Some people do not like to discuss poop, especially at the dinner table. We are all about it, folks, no matter the time or place. Your poop can inform you about what’s going on inside your body, so it can be useful to learn what different colors mean. Generally speaking, poop is light to dark brown, but it does come in different colors. It’s possible to see bowel movements that are yellow, green, black, orange, and white. 

It is not unusual to see different colors in your stool, according to gastroenterologists. Different colors usually result from what you eat, such as vibrantly colored produce or foods that contain dyes. Although different colors can be normal, frequently colorful poop may indicate a severe health condition. Tan-colored poop, for example, can indicate a liver, gallbladder, or pancreas problem. Continue reading to learn more about stool colors and what they mean. 

What Is Normal Stool? 

Typically, stool is dark or light brown, but health experts consider all shades of brown as normal stool color. It is not uncommon for stool to change color, especially if you eat a lot of green vegetables, beets, or carrots. If your poop turns color because of a health condition, though, you have to address the underlying cause. Adjusting your diet may be a great place to start. 

The Meaning Of Poop Color

We may not have the answer to the meaning of life, but we can help with the color of your poop. Color changes are often due to the foods you eat, but brown is usually the norm. Brown is associated with the natural breakdown of bile in the gastrointestinal tract. The liver secretes bile and assists the body with the breakdown of fat. If your poop isn’t brown or green, you may want to take a closer look as to why that is. If you notice a change in color or consistency, or you are worried about a color with accompanying symptoms, reach out to your healthcare provider. 

Orange Poop

There are a few causes of orange stool, the most common of which include:

• Diet: Eating a lot of foods with beta-carotene can color your stool orange. Beta-carotene is a carotenoid that gives orange food its color. Carrots, pumpkins, cantaloupe, sweet potatoes, and butternut squash contain lots of beta-carotene. Orange soda and candy can also cause orange stool. 
• Medications: Antacids and antibiotics that contain aluminum hydroxide can cause stool to turn orange in color. 
• Liver health: If your liver doesn’t produce enough bile, you may excrete orange poop. That said, liver problems usually cause white or tan-colored stool. 

Green Poop:

Green-colored stool may have to do with your diet, or how quickly food moves through your digestive tract. Some possible causes may include:

• Dumping syndrome: This is characterized by food moving too quickly from the stomach to the small intestine. This is very common after stomach or esophageal surgery. Gut motility may also be the problem because food is passing through the digestive tract too quickly for bile to turn stool brown. 
• Diet: Green stool may very well be from eating a lot of leafy green vegetables or a dish with green dye. You may even see bits of some vegetable roughage in your stool, such as kale. 

Yellow Poop

Yellow stool, or mustard-colored stool, is very common and normal in infants, especially breastfed infants. Adults can notice yellow stool in certain instances, though, such as:

• Diet: Just as with every other color mentioned so far, certain foods can color your stool yellow. Foods that are high in fat may also cause stool to appear pale yellow. 
• Giardiasis: This is a parasitic infection caused by Giardia lamblia, which is typically contracted after consuming contaminated water. This parasite also exists in stool or soil. Other symptoms may include abdominal pain, fever, headache, and vomiting. 
• Celiac disease: This autoimmune disorder, which is triggered by gluten, damages the small intestine. Stool can appear yellow, oily, and greasy on occasion. Following a gluten-free diet is usually the best plan of action to help restore stool to normal color. 

Black Poop

Black-colored stool in babies can be a sign of eating too many foods like blueberries. It can also indicate a more serious health problem and may require medical attention if stool is tar-like. Possible causes include:

• Diet: Eating too many blueberries, lots of blood sausage, or black licorice may turn stool black, but the consistency will remain the same. 
• Bleeding: Black-colored stool can indicate bleeding in the upper gastrointestinal tract, including the stomach or beginning of the small intestine. Blood in that area can also give stool a tar-like consistency, which may stem from ulcers, sores, or tumors. 
• Supplements: Activated charcoal, iron supplements, and even Pepto-Bismol can cause black stool, on occasion. 

