Nutrition
Antioxidants—–
Free radicals are naturally generated during oxidative processes within living tissues. The body will typically produce natural antioxidants to neutralize free radical damage.
In the course of aging, this ability is diminished lowering the body’s immunity and increasing the vulnerability to disease. Think of the oxidative process that occurs when fruit, such as an apple, turns brown when sliced and left open to the air. But, if you were to pour an antioxidant product, such as vitamin C over the cut apple, it would not turn brown and would maintain it’s freshness.
During inflammatory conditions, one should avoid sugary foods and saturated fats. Instead choose foods that have anti-inflammatory effects such as monounsaturated fats including olive, canola and vegetable oils. Also increasing fish oils and flaxseed will give you an excellent source of omega-3 fatty acids.
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