What makes free radical? And what food helps to quench them

Well most of us know what free-radicals are but for the once that do not know, free radicals are particle in our cell that are a bit out of control.  Our cells are made of positive and negative ions and if one cell has got a missing ion the cell can go all around trying to find the one that can borrow another ion so that it can stabilize itself. If many cells are destabilize than some of the cell will die or cause a disease.  Who causes the most free radical? Well is our own making of fuel for our body to function. So the more needs to be made the more free radicals there will be around. Stress, sports, and our own immune system, all increase our free radicals as well as our liver, if it does not work well.  Our immune system is the most toxins producing free radical of all. That is why with allergies or low grade inflammation caused by sensitivity or second grade allergy can cause a continuous build up of free radicals. Digestion also make free radicals.

Now do not panic! We are not doomed as as our body also knows how do get rid of them, as long as we eat the food that the body needs to get rid of them. The following food list is a short list of the food that  quench our free radicals:

• Carrots (cooked or juices as that would be more available to the body). Carrots contains beta-carotene. This is fat and water soluble (it means it can protect the fat soluble cell as well as the water one.
• Fruits, such as Oranges, Kiwi, mandarins, apple, for the water soluble vitamin C and vitamin C helps regenerate vitamin E which is a fat soluble.
• Avocadoes, and wheatgerm with the vitamin E. Fat and soluble free radical.
• Green leafy vegetables, which contain chlorophyll and lutein.
• Lycopene found in tomatoes (the more you cook tomatoes the more lycopene there will be available).
• Quercetin, found mainly in apple but also the yellow coloured vegetables and fruits.
• Malvin, which is in deep blue and purple fruits, such as blue berries, blackberries and any of the other berries.

There are many other anti-oxidants such as the skin of the red grapes and many other berries and food so do look up for them while you shop. Dark coloured fruit and vegetable contain the highest amount.

My suggestion is to have a varied of colourful food in your plate every day and if you cannot, invest in a good multi anti-oxidant product while eating well.

Reference:

Dr Jonn Matsen 1998. The Secret to Great Health. Goodwin Books Ltd. North Vancouver.