Red Poop

Some foods, such as beets or red gelatin can cause reddish poop. A bright red color, however, typically indicates bleeding in the lower part of the digestive tract. Health conditions that may cause gastrointestinal bleeding include:

• Proctitis
• Anal fissure
• Diverticular disease
• Hemorrhoids
• Inflammatory bowel diseases (IBDs), such as Crohn’s disease
• Cancer
• Infection

White Or Tan Poop

Tan poop is usually caused by a problem with the biliary system, which includes the liver, pancreas, and gallbladder. The liver produces bile, which is a yellowish-brown substance that is stored in the gallbladder. When bile is released into the stomach, it helps break down fats from various foods you eat. Bilirubin, a compound in bile, gives stool the signature brown color. A lack of bile, and ultimately a lack of bilirubin, can result in stool that is tan or white. Several healthy conditions can also reduce the amount of bile, such as:

• Biliary cirrhosis
• Cysts
• Gallstones
• Alcoholic hepatitis
• Biliary stricture
• Sclerosing cholangitis
• Structural defect
• Tumors
• Viral hepatitis

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Did you have a few too many cocktails at the summer BBQ? Perhaps you ate a full bag of salty chips, a hamburger, and a long list of other fattening foods. What’s done is done and you cannot change the past. Don’t dwell on the past because the only way out of the depths is forward. One of the best ways to nurse yourself back to proper health is by following up all of that bad eating and drinking with a morning detox smoothie.

This detox smoothie is chock-full of nutrient-dense ingredients, including cucumber, ginger, and kale. Every detox eating regimen should include kale because it has a long list of nutritious benefits. Kale is an excellent source of fiber, which works to enhance digestive health and keep cholesterol levels down. Kale is also rich in quercetin and kaempferol, which are phytonutrients that may help neutralize inflammatory markers in the body.

Cucumbers help promote detoxification in a slightly different way. These water-rich produce items are advantageous for the liver because they aid in flushing out toxins and promote optimal liver function. Additionally, cucumbers contain flavonoids and beta-carotene, which may aid inflammation reduction and support the liver’s natural detoxification processes. Cucumbers, kale, and the other ingredients in this smoothie will not immediately fix your health, but it can kickstart the body’s detoxification processes and set you up for success.

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Summertime, and the eating’s easy. Summer barbecues, outdoor picnics, and beach days are all fun-in-the-sun events that involve food. The food options are not usually the healthiest options, though. With all of the beautiful, nutritious fruits and vegetables available during the summer months, though, you should focus your efforts on consuming as many of them as possible. Leave the hotdogs in the store and grab some seasonal produce!

Some of the fruits and vegetables that ripen during summer can be quite excellent for your heart. The reason for this is because they contain an assortment of antioxidant compounds. 

What Are Antioxidants?

If you are familiar with Dherbs, you know how much we love to discuss antioxidants. If you want to keep your body as healthy as possible, learn to love antioxidants. According to studies, antioxidants protect the cells in your body from damaging free radicals, or oxidants. These molecules are a byproduct of using oxygen and they can be introduced to the body via radiation, tobacco smoke, or environmental pollution. 

Antioxidants work by binding to these free radical molecules, preventing them from damaging other cells in the body. Some examples of antioxidants include:

• Vitamin A
• Vitamin C
• Vitamin E
• Lycopene
• Beta-carotene
• Selenium

The best seasonal produce you can get will be from the farmer’s market, but many local grocery stores offer local and organic produce items. There are plenty of options to choose from this summer, but the following options can help benefit your heart. 

Peaches

A summer classic, peaches come in both yellow and white varieties. The subtle orange hue of the flesh exists because of the antioxidant it contains. That antioxidant is beta-carotene, which the body converts to vitamin A as it breaks the food down. Beta-carotene may help reduce the risk of heart disease and stroke, but studies confirm that it will not help prevent coronary heart disease. 

