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Thursday, November 19, 2009


Antioxidants and Why They are Good 

Antioxidants neutralize free radicals as the natural by-product of normavel cell processes. Free radicals are molecules with incomplete electron shells which make them more chemically reactive than those with complete electron shells. Exposure to various environmental factors, including tobacco smoke and radiation, can also lead to free radical formation. In humans, the most common form of free radicals is oxygen. When an oxygen molecule (O2) becomes electrically charged or “radicalized” it tries to steal electrons from other molecules, causing damage to the DNA and other molecules. Over time, such damage may become irreversible and lead to disease including cancer. Antioxidants are often described as “mopping up” free radicals, meaning they neutralize the electrical charge and prevent the free radical from taking electrons from other molecules.
Needless to say, if you eat a wide wariety of fruits and veggies on daily basis, you surely get more then enough of antioxidants.  Otherwise, I would look into food supplements full of enzymes, antioxidants and made from raw foods. As a reminder, RAW means unprocessed or minimally processed and under $118 degrees.

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