Is Green A Rainbow Color?

So the green thing. I woke up wondering if I ate only green foods could I be healthy and lose the fat quicker? I also wondered why it was so important to the government who makes food policies for the populace, that we eat the colors of food that appear in the rainbow.

It’s like a prejudicial thing if you don’t. You’re labeled a food racist or something like that. Somebody’s trying to get the white potato off the list of vegetables. Call it a weed or something, not worthy to be on your plate.

Sounds like how the world views white people. We are the minority color of the world. Though we’re not considered a color by the people of color. They set that up all neat and tidy. We don’t exist on their color scale. That’s what it feels like to be a minority.

The government wants to keep everybody working who is working. So of course they recommend that you purchase all the products everybody sells.

That’s why they keep telling everybody to eat animals, because of all the people put out of work if you don’t, even though they know that eating the animal is killing us.

There’s no such thing as green animal meat, unless it’s gangrenous or moldy.

Oddly, when I envision a rainbow I don’t think the color green.

But yes to the question, is green a rainbow color. Green is one of the seven visible colors of the rainbow: red, orange, yellow, green, blue, indigo and violet.

In fact, all plants are green. The fruit, vegetable, nut, seed, grain, legume all originated from a green seedling/plant, even though the end product of what we pick from the plant may reflect the colors of a rainbow or colors not in the rainbow. Although potatoes are white inside; they’re brown outside. Brown is not a visible color of the rainbow. Neither is black and neither is white. Nuts are brown, the insides of some fruits are white (apples) and some veggies are white throughout (asparagus), but I am not aware of black unless it’s a blue-black or purple-black.

Fungi (mushrooms) are not green, but still classified as plants. They derive their nutrients from the green plants around them.

So maybe the rainbow analogy or comparison isn’t a good one. Sure it’s useful in recommending all colors, but not all colors of the natural foods we eat appear in the rainbow. We don’t want to leave something nutritious out because it doesn’t fit our way of expressing to others the value in eating a multitude of colors and shades.




Chlorophyll Is What The Green Is All About

I lifted my five-week deadline for the GREEN DIET, since it didn’t produce any weight loss in that amount of time.

Green, green and more green, or green with everything, is believably more healthy, but there are some down sides when considering leafy greens.

1 – they spoil quickly when fresh

2 – you lose a lot of product from outer, soiled, bruised leaves

3 – they cook up into tiny portions

4 – they’re expensive

Unless you use them in a salad, adding three or four dollars to a supper dish just to see some green in it isn’t realistic. Not everyone has an unlimited spending account at the grocery store.

5 – prep time and storage isn’t cost-effective; that’s why restaurants buy their greens bagged.

Swiss chard, green chard, mustard greens all cook up to barely nothing. Spinach too. Collards are about the only green leaf (besides cabbage) that gives you some return on your effort. They lose stiffness mainly – unless of course you overcook them, then they bunch up to look like a huge marijuana bud.

American blacks love collard greens, yet where is the proof of better health and weight control there? To hear them talk they invented them, at least they own them, along with green beans. Again, although I would be fatter without the green food, green in itself isn’t in my view a fat-reducer. I believe it’s an enhancer to better assimilation, if you don’t gorge yourself with other stuff.

CHLOROPHYLL makes a plant green

A very small number of plants do not contain chlorophyll, but get their nutrients from other plants that do contain chlorophyll – they’re called parasitic plants. Fungi of all kinds do not contain chlorophyll. To the best of my limited research for purposes here, almost all the plants we as humans consume, except for fungi, contain chlorophyll. The plants that don’t, we wouldn’t be eating anyway. So it is safe to conclude that chlorophyll is a necessary element to healthy eating. Is there anybody you ever heard of who lived on fungi alone? No.

Chlorophyll presents itself as green in all plants that produce the fruits, vegetables, grains, nuts, seeds, legumes that we by nature are designed to consume in addition to the leafy greens.

In the process of GOING GREEN as the second stage of my rapid fat-loss diet, I discovered that green = all plants (except mushrooms). Even when the fruit, nut, seed, vegetable, legume or leaf isn’t the color of green, they all originated from green.

“Chlorophyll, which resides in the chloroplasts of plants, is the green pigment that is necessary in order for plants to convert carbon dioxide and water, using sunlight, into oxygen and glucose. During photosynthesis, chlorophyll captures the sun’s rays and creates sugary carbohydrates or energy, which allows the plant to grow.”

Except for some one-celled organisms, that have both plant and animal characteristics, animals do not contain chlorophyll and cannot convert carbon dioxide and water, using sunlight, into oxygen and glucose.

Without plants animals could not survive on this planet, as there would be no oxygen. Oxygen is considered food in that it helps plants to grow, which provide planet earth with oxygen so animals and plants can thrive. But without the plants, animals would die for lack of oxygen. If the plants are here, the animals can survive here. Plants provide the food (oxygen) for the plants to grow, for most animal life to be able to breathe, and for animals to consume for nutrients.

Just because an animal eats plants, doesn’t make the animal capable of doing what a plant does. We don’t have the mechanism written into our DNA that provides for that. We do not contain the chloroplasts necessary for the conversion. We’re not food. Plants are. We consume oxygen, we don’t create it.

Some people take chlorophyll supplementation. I tried it years ago and didn’t notice any difference in how I felt. The promise of increased energy didn’t happen. Maybe I didn’t go long enough. Maybe we all would benefit from more chlorophyll in our diets. Maybe I’ll give it another try in future. Not today though.

I’ll keep with the inexpensive greens, finding new ways to insert more green into my diet.

Although I’m not increasing the green for the purpose of fat-loss, I won’t rule fat-loss out yet.

I’m still GOING GREEN.


Saffron Pickle Juice Dressing/Sauce Over Brussel Sprouts


Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! Cold or hot. There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.

Makes 3-3/4 cups

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8/7/2018  TUESDAY Day 33



Had I set a specific number of pounds I wanted or expected to lose, it wouldn’t have been an experiment as I indicated in my first post regarding the AFC RAPID FAT-LOSS DIET.

Perhaps I should have defined rapid. Maybe I did. I better go back and check.

It appears that my five week diet was more like a maintenance diet than a reducing one.

I basically ate what I normally eat only less, but not a lot less, obviously not less enough to lose a significant amount of fat.

I cut out margarine, except sometimes to cook with, years ago. Steve likes margarine, so I put it into recipes occasionally.

I love mayonnaise. That’s my condiment of choice on sandwiches, or just by the spoonful when I’m craving fat. The jar is still in the refrigerator after nearly five weeks, which says something.

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