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The days of clubbing, not washing our makeup off and barely touching a drop of water are long in our rearview mirrors. We’re well and truly in our wellness era, from Pilates princesses to run club fiends just about everyone has a fitness activity that’s keeping them healthy. But as we welcome in the warmer weather, we’re reminded that our healthy habits extend beyond the gym floor into our kitchens. And this spring is making a compelling case to ‘eat the rainbow’.
What Is ‘Eating The Rainbow’?
Eating the rainbow might surface memories of Skittles ads, but we can assure you, this diet is much healthier and holistic than scoffing a bag of the sweet treat.
We spoke to Access Group Vice President and ANZ CEO, Daniel Xu, (who holds two master’s degrees from the University of Sydney and UNSW Sydney, specialising in biological sciences) who encouraged us to look into our eating habits and assess the variety of colours that we put on our plate.
Why Is ‘Eating The Rainbow’ Important?
We’ve all been taught the importance of getting our ‘five a day’, but what’s more important than eating five serves of fruit or vegetables is getting variety.
Xu explains, “different coloured fruits and vegetables contain different combinations of vitamins, minerals, fibre and naturally occurring plant compounds called phytonutrients. Colour is not a perfect measure of nutrition, but it is a very practical reminder to eat a diverse range of plants, rather than relying on the same few vegetables every day.”
How Does Eating Different Coloured Vegetables Impact Our Health?
A green goddess salad might be delicious (and nutritious) but Xu opens up the idea that eating a diverse range of colours will actually be more nutritionally beneficial.
Eating across the rainbow helps broaden the range of nutrients and plant compounds in the diet. Collectively, these foods can support gut health, immune function, cardiovascular health, healthy ageing and overall wellbeing. – Daniel Xu
What Nutrients Are Found Across The Rainbow?
Xu recommends “rather than searching for the single ‘best’ vegetable or colour, focus on variety, consistency and diversity.” So, what nutrients can you find across the rainbow?
Red: Tomatoes, capsicum and watermelon offer lycopene, anthocyanins and vitamin C.
Orange and Yellow: Carrot, pumpkin and sweet potato offer beta-carotene, other carotenoids and vitamin C.
Green: Spinach, kale and broccoli offer folate, vitamin K, lutein, chlorophyll and glucosinolates.
Blue and Purple: Blueberries, cabbage and eggplant offer anthocyanins and polyphenols.
White: Garlic, onion, cauliflower and mushrooms offer organosulfur compounds and phytochemicals.
When you’re trying to add more colour to your diet, it’s best not to redesign your whole life around it. Xu suggests for each meal to “add a colour”. Think: “berries to breakfast, spinach or tomato to eggs, another vegetable to lunch, or two or three different coloured vegetables at dinner.”
While you’re making your way to serving a healthier plate, Eimele can help support your rainbow diet journey. Their Essential Rainbow ($89.90 from Eimele) offers a variety of colours in one powder.
Based on the original Rainbow Diet book by former Oxford University biochemist Chris Woollams, this nourishing supplement brings together 77 nutrients across seven colours from around the world in one simple daily drink. Rich in macronutrients, omega-3s, vitamins and minerals, the daily ritual supports your brain and gut health, along with offering full-spectrum antioxidant coverage.
So, this spring, stop and admire the colours across your plates (and drinks) and enjoy the feeling of nourishment that variety can bring.
The post Spring Is Making A Compelling Case For Eating The Rainbow appeared first on ELLE.