Cherries

Sticking to the stone fruit family, we have cherries, which only have a limited window of availability of freshness. Both sweet and sour cherries can help decrease inflammation and boost heart health. Some studies suggest that sour cherry juice can drastically help your efforts to reduce the damaging effects, or potential damage, of oxidants. 

Tomatoes

These fruits (technically not vegetables) are high in lycopene, a natural compound that gives them their signature vibrant red color. Because of that, the skin is where most of the antioxidants are. One study found that a higher presence of lycopene in the body was associated with a lower risk of hypertension. Additionally, a separate study found that lycopene may exhibit anti-hypertensive effects in rats without causing hypotension. 

Strawberries

Before we get into the health benefits of strawberries, it is important to note that they usually are high on the Dirty Dozen list. For this reason, health experts encourage you to buy organic strawberries. Strawberries are the quintessential summer berry and contain a lot of vitamin C. As they ripen, they become more red, which means more antioxidants for you! Strawberries may help lower triglycerides and LDL cholesterol in the blood. Berry consumption has also been linked to better gut, immune, and cardiovascular function. 

Blueberries

Blueberries are an easy berry to say yes to if you want to improve heart health and enjoy brain-boosting benefits. The American Heart Association (AHA) encourages people to consume blueberries because they provide lots of fiber, which works to encourage optimal gut and heart health. Blueberries also contain anthocyanins, the antioxidant compounds that give blueberries their blue hue. 

Broccoli

Eating more broccoli is a great way to incorporate more greens into your diet, but it may also encourage healthier heart function. Many studies confirm that broccoli can help lower blood sugar, promote healthy digestion, and boost immune function. Researchers note that broccoli exhibits antioxidant and anti-inflammatory properties that may help support healthy blood pressure levels and lower LDL cholesterol. Broccoli is also rich in fiber, which can reduce your risk of coronary artery disease and cardiovascular disease.

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If you see a recipe for avocado salad dressing, you can usually expect cilantro and lime juice to be prominent ingredients. This recipe contains lime juice but not contain cilantro, so it takes a departure from the Latin-inspired flavor profile. This avocado salad dressing is a bit more herbaceous, almost like a green goddess dressing of sorts. It is quite vibrant and rich, exhibiting a lot aromatic flavors that come from green onion, parsley, dill, and basil.

The ingredient list for this dressing is far from short, meaning there are layers and layers of flavors. Avocados, however, are the prominent ingredients and provide a smooth and creamy base for this dressing. Not only that, but they also provide lots of nutrients that are essential to your overall health. Research indicates that the body can absorb lycopene and beta-carotene, two key carotenoid antioxidants, more easily when you consume fresh avocado with your salads. If you add one cup of fresh avocado to a salad with some romaine, spinach, and carrots, your body’s ability to absorb the carotenoids increases between 200-400%.

The essential fatty acids in avocados may help reduce inflammatory markers in the body, which can aid both brain and heart function. Avocados also play a role in keeping your immune system functioning optimally. They are naturally rich in glutathione, which is a detoxifying agent. Additionally, glutathione helps to cleanse the body of oxidized fat. Is there anything that they can’t do? Please enjoy avocados in this dressing, and whenever you get the chance!

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Carrots are one of the most beneficial and easily accessible root vegetables in existence. They are in just about every grocery store and come in a variety of colors, although you most commonly see them in their orange form. Speaking of this orange color, it indicates the presence of beta-carotene, which converts to vitamin A in the body and serves as a powerful antioxidant. Is a creamy vegan carrot soup incredibly tasty? Absolutely, but it is also a nutritious meal option that helps you absorb the vegetable’s numerous health benefits.

When the weather is cold, nothing beats slurping up a tasty soup. Unlike other creamy or meat-heavy soups, this soup contains ingredients that all work to enhance immune function. Whether you feel a cold coming on or are trying to get over a sore throat, this soup is the perfect choice. Carrots contain phytonutrients that enhance the body’s defense mechanisms, making it more resilient against infections. The high vitamin C content in carrots also stimulates the production of white blood cells, enhancing overall immune response.

