Tuesday, January 26, 2010

Mother Nature's Lesson: Eat by Color!

Mother Nature seems to have her own way of showing us the fruits and vegetables that are good for us. Their bright colors of allow you to spot them at a glance. These red, blue and purple foods contain phytochemicals, compounds that protect them from a variety of dangers — from harmful UV rays to predatory pests. Phytochemicals are also what make colorful fruits and vegetables good for us, too.

Some act as antioxidants, mopping up unstable "free radical" molecules that can damage cells and lead to the development of heart disease, cancer, Alzheimer’s and other health issues. Others work by boosting the immune system and brain function. For example, anthocyanins make blueberries blue and may help to keep your mind sharp. Tomatoes get their ruby hue from lycopene, which may help to prevent prostate cancer.

So pack your diet with any or all the following natural low-calorie, energy boosting and heart-healthy fruits and vegetables:
• Guava
• Pink grapefruit
• Red peppers
• Tomatoes
• Watermelon
• Grapes
• Radishes (red)
• Eggplant
• Plums
• Blackberries
• Blueberries
• Cranberries
• Raspberries
• Strawberries

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