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February 20, 2018
Crops "Flock Together" by Color in Health Benefit
February 19, 2018
Intuition informs us that one's diet benefits from diversity. In fact, scientific research has proven that that the bright color, or pigment, of plant matter (root, stem, leaf, flower, fruit, or seed) precisely indicates the predominant type of phytochemical and, therefore, its main health benefit. Other phytochemicals among these core types may yet exist, particularly in darkly colored plant matter, which contain denser quantities of pigmentation.
This color chart is true of plant matter in general. Still, much plant matter is not edible or even toxic to the body due to specific chemical or physical properties; you always have to ensure, prior to consumption, that what you eat is non-toxic, edible, and, yes, digestible. (I point my finger at raw food people on that last one!)
Blue, purple, black, and pink colors indicate the preeminence of polyphenols, namely flavonoids. Polyphenols/flavonoids are the primordial "antioxidant" and are vital to mitigate oxidative and carcinogenic damage that we can expect to incur as part of life as we know it.
Red, orange, yellow, and even light green colors indicate that carotenoids are the preeminent phytochemical in the plant material. Our cells use carotenoids for communication, differentiation, and light reception.
Leafy or dark greens, perhaps yet the most important, contain chloroplasts and chlorophyll, which remove toxins from the body and may enable us to have photosynthetic capabilities... (Xu, C., Zhang, J., Mihai, D. M., & Washington, I. (2014, January 15). Light-harvesting chlorophyll pigments enable mammalian mitochondria to capture photonic energy and produce ATP. Retrieved February 19, 2018, from https://www.ncbi.nlm.nih.gov/pubmed/24198392).