxyflavonol glucuronides.
To obtain the full spectrum of carotenes, anthocyanidins, and phytochemicals present in whole foods, it is necessary that we consume a variety of seasonal fresh produce. The Rainbow Program encourages people not only to get a broad spectrum of nutrients and colors, but also to exchange foods like red meat for red colored fruits, fats for more wholesome seeds and nuts, and white bread or milk for chicken, brown rice or tofu.
Sea Vegetables
Incorporate more sea vegetables into you diet . . . tips on eating sea vegetables daily.
Unlike some other types of vegetables, sea vegetables do not appear to depend solely on common polyphenol antioxidants (like flavonoids) or terpenoid antioxidants (like carotenoids) for their total antioxidant capacity. Recent research from India makes it clear that a variety of non-flavonoid and non-carotenoid antioxidant compounds are present in sea vegetables, including several different types of antioxidant alkaloids.
