EAT BY COLOR
There’s probably A good reason why food has Color. If They were All The same shade of Blue IT would Be like CONSUMING PLASTIC. Turns out you Need A whole squad of Colors To EAT right
Stuffing yourself is a multisensory experience
You would think that since the color is associated with purity, then it should translate to good health. Not if we’re talking about too much rice. “A lot of rice translates to excess calories. Eventually it will be stored as fats. Unli-rice also increases the risk for diabetes,” says Jemely Mangosan, dietician at The Medical City, Pampanga.
Nature probably packed all the good stuff in green hoping you’d be tempted to eat what she had blanketed the earth with. “The green in vegetables is rich in vitamins B complex, K, and C,” Mangosan says. B is for making new cells; K is for bone health; C is for immunity. Ampalaya and okra have them all but you’re not eating them, which we can fully understand.
“A red color means it is rich in flavonoids, also called antioxidants,” Mangosan says. Wine! “Antioxidants limit cellular damage,” Mangosan adds, which means the longer your cells function well the longer your body is bonded together, because cells are your blocks. But also beef! “Good because of protein and fats; bad if too much because of the fat. More red also means more uric acid=possibity of gout,” Mangosan says.
Carrots for carotene. “Carotene is basically Vitamin A, which as we know is for good vision. So if you mix the green of the leafy vegetables and the orange and yellows of carrots and squash, you’re on the road to a balanced diet,” Mangosan says.
05 PINK/OR SOME ARTIFICIAL COLOR
Pink, or some other psychedelic food color, is not made by nature, but by lab rats. According to the American Cancer Society (ACS), artificial food colorings were first made from coal tar, then later they switched to petroleum. Isn’t that were gasoline also comes from? But apparently, we eat with our eyes. Hotdogs are red because of food color, but they are, in fact, gray, according to the ACS.
The color of delicious char from grilling and barbecue. Bad. “Charred meat from the grill or barbecuing is a proven risk factor for colon cancer. Remove it,” Mangosan says. Awwwww!