The Signature of Colour in Our Foods: White

The Signature of Colour in Our Foods: White

 

By Hwaa Irfan

 

The natural colours of life, as opposed to the artificial colours we as humans create are but forms of light energy transformed by our brains which possesses domains of visual memory set up to discern different colours. Each colour is a particular wave of energy that we are receptive to, and each wave of energy has a particular potential, and a particular promise.

That promise is compromised or even missing when we fall prey to the marketing hype of processed foods, rich with all kinds of additives and colourings not as nature intended. The whole foods, that is food as nature intended is where the treasure of nutritional lies, ready and waiting to synergize with the human body according to the Laws of Nature. This may sound a bit “old school” but all that is the way our bodies are designed. Our bodies, minds and souls cannot function at full potential if it is continually compromised by synthetic proteins, vitamins, and is bombarded with man-made chemicals that over time accumulate a lot of bogus from food technology that is based on the premise that the human body is a mechanical machine that only needs fuel, and that man has complete knowledge of the human body in order to do so! To put a stop to the never-ending evolution of new diseases, we must stop listening to the promises made by the food, agricultural, and pharmaceutical industries in order to boost their profit margin, keeping whole foods out of reach from the common man, woman and child which have resulted in a growing number of ‘food deserts’ in the U.S., where whole communities are starved of any real nutrition. Without that nutrition which not only nourishes our bodies, and our brains, we are more prone to underperforming at all levels including social.

White – Naturally occurring whole foods like bananas, cauliflower, celery, garlic, ginger, leeks, mushrooms, oatmeal, onions, soybean, and turnips contain allium and indoles, which are found in the pigment of those foods.

Allium

The allium found in naturally occurring white wholefoods contains phytochemicals or plant chemicals: flavonoids, anthocyanins, and polyphenols.

Flavonoids  

Flavonoids are water soluble polyphenols that have been found to prevent blood clotting, and acts as good anti-inflammatories, and as an anti-viral. Flavonoids also suppress the growth of tumors, protects Vitamin E, and to placate the harmful effects of toxic heavy metal ions. Flavonoids contain strong antioxidant activities, which means this group of plant chemicals prevents cell death.

Polyphenols are naturally occurring water soluble compounds. It has been established that they contain strong antioxidant (prevents cell damage), and anti-cancerous properties, especially pertaining to the colon and the liver. Polyphenols also carry strong antibacterial activities. In a study by the Institute of Normal and Pathological Physiology, Slovak Academy of Sciences, it was found that polyphenols improved the function of space memory, and ability to be attentive. The ancient Egyptian Codex Ebers documents onions and garlic as effective forms of treatment for heart problems, headaches and tumours.

Anthocyanins are water soluable polyphenol flavanoids with strong anti-oxidant properties that are found just under the skin of the produce. The full knowledge of what anthocyanins do is still in its infancy, as they are difficult to study in isolation.

When consumed, anthocyanins powerful anti-inflammatory properties that are effective on the nervous system and collagen (the most abundant protein in the human body found mainly in connective tissue). Anthocyanins protect damaged tissue, blood vessels, and ease allergic reactions.

They have also been found to improve night vision, protect against liver damage, reduce blood pressure, possess antimicrobial activities, and as a strong antioxidant, suppress proliferation of cancer cells.

To Get the Best Benefit

  • Fresh is best when it comes to buying and eating.
  • Cook minimally to reduce the loss that occurs when exposed to high      temperatures
  • Avoid foods that have been processed.
  • Have a varied diet; eating the same foods all the time in the same      way reduces ones’ ability to have a truly healthy balanced diet.

 

References:

“Garlic (Allium sativum L.) modulates cytokine expression in lipopolysaccharide-activated human blood thereby inhibiting NF-kappaB activity.” http://www.phytochemicals.info/research/garlic-anti-inflammatory.php

“Phytochemicals: 16 Health Benefits of Polyphenols” http://www.worldwidehealth.com/health-article-Phytochemicals-16-Health-Benefits-of-Polyphenols-.html

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The Signature of Colour in Our Foods: Yellow – Red

The Signature of Colour in Our Foods: Yellow – Purple

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