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The Rainbow Connection: Why A Colorful Diet Can Help Reduce Disease Risk    
Colorful Diet
What color is your diet – white, green, orange, red? Or is it filled with all the colors of the rainbow? The color of your diet may help determine your risk of cardio-vascular disease. Consuming a diet rich in vegetables and fruits has consistently been associated with a decreased risk of many chronic diseases, especially coronary artery disease and stroke. The color of the vegetables and fruits you eat indicates the presence of health-promoting phytochemicals, which tells us something about their nutrient profile. Could it be that veggies and fruits of certain colors may be more protective than others? The results of a new prospective study of more than 20,000 men and women followed for 10 years, suggest that high consumption of white fruits and veggies (apples, pears, cauliflower, mushrooms, garlic and onion) may be associated with lower risk of stroke than other colors. For each 1 oz of white veggies and fruits, particularly apples and pears, the risk of stroke decreased 9 percent. A higher intake of deep orange vegetables and fruits (especially carrots) appears to be particularly protective against coronary artery disease. Is it possible then that some pigmented veggies and fruits could be more beneficial than  others for prostate, breast, eye, and brain health? Rather than eating purple berries for brain, green leafy veggies for eyes and red tomatoes for prostate health, what really matters is that we take care of all of our organs and tissues by eating a full rainbow of these plant foods. This comprehensive way of eating is more visually pleasing and delicious and more beneficial to our metabolism than focusing on a particular color group of veggies and fruits.

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