The Color Code of Food

Colors in our food are more than just a way to make our meals prettier. Crack the color code to see what they can do.

The messages encoded within the patterns of nature are not well understood by most, yet make themselves available to all who seek them. After all methodologies of scientific investigation and analysis have been exhausted, nature insists we return to a state of innocent perception. The keys leading to the gateway of eternal youth reside in the very last place most tend to look: right in front of us. It appears the most healing components of living plant foods are represented in the expression of their colors. If you want to solve the nutrition riddle, begin exploring the canvas of nature. Colors contain clues.

The term antioxidant refers to a molecule that inhibits the oxidative process of related molecules. This is a molecule that has donated a sub-atomic particle (electron), typically hydrogen, to an oxidized molecule. Oxidation is the process of rusting or corrosion of the internal motherboard of the body. If we do not change out our “oil” (colonics, detoxification, hydration) an accelerated aging process will take effect.

The root cause of oxidation in the body is also termed inflammation. It appears the most structured, electrically charged, and evolved aspects of anti-inflammatory foods, or raw plant foods, are their deeply pigmented molecules. This means that an antioxidant is represented primarily by its expression of colors. For example, vitamin c rich foods are typically on a yellow-orange ratio. Chlorophyll rich foods exist on light-dark green ratio found heavily in leafy vegetables and algae. The antioxidant lycopene is found in red foods such as watermelon and tomatoes. Anthocyanins are concentrated in the blue-purple spectrum of foods such as seeded purple grapes, beets, plums, red cabbage, cacao, and blueberries.

Red foods are associated with the cardiovascular system: blood, heart. Green foods are associated with the respiratory system: lungs. Purple foods are associated with the nervous system and brain. Black foods are associated with the kidneys, adrenal glands, bone marrow, and cerebral spinal fluids.

Each color emits its own frequency. Each variation of color carries a unique vibration. Pigmented foods help electrically charge our cellular machinery to improve cell to cell communication throughout the body. When this communication wave becomes degraded, the repeated replication of mutated cells can occur. This is why the best way to prevent dis-ease is to saturate your diet with vibrant colors. The traditional color wheel is red, orange, yellow, green, blue, indigo, and violet. Each of these, in terms of food, contains its own set of variations based on enzyme content, mineral content, and climatic region where it is grown.

The colors in your food can also be used as dye!