Colour and taste are intricately bound. Nature offers a colourful variety of foods, whose energy varies according to colour. All foods possess healing properties, for both body and soul, which become apparent when we consume them. All the body’s vital organs react to and are influenced by different colour vibrations. The emotional appeal that pink exerts can lead one to put on weight (pink icing, cerise sauces). Brown foodstuffs (chocolate cake, meat, walnuts) are appetizing, whereas the idea of anything blue on our plate is off-putting. White–coloured foods are the dearest (ice-cream, whipped cream, milk, bread, potatoes, fish), while black colour -with the exception of olives and caviar- is suggestive of spoilt food, as it brings to mind decomposition (plums, black spaghetti with cuttlefish ink).
Dietary colour preferences vary from country to country depending on the climate and local culture. In warmer climates people usually consume large amounts of water and rely more on fruit, vegetables and legumes; diets in cooler climate are richer in salt and fats, while most foods are in warm colours: meat, onions, potatoes, red and orange vegetables.
A healthy dietary regime dictates consuming the entire spectrum of colours from yellow, red, green foods to blue-mauve undertones. Finally, foods feature in several therapeutic treatments for various physical or psychological conditions.