Eating A Fruit And Vegetable Rainbow Makes For A Rosy Glow

March 14, 2012

One question I get asked a lot is “Can the color of fruit and vegetables be an indicator of their healing powers?”

I have answered this and many more color questions in my Color Answer Book. Below is my response to this question and an excerpt from a study that has supporting evidence that further validates the research.

Ongoing research indicates that eating a variety of colorful fruits and vegetables can be extremely beneficial to our optimum health and healing. The color itself is an indicator of its curative powers. For example, eating red and purple fruits has been shown to help prevent heart disease and cancer. There are also non-irritating anti-inflammatory antioxidants in fruits such as cherries, raspberries, strawberries, cranberries, blueberries, blackberries, plums, and grapes. These delicious sources of well-being contain natural dyes called anthocyanins.

 

A new study that came out last week further supports these facts and raises them by stating that “The key to a rosy, healthy-looking complexion may be as simple as eating more fruits and vegetables, researchers say. Within a six-week period, fluctuation in fruit and vegetable consumption was associated with skin-color changes,” said lead researcher Ross Whitehead, from the School of Psychology at the University of St. Andrews in Scotland.

 

Now you know why your mother insisted you eat your fruits and vegetables!

Such A Tart!

January 12, 2012

Just as there are trends in fashion, technology and color there are also food trends. Whether it be in spices or the development of a new hybrid fruit or vegetable the epicurean world is growing and changing too. I am always intrigued with food trends and studies as I am a conscious consumer and take health and well being very seriously. I have written on the subject of color and food in my book: The Color Answer Book where I answer the question “can the color of fruit and vegetables be an indicator of their healing powers”?

Ongoing research indicates that eating a variety of colorful fruits and vegetables can be extremely beneficial to our optimum health and healing. The color itself is an indicator of its curative powers. For example, eating red and purple fruits has been shown to help prevent heart disease and cancer.

Take a look at what http://www.choosecherries.com/ has to say about cherries.

“Cherries are not only good for you, but they’re also on trend as a homegrown “Super Fruit.” According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they’re purchasing “locally produced” products, and the majority is defining “local” as grown in America. And cherries deliver.

A growing body of science reveals tart cherries, enjoyed as either dried, frozen cherries or cherry juice, have among the highest levels of disease-fighting antioxidants, when compared to other fruits. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fiber and folate.

Emerging evidence links cherries to many important health benefits – from helping to ease the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers.”

So as your momma always told you to “eat your veggies”, let’s include the cherries, too.

Trends: Flavor Trends for 2012.

Green Is The New Green

February 11, 2011

I recently shared my love of the infographic and as such thought it fitting to share another one. Today’s graphic comes from Jerry Yudelson’s Presentation, Cool Water: Blue Is The New Green. It just felt right to do a blog about green since the promise of spring is right around the corner (according to Puxsutawney Phil). There are blossoms on the trees to substantiate that theory.

I found this interesting excerpt about green as quoted in Leatrice Eiseman’s Colors For Your Every Mood. Dr. Kurt Goldstein states in his book, The Organism (D.C. Health and Co., 1939):

“One could say red is inciting to activity and favorable for emotionally determined actions; green creates the condition of meditation and exact fulfillment of the task. Red may be suited to produce the emotional background out of which ideas and actions will emerge; in green these ideas will be developed and action executed.”

I really do love the Jolly Green Giant!

Food coloring: Do synthetic food colors cause hyperactivity?

January 3, 2011

We here at the eiseman color blog are very interested in all things related to color. Over the weekend, we found this story about food coloring that was fascinating. Lee has been sharing the ideas of Ben Feingold with her classes for years.

Years ago I heard that Red dye No5 was the worst (extreme word for effect) thing and it should be avoided at all cost. Then this weekend we picked up a book by Michael Pollen called Food Rules that shares some simple thoughts on food like not eating cereal that turns the milk colors. I like it, simple to understand.

The children will not be pleased with this one. Consider this informative color tidbit food for thought.

Click the link for more.

Food coloring: Do synthetic food colors cause hyperactivity? – chicagotribune.com.

Black Is The New Brown

December 27, 2010

For those of you who know me, you know that I am a devout pescatarian-no meat eater. Veggies, lentils, fungi, fruit, multigrain, fish, no sugar and non-fat (except for the good fat) diet.  I am always looking for healthy tips, especially those involving color, so when Whole Living magazine published and article claiming that Black is the New Brown, my ears and eyes, perked up!—Lee

Louisiana State University researchers have found that “Black rice may unseat brown as the healthiest option”.

“Like brown rice, black rice has an outer layer of antioxidant-rich bran, which has been shown to help lower cholesterol. Unlike the bran found in brown rice, however, black-rice bran contains anthocyanins, the purple and reddish pigments also found in blueberries, grapes, and acai. These compounds decrease the risk of heart disease and cancer, among other health benefits. In fact, a spoonful of black-rice bran contains more anthocyanin antioxidants than a spoonful of blueberries…”

“A recent study of mice found that a diet that included 10 percent black-rice bran reduced swelling of inflamed skin, adding fuel to the theory that black rice may also help prevent diseases associated with chronic inflammation, such as diabetes.”

Do you have a favorite recipe that contains black rice?