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The Benefits of Adding the Color Orange to Your Life


Have you ever noticed how many of your favorite foods are orange? Carrots, sweet potatoes, oranges - all these delicious, nutritious fruits and vegetables come in a vibrant orange hue that is eye-catching and inviting. But that’s not all - this color not only looks great on your plate; it has a positive impact on your eyesight as well. Let’s explore why orange is an eye-friendly color.

Eye Health Benefits of Orange
Orange is rich in carotenoids, including lutein and zeaxanthin. These antioxidants help protect the eyes from blue light damage, which can lead to age-related macular degeneration (AMD). Beta-carotene and vitamin E are also found in orange veggies like carrots, pumpkins, squashes. Studies show that these vitamins may help reduce inflammation and protect against cataracts and other vision problems. In addition to these nutrients, orange colored fruits and vegetables contain high levels of fiber to help keep your digestive system running smoothly.

How to Incorporate More Orange into Your Life
If you want to load up on lutein and zeaxanthin, beta-carotene and vitamin E for better eye health, a great way to do so is with this refreshing cold soup made of our favorite orange vegetables. It's perfect for a cocktail party or summer gathering! Here’s what you need: 2 orange peppers (stems and seeds removed), 2 lbs orange tomatoes (cut in half), 1/2 small Vidalia onion (roughly chopped), 1 cup fresh carrot juice, 1 garlic clove, 3-4 Tbsp extra virgin olive oil, 2 tsp sherry vinegar plus salt and pepper to taste. You can garnish with finely grated hardboiled egg if desired.

Including more orange fruits and vegetables in your diet is a great way to improve your eye health while also satisfying your appetite with delicious dishes. Whether you make a delicious gazpacho or roast some sweet potatoes for dinner tonight, adding the eye-friendly color of orange into your life will bring numerous health benefits! So why not give it a try? You won't regret it!

2 orange peppers, stems and seeds removed
2 lbs orange tomatoes, cut in half
1/2 small Vidalia onion, roughly chopped
1 cup fresh carrot juice

1 garlic clove
3-4 Tbsp extra virgin olive oil
2 tsp sherry vinegar
salt and pepper
finely grated hardboiled egg, for garnish


Original recipe Here