Nutritional Therapy:

What happens at a consultation

How often do you consider whether you are getting enough colour in your diet? The colours of foods especially fruit and vegetables are a natural code of the nutrients they contain. Different fruit and vegetables all have unique properties – so by eating a rainbow coloured diet you are giving yourself the widest possible health protection.

Food classifications can be broken down into 3 main classifications - protein, carbohydrates and fats. Then there are the important vitamins and minerals such as zinc, calcium, magnesium, iron, Vitamin C, Vitamin E and B vitamins. In addition, what is found in foods especially fruit and vegetables and what make up their colours are chemicals known as phytonutrients which are essential to keeping our bodies intricate systems working properly. They help build our cells, strengthen our immune systems and aid detoxification systems so we can fight off disease and ageing. So eating a rainbow assortment of fruit and vegetables and other foods on a regular basis can help us keep young and healthy!

Today many people eat a bland, colourless diet of chips, chocolate and ready meals with very little colour, thus very little life giving and protecting nutrients

RED FOODS
- include tomatoes, cherries, cranberries, pink grapefruits, red apples, red grapes, watermelons, pomegranates, raspberries, strawberries, beetroot, red peppers, radishes, rhubarb, red onions. These foods contain antioxidants in particular lycopene which helps rid the body of free-radicals, which are toxins from pollution, smoke etc. Lycopene is also thought to protect against prostate cancer as well as heart and lung disease, improve memory and keep the urinary tract and prostate in good health

ORANGE AND YELLOW FOODS
– include lemons, oranges, grapefruits, apricots, carrots, mangoes, pumpkins, yellow and orange peppers, sweet potatoes, nectarines, peaches, pineapples, sweetcorn, tangerines. These contain alpha carotene, which protects against cancer and also beta carotene which improves vision, lowers the risk of heart disease and boosts the immune system. They also contain many flavanoids and carotenoids (antioxidants) that kill the disease causing free radicals and slow the ageing process.

PURPLE AND BLUE FOODS
include aubergines, blueberries, purple grapes, plums, blackberries, blueberries, prunes, blackcurrants, elderberries, purple figs, raisins, purple cabbage. These purple power foods are loaded with powerful antioxidants called anthocyanins.

They can help improve memory and reduce the chances of some cancers. Research suggests that they may also help to protect against heart disease, benefit the circulation, prevent blood clots and slow down the ageing process.

GREEN FOODS
such as cucumbers, Brussels sprouts, broccoli, collards, chard, pak choy, cabbage, avocados, asparagus, kale, green peppers, kiwi fruit, green apples, pears, artichoke, green beans, lettuce, spinach, endive, watercress, courgette. These all contain varying degrees of antioxidants which help ward off some cancers, improve vision, strengthen teeth and bones (as they are a good source of calcium). They are also good for helping detoxify the body. The dark green leafy vegetables have some Omega 3 fatty acids which help regulate inflammation, boost the immune and hormonal systems and help the condition of the skin.

WHITE/TAN FOODS
include onions, garlic, ginger, leeks, cauliflower, celery, bananas, artichoke, mushrooms, potatoes, parsnips, shallots, turnips This group helps keep a healthy heart by maintaining good levels of cholesterol. Onions and garlic also contain phytochemicals such as allicin which are thought to fight against some types of cancer. These foods are also good for fighting infections.

BROWN FOODS
such as lentils, chickpeas and pinto beans help lower cholesterol and give our body plenty of fibre

Organic produce will have more nutrients due to the way the soil is farmed. Also many of the beneficial micronutrients in the food fall into the class of "phenolics." It turns out that plants make these compounds to ward off pests. But with industrial farming, chemical pesticides keep insects off the plant almost completely. The plant has no need to defend itself, and therefore produces fewer phenolics, resulting in less-nutritious food for us. This was confirmed for several plant species in recent studies published in the Journal of Agricultural and Food Chemistry.

So add more colour to your diet today.

FACT:
75% is the number of UK adults the Government estimate don’t eat their recommended allowance of 5 fruit and vegetable portions per day.