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The Rainbow Program

non-numerical nutrition

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A Balanced Spectrum

The natural color of food gives us the full rainbow spectrum. This antioxidant rich program of whole foods will help you to love healthy food.

This holistic approach makes nutrition practical, defines what to buy at the grocery store and how to minimize allergic reactions to foods by consuming them in their whole natural state in all colors, successful in graduating the patient to a healthful lifestyle. Discover how to substitute food colorings for the benefit of naturally colored foods, providing a balanced rainbow to the body and to the palate.

Use the Rainbow Program in support groups, health food stores, hospital programs or counseling. It works well with both children and adults, and is designed to cross language and cultural barriers.

Rainbow Program Colors by Organ

Red foods: heart – circulatory system

Orange foods: pancreas

Yellow foods: lymphatic system

Green foods: liver

Blue foods: respiratory system

Purple foods: muscles

Brown foods: digestive system

Black foods: kidneys

White foods: brain and skeleton

Clear foods: immune system

Pink foods: reproductive system

 

Antioxidants

Fruits and vegetables contain various antioxidants in the form of carotenes, anthocyanidins, and phytochemicals. For example, oranges, carrots, squash and sweet potatoes contain beta-carotene; lemons and limes contain limonene; kale contains chlorophyll, beta-carotene, lutein and zeaxanthin; eggplant contains the anthocyanin flavonoid nasunin; garlic contains allicin; brussels sprouts and arugula contain glucosinolates; bell peppers contain beta-carotene, lycopene, as well as chlorogenic acid, coumeric acid, and zeaxanthin; cherries contain anthocyanidins isoquerxitin and quercetin; beets contain betacyanin; tomatoes and watermelon contain lycopene; apples contain quercetin; strawberries contain the anthocyanin pelargonidin; prunes contain the phenolic compounds meochlorogenic and chlorogenic acids; peaches and nectarines contain carotenes, flavonoids, lycopene and lutein; oranges contain flavonoid hesperidin; spinach contains flavonoid methylenedioxyflavonol glucuronides.    

To obtain the full spectrum of carotenes, anthocyanidins, and phytochemicals present in whole foods, it is necessary that we consume a variety of seasonal fresh produce. The Rainbow Program encourages people not only to get a broad spectrum of nutrients and colors, but also to exchange foods like red meat for red colored fruits, fats for more wholesome seeds and nuts, and white bread or milk for chicken, brown rice or tofu.