Brown and natural cream-colored foods result from the combination of red and green, blue and orange, or purple and yellow. These hues are found in beans, nuts (including almonds, walnuts, macadamias, and pecans), seeds (such as chia), mushrooms, seaweeds, dates, prunes, and raisins. These foods provide an excellent source of nutrients, including calcium, carotenoids, enzymes, essential oils, fatty acids, iodine, iron, magnesium, manganese, potassium, protein, selenium, sodium, vitamins B and E, and zinc.
Black and gray are non-spectral colors (achromatic). Black, being colorless, is often associated with death or food that is charred, burnt, or decayed, making it the least healthy color to use in a kitchen. Excessive use of black in decor or clothing can create a heavy, suppressing effect on the human physiology. Foods that appear black or gray are generally unappetizing except for black olives. Gray, a mixture of white and black, tends not to evoke emotion. While gray may be trendy, it is not recommended for business settings, homes, or spaces intended to stimulate creativity. Psychologically, gray is often favored by those who lack energy and prefer a subdued lifestyle. Foods that are gray are typically highly refined, processed, or devoid of nutrients.
Black and white are achromatic (colorless) and thus, not classified as true colors. White light reflects or scatters all the visible wavelengths of light, whereas black represents the absence or complete absorption of visible light. The current popularity of black/white and grey in fashion, branding, and interior design—including airline liveries and décor—prompts us to reflect on their psychological and physiological effects. Think about how wearing black clothing, working in predominantly black or grey offices, traveling in dark compartments, or consuming black or grey foods might impact your body, mind, emotions, and spirit.
White, which results from the combination of all visible wavelengths of light, is often associated with purity. However, because white lacks hue, it is considered an achromatic (colorless) color. White foods fall into two categories: refined white, such as white flour, sugar, and rice, which have been processed and stripped of nutrients; and natural white, found in foods, including cauliflower, garlic, ginger, onions, parsnips, potatoes, and other vegetables. Natural foods are not truly pure white, but instead appear translucent or off-white.
Each color with its own frequency vibration, corresponds to specific organs and chakras (energy centers) in the body. Choosing a variety of colorful foods allows you to harness their beneficial frequencies, creatingspecific effects and health benefits. Reflect on the colors present in your daily diet—how much color do you actually consume each day?
nm = nanometer (a metric unit of length equal to one billionth of a meter)
THz = terahertz (Terahertz (unit), a unit of frequency, defined as one trillion (1012) cycles per second or 1012 hertz (Terahertz radiation), electromagnetic waves within the ITU-designated band of frequencies from 0.3 to 3 terahertz)
eV = electron volt (a unit of energy equal to the work done on an electron in accelerating it through a potential difference of one volt).
The higher the frequency, the faster the The The higher the frequency, the faster the oscillations, and thus, the higher the energy. Ultraviolet light has the highest frequency, but the lowest wavelength. The highest frequency visible light is blue. The shorter the wavelength of light, the more it is refracted, causing it to spread out. Hence, why the sky is blue.
When planning meals, select a variety of naturally vibrant colors that align with the body’s different chakras and organs you want to strengthen or repair. The more vivid the natural color, the greater the concentration of nutrients and vibrational frequency in the food.
Food is any substance that nourishes the body and promotes growth. If a substance does not provide nourishment or promote growth, it acts as a pollutant to the body that should be avoided.
Always use organic ingredients and avoid GMOs, refined sugar/carbs, damaged fats/oils, fluoride, and other toxic chemicals, and drugs. Nourish your family and yourself with fresh, wholesome food that is vibrant in color and as close to its natural state as possible. AVOID foods sprayed with glyphosate and other toxic chemicals.