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Title : This is what the different food color makes your body
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This is what the different food color makes your body

Most of us can be used for the all-powerful thought of calories when referring to the Food.

We may have gone even further to learn how to make our alert eye on the control of grams of fat, carbohydrates and proteins in food labels. However, how many of us have neglected one of the most essential and essential elements consume: color
Now, I do not suggest the incredible variety of synthetic colors we see in a handful of M & M so a plate of fruit loops, but the actual colors, honest to goodness natural found in the broad spectrum of whole foods: the earth, the crimson of a beet; dynamics, sunset orange sun of a nectarine; the sunshine of a yellow pumpkin; in the greenery of a package of spinach; the royal purple of a plump blueberry.

I realized that much of the power supply revolves around the merry-go-round 3-color: yellow, white and brown. Do not believe me? Take a moment to think of some things for breakfast, popular traditional: Ready to eat cereal and milk, french toast, waffles, pancakes, bacon, sausage, eggs. All items are brown yellow, white and / or.

What is the case for more color?

Scientifically, these natural colors in foods show the existence of phytonutrients. We can get less than a teaspoon of these plant compounds on the basis of everyday life, however, have a beneficial influence on minimizing swelling, the balance of our response to stress, and improve our level of insulin sensitivity.

The average American receives about 3.6 servings of vegetables and fruits every day, dropping considerably, except the nine suggested portions. Indeed, knowing this statistic, plus 8 out of 10 Americans fall short in color, I wonder if we are in a state of "lack of phytonutrients." It is one of the factors for the rapid rise in chronic disease over time due to our lack of color? Possibly the Mediterranean diet plan is so successful partly because it is extremely colorful with its horn of daily abundance of fresh vegetables, fruits, nuts, seeds and spices.
The energy level, the color has a lot to do with the vibratory nature of a food. Each color carries a different wavelength, resonance, or frequency. No color is much better than the other. We may have specific frequencies at specific times more than others. The color is affected by cooking. When vegetables are cooked, they are become boring. With every shadow tumbling water cooked in the air or oxidizing them lose their vitality, or life force. If we go further with roasting, grilling, baking, frying and as we move from dynamic colors natural brown or black, in fact we have lost the important spectrum capacity. These brown / black actually compounds have been shown in scientific literature to be inflammatory and linked with aging, all the samples we have left our life force escaping.

Getting the variety of colors it is necessary to nourish each of the vibration power of our subtle body through the chakra system. Here are some of the colors and their chakra connections, along with some ideas on food for more of those precious vibrations through a variety of plant foods:

RED: root chakra; necessary for the survival and stability. red apples, beets, red cabbage, cherries, cranberries, pink grapefruit, red grapes, red peppers, pomegranates, red potatoes, radishes, raspberries, rhubarb, strawberries, tomatoes, watermelon.

ORANGE: sacral chakra; It produces circulation and flow. Apricots, squash, cantaloupe, carrots, grapefruit, mangoes, nectarines, oranges, papayas, peaches, persimmons, squash, turnips, summer, yellow or winter squash, sweet potatoes, tangerines
YELLOW :. Solar plexus chakra; exerts the firepower of change. Apple (Golden Delicious), Asian pears, bananas, peppers, corn, corn on the cob, ginger root, green, kale, lemon, pineapple, potatoes (Yukon), star fruit.

GREEN: heart chakra; enabled for growth in compassion and compassion. green apples, artichokes, asparagus, avocados, green beans, broccoli, Brussels sprouts, green cabbage, cucumbers, green grapes, melon, kiwi, lettuce, lemons, green onions, peas, green peppers, spinach, zucchini.

AQUAMARINE: throat chakra; It enables the authenticity and reality come through our unique voice. It is interesting that we have no food aquamarine? This is where we pause to show how we are taking in these colors and food through the throat, let's eat consciously? We are integrating our senses and all colors on experience using?

blue-purple: third eye chakra, it increases us with the knowledge and intuition. purple cabbage, purple cabbage, purple potatoes, eggplant, red grapes, blueberries, blackberries, blueberries, marionberries, raisins, figs, prunes.

TAN-WHITE: crown chakra; It unites us to the life force that animates us. Cauliflower, garlic, coconut, onions, pears, shallots.

By obtaining a dispersion spectrum every day, you feed all parties that, physically as well as energy, satisfying its need vibration of the large number of colors.

may wish to try a fascinating training make a note of everything you eat in a week, and then take markers or crayons to increase their food with the corresponding color so that a look, you can see where you are on the spectrum. It is a work of art with an outline of all colors? Or is it that in the world of a restricted yellow, brown and white plan?

Be your own food artist, vibrant colors of nature welcome, and enjoy the full spectrum of vitality in return.

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