The great thing about this soup, besides the health benefits, is that it is easy to whip up. It doesn’t make a whole lot of soup, but there will be enough for two people to have large bowls. You can also serve three to four people smaller bowls to accompany their main courses. Some people like to include more non-dairy milk in their soup recipes for maximum creaminess, but the potatoes help create a luxuriously creamy consistency that you’re guaranteed to love.

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Is there a better way to welcome in the new year than to supply the body with nutrient-dense foods? If you partied hard on New Year’s Eve, chances are that you need to reset the body. Although the beginning of the year marks a fresh start for the majority of people, there is never a wrong time to begin anew. Any day of any month is a chance to start living a healthier life. This recipe just happens to coincide with the beginning of a new year.

One of the best foods to promote detoxification is the mighty beetroot. You just can’t beat beets! Fresh beets, not the ones from the can, help to increase energy levels, boost immune function, and regulate the body’s natural metabolic process. Studies show that beets contain betacyanin, which is an antioxidant that exhibits anti-carcinogenic properties that are particularly effective against colon cancer. Beets are also a great liver cleanser, with some researchers arguing that there is no better friend to your liver than beetroot.

Although beets have an impressive nutritional profile, we don’t want to neglect the other ingredients in this smoothie. Apples are great sources of fiber and provide the body with vitamin C and potassium. Oranges also give your body a healthy dose of vitamin C, while carrots provide beta-carotene, vitamin K1, biotin, and vitamin B6. Needless to say, this smoothie isn’t lacking in nutrients and will propel you toward your healthy resolutions.

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Can you imagine a life without pickles? You probably can if you dislike them, but that signature briny crunch out of the jar is on another level of delicious. If you are like most people, you probably associate the word “pickle” with the classic cucumber variety. There are many other pickled foods, including various fruits and vegetables. 

Natural pickling and fermentation are traditional forms of food preservation, enhancing the quality of foods. Fermentation is an external, predigestion process that converts complex nutrients into simpler ones. Common fermented foods include sourdough, vinegar, and wine. Pickling is a more controlled form of fermentation that uses salt and examples include miso, sauerkraut, and olives. 

What Are The Health Benefits Of Eating Pickled Foods?

Pickled and fermented foods are some of the most common sources of probiotics. When eaten in conjunction with prebiotics, you can help create the best environment for gut microbes to flourish. The gut also houses the enteric nervous system, which is a second nervous system. Eating pickled and fermented foods can help support the connection between shared cells from both of these systems. 

Eating naturally pickled and fermented foods can encourage the healthy growth of gut microbes. That process can help prevent the growth of unwanted or unhealthy microbes from developing. Pickled and fermented foods can also help to suppress inflammatory responses commonly associated with allergies, cancer, and cardiovascular disease. Because of that, fermented foods may aid immune function. Plus, pickled and fermented foods tend to contain a high concentration of vitamins, including vitamins A, C, and K. Pickles are especially high in those vitamins because water is drawn out of the pickles by the salty brine. 

A few studies found that some vinegar-based brines in pickles may help stabilize blood glucose levels. By regulating blood glucose levels, you help prevent feelings of intense hunger. You also help to curb blood sugar spikes, which can lead to energy crashes. 

Nutritional Value Of Pickles

Like most vegetables, pickles are mostly water and contain very little protein and fat. They have a high concentration of vitamins because the salty brine draws out the water from the pickles. Although the nutritional value varies from pickle jar to pickle jar, the average whole dill pickle contains the following:

• 20% of the recommended daily intake (RDI) of vitamin K
• 3%-4% of the RDI of vitamin C
• 6% of the RDI of calcium
• 2% of the RDI of potassium
• 1% of the RDI of vitamin A

Pickles also contain phosphorus, folate, and are great sources of beta-carotene. Studies indicate that beta-carotene can help lower the risk of several chronic conditions, including type 2 diabetes and age-related macular degeneration. If you want to learn how to make pickles, read on for four amazing recipes. 

