Tag Archives: vegetarians

Color Matters: The Diversity of Whole Foods.

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Nature is a varied field of infinite possibilities. With each passing day some new discovery is stumbled upon and Mother Earth tops what we assumed were her greatest creations. She always shows us the best has yet to come. What always surprises me are the many components to every fiber and layer of life created. Every thing has its purpose, it’s specific duty to the world, down to the human body and the food we eat. I’ve always known certain foods were beneficial to us based on taste, texture, and even location, but never thought twice about the meaning of its color. Each representation of the rainbow possesses it’s unique nutrient to help build immunity and fight disease, keeping the body functioning on an optimal level.

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These are foods which contain chlorophyll, the molecule responsible for the process of photosynthesis in plants. Often referred to as the “green blood of plants” because of its close resemblance to red blood cells found in humans. Used mainly for purposes of detoxification, chlorophyll binds to toxins and helps remove them from the body. This “green blood” is also known for its maintenance of the circulatory, immune, and digestive systems.

Highest sources: dark leafy greens like kale, arugula & swiss chard, wheatgrass, the blue- green algae spirulina, herbs, and all green fruits/veggies. 

 

red healthy foodRed:

The nutrient lycopene of the carotenoid family is responsible for the red color/hue found in many fruits & vegetables. Shown to protect blood vessels around the heart and in the neck better than vitamins A, E, and CoQ10, lycopene also delivers oxygen to body tissues. Also shown to prevent against various cancers, specifically prostate and breast.

Highest Sources: ripe red tomatoes, red chile peppers (cayenne), red bell peppers, watermelon, and grapefruit. 

 

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Beta-Carotene, alpha-carotene, and zeaxanthin are a few of the nutrients which give produce its yellow and orange hues. These are foods that promote good eye health, the building of strong bones, and boosting the immune system by fighting off free radicals.

Highest sources: carrots, pineapple, squash, sweet potatoes, cantaloupe, yellow bell peppers, corn, and mangoes. 

 

Blue-purple-foodBlue/Purple:

Anthocyanins are the compounds in various fruits and vegetables which give them a blue/purple pigment. This antioxidant acting member of the flavonoid family is known for its various benefits such as improving brain function & memory, reducing the risk of stroke and heart disease, promote healthy aging, and protect cells.

Highest Sources: blueberries, eggplant, purple grapes, plums, blackberries, and figs.

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White fruits and vegetables are high in the compounds anthoxanthins and allcin. Anthoxanthins have antioxidant properties which lower the risk for cancer and heart disease. Allcin lowers high blood pressure & cholesterol and reduces the risk of stroke.

Highest sources: onions, potatoes, bananas, peaches, jicama, white mushrooms, and cauliflower.

 

It’s important to diversify your palate! Each fruit and vegetable contains a unique color which represents compounds & molecules present that will help aid in maintaining the body’s wellness. Don’t just marvel at the rainbow, eat it! 

Dairy Milk vs. Alternatives: Your Bones Deserve Better

Time and time again we’ve been told dairy milk is an essential staple to the human diet, that we need it in order to be well. It has been promoted by the dairy industry as one of the only sources of calcium. Without it you run the risk of being calcium-deficient and possibly developing osteoporosis. Is there truth to this statement or yet another genius marketing strategy by a lucrative big business?

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For starters, dairy milk is in fact a source of calcium, an essential mineral for bone density. The highest source when consumed in it’s raw state. The catch is, raw milk is illegal in most places here in the U.S., so what’s sold in stores all across this country is most likely pasteurized. This pasteurization process strips the creamy substance down to a watery, non-nutritious, hormone infested pus that should not be consumed by humans.

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Raw milk from organic dairy farms is booming with nutritional benefits. The complex whole food has been used to diminish allergy symptoms, eczema, and asthma symptoms. In addition, studies show that raw dairy milk consumption promotes the production of good bacteria in the body and increases the likelihood of healthy weight gain. Dairy products sold nationwide are not unpasteurized, therefore most of the milk and calcium alternatives are safer and healthier to consume.

 

Foods like dark leafy greens, almonds, broccoli, dried figs, beans, black strap molasses, and salmon are calcium-rich alternatives to milk. With the rise of health consciousness and people converting into vegetarians & vegans, calcium/vitamin D fortified milk substitutes created from almonds, cashews, hazelnuts, pecans, brazil nuts, coconuts, and soy are becoming more popular in delivering our nutritional needs. The Silk brand almond milk contains 50% more calcium and vitamin D than dairy milk. It is said that fig juice was used in ancient Africa, as a replacement for human breast milk because of their high calcium and potassium content which helps to reduce the loss of calcium in urine.

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Knowing the state of dairy here in the U.S. and the benefits of alternatives, it is wise to weigh your options and make the whatever decision you feel is best for you. We recommend frequently incorporating the foods listed above into your diet if raw unpasteurized milk is not an option. Your bones and overall bodily health will thank you for ceasing to pollute your being with the added toxins present in dairy, replacing the source of needed minerals like calcium from milk & cheese to whole foods.