Wednesday, June 20, 2012

Palette for your palate

Carolanne Wright,, says the more colors you can eat, the better.

The colors in fruits and veggies contain 25,000 bioactive ingredients for health. Phytochemicals protect plants from pests and UV rays—and can protect people, too.

The key is to harvest in the varied hues.

Red/purples are packed with anthrocyanins—antioxidants that protect against aging, Alzheimers, and heart disease. Buy red wine, strawberries, tomatoes, red apples, prunes, blueberries, purple grapes, eggplants, and beets.

Greens protect against cancer by inhibiting carcinogens. Look for kale, Brussels sprouts, and broccoli.

White/green—this is the onion/garlic area. Anti-tumor. Eat pears, endive, celery, and white wine.

Yellow/green—This is lutein and zeaxanthin to protect the eyes. Mustard greens, arugula, collars, spinach, corn, avocado.

Orange/yellow protect against heart disease. They also contain Vit C. Tangerines, peaches, papayas, oranges and pineapple.

Yum! Remember—5-9 servings a day.

Frozen is OK. So many people tell me they have to throw out fresh veggies that have gone over.

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