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Day 3: A Tinge Of YELLOW And ORANGEY Foods

Health

Day 3: A Tinge Of YELLOW And ORANGEY Foods

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health significance of orange & yellow foods

Do you remember this Nursery Rhyme?

“Oranges and lemons sold for a penny,

all the school girls are so many,

the grass is green and the rose is red ,

remember me when i am sad.”

Doesn’t the color orange and yellow give you a fresh feeling altogether. Orange symbolizes energy while Yellow symbolizes a burst of  freshness especially in summers. In case of foods, these two colors are clubbed together. So, let’s start out on our journey to the rainbow cup and add some energy and freshness to our plates and glasses today.

Sources

Cantaloupe, Corn, Citrus fruits, Mango, Squash, Turmeric, Pineapple, Ginger, Pumpkin, Carrots, Sweet Potatoes, Peaches and more…

Benefits

  • Orange and yellow foods contain the nutrient ‘beta carotene’ which is good for eye health as well as for delaying cognitive aging and protection from sun damage. [1]
  • Dandelion is known to control weight, anemic problems, indigestion and gas problems in the body.[2]
  • Orange and yellow foods consists of vitamin C, which boosts the immune system, protects against cardiovascular disease and helps in rebuilding collagen in the skin. [3]

Add ‘YELLOW and ORANGE’ to the diet- Here is how?

  • Orange and Yellow fruits can be added to your cereals during breakfast for that extra flavor.
  • Pick up your grandma’s favorite recipe and put your creativity to play while making delicious marmalade and jellies you always loved as a child.
  • Ginger being one of the Yellow/ Orange fruit can be added to your chicken soups, sauces or salad dressings.
  • Turmeric always adds life to a dish. So go on add some spice to rev up your dish this week
  • Smoothies and shakes are always delicious. Play around and come up with a new Yellow/ orange drink
References:

[1] Fuchs, J. (1998). Potentials and limitations of the natural antioxidants RRR-alpha-tocopherol, l-ascorbic acid and β-carotene in cutaneous photoprotection11This review is dedicated to Lester Packer, University of California, Berkeley. Free Radical Biology and Medicine, 25 (7), 848-873 DOI: 10.1016/S0891-5849(98)00161-0. ^Back to Top^

[2]Hu, C., & Kitts, D. (2005). Dandelion (Taraxacum officinale) flower extract suppresses both reactive oxygen species and nitric oxide and prevents lipid oxidation in vitro Phytomedicine, 12 (8), 588-597 DOI: 10.1016/j.phymed.2003.12.012. ^Back to Top^

[3] Tribble, D. (1999). Antioxidant Consumption and Risk of Coronary Heart Disease: Emphasis on Vitamin C, Vitamin E, and  -Carotene : A Statement for Healthcare Professionals From the American Heart Association Circulation, 99 (4), 591-595 DOI: 10.1161/​01.CIR.99.4.591. ^Back to Top^

Previous → Day 2: Color me ‘RED’

Next → Day 4: Cleansing With WHITE Foods

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