Fermented Dill Pickles

Eating fermented foods is highly beneficial for your digestive health. Dare we say that these pickles are better than your granny’s homemade ones? You be the judge!

Click here to start pickling them pickles. 

Homemade Dill Pickle Sauerkraut

Get ready for a recipe that will help improve gut health. Not only is it easy to make, but it is also 100% Full Body Cleanse Approved.

Click here to start pickling that kraut. 

Easy Raw Refrigerator Pickles

Attention cleansers: You finally have a raw vegan pickle recipe! Once you make these, you’ll be wondering where they were all your life.
Click here to start pickling them pickles.

Homemade Pickled Red Onions

This easy pickled red onion recipe is about to be your new favorite topping to a variety of dishes. Here’s a tip: they go great on tacos!

Click here to start pickling them onions. 

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It’s that time of year when winter squash varieties appear at farmers’ markets or on grocery store shelves. Squash fall into two categories: winter and summer. The category they fall into depends on whether they’re harvested and consumed when they are immature or fully developed. Winter squash varieties include butternut, acorn, kabocha, and Delicata, to name a few. 

When mature, winter squash have a hard exterior (rind) that protects them from the elements, such as frost, snow, wind, and rain. That is why they are ideal for long-term storage. The squash you acquire will dictate the type of dish you can make with it. Some squash varieties, such as spaghetti squash, can be the star of the show, while others work for appetizers or sides. Continue reading to learn about some excellent winter squash that exhibit impressive health properties. 

Spaghetti Squash

Trying to avoid pasta? Spaghetti squash is a great alternative that offers much more nutrients than packaged pasta. When you cook spaghetti squash, the flesh takes on a stringy texture, which resembles noodles. It is much lower in carbs than other squash in this list, providing just 29.9 grams of carbs per cup. Additionally, spaghetti squash offers B vitamins, vitamin C, manganese, and fiber, but is lower in nutrients when compared to butternut or acorn squash varieties. 

Kabocha Squash

The kabocha squash, or Japanese pumpkin, has a dark green exterior and bright orange flesh that is surprisingly sweet. You can roast, steam, or boil kabocha squash and add it to stews, soups, baked goods, and even salads. Because of its inherent sweetness, kabocha squash is a common ingredient in sweet dishes like pies and cakes. Nothing beats a savory kabocha squash winter soup, though! Kabocha squash exhibits impressive antioxidant activity, being high in vitamins A and C. It is also a great source of potassium, calcium, beta-carotene, and fiber.

Blue Hubbard Squash

Quite an interesting name for a squash, don’t you think? This unique winter squash has a beautiful bluish-green rind and sweet, yellow flesh that is rich in fiber, potassium, vitamins A and C, and other nutrients. One cup of this squash provides 10 grams of fiber, which satisfies 35% of the recommended daily intake (RDI) of fiber. Eating more fiber helps promote digestive health, regulating bowel movements and fueling the growth of beneficial gut bacteria. 

Acorn Squash

The acorn squash belongs to the same plant family as zucchini, pumpkins, and butternut squash. Shaped like an acorn, this squash can vary in color, with the exterior ranging from white to dark green. The flesh is yellow-orange and offers a slightly sweet yet nutty flavor, making it great for fall and winter dishes. Acorn squash is a great source of anti-inflammatory and antioxidant compounds, including alpha-carotene, beta-carotene, and zeaxanthin, all of which work to fight oxidative stress. Finally, acorn squash is rich in vitamins A and C, some B vitamins, potassium, and magnesium. 

Delicata Squash

The Delicata squash isn’t quite as popular as acorn or butternut squash, but it does have a naturally sweet flavor. The flavor is very similar to that of the pie pumpkin, but it has a thin, tender skin, making it easy to peel. It is low in calories and rich in potassium, making it a great food for people who aim to control blood pressure. One cup of Delicata squash provides 13% of the RDI of potassium. Delicata squash is also highly versatile and a great source of complex carbohydrates. 

