Colored Vegetables Reduce Cancer Risks

Garnishing the food with colored fruits and vegetables not only makes the food attractive but also provides several nutrients to the body. It helps to reduce the risks of cancer and control aging and heart problems.

Colored Fruits and Vegetables

The attractive looking colored fruits and vegetables act as an antioxidant in the body and several other health benefits. Antioxidants reduce the oxidative stress and flush out the toxins from the body. As a result, several new cells are formed in the body.

The physicians advise the people to eat colored vegetables. The cancer patients are advised to eat red colored fruits and vegetables. The deep red and pink colored fruits and vegetables contain lycopene, elegiac acid, and hesperidin, which help to reduce the risk of cancer and save the cells from further damage.

Watermelon, pink grapes, carrot, tomatoes and the products made from them are the best source of lycopene.

Beetroot, strawberry, and gooseberry contain anthocyanin which helps to control high blood pressure and diabetes.

White fruits and vegetables contain beta glucose, and other nutrients which strengthen the immune system of the body and reduce the risks of cancer. Such fruits also contain potassium which helps to reduce the blood pressure.

Onion and garlic help to reduce the levels of cholesterol in the body. The intake of the vegetables of onion family decreases the chances of stroke or heart attack.

Orange and yellow colored fruits and vegetables contain rich amounts of antioxidants, vitamin C, and carotenoids. Yellow apple, yellow pear, mango, orange, lemon etc. is the best source of these nutrients.

Colored fruits and vegetables also improve the memory.

The Health Benefits of Apples

The crunchy, sweet, and satisfying apples boost the immune system and prevent several diseases.  

Apples

The alkalinity of apples quenches the immediate thirst and satiates the dehydration at cellular-levels.

Apples detoxify the body and remove the impurities from the liver and gallbladder due to the presence of malic and tartaric acids in it.

The intake of 2-3 apples a day alleviates the effects and risks of several cancers like that of colon, liver, breast, prostate, and lungs.

It strengthens the heart and decreases the risk of a stroke.

Apples are especially rich in phytonutrients and antioxidants.

They help to alleviate the severity and repair the neuro-degenerative disorders of Alzheimer’s and Parkinson’s disease.

Apples are very helpful in respiratory disorders and bronchial problems including asthma.

The anti-inflammatory properties of apples provide relief in autoimmune disorders like Addison’s disease, Cardiomyopathy, Celiac disease, Lupus, and Multiple Sclerosis etc.

The Wonderful Pectin in Apples

A gel-like fiber known as pectin present in citrus peels, apples and apple pomace removes the waste material from the intestines and colon.  This action of pectin is very beneficial for constipation and indigestion. Always eat the apples with the peels.

Pectin prevents the putrefaction of protein in the digestive tract.

Pectin gets attached to radioactive residues and toxic heavy metals such as lead and mercury inside the body and safely flushes them out.

Blend raw apples with dates, mint, and cinnamon to prepare a nutritious sauce.