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#21
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Color of Foods?
Can't different people be having craving/liking or predispositions to
eat foods of different color as you may be having for green? wrote: Almost everything I eat is green. At least it's green till I scrape the mold off.... On 29 Jan 2006 23:35:57 -0800, "Kumar" wrote: Hello, "By eating a variety of colorful fruits and vegetables - green, yellow-orange, red, blue-purple, and white - you're giving your body a wide range of nutrients that are important for good health. Each color offers something unique, like different vitamins, minerals, and disease-fighting phytochemicals, that work together to protect your health. Only fruits and vegetables, not pills or supplements, can give you these nutrients in the healthy combinations nature intended. Here are some examples: http://www.5aday.gov/color/ " We have scientific understandings that different colored fruits can effect differently anh have different nutrients which may be common as per color. Can you tell me that:- 1, Whether fruits of different colours only give differenciating effects or all other foods and other substances can all effect differently & specifically by their colors? 2. Which colour is countable in this respect--of skin, of flesh, of pulp, of plant, of seeds, of juice, of processed food or otherwise? 3. Can different colored fruits be different smell/flavour or taste specific? 4. What can be the science of "colours producing specific effects" as per their colors? 5. Whether "Color Therapies" as indicated in CAMs can be scientific in this sense? 6. How colors can be related to cardiology, diabetology and immunology? Best wishes. |
#23
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Color of Foods?
wrote: I have something to add to my earlier argument. First, I'm not diabetic. Second, Perricone's book says that sugar is pro-inflammatory. And, inflammation means aging. Quote from p 11 of Perricone's book: Diet and Aging: The Sugar Connection ============================ There are many causes of the inflammation -- aging process, but I believe the primary cause is diet. Foods that we eat can either be pro-inflammatory ( they provoke an inflammatory response) or anti-inflammatory (they suppress the inflammatory response). Pro-inflammatory foods are those that cause a rapid rise in blood sugar, resulting in the release of insulin into the bloodstream. The chief culprits in the pro-inflammatory arena are sugar and foods that quickly convert to sugar ... I am discussing this issue in another topic.."Insulin Related?" Something is:- Various disease states make the body tissues more resistant to the actions of insulin. Example include infection (TNFa) and acidosis. Recent research involves the relative roles of adipokines (the cytokines produced by adipose tissue) in modifying insulin resistance http://en.wikipedia.org/wiki/Insulin_resistance " Glucose requirements may be more in case of getting infections and inflammations. Infections and greater adiposity trigger inflammatory responses so more need of energy/glucose. So these inflammatory responses are meant to remove the cause of inflammations--adiposity anf infections. Can't such inflammatory responses treat greater adiposity, infections etc. naturally? In view of this, How far it is correct to lower such hyperglycemia by medications instead of correcting greater adiposity, infections or inflammatory responses? Can't such interferances by medications will not interfere in the natural treatment of these inflammatory responses? What can be the results of such interferances by medications? " |
#24
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Color of Foods?
Any comments on:-
1.Colour effects by our exposures and interactions to many substances to which we are directly(naturally and unnaturally) exposed by their "reflections and emissions" on us? 2.Are we now getting such imbalanced exposures and interations due to living indoors, modern lifestyle and environment resuting into not understanding most "unclear causes and healings"? 4. How, not getting exposed to colours of many substances during night time can effects us alongwith changes in CO2, O2 etc. levels during day and night? 4. As such, how SUN considered as "God of health" or "health giver" is correct ? |
#25
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Color of Foods?
Well, I can see where you're going with this... (color therapy)
You'll derive much more health benefits from eating that red apple's skin than by merely staring at it ;-) |
#26
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Color of Foods?
Knack wrote: Well, I can see where you're going with this... (color therapy) You'll derive much more health benefits from eating that red apple's skin than by merely staring at it ;-) Allthough no harm in trying to understand logic and science of any knowledge, but i think colour therapy is related to sun rays healing by using different colored bottles. My points, I think, are in accordance with scientic concepts. Pls comments on these. Post stomach any colored food may have no effect of its colour unless it is absorbed. Moreover, post stomach, we may have to understand whether colors can effect or composition changes due to colors changes can effect? |
#27
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Color of Foods?
"Kumar" wrote in message oups.com... Hello, "By eating a variety of colorful fruits and vegetables - green, yellow-orange, red, blue-purple, and white - you're giving your body a wide range of nutrients that are important for good health. Each color offers something unique, like different vitamins, minerals, and disease-fighting phytochemicals, that work together to protect your health. Only fruits and vegetables, not pills or supplements, can give you these nutrients in the healthy combinations nature intended. Here are some examples: http://www.5aday.gov/color/ " We have scientific understandings that different colored fruits can effect differently anh have different nutrients which may be common as A theory of color that appeals to me (can't remember where I read it) goes as follows: Many (most?) of the beneficial phytos come from the protective outer skin of the plant and are generally defensive in nature. (example: resveratrol in grape skins probably a fungal defense in damper climates). Some of these may have evolved to also perform defensive functions in humans. I prefer to think of the metabolism as an artist whose best work is done with a whole palate of colors (phytos). The artist can get by for a while with a limited spectrum, but he will not perform optimally. This idea may help to explain why clinical evaluations of individual nutrients have seldom produced consistent health results.Perhaps seasonal variations in availability could also be a factor, since we evolved following the seasons. I personally doubt that you will ever see specific colors associated with individual diseases. It seems to me that isolating vitamins and other nutrients in unnatural concentrations is rarely beneficial. MikeV |
#28
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Color of Foods?
MikeV wrote: "Kumar" wrote in message oups.com... Hello, "By eating a variety of colorful fruits and vegetables - green, yellow-orange, red, blue-purple, and white - you're giving your body a wide range of nutrients that are important for good health. Each color offers something unique, like different vitamins, minerals, and disease-fighting phytochemicals, that work together to protect your health. Only fruits and vegetables, not pills or supplements, can give you these nutrients in the healthy combinations nature intended. Here are some examples: http://www.5aday.gov/color/ " We have scientific understandings that different colored fruits can effect differently anh have different nutrients which may be common as A theory of color that appeals to me (can't remember where I read it) goes as follows: Many (most?) of the beneficial phytos come from the protective outer skin of the plant and are generally defensive in nature. (example: resveratrol in grape skins probably a fungal defense in damper climates). Some of these may have evolved to also perform defensive functions in humans. I prefer to think of the metabolism as an artist whose best work is done with a whole palate of colors (phytos). The artist can get by for a while with a limited spectrum, but he will not perform optimally. This idea may help to explain why clinical evaluations of individual nutrients have seldom produced consistent health results.Perhaps seasonal variations in availability could also be a factor, since we evolved following the seasons. I personally doubt that you will ever see specific colors associated with individual diseases. It seems to me that isolating vitamins and other nutrients in unnatural concentrations is rarely beneficial. MikeV A fruit say tomato is green in colour initially but red when riped. How its green state is relevant to its ultimate red colour? |
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