The idea of classifying foods according to their colours is based on the optimal complementation of the ingredients, especially the secondary plant substances. Foods of the same or similar colour often have comparable active ingredients. With a diet that focuses on a certain colour every day, the intake of positive ingredients can be maximised. At the same time, it is easier for the body to absorb these ingredients. So every day we have a colour theme, from breakfast to dinner, including things like flowers and teas. We would be happy to give you an insight into the world of colours in food and their most important ingredients.
- Contact: firstname.lastname@example.org
- Price: CHF 105 per person