Color therapy on a plate

American researcher James Joseph (James A. Joseph) am sure that each of us can create an optimal diet, focusing on the color of its vegetable components. Specializing in gerontology and nutrition, he studied the properties of plant pigments, and found that every one of them helps to solve some health problems for many years. According to this theory, it offers a "color code" red helps fight arthritis, Orange strengthens the heart, promotes preservation of green, blue improves brain function

. Another interpretation of the color action on our body offers ancient Chinese medicine. Here are its main provisions.

Fruits and leaves of green, for example, such as cabbage, lettuce, cucumbers, green peas, green peppers and apples, have a common property to strengthen the liver.

Vegetables and fruits are red - from paprika and tomatoes to cherries, apples, watermelon, strawberry, strawberries, pomegranates - purify the blood and lymph, improve blood circulation and strengthen the heart

. Fruits yellow - bananas, lemons, pineapples, yellow apples and grapes, turnips and yellow plum - give energy and improve mood

. Playing with colors

Using the principles hromodiety, we did not impoverish your diet in terms of its nutritional value: it is possible to create a monochrome (monochrome) balanced menu, including proteins (mushrooms and beans), fats (nuts, vegetable oil), carbohydrates and fiber (fruits and vegetables ). The idea of ​​a one-color menu is attractive and with another point of view. His drawing is able to add to our daily care of daily bread element of creativity in the spirit of Zen: when life is vanity reigns constantly will help us to focus on one thing. In this case - on the fact that we eat on the color and taste of the dish, which introduces each component in it. Try to cook one of the four single-color salad from the French chef Sebastien Godard (Sebastien Godard) - and you'll want to improvise on the theme of color and more

. Orange salad

Sliced ​​carrots, red lentils and grapefruit. As a condiment - sweet and sour Chinese sauce

. Pink salad

Beet leaves, beets, pink, lettuce, radishes and a little walnut oil as a filling.

Green salad

Sprouts spinach, green lentils, wheat germ, broccoli, green salad and pistachio fill a small amount of wine vinegar and olive oil.

White salad

White cabbage, mushrooms, celery, sour apple; white sesame sauce.

Protective color

Most of the pigments responsible for the color of fruits and vegetables, belongs to the group of flavonoids. This antioxidant substances that help the living plant to resist the attack of free radicals. For the first time, these substances have been isolated St. George Albert (Albert Szent-Gyorgyi), a scientist who won the Nobel Prize for his discovery of vitamin C in the 30s of the last century. To date, it found more than 4,000 varieties of flavonoids. It is already known that some of them (for example, quercetin and rutin) strengthens the cardiovascular system, lowering cholesterol and reducing the risk of heart attack. According to the research of Japanese experts in the Saitama Cancer Research Center, flavonoids contained in green tea slow down the growth of cancerous tumors.