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Eating “The Yellows” (The benefits of Yellow Foods)

Posted Jul 18 2012 3:00pm

Moving on from "The Reds"  and "The Purples",  here's a look at the "The Yellows". 

When compared to "the greens" and even "the reds", yellow food gets so little airtime that I have to pump them up a little in my blog.

From lemons to yellow squash to yellow bell peppers to my favorite pineapples, yellow foods are as packed with nutrients as the other colors.

So far as pineapple is concerned, it is not just a awesome tasting fruit. Bromelain is an enzyme often extracted from pineapple and used alongside the papain found in papayas. Bromelain enzyme is often used by itself as a supplement to aid in various ailments and boost general health. It is also added to natural digestion aids, anti inflammatory remedies, and general health supplements.

I included a recipe for a yellow drink, Pineapple Cooler Drink.

Try to get some "yellows" your daily eating regiment. ~stay healthy~


Mother Nature's Gifts from "The Yellows"
Bromelain, Limonoids, Luetin and Zeaxanthin

Good Source: pineapple
Benefits: This enzyme may ease indigestion and asthma.
Cooking Tip: Grilled pineapple slices make a sweet, simple dessert, and chopped cubes go well with a little Greek yogurt.

Good Sources: citrus
Benefits: These may lower cholesterol and protect against breast, skin, and stomach cancers.
Cooking Tip: Zest away: Limonoids are concentrated in citrus peel. For dinner, bake fish with Meyer lemon slices — then eat the fruit, skin and all.

Lutein and Zeaxanthin:
Good Sources: organic corn, leafy greens
Benefits: This duo keeps eyes strong, protecting the retina and reducing the risk of cataracts and age-related macular degeneration.
Cooking Tip: Grill corn and top with feta and cayenne. Preserve kernels in the freezer; this may increase lutein levels.

Pineapple Cooler Recipe

1 large organic pineapple
optional natural sweetener such as Soliga Honey
10 or so sprigs of fresh lavender, rosemary, or lemon verbena
1/4 cup fresh squeezed lemon juice


Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add natural sweetener such as bitch tree xylitol, 4 cups water, and 3 herb sprigs. If using a liquid honey such as Soliga, do not add before boiling in that the healthy properties in the honey will be destroyed

Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.

Gently press the solids to extract the juice. If using Soliga Honey, add after cool down. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs. Add optional Rum if desire.


You might also like
"The Purples"
"The Reds"





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