The Colour of Food

How does the colour of food affect us?What happens in our mind at the sight of a golden platter of steaming polenta? And why is it that whenever we are in front of a bowl of cherries it improves our mood?

 

Certainly our gustatory senses anticipate scents and taste of what we’re going to enjoy, but also the sight plays a vital role in our approach the food. And the reason is simple: the fact is that our vital energy draws deep from taking advantage of the inherent colour of food.

Every food has a specific colour value that goes directly to act on our vital energy levels, not only by providing the necessary nutrients to the corresponding organs, but also affecting, with its vibration, psychological state. Colour of food impacts on our psychology

Of course, we happen to feel attracted to the colour of food, the freshness of orange light of a melon, from green of a salad, from bright red of a tomato, white milky mozzarella. These colours make us mouth-watering, encouraging us to feed on a certain food. For example, when we feel tired, without energy, we are instinctively drawn to orange and yellow foods. When we need to detoxify the body, or when we have mineral deficiencies, we are attracted to green foods. When our brain and nervous system are in need of nourishment, we want food of darker and more intense colour, from blue to purple.

It is “good to eat what is good to think”, wrote the American anthropologist Marvin Harris, a distinguished scholar of food cultures. On the importance of the relationship between food and colour devotees of yoga agree, but also the great food industries agree that the colour of food impacts, as they churn, alongside reassuring traditional products, even daring innovations such as the blue ice cream, called “smurf” that is particularly pleasing to children.