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Nature's Virtue

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RAINBOW of Benefits in the NV Color Code
The chief of the USDA Human Nutrition Research Center's Neuroscience Laboratory Dr James A. Joseph states "Incorporating colorful fruits and vegetables into a daily eating plan may be the best defensive strategy for fending off many diseases of aging such as cancer, heart disease and dementia," The health-promoting power of phytochemicals -- the natural compounds that make Wild Blueberries blue, tomatoes red and spinach green.

Pigment Power

Red Fruits and Vegetables
Tomatoes, Red Beets and Cherries: Carotenoids, like Lycopene, support the body in fighting lung and prostate cancer. supports the in lowering blood pressure, supports the reduction of tumor growth and helps support the body in lowering LDL cholesterol levels, supports the body in scavenging harmful free-radicals, and supports the body in reducing inflammatory diseases like arthritis. In the freeze dried state, Lycopene becomes four times more bio-available than in its fresh state.

Orange and Yellow Vegetables & Legumes
Carrots and Yellow Peas: The Alpha and Beta Carotenes in these orange and yellow colored vegetables support the body in the prevention of cancer, particularly of the lung, esophagus and stomach. Flavonoids particularly Isoflavones, potassium, iron, Lycine and vitamin C. These nutrients support the body in reducing age-related macular degeneration, they also support the body in reducing the risk of heart disease by lowering cholesterol levels and supports improved immune function, supports the promotion of collagen formation, supports healthy joints, supports the body fight harmful free radicals, supports the encouragement of alkaline balance and provides magnesium and calcium to build healthy bones. Yellow peas are a mighty member of the legume family that is high in protein and is easily digested especially for those with allergic dietary concerns. Yellow peas have a special benefit in supporting the body in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Green Vegetables
Spinach, Broccoli, Parsley and Sea Algae's: Green vegetables contain chlorophyll, fiber, lutein, calcium, folate, vitamin C, Phytochemicals, and various Flavonoids especially Quercetin. Green vegetables also contain the Carotenoids, like Beta-carotene besides from Omega 3 fatty acids from sea algae. The nutrients found in these vegetables support the body in reducing cancer risks, support the lowering of blood pressure and LDL cholesterol levels which in turn supports the body in reducing the risk of heart disease and stroke. These nutrients will also support the body in guarding against age-related muscular degeneration, help support the body in normalizing digestion time, supports the fight of harmful free-radicals and supports the body in boosting the immune system activity while helping support the body's natural detoxification.