Today we have invited Yummy Spoonfuls to share with you more about their Organic Baby Food. This is a guest article by Yummy Spoonfuls™ Organic Baby Food.
Scientific research and nutritional health studies have overwhelmingly proven the importance of maintaining a diet including a variety of fruits and vegetables with vibrant colors across the rainbow spectrum each and every day in attaining and maintaining a state of optimal health. In addition, a colorful diet has been shown to decrease risks of chronic diseases like some cancers, heart disease, stroke, high blood pressure and Types I and II diabetes, to name just a few.
We look at the significance of each of the brilliant hues in the spectrum below to illustrate the importance of the effervescent colors as they pertain to our overall nutritional health.
You get chlorophyll in your fantastic green fruits and vegetables. Dark leafy greens, spinach, peas, cucumbers, celery, green peppers and some of the other green fruits and vegetables contain the valued carotenoid know as lutein.
Working in conjunction with zeaxanthin, plentiful in corn, grapes, oranges, red peppers and egg yolks, lutein has been credited with preserving eye health, decreasing the risk of cataracts and blindness due to age-related macular degener-ation. Moreover, nutritional and dietary research supports the theory that indoles found in broccoli, cauliflower, cabbage and other cruciferous vegetables may provide protection against some types of cancers. Folate, a B vitamin thought to help reduce risk of birth defects, is abundant in spinach, green leafy vegetables, broccoli and honeydew.
Beta carotene, found in foods with bright orange/yellow pigmentation like sweet potatoes, butternut squash and carrots, is converted to vitamin A. Scientists have reported that carotenoid-rich foods can help reduce risk of cancer and heart disease, improve immune system function and maintain healthy mucous membranes and eyes.
Scientific examination has shown the lycopene in tomatoes, red apples, purple cabbage, pomegranates and other red fruits and vegetables, helps reduce risks of several types of cancer, particularly prostate cancer1. Additionally, red-colored plant foods like strawberries, cherries, beets and red grapes also provide anthocyanins, powerful antioxidants to protect cells from damage and maintain heart health.
Blue/purple fruits and vegetables are also rich in anthocyanins, which are linked with improved memory function and healthy aging. Studies have revealed this powerful antioxidant found blueberries, eggplant, figs, and other blue/purple fruits and vegetables may lessen the danger of cancer, stroke and heart disease.
Allicin and anthoxanthins may help lower both cholesterol and blood pressure levels, and may help reduce risk of stomach cancer and heart disease.
White fruits and vegetables parsnips, cauliflower, mushrooms, turnips, jicama, ginger, garlic are a good source of both allicin and anthoxanthins. Potatoes and bananas provide the additional benefit of plentiful access to the mineral potassium.
Many food preparation and processing practices, including excessively heat-treating, diluting with unnecessary water and fillers, and utilizing artificial preservatives to extend shelf life, leave our once vivacious-looking fruits and vegetables appearing dull, less appetizing and virtually lifeless. As scientists, nutritional health experts and dietitians continue to advocate the benefits of a diet inspired by the vivid rainbow colors to increase vitality and maximize nutritional goals, one is begged to ponder how the diminished vibrancy, introduction of chemicals and genetic modifications to the fruits and vegetables we consume correlates to their nutritional density and value.
Looking at most traditional baby foods, they have lost their vibrant colors. Take, for example, baby peas, which are a dusty brownish color. One wonders if the brownish jarred peas babies are fed contain the precious chlorophyll and lutein they are expected to provide. If scientists, nutritionist and dieticians are correct about the value of a diet that incorporates the full spectrum of intense rainbow colors, are important nutrients missed when foods’ colors are completely depleted?
Yummy Spoonfuls™ Organic Baby Food is gently prepared and immediately flash-frozen to lock in every possible nutrient available and retain the ingredients’ vibrant colors for growing infants and toddlers. Our peas are a vibrant green like uncooked peas. Yummy Spoonfuls™ Organic Baby Food carrots retain their original luster. The same can be said for all of the organic baby food brand’s 25 yummy, nutritious meals. The meals look and taste like real food. Additionally, the meals are all gluten-free and dairy-free, prepared without salt, sugar, additives, fillers, extenders and preservatives, and every ingredient is grown and packaged without chemical pesticides and fertilizers, heavy metals, solvents and genetically modified organisms (GMOs). Yummy Spoonfuls™ Organic Baby Food’s attention to superior nutritional quality in its organic baby food has resulted in a delicious, award-winning taste. With the utmost concern for babies’ immature physiological systems and need for the very purest and safest foods, Yummy Spoonfuls™ Organic Baby Food provides twenty-five diverse, distinctive flavors to please babies’ evolving palates and provide early exposure to the benefits of a diet that embraces the color spectrum and its nourishing properties.
