Colorful foods are lower in calories and fat, higher in nutrients and way more filling.  By increasing the variety of color in food choices, you will automatically add more vegetables and fruits, which is a great way to increase fiber.  The color in vine-ripened foods comes from the phyto-nutrients that are so important for vibrant health.  A rule of thumb is to make sure you have at least one red, orange, purple, or yellow veggie or fruit at each meal and a dark, green leafy vegetable twice per day.  I often hear people say they don’t like veggies or don’t like fruit or whatever.  Ask yourself – do I prefer the way I feel and/or the way I look?  Or would I rather learn to eat foods that are better for me?

High intake of carotenoid-rich (colorful) foods offer increased protection against many different types of cancer.  For instance, lycopene is said to lower rates of prostate cancer.  Lutein and zeaxanthin may decrease the risk of macular degeneration and cataracts.  A dietary intake rich in carotenoids might reduce risk of heart disease.

Studies confirm that people with low blood levels of carotenoids are more likely to develop cancer and heart disease as well as many other degenerative disease than those with higher levels claims Dr. Lester Packer of University of California at Berkeley.  (bold emphasis added)  If you are not getting a full complement of these protective phyto-nutrients in your food, if you are not eating between 5 and 9 servings of these colorful, carotenoid veggies and fruits each day, you would be wise and prudent to use supplements to protect yourself.    Dr. Linda is able to help you select what is best.

  In addition to the health protective benefits, “a recent study in the American Journal of Clinical Nutrition confirms that women who enjoy five servings of fresh produce daily lose 25% more weight than those who focus on reducing fat” says FIRST For Women.