Color Me Healthy offers a new and easy approach to healthy eating. It is the book that every nutritionally confused person needs. It answers the important questions: What should we eat today? How do I know whether it is good for me? Written by food writer Rita Erlich and medical researcher and general practitioner Dr Alice Murkies, Color Me Healthy brings you the latest scientific information and advice, and blends it with nutrition theory and wonderful easy-to-follow recipes. Red foods seem like summer foods: tomatoes, red peppers, plums, cherries, and berries. But there is red for the entire year. Red is the color of beef, lamb, duck and quail; a paler version (pink) is the color of salmon, ocean trout, tuna, and prawns. Red, purple and blue fruit and vegetables take their colors from a range of phytochemicals. Red foods are usually rich in carotenoids. Purple and blue foods are higher in pigments known as anthocynanins. They are flavonoids. Both carotenoids and flavonoids have antioxidant effects; anthocynanins are thought to be especially high in antioxidant activity.