Butternut Squash

Butternut squash is one of the most popular types of winter squash, exhibiting a sweet, nutty flavor. Packed with fiber, vitamins, minerals, and protective plant compounds, butternut squash needs to be on your fall and winter grocery list. One cup of cooked butternut squash provides 100% of the RDI of vitamin A, and over 30% of the RDI of vitamin C. Both of these vitamins act as antioxidants, working to neutralize free radicals in the body. That process helps protect cells against damage that may potentially cause disease. In addition to the vitamins A and C, butternut squash contains potassium, manganese, magnesium, and plant pigments. 

Red Kuri Squash

This type of Hubbard winter squash is quite striking and has an interesting tear-drop shape with a vibrant reddish-orange exterior. The flesh is highly sweet and packs a serious nutritional punch, offering lots of vitamins A and C, and minerals like potassium. The skin becomes very tender and edible when you thoroughly cook this squash, making it very easy to handle. It is a common ornamental squash for common decor, but don’t forget that you can eat it too!

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It’s rare to enjoy a soup that fills you up. This vegan kabocha squash soup has a luxuriously creamy texture that keeps you coming back, spoonful after spoonful. It truly ticks all the boxes, and the best part (besides the addictive flavor) is that it comes together in just 30 minutes. Just keep in mind that cutting the kabocha squash will prove challenging and we suggest you sharpen your knife and proceed with caution.

Peeling and chopping a kabocha squash, or similar squash for that matter, is a challenge in and of itself. If you prefer not to handle that labor intensive process, you may be able to find pre-cut pumpkin or some squash variety at your local grocery store. Kabocha squash has a thick skin that you cannot peel with a regular peeler, so you have to cut it off with your knife. It looks like a smaller green pumpkin that tastes a little sweeter than butternut squash. That’s why it is the perfect squash to balance out the intensity from the cayenne pepper and ginger.

One of the cooler aspects of kabocha squash is that it has a lower glycemic load than sweet potato and pumpkin, so it won’t spike your blood sugar. It is a rich source of beta-carotene, which is a precursor to vitamin A, a nutrient that benefits the skin, eyes, immune system, and more. Finally, kabocha squash provides lots of vitamin C and small amounts of calcium, B-vitamins, potassium, iron, and magnesium. That means this soup is both highly delicious and nutritious. You won’t regret making it!

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Pumpkin spice is in the air, which means fall is in full swing. You cannot go out without seeing pumpkin spice! From coffee creamers and baked treats to lattes and more, pumpkin spice is in nearly everything. Not only is pumpkin spice or pumpkin pie glorious, but it is also warming, comforting, and tasty. And the great thing about this recipe is that you can enjoy it without the added sugars and excess calories.

Pumpkin puree, not sugary pumpkin pie filling, is highly nutritious. Orange pumpkins are naturally rich in potassium, calcium, phosphorus, and vitamin A, which is a key nutrient for eye health. Like other orange fruits and vegetables, pumpkins have lots of beta-carotene, an integral antioxidant that may keep your skin glowing. The fiber in pumpkin puree helps you feel full, so you won’t reach for unnecessary snacks after eating it. But pumpkin isn’t the only star of the show in this recipe. The chia seeds provide an impressive nutritional profile.

Chia seeds provide a similar amount of omega-3 fatty acids as ground flaxseed, but it is in the form of alpha linolenic acid (ALA). They are rich in fiber, which may help reduce cholesterol levels and promote healthier digestion. Because chia seeds can clump easily in this chia pudding, you have to whisk thoroughly before placing in the fridge to set overnight. After about six hours in the fridge, the liquid-like mixture thickens to turn into a pudding that has a similar texture to tapioca. Enjoy it as a healthy dessert or as a nutritious breakfast. Just as a reminder, though, this is only for people who are not cleansing because it is not raw vegan.

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