WAY TO WELLNESS #3
According to information from the Produce for Better Health Foundation (PBH), phytochemicals may act as antioxidants, protect and regenerate essential nutrients, and/or work to deactivate cancer-causing substances. Including a rainbow of colored foods in a diet plan ensures a variety of nutrients and phytochemicals. Kathy Hoy, EdD, RD, nutrition research manager for the PBH, says eating a variety of foods helps ensure the intake of an assortment of nutrients and other healthful substances in food, such as phytochemicals, noting that color can be a helpful guide for consumers. “Nutrients and phytochemicals appear to work synergistically, so maintaining a varied, colorful diet with healthful whole foods is a pragmatic approach to optimal nutrition.”
Since the average American is eating less than five servings per day of fruits and vegetables overall – when it should be upward of seven to 13 servings for most adults – many consumers could be unknowingly missing out on a gold mine of disease prevention. If you’ve gotten into a vegetable rut, you further limit your access to a diverse array of nutrients and antioxidants. Today, try a new vegetable or retry one you haven’t liked in the past. Finding a new way to prepare a veggie you haven’t liked before might help!