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Tuesday, June 9, 2009
Understanding Free Radicals Can Enhance Health
By understanding free radicals, one can eat properly to inhibit their damaging properties and reduce one’s risk of contacting heart disease, cancer, asthma, emphysema, and premature aging.
Free radicals, electrically charged atoms or molecules with unpaired electrons, can damage cells and tissue unless antioxidants in foods such as fruits and vegetables and in some vitamins neutralize their harmful characteristics.
Free radicals in a person’s body normally come from these four sources: A) normal energy-producing activities; B) environmental toxins such as industrial pollutants or cigarette smoke; C) unhealthy oils and food preservatives; D) emotional stress.
Miscellaneous facts and information about free radicals include:
* Naturally occurring free radicals, in moderate amounts, help neutralize toxins, destroy waste products, and protect tissue against harmful microorganisms
* All chemical reactions involve the transfer of electrons
* Free radicals generally try to fill their unpaired outer electron shells by attacking the nearest stable molecule, stealing an electron, turning the attacked molecule into another free radical, and launching a chain reaction
* An excess of free radicals can damage DNA contained in the mitochondria, or “energy factory” of a cell
* DNA in mitochondria provides instructions for a cell to function, and isn’t repaired easily once damaged
* DNA damage can cause cells to die, and organisms to age
* To avoid free radical damage: A) avoid hydrogenated oils & fried restaurant foods; B) avoid charcoal-grilled meats and animal products cooked on high heat; C) eat five to eight servings of vegetables and fruits each day
* Cell membranes are comprised of unsaturated lipid molecules that are vulnerable to free radical damage, often hardening lipids and not allowing nutrients inside the cell
* One theory is that cholesterol has no impact on heart disease, instead the cause is free radical damage within arteries
* The antioxidant Vitamin E is a deterrent to heart disease and the antioxidant Vitamin C a deterrent to cancer
* Antioxidants are nutrient scavengers capable of neutralizing free radicals and remain stable no matter what their chemical makeup is
* When microscopic pieces of heavy metal like mercury, lead, and iron in the body collide with free radicals, one initial impact can create millions of new free radicals
* The algae chlorella, sulfur derivative methylsulfonylmethane (MSM), garlic, and cilantro all help remove heavy metals from the body
* The free radical theory was introduced in 1954 by Dr. Denham Harman, of the University of Nebraska Medical Center
Vegetables high in antioxidants include kale, spinach, Brussel sprouts, and alfalfa sprouts, while fruits high in antioxidants include the acai berry, from Brazil; prunes; raisins; and blueberries.
Dr. Harman’s theory originally was focused on the effect free radicals have on the aging process. His theory has been proven many times by demonstrating that consumption of a variety of antioxidants by mammals consistently extends one’s life span.
Many decades ago, scientific studies by Dr. Harman and others made it clear that understanding free radicals can lead to longer life.
By Rocky Wilson author of Sharene -- Death: A Prerequisite For Life
