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Why the Color of Food Matters

Believe it or not, the color of your food can actually have a big impact on your health. Dr. Mark Hyman discusses this concept with Dr. Deanna Minich, the author of the book The Rainbow Diet.

You may not realize it, but color plays an important role in our food. In fact, food producers will often inject dyes into commercially processed food in order for it to look more natural. For example, injecting dye into farm-raised salmon to make it look more orange, or butter to appear more yellow. We place a lot of importance on color.

Dr. Minich developed her diet based on color. She notes a researcher from Germany who says that keeping track of food colors promotes a tendency to consume vegetables.  This is as opposed to junk food or candy. Minich also notes that that colors of our food can also correlate to our emotions as well.

For example, the color red can represent your body and the physical issues inside.  Whereas, orange is more playful and creative. Yellow represents your intellect and greens your heart. Aquamarine is connected to truth and indigo for intuition. Interestingly, white represents spirituality and being connected to something bigger than yourself. Thus, the idea is that our emotions are connected to the foods we eat, and vice versa.

Before becoming a food expert, Dr. Minich spent 10 years working in the supplement industry. She makes the point that supplements are not always effective because there is a mismatch between supplements and the user. If the user is taking supplements but has a bad diet and their physiology is unclear, those issues will make the supplements less effective. She suggests that to create change is to first focus on determining “your colors” and then address diet. Only once those items are done then does one incorporate supplements.

Want to learn more about why the color of food matters and what you can do about it?  Read the full post and watch the video here:  This Year, Eat the Rainbow.