The Color of Your Food and Drink Makes a Difference
A simple change in the color of your foods and beverages could make a big impact on your health, according to dietician Julie Upton. “The pigments that give plants their color also provide the antioxidants that protect against heart disease, inflammation and certain cancers.”
Try swapping your white grapefruit juice for pink. Or eat more dark green veggies like spinach and kale instead of light-colored lettuce. Other options include 100 percent whole grain black rice instead of white varieties, or black beans—which contain more fiber and antioxidants compared to light-colored beans.
Bob Livingston is an ultra-conservative American who has been writing a newsletter since 1969. Bob has devoted much of his life to research and the quest for truth on a variety of subjects. Bob specializes in health issues such as nutritional supplements and alternatives to drugs, as well as issues of privacy (both personal and financial), asset protection and the preservation of freedom.
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