McDougall Program

McDougall Program: 

I was quite faithful to Solar Nutrition for a number of years but basically slipped back into my old eating habits. I never ate much beef but did like chicken and fish and, my favorite of favorites...pizza. I slowly regained the weight I had dropped with Solar Nutrition and added more as the years went by.

I lived in Roswell, New Mexico from 2001 to 2011 and basically had my behind planted at a desk with fingers on the keyboards of my work and home computers. When I wasn't plunking away at work, I was buried in the research I love to do at home. A minimum of exercise was experienced. More pounds! When I moved from Roswell back to Texas I was pretty hefty.

My oldest son had gained quite a bit of weight over the years and in his research into nutrition he came across Dr. John McDougalls program which is based on plant foods and is totally Vegan. Dr. McDougall conducts 10 day, live-in, intensive programs where he teaches the concept. My son enrolled and came back totally convinced, feeling great and full of vim and vigor. He began a walking-jogging program and advanced to a rather nice bike and now, three years later, he is doing the Century (100 mile) Ride on weekends. Not bad at all! And he is still a McDougall guy.

Shortly after he came back from the program he suggested I give it a try and I agreed. He took me shopping and we came home loaded with beans and rice and all types of produce and only the things that a Vegan would eat. He explained the reason for every item we selected...it's nutritional value, how to prepare it and when to eat it. I found I actually liked the new way of feeding myself.

Over a period of four months I dropped fifty-five pounds and felt terrific. So, for 99% of the time I am totally Vegan...but about once every three or four months I get a craving for pizza...I want to sit on the couch, feet on the coffee table, a 7-Up in one hand and a piece of vegetarian pizza in the other with NCIS or Castle on the television. I do it! And...I don't regret it. The next day I am back on track and enjoying it.

I can, from my own personal experience, recommend the McDougall way of eating. You can find the program on the internet where Dr. McDougall offers it free to all who are interested. He has authored several books also. Even for those of you who prefer to keep meat in your diet, the nutritional information is valuable.

I like a variety of color on my plate. Having studied and worked with color for so many years I find there is always a variety of colors on my plate and it seems my choices of color are based on how I am feeling at the time I prepare it. Colors in food are caused by the presence of a particular photochemical and/or antioxidant and we are going to take a look at that now. I am also going to list some of the foods which contain those nutrients.

COLOR and FOOD:

Phytochemical and Antioxidant Presence:

RED: Lycopene, quercetin, Vitamin C

Red colored foods are energetic foods and usually will indicate sweetness or ripeness and it affects the Circulatory System.

• Beans: Kidney, pink,
  
• Cayenne
  
• Cherries
  
• Cranberries
  
• Dulse
  
• Goji Berries, currants, strawberries
  
• Guava
  
• Grapefruit (pink)
  
• Hibiscus Flowers
  
• Pomegranate
  
• Radishes
  
• Red: Apples,
  
• Red cabbage
  
• Red corn
  
• Red peppers
  
• Red plums
  
• Red tomatoes
  
• Whole Wheat
  

ORANGE: Cartenoids and Vitamin C

Orange colored foods are a blend of red and yellow and affects the neuro/endocrine system and the reproductive system.

• Almonds
  
• Apricot
  
• Cantaloupe
  
• Coriander
  
• Kumquat
  
• Mangoes
  
• Nectarines
  
• Orange carrots
  
• Orange marigold
  
• Orange peppers
  
• Orange tomatoes
  
• Oranges
  
• Papayas
  
• Peaches
  
• Persimmon
  
• Pumpkin
  
• Squash: Butternut, winter
  
• Sweet potatoes
  
• Tangerines
  
• Walnuts
  

YELLOW: Lutein, magnesium, Vitamin C, limonene

Yellow colored foods affect the nervous system, liver, gall bladder and pancreas

• Anise Seed
  
• Bamboo Shoots
  
• Bananas
  
• Camomile
  
• Cinnamon
  
• Corn
  
• Dill
  
• Evening Primrose Flowers
  
• Garbanzo Beans (Chickpeas)
  
• Golden: Apples
• Golden flax seed
• Golden raisins
  
• Grapefruit
  
• Honey
  
• Lemongrass
  
• Lemons
  
• Nuts
  
• Parsnips
  
• Pears
  
• Pineapple
  
• Saffron
  
• Squash: Spaghetti, summer
  
• Vegetable Oils
  
• Yams
  
• Yellow: marigold, peppers, raspberry, tomatillo, tomatoes, wax beans
  

GREEN: Chlorophyll, luteins, indoles (also high in fibers)

Green colored foods support the heart and the Digestive System and the eyesight.

