Colour Therapy Document
Colour Therapy Document
Colour Therapy Document
YELLOW
GREEN
Solarised water
One of the most efficient ways of infusing
into the body an adequate supply of a
particular colour is through the intake of
solarised water. The method of preparing
this energized water is simple.
Method of preparation
i. The colour therapist helps you to select
the most appropriate colour for the
condition he wants to treat
ii. Obtain a glass bottle of same colour or a
transparent glass bottle with the desired
colour cellophane firmly wrapped round
the glass container
iii. Pour clean water inside the glass ware
and securely cover it to prevent dust or
other contaminants entering the bottle
Colour of foods
Different fruits, vegetables and other food
items have specific colour signature which
colour therapists believe are indications of
their healing potentials. Patients that visit
colour therapists are sometimes asked to
consume more of natural foods of a
particular colour to augment and or
complement the colour energy administered
by colour therapists. When a patient
complains of tiredness, sexual impotence for
instance it is consistent with the philosophy
of colour therapy to make that patient see
the need to consume large quantity of red-
coloured foods daily. Such foods include
watermelon, tomatoes and red pepper to
mention a few. What colour healers have
stated for centuries about the effect of food
colours on health is recently been validated
by science in the study of phytochemicals
and food colour nutrition. In their book
What Colour Is Your Diet? Heber D and
Bowerman S made interesting revelations of
colour of foods and predominant
phytochemicals connections.
Red fruits and vegetables such as tomatoes
and watermelons are rich in lycopene,
phytoene, phytofluene and vitamin E.
Green foods like cabbage, cauliflower are
rich in Folic acid, glucosinolates,
isothiocyanates and indole-3 carbinol.
Green/Yellow foods like green beans,
avocado and spinach contains large quantity
of the phytochemicals lutein and zeaxanthin.
Orange foods like carrots, mangoes,
pumpkin are rich in alpha and beta carotene
as well as beta- crytoxanthin.
Orange/ Yellow foods like tangerines,
oranges, yellow grapefruit, lemon, lime,
pineapple contain lots of vitamin C and
flavonoids.
Red-Purple foods like grapes, red wine,
plums and cherries are rich in anthocyanins,
ellagic acid and flavonoids.
White/Green foods such as garlic and onions
contain allyl sulfides.
The future is promising in this field of
research. Pretty soon foods presenting all
hues, shades and tints would be assigned
different phytochemicals, minerals, enzymes,
vitamins, healing factors etc
RAINBOW FOODS