In the office, as many of you have experienced, I use three colors to check for specific genetic issues – the three primary colors of the visual spectrum (not the primary colors of pigment). This simple test has become one of my favorites because of the large amount of clinical information gained in only a few seconds. From the three colors, all other colors visible to the eye can be created, much like a projection television with the light of its three colored lamps combining to make a movie. One at a time the colors are placed over the eyes, testing for a general muscle weakness. Everyone will weaken to one of the three. Discovery has shown the founders of this technique that each of the colors reveals specific issues directly related to the health of the person being tested. Detrimental issues include a major food or class of foods that should be avoided, while beneficially, precise forms of nutrients are learned. Much more is being discovered as well – see the chart below.
With regard to the related foods, these are not allergies, they are the opposite. Allergies tend to increase immune function and speed up cellular reactions. A runny nose, watery eyes or itchy skin are examples. Whereas, the foods related to the colors cause agglutination reactions, slowing things down and making processes more sluggish. This too is detrimental in the long run. An allergy would be like walking downhill on smooth ice, while an agglutination reaction would be like hiking uphill through ankle-deep mud. Neither would be considered a pleasant stroll. Detoxification and lymphatic drainage are the first processes to be hindered by these foods, but many other systems will soon be involved as a means of compensating and adapting to the general decline in overall health level.
One question that is raised concerning the foods that the different color types are sensitive to is, why? Wheat and dairy are very good aren’t they? The answer is, they used to be. It is never a good idea to eat the same thing all the time. There are dozens of varieties of dairy cows and dozens of varieties of wheat. In America and now around the world, wheat and dairy tend to be from sources that can produce these foods the fastest and in the greatest quantity. That always means less nutrition. I have been told on several occasions by diary sensitive patients that when they traveled to France and ate the local dairy products there, they had no digestive issues at all, whereas they most certainly would have had they eaten the same food type here in the United Sates. The dairy cows are different in France and certain other countries, and the processing is different (often the dairy is ingested raw without pasteurization). The bombardment of the same food type processed with the same nutrition-stripping methods has led to a genetic disruption, which we can now find using the three primary colors. For more information on genetic issues see my article: SNIPS – Overcoming Genetic Mutations.
RED PEOPLE (Reds) Generally those who weaken to the color red are strong body types with strong inner constitutions. They do not tend to get sick easily. However, they are susceptible to heart disease as a result of poor methylation. Methylation is the process of adding a methyl group (CH3) to some other compound in order to change that compound from a free radical into something benign. For instance, the chemical homocysteine is directly related to increased inflammation, the kind that especially affects the cardiac arteries, leading to arteriosclerosis. Nearly all heart attacks can be attributed in some way to this chemical. It is created as a result of normal metabolic processes but when methylation is poor, homocysteine is not neutralized. The simple addition of vitamin B12 and/or folic acid, both of which freely donate their methyl groups, to the diet of Reds could mean the difference between life and premature death.
Reds are also poor detoxifiers of the metal aluminum. This is important as many neurological issues are attributed to this metal. Many believe Alzheimer’s disease is directly related to high aluminum levels in the nervous system. Consideration for Reds would include: avoiding aluminum cookware and foods with aluminum as a preserving agent. Baking powder contains aluminum and is a common ingredient in many processed baked goods such as: flour tortillas, pizza crust, muffins, cookies, waffles, etc. The good news is that since Reds should avoid wheat anyhow, they would be avoiding baking powder at the same time.
Finally, Reds are the carnivores. A Red should not consider vegetarianism. This would be a double-whammy. Since most B12 comes from meat sources and Reds need an above average amount of this vitamin, not eating meat would make them sickly and set them up for a heart attack at the same time. A healthy dose of dense protein is required for vitality in Reds.
GREEN PEOPLE (Greens) Greens are chemically sensitive. They are the ones that have the greatest need to eat organically. Perfumes, gasoline, candles and other strong chemical smells are generally very bothersome and cause immediate reactions. One reason for this is that Greens tend to have detoxification issues with the liver, specifically sulfation reactions, which require high amounts of the appropriate sulfur. Their proper mineral type can be critical to help with this issue as well. Bromides, like magnesium bromide and potassium bromide often provide immediate aid when a chemical reaction is taking place.
Environmental and food chemicals are considered extremely noxious by the body and if the liver cannot get rid of them, the skin will. This is why Greens are the ones who tend to get eczema. I have seen chronic cases of eczema clear up completely just by adding magnesium bromide and sulfur to the daily nutritional regime of Greens.
Greens tend to need a balanced diet of proteins and carbohydrates - the type I recommend to most people. Healthy portions of organic vegetables are essential for greens as well.
Nickel is the metal that does not eliminate well in Greens. Jewelry and stainless steel are common sources.
BLUE (Violet) PEOPLE (Blues) Blues are dairy sensitive. This does not mean that they can never have dairy. But the will notice some negative digestive changes if they do. Dairy is notorious for causing sinus problems. That is because dairy slows down and upsets the natural good bacteria in the large intestine, the organ directly related to sinus issues. If you have a sinus problem you will have a large intestine problem as well.
Mercury is the metal Blues do not eliminate well. Mercury is highly toxic and can cause almost any symptom in the body. Eliminating mercury is possible, but detoxification of the metal must be maintained even when the symptoms it produces are gone. I recently had a patient complaining of severe digestive upset and extreme joint pain. I worked on many digestive and liver issues and made many corrections to no avail. Only after she told me that she had been to the dentist and several amalgam-filled teeth were cracking, did I check for mercury (silver also tested positive). Immediate mercury treatment was begun and she reported that within 2 hours her symptoms began to disappear. Within 24 hours she was symptom-free. However, after missing her supplement (Captomer from Thorne) all of her symptoms returned on the fifth day. Again they went away within two hours of resuming her treatment.
Blues are the ones who can get away with a vegetarian diet. Although in this day and age with rampant blood sugar issues, it would still be very wise to keep protein levels moderate with each meal. Blues do tend to have various ailments on a regular basis. They are often the chronic illness patients. However, understanding these genetic issues can be a big step toward symptoms reduction and more importantly, improved overall health.