An interview with Dr. Paolo Morelli – mangiomediterraneo.net
TV commercials and specialist magazines continuously try to help us learn the benefits of a varied diet, even from a color standpoint. In fact, bringing fruits and vegetables that are in season and of all different colors guarantees us a diverse, and therefore more complete, supply of nutrients. Where does this important awareness of “colorful eating” come from? Dr. Paolo Morelli explains it to us. He has been studying the relationship between food and colors for years, even before this theory became so “trendy” among the general public.
“Some time ago a study of scientific importance was conducted. It foresaw the observation of a number of volunteers to whom a high quality dinner was served in an environment in which the lights had been adjusted in such a way as to change the color of the food. All those present ate almost none of what was served, demonstrating how the color of what we eat influences our choices and instinct to eat it.”
Therefore, we could say, the color factor, more than being tied to proper nutrition, is tied to food in general, right? Do you believe that it is an innate human instinct or that it derives from a particular food culture?
“Nature seems to meet us halfway in this characteristic, offering us an incredible color palette from which to choose food, especially in the field of fruits and vegetables. I say “seems” because, in truth, it is us who have met nature halfway: once, we had a monochromatic vision, basically a vision similar to a black and white TV, we ignored that the colorful aspect of food could guide us in choosing food. We then developed the ability to recognize colors for the very reason of better selecting fruits and vegetables that we found in nature.”
We learned to apply this knowledge to our daily nutrition. How would you explain, in a few words, the importance of colorful nutrition to consumers that hear about it for the first time?
“The basic colors used by mother nature are essentially 5 and they correspond to substances present in the food, each of which has specific properties and characteristics. If these substances are all important to the purpose of composition of our diet, then we must make sure that our diet is as colorful as possible, alternating fruit and vegetables based also on the availability in the territory in which we live and based on the season.”
In the next article we will discover along with Dr. Morelli the meaning of each color. In the meantime, we advise you to visit his website: mangiamomediterraneo.net