Archive for the ‘Dieting Color’ Category
Color your diet
Color on our plates include not only improves the presentation of the same, but can be a great help to prevent and even improve some diseases. This has resulted in a trend known as diet of colors, which originated in the U.S. and that is winning more converts every day in our country.
1. For more color, more variety
A diet rich in color is indicative of range, then the more colors will be richer eat our food. As recommended by Giuseppe Russolillo, president of the Spanish Association of Dietitians and Nutritionists of Spain (AEDN), the more we introduce color foods in our diet will be healthier and more balanced.
Within the food group fruit and vegetables are the most colorful contributors to our diet. There is a correlation between the number of distinct colors that you consume and the amount of vegetables and fruits that are taken.
Not only is it important that each dish mix many colors, but also throughout the whole week we eat different colored foods. The color of a fruit or vegetable largely reflects its beneficial properties. This is because its content in a number of natural substances called phytonutrients or phytochemicals responsible for not only important but also healthy qualities give pigmentation characteristics to plants and edible fruits.
A study by Unilever (the study was conducted using a survey methodology eating habits with a sample of 400 people in Spain) shows that:
- The color of the Spanish diet is mostly green, followed by white, red, yellow, and orange.
- The men eat more green than women.
- Women outnumber men greatly in rate of violet food.
- Some colors with a clear evolution through the stages of life, a clear example of this is the violet, which at 30 is only 10% of the diet, whereas after 40 years increases up to 12% due to the fact that their consumption is linked to fruits like grapes and plums, which are often preferred by older people.