Chiropractic for Life

From the Blog

Bright is Best for Veggies

Sure, green vegetables are nutritional powerhouses.  But don’t neglect their red, orange, purple and yellow cousins.  Bright is beautiful when it comes to vegetables:  particularly if your optimal-health goal includes boosting your immune system, preserving your eye sight and reducing the risk of cancer.  That’s because the vitamins, minerals and all-natural chemical components in vegetables help do all of this … and more.

The “more” includes lowering your risk of heart disease:  a feat linked to vegetables’ rich fiber content.  Dr. Smith notes that vegetables are similarly low in calories and fat, another important component of a heart-healthy diet.

Research reveals that “stroke is the third leading cause of death and the most common cause of disability in most developed countries.” (Lancet 2006;367:320.)  The good news?  Increasing your daily consumption of nutrient-packed vegetables can substantially reduce your risk of developing a stroke.

Dr. Smith and nutritional experts from around the world recommend eating a minimum of five vegetable and fruit servings per day — and the brighter the better.  Why?  Because the brighter the colour, the more phytonutrients a vegetable contains.

Phytonutrients and phytochemicals, two terms that are used interchangeably, are plant-based substances that feature disease-fighting attributes.  The most common are terpenes (essential oils), carotenoids (fat-soluble plant pigments found in vividly coloured fruits and vegetables), phytosterols (compounds found in the cells and membranes of plants) and limonoids (found in citrus peel).

Have your say