How Colorful Is Your Plate?
When I first made major changes to my diet I learned from Dr. Terry Wahls to eat, among other things, 3 cups of color per day. She suggested the 3 cups be made up mostly of reds and blues like blueberries and raspberries. She clearly was promoting the consumption of antioxidants to stop the internal “rusting” associated with oxidative damage.
I eat those 3 cups of color most days, but I have to admit that is far easier to accomplish during the bountiful summers here in the Pacific Northwest. Below is a chart that reminds us of the importance of all the colors foods have to offer.
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A Path to Health 