How to Eat Healthy & Boost Your Body System (Health Coaching)
Eating the Rainbow - is part 2 of the session given by the amazing Oana Hegedus.
Including color in your diet can ensure you’re getting enough fiber, vitamins, minerals, antioxidants and the like, and help to protect against illness, bone density loss, digestive problems, and with weight management. Let’s dig in.
Red and Purple - In whole, unprocessed foods, red pigmentation can be attributed to different things, but all of them are nutrient wins. Cell-protective lycopene is to thank for tomatoes’ bright color, antioxidant compounds lend fibrous and vitamin-rich pomegranates a ruby sheen, and the naturally-antioxidizing betalain pigment helps beets be your friends when it comes to fighting cell damage. The list goes on, but there’s only so much room!
Orange and Yellow - Carotenoids are one of the culprits of our sunnier-colored produce. They protect the plants they are present in to allow them to flourish and fight photodamage, and once in the body, they fight off cell damage and rally for eye health. In the form of beta-carotene, the body can convert this antioxidant into Vitamin A, which makes it a double win and the reason carrots have their good name.
This meeting have been made possible with the amicable collaboration with Wessam E.
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