Add Some Color

  Animals, or at least some of them, are color conscious when they eat.  In the ocean, for instance, brightly colored creatures are often poisonous, so color is a warning to predators. 
  Humans may not be as aware of colors.  Or aren't they?  Have you ever seen a magazine cover with a plate of colorless food?  I think not.
  My mother was very color conscious, and that made a lasting impression on me.  Last evening we had haddock and oven browned potatoes for supper.  To make it "picture perfect" I added asparagus with bacon.  I don't think my mother was thinking in terms of health.  People weren't quite so preoccupied with health in those days.  I just think she wanted something pleasing to the eye.
  But, in fact, keeping color in mind will help give you a more balanced meal.  Red fruits and vegetables have either lycopene or anthocyanins which may help reduce the risk of cancer.  They are also full of antioxidants, which keep the heart healthy.
   Orange/yellow fruits and vegetables have carotenoids.  They produce vitamin A which helps maintain healthy mucous membranes and healthy eyes.  They also help reduce the risk of cancer and heart disease and improve immune system function.
  Green fruits and vegetables have chlorophyll.  Lutein helps keep your eyes healthy.  Indoles, found in cruciferous vegetables, help protect against cancer.  Leafy greens are an excellent source of folate, a B vitamin that helps reduce the risk of birth defects.
  Blue/purple fruits and vegetables may help reduce the risk of stroke and heart attack.
  White fruits and vegetables have anthoxanthins which help lower chlosteral and blood pressure, may help reduce the risk of stomach cancer and heart disease, and some are a good source of potassium.
   Thinking color can make meal planning a breeze and it also makes healthy meal choices simple.  So, have a colorful day!