We are naturally drawn to color. Think of a vibrant plate of orange carrots, deep-green kale, blueberries, or red peppers — our bodies instinctively recognize these as nourishing. That’s no accident. The natural colors of foods come from polyphenols and phytochemicals, which are powerful compounds that protect plants — and when we eat them, they protect us too.

But here’s the challenge: in today’s food culture, these natural colors are often stripped away. Processed foods replace them with artificial dyes and additives, tricking our brains into thinking we’re eating something vibrant, when in reality, we’re missing out on the compounds that fuel vitality.

Why Color Matters

 

Each color in food brings unique health benefits.

• Reds & Oranges (tomatoes, carrots, squash) support immune health and vision.

• Greens (broccoli, spinach, kale) provide detox support and help regulate hormones.

• Blues & Purples (blueberries, eggplant, purple cabbage) protect against aging and cognitive decline.

• Yellows (peppers, lemons, corn) strengthen skin and cellular repair.

When you eat a variety of these natural colors, you’re not just filling your plate — you’re feeding your genes the signals they need to produce health.

 

Food, Immunity, and Aging

Research shows that what we eat directly influences the rate at which our immune system ages. Scientists call this process immunosenescence — or “inflammaging.” If we lack protective nutrients and phytochemicals, our immune system can age faster than our actual years. That’s why some people in their 60s or 70s can seem far younger biologically, while others feel much older.

Medications like GLP-1 agonists (Ozempic, Wegovy, etc.) are making headlines for their role in weight and metabolic health. Interestingly, these drugs also affect the immune system by influencing fat cells, the gut, and even the brain. But diet can do this too — without the side effects. An anti-inflammatory diet, especially one focused on food elimination and reintroduction, can reset the immune system and dramatically reduce inflammation.

In other words, food as medicine is real. And it’s available to all of us.

A Few Practical Tips

• Let vegetables be your best friends. Fruits are wonderful too, but because of their higher sugar content, keep them moderate. One or two servings of fruit a day is plenty — more vegetables is better.

• If you’re dealing with yeast overgrowth or candida, cut fruit back further until balance is restored.

• Think in color. Ask yourself daily: Did I eat red, green, yellow, purple today? Aim for a rainbow across the week.

• Personalize it. Your needs may change depending on blood sugar, gut health, or immune status — this is where personalized nutrition shines.

Why Prevention Matters

It’s tempting to wait until we feel sick before changing habits. But the truth is, the body is designed to heal when we give it the right tools. Proactive care is always easier — and more effective — than repair after disease has set in.

I’ve always said: our bodies are healing miracles. Everything is connected — gut, fat cells, brain, immune system. Feed your body what it truly needs, and it knows what to do.

Why Disease Rates Are Rising — Even in the Young

Chronic illness is showing up earlier than ever before. Some root causes:

• Processed foods replacing whole foods

• Sedentary lifestyles

• Environmental toxins

• High stress

• Poor sleep

• Weaker social connections

• Lack of purpose and meaning

The good news? Each of these can be changed. Awareness is the first step. With the right guidance, supportive community, and consistent action, you can shift your health trajectory — at any age.

The Takeaway