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Eating "Bright"

March is nutrition month - Eating ‘bright’ can significantly lower your risk of disease! In addition to vitamins, minerals and fiber that we find in many brightly colored food is their unique pigment! This pigment or color is what contains disease-fighting phytochemicals.

The following are examples of foods that contain these phytochemicals:

- LEAFY GREENS- contain LUTEIN, the yellow under-pigment, essential for eye health. Your eyes absorb lutein, protecting them from light and free radical damage that can lead to macular degeneration and cataracts.

- The REDS, PURPLES AND BLUES (strawberries, cranberries, cabbage and blueberries) contain ANTHOCYANIN which have been linked to decreasing the risk of Alzheimer’s and rejuvenating the brain; decreasing the rate of heart disease by lowering bad cholesterol.

- ORANGE & REDS- contain BETA CAROTENE and LYCOPENE which lend to the fight of both prostate and ovarian cancer. Cooking this color of fruit or vegetable releases many beneficial pigments that are trapped in millions of tiny cellular compartments. To enhance the absorption of LYCOPENE, try adding some high quality oil during the cooking process.

The more colorful your plate, the better it is for your body! Let’s make some food art!

Dawn Hart – ACADEMY Holistic Nutrition Expert.

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