Color Code Your Vegetables

Check out what a painter’s palette of vegetables can do for you, adding nutrition and color to each of your meals. You’ll feel better as your risk of heart disease decreases.


| June 10, 2011



Freshly picked farm produce.

Freshly picked farm produce.

iStockphoto.com/Kelly Cline

Fresh, colorful vegetables: dark green and leafy; red, ripe, and juicy; or bright orange and crunchy. This exquisite rainbow-colored cornucopia is truly the class of foods that keeps our arteries healthy and clean. Head for your green grocer and harness the phenomenal medicinal power of natural plant compounds. Buy them fresh, buy them often, and fill your body with a spectrum of healthy colors, nature's medicine chest.

Studies show that heart disease death rate drops with each added vegetable serving!

That is why phytochemical-rich vegetables, such as spinach, are part of a plan I developed to reverse heart disease, and/or to build good heart health to hopefully avoid heart troubles. The other key food groups are olive oil, figs and other fruits, lentils and other legumes, salmon and other seafood, walnuts and flaxseeds, oatmeal and other whole grains, and red wine. Dark chocolate is a bonus food in this plan. Yeah!

I like to paint the colors of health by classifying and color coding vegetables into six colors, divided depending on their individual high concentration of phytochemicals (plant warriors against free radical destruction).

Here are the six categories:

1. Dark leafy greens and cruciferous vegetables such as spinach & broccoli.





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