If you think about the color of the low to zero Vitamin A foods, they all have one thing in common. They are white or cream-colored. This is important to know, because the white or cream-colored parts of fruits and vegetables contain almost NO Carotenoids.
Whereas the main colors of Carotenoids aka Vitamin A in fruits and vegetable are yellow, orange, and red.
Nature has used these colors ever since as warning color in poisonous animals and plants. This mechanism is called Aposematism.
Fruits and vegetables that are in the red spectrum from Carotenoids are the worst of all (think of tomatoes, peppers, and how nightshades have a long association with causing disease).
In comparison, foods that are in the red spectrum (purple and blue) from Polyphenols (cyanidins, oligomeric proanthocyanidins, OPCs, resveratrol, pycnogenol, etc.) are generally observed in the research to be very good for people. This may be a case of the “false aposematism”, where the plants are using this compound to “look toxic” when they actually aren’t.
Plants are actually incredibly good at making very toxic chemicals. And just because it is a natural chemical does not automatically make it safe for human consumption. In this research you will see surprisingly good results that come from eating WHITE fruits and vegetables, as well as light green, while the other colors can present quite mixed results.
What we observed is, that right in line with the dramatic rise in illness was a dramatic rise in vitamin A consumption. The consumption of foods rich in plant-sourced Vitamin A (as carotenoids) went wild around 40 years ago. Global tomato consumption more than doubled.
Year-round fresh fruit and vegetable availability increased dramatically.
Very few people these days eat seasonal. So fruits and vegetables that nature is offering just once a year are being eaten all year round.
We are certain you know that “taking too many vitamins can be bad.”
Vitamin A is by far the vitamin with the worst reputation when it comes to getting too much of it.