The Autoimmune Disease Series
This blog is all about the sheer power of phytonutrients. The compounds that give your food its colour. Plants contain more than 100,000 phytonutrients, a reason that we are recommended to eat 9 servings (yes) per day. Plants contain 64 times more phytonutrients on average, than animal foods.
My advice today is to eat as many colours as you can each and everyday. Because with each colour comes a specific benefit.
The life restoring effects of these colourful compounds in your body can vary considerably; from anti cancer compounds and hormone balancing functions to protection against cell damage through antioxidant properties. There appears to be a synergistic effect of combining colours.
Phytonutrients are loaded with health promoting goodness. For example they:
- generate optimal cell function and help cells to communicate better with each other,
- facilitate more efficient enzyme production
- prevent mutations at a cellular level,
- are anti-inflammatory,
- offer potent antioxidants
- many have functions we are only beginning to understand.
- They help prevent cancer, heart disease and most chronic diseases in general, are anti-aging and boost the immune system.
- help to form healthier tissues and systems in the body
- are potent detoxifiers
It means that when choosing food in the supermarket it can be worth paying the extra for red onions and purple broccoli, as well as ensuring that you throw apricots and blackberries into your basket along with the usual apples.
Take advantage of the seasons and rotate your colours around according to the produce available locally at the time – there is plenty of purple in the winter with purple cabbage, without the need for blueberries all year round for example.
Some phytonutrients, such as beta carotene need fat to be consumed, one good reason to eat carrots in a salad drizzled with olive oil.
Boiling and pressure cooking foods seems to harm the levels of phytonutrients compared to other cooking methods.
Beetroots and then red bell peppers are jam packed with phytonutrients offering the highest levels of antioxidant levels of vegetables.
Some phytonutrients benefit from the vegetable being lightly cooked, steamed kale will make some phytonutrients more available to the body.
Look out for: Blueberries, plums, blackberries, black beans, aubergines, elderberries, purple cabbage, purple grapes and raisins.