Best Antioxidant

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Best Antioxidant

So what is an antioxidant, what does it do and why is it considered important in health? Good question. Let’s see if it can be laid out simply.

First of all there are particles which are a byproduct of the breakdown of food in the body called Free Radicals. When these particles are produced they are minus one electron. So they say to themselves I need to fill up that minus electron spot so they look over and see some healthy cells and say “Hey, let’s take some electrons from those cells” in order to stabilize themselves as they feel unstable with a missing electron.

Problem is that those health cells don’t like loosing an electron and they stop being healthy cells. The results have been said to undesirable conditions such as aging and maybe a major cause in serious diseases such as cancer.

This loosing an electron occurs in the process of oxidation where oxygen is added and an electron is lost. This is how iron rusts in water as in combination with the oxygen from water, oxidation occurs with the cells of iron and the result is rust. The same basic principle applies to the cells in the body.

An antioxidant neutralizes the free radicals so they are no longer starving for electrons and don’t attack healthy cells.

The main problem today is that some conditions contribute to a higher quantity of free radicals than would have been produced in the body when humans ate strictly organic foods. Organic foods are considered to be higher in antioxidants as when they loose nutrients they loose antioxidants.

Free radicals are said to be produced or you might say over produced as a result of the following conditions:

1. Chemically altered fats from commercial vegetable oils and shortenings.
2. Oils heated to very high temperatures.
3. Excessive sugar.
4. Detoxifying from drugs.
5. Artificial food color and flavorings.
6. Smog
7. Preservatives in processed foods.
8. Alcohol.
9. Cigarette smoke.
10. Chlorinated drinking water.
11. Pesticides.
12. Radiation.
13. Cleaning fluids.
14. Heavy Metals.

In general, vegetables and fruits are high in antioxidants. To name a few there are:

Beans, Potatoes, Whole Grains,
Soy, Carrots, Broccoli,
Cauliflower, Tea (Green & Black),Spinach,
Red Grapes, Garlic, Berries,
Tomatoes.

There is a high concentrate of antioxidants in the skin of fruits and vegetables, particularly those with a deep rich color. These are made into supplements called Phytonutrients which are concentrated antioxidants.

Some foods antioxidant content goes up when cooked and some go down to a degree. Broccoli and red cabbage antioxidant content go up when cooked.

Vitamins considered antioxidants are:

Apparently different antioxidants neutralize different free radicals so it may be wise to take a variety of antioxidant containing substances. There is a best antioxidant for a given situation. Along these lines, cholesterol produced by the liver seems to be an antioxidant which the body uses to repair damage blood cells. Free radicals do have a function to fight infection and help the immune system, but if too abundant are no longer helpful. So the best antioxidants occur naturally in food but and also be concentrated. The best antioxidants come from the best growing environment.

Then comes the matter of oxygen within the body and how it relates to the food we eat free radicals. See alkaline food for more information.

Discover How Whole Food Nutrition Really Is Different… Click Here.

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