Colorful fruit and vegetables are good for our health. Their colors help us keep healthy. Close your eyes and think about the colors of the food: the orange of carrots, the green of cabbages and the red of tomatoes.

You can enjoy eating fruit and vegetables of all colors—green, yellow, red, blue, white and purple. They work together to protect our bodies.

The list below shows how the colors works:

● Green helps prevent cancer (防癌). It is good for our eyes, too. It also gives you strong bones and teeth.

● Blue and purple help us remember things well.

● Red gives us healthy hearts.

● Yellow and orange give us a healthy immune system. They’re also good for our eyes.

● White can keep cholesterol at a low level.

Do you think the colors are interesting? So when we buy or eat fruit and vegetables, please remember: the more colors, the better.

Once you begin to eat potato chips, you may keep eating until the bag is empty. Have you ever experienced this? Why can’t you stop eating these salty chips? Scientists said it is due to a kind of neuron (神经元).

Scientists at the Beth Israel Deaconess Medical Center in Boston have found that some neurons can make us want to eat salt.

The neurons take note of whether our bodies are lacking sodium (钠), a main part of salt. Then, they send signals (信号) to our brain to encourage us to eat more salt, according to the Daily Mail.

How do these neurons work?

Scientists did experiments on mice. They found that when mice lack sodium, their body gives off a kind of hormone (荷尔蒙) called aldosterone (醛固酮). This hormone then makes these neurons become active.

More research showed that adding salt to meals makes people enjoy their food more, Time magazine reported. This may cause people to continue eating even if they are full.

Scientists from Deakin University in Australia asked healthy people to eat the same food for lunch for four weeks. The amount of salt in the food was changed each week. At the same time, the scientists measured how much these people ate. They also asked the people how they felt about the meals; for example, if they felt happy or were still hungry after eating.

The results showed that salt made people eat 11 percent more food and calories. When eating low-salt meals, they could control (控制) over how much they ate. “But when we add salt to that food, all of a sudden those controls are gone,” researcher Russell Keast said to Time.