“It’s hard to go wrong if you fortify your diet with colorful foods. Almost every one of them is loaded with disease-proofing compounds.”
The Color Code
James A Joseph, Ph.D., Daniel A. Nadeau, M.D., and Anne Underwood
Variety, Color, and Phytochemicals
Mom always said “eat your greens.” Now, we’re learning that blues, reds, yellows, oranges, purples, and even whites are good for you, too. The reason lies in the very substances that give fruits and vegetables their colors: phytochemicals. These natural plant compounds not only protect plants, but also may provide important disease protection to humans.
From cancer to anti-aging, heart disease to eyesight, scientists are focusing on a wide range of potential health benefits.
The “Whole Foods” Way
Because colorful fruits and vegetables contain hundreds of different phytochemicals, no one color group does it all. By eating regularly from each color group, you’re giving yourself the widest health protection possible. Phytochemicals work together naturally in ways that supplements simply can’t duplicate. For healthy results, whole foods are best.
“By eating fruits and vegetables from each color group, you will benefit from the unique array of phytochemicals, as well as essential vitamins, minerals, and fiber that each color group has to offer.”
- Dr. Lorelei DiSogra, National Cancer Institute, 5 A Day Program
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