When Free Radicals Become Dangerous


by
Margaret Durst
The Green House

Previously
by Margaret Durst: Energy
– How To Get It!



X is for antioxidants.
Antioxidants help to retard the aging process, lower cholesterol
levels, decrease risk of atherosclerosis, protect against heart
disease and stroke, reduce risk of all types of cancer, slow progression
of AlzheimerÂ’s, suppress tumor growth, detoxify carcinogens,
protect eyes from macular degeneration, defend the body from pollutants,
and protect against COPD (pulmonary disease).

Antioxidants
protect against oxidation which occurs as a result of normal metabolism.
Free radicals are created when the body uses oxygen to create energy.
These free radicals contain unpaired electrons that will scavenge
the body until finding a suitable electron to pair with.

Free radicals
become dangerous when they accumulate and begin to cause damage
to the cell walls and also to the genetic coding of the cells. When
the cells are damaged, function is impaired. When the genetic coding
is damaged, the cells lose their ability to reproduce normal healthy
cells.

Free radicals
are normally kept in check by free radical scavengers that occur
naturally in the body. Over time, the body produces more free radicals
than scavengers, resulting in an imbalance that causes us to age.

Our lifestyles
also contribute to an abundance of free radicals. Factors that increase
free radicals include exposure to radiation (this includes cell
phones and wifi), and exposure to toxic chemicals such as those
found in cigarette smoke, polluted air, and industrial and household
chemicals. Dietary sources that increase free radicals include foods
fried at high temperature, foods charcoal-broiled, food preservatives,
artificial sweeteners, nitrites, and cured meats.

Another major
contributor to free radical damage is stress. Stress triggers and
intensifies the effects of all other causes of disease and aging
and accelerates the use and depletion of nutrients needed for health.

Antioxidants
neutralize free radicals by binding to their free electrons. Antioxidants
work synergistically, meaning that it is better to take smaller
doses of several different antioxidants than a large amount of only
one. For example, a mix of natural carotenoids provides more health
benefits than beta-carotene does alone.

Vitamin antioxidants
include vitamins A, C, and E. Herbal antioxidants include bilberry,
burdock, turmeric, garlic, ginkgo biloba, grape seed extract, green
tea, milk thistle, and pycnogenol (pine bark). Mineral antioxidants
include selenium and zinc. Other significant antioxidants are alpha-lipoic
acid, coenzyme Q10, glutathione, n-acetyl cysteine or NAC, and superoxide
dismutase or SOD.

Alpha-lipoic
acid (ALA) is notable. It functions as an antioxidant on its own,
plus as a recycler of vitamins C and E. ALA stimulates the bodyÂ’s
production of glutathione and aids in the absorption of coenzyme
Q10. ALA has been used in Europe for almost 30 years to treat peripheral
nerve degeneration and to help control blood sugar levels in diabetics.
It also helps to detoxify the liver, block cataract formation, protect
nerve tissues and reduce blood cholesterol levels.

Note that
quality really counts on all of these antioxidants – low quality
versions end up creating more free radicals – so they defeat
the purpose of taking them.


October 30, 2012

Margaret
Durst owns The
Green House
, a vitamin, herb and health food store in Mason,
Texas.

Copyright
© 2012 Margaret
Durst

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