Eating Rainbows : Helps to prevent cancer, learn more

It is not wise to take potato chips and the worthless whites of refined carbohydrates, like white bread, white rice and white sugar on a daily basis .

These cause high levels of blood sugar in the body which causes release of insulin leading to a vicious cycle of inflammation.

Instead take fruits and vegetables in a variety of colors.

Colour often signifies valuable nutrients that can help in fighting cancer.

These contain  phytochemicals — or plant chemicals — that are  beneficial

Although we don’t fully understand how these chemicals work individually, we do know that eating a well-rounded diet by combining a variety of colorful fruits, vegetables and legumes creates a synergistic effect that helps to promote good health and lower disease risk.

Red: tomatoes, watermelon, pink grapefruit, guava, papaya, cranberries

These fruits and vegetable are rich in Lycopene, an antioxidant that is known  to protect against cancers of the prostate, stomach and lung

Foods that are high in lycopene — including tomatoes — have been linked to lower risk of cancer and heart attacks.

 cooking helps the body to absorb carotenoids more easily.

Orange: carrots, mangos, cantaloupe, winter squash, sweet potatoes, pumpkins, apricots

These are known to contain beta-cryptoxanthin, beta-carotene and alpha-carotene, nutrients that can be converted into vitamin A.

The beta-carotenes in some orange fruits and veggies also may play a role in reducing risk of lung, esophagus and stomach cancers.

Brown: beans, chickpeas, lentils

American cancer society recommends regular use of  beans

Lentils, black beans and chickpeas can play a big role in preventing heart disease.

They are all full of folate, a B vitamin that counteracts homocysteine, an amino acid that can help blood clots to form.

Green: broccoli, cabbage, bok choy, brussels sprouts

These are rich in isothiocyanates and indoles — two phytochemicals that may have anticancer properties.

A reduced risk of heart disease has been seen in people who consume leafy green vegetables . These are rich in  folic acid, vitamin K, carotenoids and omega-3 fatty acids.

Purple: blueberries, eggplant, blackberries, prunes, plums, pomegranates, beets, purple cabbage

These vegetables and fruit derive their colour from anthocyanin, an antioxidant.

The antiinflammatory properties of anthocyanin may be beneficial for lowering risk for cancer and heart disease, while also lessening the painful effects of arthritis.