Christina Aguilera surprised with an impressive weight loss at the inaugural fashion show in Las Vegas: what was the rainbow diet with which she lost almost 20 kilograms?

Christina Aguilera surprised with an impressive weight loss at the inaugural performance of her residency in Las Vegas, where she will hold a series of concerts with her greatest hits at the beginning of 2024.

The 43-year-old American singer of Ecuadorian and Irish roots showed off a slim and toned figure after losing almost 20 kilograms.

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How do I do that? As the Daily Mail writes, the artist underwent a healthy and balanced diet, which is based on the consumption of foods of different colors, known as rainbow diet.

In addition, he exercised regularly, practicing yoga, boxing, strength training and cardiovascular exercises between two and five times a week, reports In Touch Weekly.

What is the rainbow diet followed by Christina Aguilera?

The rainbow diet or color diet is a plant-based approach to nutrition that focuses on eating certain foods according to their color, according to GQ magazine.

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For example, red food is rich in carotenoids and antioxidants and helps to strengthen the body.

Green foods are the most basic in this diet, says nutritionist Chiara Boscaro, as quoted by the aforementioned magazine.

The color yellow or orange serves to strengthen the immune system, but also for the well-being of the skin and eyesight, explains the nutritionist.

While blue or purple are perfect for anti aging. Finally, white food is for digestion.

In order to follow the rainbow diet, “the key is to try to alternate these foods, preferring to consume them raw in order to better preserve their nutritional properties,” explains the expert.

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The specialist adds that another possibility is cooking. However, in order to maximize the nutrients in vegetables, fruits or legumes, it is recommended to do it properly, such as steaming, avoiding excessive heat that can destroy the nutrients. It is also important to use extra virgin olive oil, which helps in the assimilation of fat-soluble vitamins. (AND)