A correct and balanced diet is essential during the treatment of diseases through chromotherapy. The patients should take food items with analogous colouring.
The various colours contained in different food items are :
Red : Beets, radish, red cabbage, tomatoes, watercress, most red-skinned fruits,red berries and water melon.
Orange : Orange-skinned vegetables and fruits such as carrot, orange, apricot, mango, peach and pappaya.
Violet : Egg plant, berries, black carrot and purple grapes.
Yellow : Lime and lemon, sweet lime, grapes, pumpkin, melon, banana, mango, yellow apple and guava.
Purple : Foods having both blue and violet colouring.
Green : Most of the green vegetables and fruits such as gourds, spinach, plantain, lettuce, pea, green mango, gooseberry, pears, beans , etc.
Blue : Blue plum, blue beans, blue grapes, etc.
There are some important contraindications to colour treatment which should be borne in mind while adopting this mode of cure. For instance, the red colour would be injurious in a naturally inflammatory condition of the system, and in case of persons with feverish and excitable temperament. If the red light is employed for too long and frequently, it may produce dangerous fevers. The danger can be obviated by using the red light for a few minutes at a time or by placing a wet bandage over the head.
Similarly, yellow should not be used when the nerves are very active or irritable. Yellow or orange reddish tones may prove injurious in fevers, acute inflammations, delirium, diarrhoea,neuralgia, palpitation of the heart and any condition of over- excitement.
In cases of paralysis, chronic rheumatism, gout, consumption and in all cold, pale and dormant conditions of the system, blue, indigo and violet may prove too cooling and constricting and should be avoided.
CATHERINE SHALINI RAJA
CARDIO RESPIRATORY PHYSCIAL THERAPIST
FITNESS & SPORTS REHABILITATION SPECIALIST