The Colors of Vegetables Which Improves the Functions of Your Organs

The color of your food is not just a matter of looking good or not, it’s directly related to your health. For example, what effect does the color yellow pumpkin have?

Hiroyuki Naka, a macrobiotic mentor

Hello, I’m Hiroyuki Naka, a macrobiotic mentor.

Today, I’m going to write about the secret of the colors of vegetables from a macrobiotic perspective.

Let’s move on.

Pumpkins are a Japanese treasure.

There is no better pumpkin in the world than the one from Hokkaido, Japan.

Japanese pumpkin

There are pumpkins and squashes similar to Japanese pumpkin in the US, Europe and Asia, but their taste and efficacy are not as good as those of pumpkins from Hokkaido, Japan.

Pumpkins more similar to Japanese ones are grown in the southern hemisphere, such as Australia and Tonga.

Like watermelons, pumpkins absorb nutrients from their vines and grow on the ground.


Daikon Radish is white, but pumpkin is yellow.

Do you know why?

Why are pumpkins yellow?

The skin is hard, thick and dark green.
Like watermelon, pumpkin is a fruit vegetable of the gourd family.

Because it is a fruit, it has seeds inside.

The reason why the skin of a pumpkin is green like a cucumber is because of the sunlight.

The outside is harder and takes longer to cook.

The inner side is softer and cooks in a relatively short time.

There are yellow seeds inside and you can eat them.


Color represents the wavelength.

The white color is the wavelength that makes it look white.

The yellow color is just the wavelength of the yellow and it’s just the wavelength of the stuff making it look that way.

If we think of pumpkins not as matter, but as wavelength, then we are receiving the yellow wavelength.

When you eat daikon radish, you eat white color.

That’s why you shouldn’t eat food with artificial coloring.

It is good to eat a balanced diet of naturally colored foods that the earth nurtures using water and light.

So, the most important thing when you eat is color.

Yellow organs in the body are the cerebellum, thyroid, thymus, stomach, pancreas, adrenal glands, and prostate.

For example, pumpkin seeds help the prostate function better.

Think of them as having the same wavelength.

The dark green skin of a pumpkin is the color of liver.

Yellow meat improves hormone balance of such as cerebellum, thyroid gland, thymus gland, stomach, pancreas, and adrenal gland.

If you bake pumpkin in the oven and eat it, the function of adrenal gland becomes stronger.

If you eat it steamed, thyroid hormone will be balanced.

If you eat it simmered with the lid on, the function of the pancreas will improve.

Food Remedy for Pancreas “Azuki Kabocha”

Pumpkin potage improves the function of the stomach.

The direction of energy changes depending on the cooking method, that is, the way of heating and the time of heating.

Foods similar to pumpkin include sweet potatoes, chestnuts, corn, foxtail millet and common millet.

The cerebellum, which controls motor ability, is a yellow brain located in the lower part of the occipital region.

Yellow nuts are corresponding to it, and if you eat especially chestnuts, almonds, walnuts, brazil nuts and cashews often, your motor nerves develop like monkeys.

Written for e-mail magazine on 29th May in Japanese by Macrobiotic mentor,
Hiroyuki Naka
Translated by Meera Bai

Written for e-mail magazine on 29th May in Japanese by Macrobiotic mentor, Hiroyuki Naka
Translated by Meera Bai

“I’ve got surgery for stomach cancer.
What should I do to prevent recurrence?”

In this YouTube Video, Hiroyuki Naka,
a macrobiotic mentor answers the question
from the audience.

He tells foods you should eat and shouldn’t eat
after surgery for stomach cancer
from the macrobiotic perspective, yin and yang.

English subtitle coming soon!