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E A T   A   R A I N B O W


THE POWER OF RED

Red foods contain numerous antioxidant compounds that protect your body from the damaging effects of free radicals which promote disease and premature aging. Red pigments found in plant foods protect your blood vessels, cartilage, tendons, and ligaments from damage. Red pigments have anticancer properties.

Cranberries, goji berries, red cabbage, red peppers (all varieties), tomatoes, red apples, raspberries, strawberries, red cherries, red grapefruits, red grapes, pomegranate, watermelon, kidney beans.

tomatoes


THE POWER OF ORANGE

Orange fruits and vegetables are high in carotenoids, which have potent anticancer, antioxidant and antiageing properties. Try to eat at least two or three different orange foods daily.

Carrots, pumpkin, sweet potatoes, apricots, mangoes, crenshaw, nectarines, oranges, tangerines, peaches, kumquats.

carrots


THE POWER OF GREEN

Chlorophyll is present in all green plants. Chlorophyll has anticancer, antiageing, anti-inflammatory and detoxifying properties. Green fruits and vegetables are high in lutein and indols which have antioxidant and disease-preventing properties. Green leaves are abundant in carotenoids, bioflavonoids, vitamins and organic mineral complexes. Have a minimum of two or three servings of green leafy vegetables every day.

Artichokes, asparagus, green snap beans, Italian green beans, lima beans, broccoli, Brussels sprouts, cabbage, celery, cucumbers, fennel, turnip greens, collards, kale, dandelion greens, mustard greens, lettuce (the darker, the better), leeks, okra, green bell peppers, spinach, chives, zucchini, green apples, avocados, green grapes, kiwi, limes, pears, mung beans, wheat grass.

green beans


THE POWER OF BEIGE

Yellow and beige fruits and vegetables contain large amounts of antioxidants, antiageing disease preventing phytochemicals such as carotenoids, antioxidants and bioflavonoids.

Yellow snap beans, corn, walnuts, peanuts, chickpeas (garbanzo beans), pineapple, yellow bell pepper, golden zucchini, butternut squash, bananas, golden apples, grapefruit, lemons, papayas, Jerusalem artichokes, soybeans, sesame seeds

squash


THE POWER OF YELLOW

Yellow fruits and vegetables contain large amounts of antioxidants, antiageing disease preventing phytochemicals such as carotenoids, antioxidants and bioflavonoids.

Yellow snap beans, corn, walnuts, peanuts, chickpeas (garbanzo beans), pineapple, yellow bell pepper, golden zucchini, butternut squash, bananas, golden apples, grapefruit, lemons, papayas, Jerusalem artichokes, soybeans, sesame seeds

lemons


THE POWER OF PURPLE

Similar to many of the blue fruits and vegetables, the colors indigo and violet plant pigments, contain an abundance of natural health-promoting compounds. Dark blue and indigo foods can reduce "oxidative stress" caused by free radical damage which can lead to premature aging. These color foods also contain high levels of resveratrol, a potent natural compounds that reduce the risk of heart disease and cancer.

Acai berries, purple wax beans, beets, purple broccoli, red cabbage, Chinese purple eggplant, purple kale, turnips, ruby seedless grapes, plumbs, prunes, passion fruit, purple artichoke

eggplant


THE POWER OF VIOLET

Similar to many of the blue fruits and vegetables, the colors indigo and violet plant pigments, contain an abundance of natural health-promoting compounds. Dark blue and indigo foods can reduce "oxidative stress" caused by free radical damage which can lead to premature aging. These color foods also contain high levels of resveratrol, a potent natural compounds that reduce the risk of heart disease and cancer.

Acai berries, purple wax beans, beets, purple broccoli, red cabbage, Chinese purple eggplant, purple kale, turnips, ruby seedless grapes, plumbs, prunes, passion fruit, purple artichoke

cabbage


THE POWER OF BLUE

Blue fruits and vegetables are extremely high in antioxidant compounds that protect your body from the damaging effects of free radicals. Many blue foods contain anthocyanins and phenolics, powerful disease preventing, antiageing phytochemicals.

Blueberries, blackberries, dark grapes, currants, black beans

blueberries


THE POWER OF INDIGO

Similar to many of the blue fruits and vegetables, the colors indigo and violet plant pigments, contain an abundance of natural health-promoting compounds. Dark blue and indigo foods can reduce "oxidative stress" caused by free radical damage which can lead to premature aging. These color foods also contain high levels of resveratrol, a potent natural compounds that reduce the risk of heart disease and cancer.

Acai berries, purple wax beans, beets, purple broccoli, red cabbage, Chinese purple eggplant, purple kale, turnips, ruby seedless grapes, plums, prunes, passion fruit, and purple artichoke.

beets
Eat a Rainbow
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