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Posts Tagged ‘Food for health’

In fruits and vegetables, the most common colors are red, white, yellow / orange, blue or purple and green. Researchers tell us that these colors contained in fruits and vegetables are sources of vitamins, essential minerals, dietary fiber and phytochemicals or phytonutrients that your body needs to promote health, and people feel good. But have you ever asked: How do fruits and vegetables their colors and health?, What are the colors of health, What fruits and vegetables are included in each color? And what could you eat fruits and vegetables to complete your healthy rainbow?

1. Red
The red color is very common in nature and full of optimism and vitality of our food. If we think for a moment about the different colors that fruits and vegetables may have, if you look you can get to make a rainbow with them.

Like all warm colors, red is very common among our kitchen, is often preferred by people. This is because the power of this color excites the taste and appetite. The usually red foods are those that bring more energy.

2. What are red foods?
We will find the color red:

- Vegetables such as bell peppers, radishes and tomatoes.
- Fruits such as cherries, watermelon, red apple, strawberry, pomegranate, raspberry.
- Other red foods. In our markets and our table we find this color among other foods in:

• The rich salmon omega-3 fatty acids, which reduce levels of triglycerides in the blood, protecting against cardiovascular disease.
• Beef (sections lean) and pork are both excellent sources of protein and iron.
• We can not ignore red wine, which contains flavonoids, which act to protect our circulatory system, thus preventing blood clots that are causing cardiovascular accidents. It was also found that wine has resveratrol, which protects us from cancer.

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The chocolate, candy, good lamb, are foods that produce pleasure. However, there are also food and nutrients that beyond its role as serving food to prevent illness and health care. These are called functional foods.

Several foods ability to reduce cardiovascular risk, but the most important include plant sterols, can reduce cholesterol levels. They are found in margarine, semi-skimmed milk and acidified milk, allowing the consumption of two grams per day to lower cholesterol between 10 and 20%.

The soy isoflavones, very popular for their current use in yogurt, are also nutrients that can help control cardiovascular diseases. The interest in soy as functional food derived from its high consumption by the Asian population and the few cases that occur in cardiovascular patients.

For hypertension, nothing better than active peptides, usually extracted from milk. The risk of hypertension occurs due to lifestyle with physical activity. A proper diet can control pressure levels.