Do you realize that every time we eat we create free radicals in our body? We have known for a long time that free radicals or ROS (reactive oxygen species) are associated with a host of diseases, from diabetes (Mohanty et al., 2000), to cancer, heart disease, Alzheimer’s, and more (Paiifici & Davies 1991). In the movie, Never Say Never, Sean Connery as James Bond takes the mission, impossible, to eliminate all free radicals while at a health spa. If every one of our meals creates these free radicals, what should we eat? What foods create more free radicals and in turn these diseases, and what foods balance the generation of these ROS and help protect us from these diseases? The rest of the story: What should we eat to reduce ROS? We have known for a long time that free radicals (ROS) damage cell membranes, lipids, proteins, DNA, which is in turn associated with a host of other diseases such as cancer, heart disease, Alzheimer’s, arthritis, IBD (Paiifici & Davies 1991). The Metabolic process of turning food into energy creates free radicals. Mohanty et al. (2000) demonstrated the relationship between nutrition and ROS generation. They investigated the effect of glucose challenge on ROS generation by leucoyctes, and concluded that glucose intake stimulates ROS generation. Our bodies, in the process of metabolizing our most basic molecule for energy— glucose—create an overload of free radicals. It is simply the process of digesting our foods that generates so many free radicals. Dr. Greger (see Green Facts) argues that during our evolution there was no such thing as sugar water associated with the foods we ate. In nature, as he says, “all sugars and starches come prepackages with antioxidants.” This means that sweet foods such as fruit are balanced with important phytonutrients. He further states that, “this process of oxidizing carbs for energy is messy and that it generates free radicals. If we chug down straight sugar water the level of oxidation in our blood stream goes up over the next few hours. But if we drink a glass of fresh squeezed orange juice you don’t get that spike in oxidation. Why?” Because the fresh squeezed OJ has antioxidants in the form of Vitamin C and bioflavonoids. Which is it, the C or the flavonoids or both that account for the free radical neutralizing power here? Dr. Greger’s answer is that there is still a spike in oxidation with the combination of sugar and vitamin C. It is not the vitamin C in orange juice but the citrus phytonutrients like hesperetin and naringenin that beat back the oxidation. And here is the central point. We must eat phytonutrient-rich plant foods with every meal to create a balance and bring our bodies out of a pro-oxidative state. We need more fruits and colorful vegetables with each meal. And, this is where the Therapeutic Food Supplements can come and make a world of different in our health today. Since the Therapeutic Foods Supplements are concentrated phytonutrient-rich plants, it is easy to bring our bodies back into oxidative balance. Eat blueberries, huckleberries, cranberries, kale, squash, colorful fruits and vegetables, according to local season. Eat well, be well. Enjoy life. Thanks to Bio-Immersion as source of most of above. Happy Holy Days.
Posted on: Wed, 17 Dec 2014 16:01:24 +0000
Trending Topics
Recently Viewed Topics
© 2015