Friday, May 26, 2006

Know Your Colours

It's important to get more colour into your life - but make sure you're getting a good balance.


the most important colour to include in our diets; green foods are rich in iron and vitamins C and E, and contain chemicals that protect us against bacteria, reducing the risks of food poisoning and certain cancers, including colon and lung cancer.
Best to eat: broccoli, advocados, apples, green peppers, peas, green leafy veg.


Rich in betacarontene, a plant form of vitamin A which protects against heart disease and cancer; it's also an antioxidant, which helps protect against damaging substances produced by smoking, pollution and sunlight. Lycopene, another powerful antioxidant found mainly in tomatoes, helps to reduce the risk of certain cancers. This becomes more concentrated in cooked or canned tomatoes. So those tinned toms are good for you.
Best to eat: red peppers, tomatoes, strawberries, red cabbage, red onions, rhubarb.


There's lots of vitamin C, bioflavonoids and ellagic acids in purple foods. They're immune-boosting cancer preventors and are also pacifing and relaxing, so can help if you're having trouble sleeping. Beetroot is especially rich in iron and magnesium and is known as the vitality plant.
Best to eat: beetroot, prunes, aubergines, blueberries, plums

Yellow and Orange

Like the red foods, yellow and orange are also high in betacarotene. Citrus fruits - lemons, limes, oramges, grapefruits are good source of vitamin C, and bananas are energy giving, rich in potassium and maganese.
Best to eat: sweet potatoes, sweetcorn, pumpkins, apricots, mangoes.

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