• Alfalfa
  
• Asparagus
  
• Avocado
  
• Bok Choy
  
• Broccoli
  
• Brussels Sprouts
  
• Cactus
  
• Celery
  
• Chives
  
• Comfrey
  
• Cucumber
  
• Edamame
  
• Fennel
  
• Dandelion greens
  
• Green Cauliflower
  
• Collard greens
  
• Green Eggplant
  
• Leafy green vegetables
  
• Green Lima beans
  
• Green Olives
  
• Green Peppers
  
• Zucchini
  
• Honeydew
  
• Kale
  
• Kiwi
  
• Lettuce
  
• Limes
  
• Mint
  
• Nettles
  
• Oregano
  
• Parsley
  
• Peas
  
• Pumpkin Seeds
  
• Rosemary
  
• Spinach
  
• Tarragon
  
• Wasabi
  
• Wheatgrass
  

BLUE: Anthocyanins, phenolics, flavonoids

Blue colored foods are beneficial to the Skeletal System and the muscles. It may reduce some complications of diabetes and help lower high blood pressure.

• Blueberries, 
  
• Blue grapes
  
• Blue potatoes
  
• Borage flowers
  
• Catnip
  
• Cauliflower
  
• Chicory flowers
  
• Hyssop
  
• Juniper
  
• Kelp
  
• Pansy flowers
  
• Purple broccoli
  
• Purple carrot
  

INDIGO: Basically the same as Blue

Indigo colored foods, high in antioxidants and phytochemicals, are beneficial for the Pituitary Gland, the Immune System, the Respiratory System, and for the healthy function of the brain and the lungs.

• Black beans, 
  
• Blackberries
  
• Black cherries
  
• Black currants
  
• Black olives
  
• Black raspberries
  
• Black soybeans
  
• Boysenberries
  
• Plums
  
• Prunes
  
• Raisins
  
• Tamari
  
• Vanilla beans
  
• Violet flowers
  

VIOLET: Rich in Vitamin D, Folic Acid, contains fatty acids

Violet colored foods (a higher frequency of energy) are beneficial to the Lymphatic System, the Hypothalamus, the Pineal Gland (sometimes referred to as the “all-seeing eye” or the “seat of the soul”) and the upper brain function (briefly: the area of the brain where we make choices, control the impulses of the lower brain, anticipate consequences, learn from experience, plan, etc.)

• Basil flowers
  
• Dulse
  
• Elderberries
  
• Kohlrabi
  
• Lavender
  
• Marjoram
  
• Mint flowers
  
• Mulberries
  
• Onions (red)
  
• Passionflower
  
• Purple cabbage
  
• Purple eggplant
  
• Purple grapes
  
• Purple peppers
  
• Purple plums
  
• Purple green beans
  
• Rosemary Flowers
  
• Sage Flowers
  
• Thyme Flowers
  

WHITE: Allicin, indoles, sulfaforaphanes

White colored foods, in Asian medicine, are associated with strengthening the lungs and the large intestines. It may reduce the risk of cancer and help rid the body of cancer-causing chemicals.

• Buckwheat
  
• White Cauliflower
  
• Chermoya (custard apple)
  
• Coconut
  
• Garlic 
  
• Onions/scallions
  
• Horseradish
  
• Jicama
  
• Millet
  
• White Mushrooms
  
• Quinoa
  
• Shallot
  
• Sunflower Seeds
  
• Tofu
  
• Turnip
  
• White: beans
  
• White corn
  
• Eggplant
  
• White onions
  
• White radishes
  
• White sesame seeds
  
• White tomatoes
  

BLACK colored foods

In Asian medicine, black colored foods are associated with the
kidneys and bladder. They are very rich in minerals.

• Black beans
  
• Black flaxseeds
  
• Black Quinoa
  
• Black Sesame Seeds
  
• Seaweeds
  
• Wild Rice.