The color and the benefits of our diet



According to David Heber, MD, Ph.D., author of ‘What Color is Your Diet?’, The Types of vegetables and fruits consumed determines the success of someone who was running a weight control program. In addition to get healthy, some fruits and vegetables may also prevent cancer.
The main idea of this diet program is that every food has a distinctive color, which symbolizes the nutrient content in it. As assumed, The more real color of vegetables and fruits the higher nutritional content.
According to Heber diet color codes are as follows:

  • Red.  Example: Tomato and Watermelon. Vegetables and fruits colored red is known to contain lycopene, a substance that acts to maintain cell health, and able to reduce the risk of cancer.
  • Orange. Example: Carrot and Mango. Orange on fruits and vegetables indicate alpha and beta-carotene content. Two types of these nutrients would be beneficial to inhibit cancer cell growth.
  • Yellow. Example: Orange and Papaya. Fruits that are yellow are known to contain vitamin C that is good for protecting the body’s cells. It also contains betacryptoxanthin, a component of carotenoids.
  • Green. Example: Vegetables, broccoli, cabbage, bok choi, and brussel sprouts. The green color indicates the content of sulforaphane in cruciferous vegetables, isothiocyanates and indoles, which according to Heber it can stimulate the liver to create components that can break down cancer-causing chemicals.
  • White-green. Example: garlic, onions, celery, and pears. Many white-colored foods contain flavonoids that can protect cell membranes.

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