Few people know the Cromocucina, but what can be trivially asserted is that there are days when we are attracted to different colors in eating and that this is a clear indication of the impact of food on the
our psyche, our state of mind and our health: colors can influence our perception of food and especially the palatability of a dish. Each food has its own specific color value, and the colors of dishes provide us with information about their quality and freshness, influencing our approach to them and thus our choices.
The Chromocucine studies the effect that food color vibrations have on people and the impact of changing the color habits in the kitchen, thus focusing on the psychological implication.
Considering it true that the brain in the very first instance processes what it sees, then it is clear that what appears to it will have to propel it to the subsequent actions of smelling and tasting; in this process, color is a key decision maker.
Color also takes on a certain depth of importance in terms of its related utility in relation to our bodies; in fact, each individual color corresponds to a specific benefit.
Investigations of this kind are part of the experimental field of chromotherapy-a practice that studies the importance and use of colors in human behavioral reactions.
Adapted to many fields of study, this science therefore also applies to nutrition.
The resultant of the chromotherapy investigation on food is a well-balanced and definitely low-calorie diet known as the chromodiet; based on this, nutritionists recommend varying daily consumption of fruits and vegetables according to the five essential colors.
The red increases heart rate and respiratory rate, stimulating nervous activity, but in excessive amounts, it can create states of anxiety and agitation, so it should be used in appropriate doses! Strawberries, tomatoes,
Radishes, red grapes, pomegranate and cherries. revitalize us! Specifically, red foods are very rich in vitamin C, which promotes collagen production, boosts immunity and strengthens blood vessels; they also have antioxidant properties and the ability to prevent cancer and cardiovascular disease. Red foods are stimulants, including for the appetite--not to be eaten, therefore, if you are at
diet.
Natural and healthy, the green is the color of chlorophyll, which is the basis of plant life and their ability to generate oxygen instead of carbon dioxide. Chlorophyll in vegetables resembles
a plant hemoglobin: it boasts anti-anemic and blood-purifying properties, invigorates the heart, regulates cholesterol, annihilates toxins, and helps with healing; in addition, it has been shown that green foods can
Calming migraine headaches. Green-colored food, if eaten quickly is able to give stability and calm voracity.
It takes away appetite and the urge to eat and is exactly the opposite of red. The blue is associated with the color of death, which is why some diets aimed at weight loss suggest placing food on a blue plate. Not surprisingly, it is very hard to find foods of this color in nature, and in fact, one of the few exceptions is blueberries, which are actually a shade of purple. Where to find the purple in the kitchen? In eggplants, blueberries, red onions, berries such as elderberries, currants, and black grapes: the darker the color, the higher its antioxidant and nutrient content. In addition to their strong anti-aging and anti-inflammatory properties, purple foods positively affect blood circulation, help prevent cardiovascular disease, improve memory, and lower bad cholesterol.
At various stages of evolution, a fruit and vegetable product is associated with something that is at a stage where it is ripe enough. According to studies, the color yellow produces considerable levels of happiness hormones by stimulating appetite and good mood; moreover, color therapy describes yellow as the color responsible for energy, warmth, dynamism, creativity and concentration. Yellow are potatoes, bananas, lemons, apples, peaches, ginger, and saffron: foods suitable for detoxifying the liver and gallbladder, and thus also for purifying the body in general; they also all have a mildly acidic content, and this keeps the digestive system efficient. It has also been ascertained
that yellow foods can increase concentration; therefore, they represent very useful allies to introduce into one's diet during periods of study or particular mental commitment at work.
Yellow foods are joined by orange foods for the same properties; yellow and orange fruits are rich in carotenoids, the most famous being beta-carotene, the starting point in the body for the formation of vitamin A, good for eyesight, skin, bones and the immune system.
Simple and pure, white is associated with concepts of simplicity, purity and essentiality, calling to mind mother's milk and thus the baby.
White foods have strong purifying, antioxidant and antiaging abilities, but that's not all. Candida cauliflower and onions, garlic and leeks: they are united by the presence of sulfur compounds,
investigated in the field of cancer prevention. A famous study in scientific circles was conducted by the Dutch University of Wageningen, and it was found that out of twenty thousand adults, the risk of stroke is halved in people who do not miss a high amount of white fruits and vegetables, from grape pulp to apples.
By taking daily servings of each color band, we get a complete supply of the daily requirements of the nutrients essential to our health, but using at least two or three different colors a day is a great start. It is always a good rule of thumb to use seasonal fruits and vegetables, so in the winter time you can take advantage of the white of cauliflower and the orange of citrus or the purple of kale. Now that you've learned about the secrets of colorful foods, create your own food palette and fill your plates with color, from purple to yellow, orange to green, for a rainbow table full of joy, flavor and wellness.
