Antioxidants
Antioxidants are a requirement for health. Oxidation is breakdown of tissues. When fat is oxidized, we say it goes rancid. When iron oxidizes, it rusts. When your apple oxidizes, it turns brown. When people oxidize, they age, get sick, and eventually die. We are exposed to a lot of toxins from our environment and foods that causes oxidation of tissues. Our own immune system creates oxidation. Even the process of harnessing energy from our food creates oxidation. It is a natural part of living. Every living thing on Earth must stave off oxidative processes to survive.
Use in Plants:
Plants concentrate antioxidants in berries for a good reason. The plant wants to store sugar out in the sun. The berries would quickly brown and rot if it were not for antioxidants in the peeling of berries and fruit. You have all seen what happens if you cut an apple. You can use these same compounds to stop oxidation in your own body.
There is a lot of press about antioxidants these days, especially flavanoids. Flavanoids are chemicals present in all plants but are especially high in berries. People are importing exotic berries such as goji, mangosteen, and acai. But what about our own berries that grow in North America? In North Carolina, we are blessed with an abundance of some of the richest flavanoid-containing berries: blueberries, blackberries, and cranberries.
Other foods that are excellent antioxidants are butter from grass-fed animals, liver, cod liver oil, and dark leafy greens.
There are a wide variety of antioxidants and our body needs this variety to maintain health. These different antioxidants come in many different colors so make your food colorful and beautiful to look at. Avoid the “white diet” (white flour, sugar, potato).
A good way to make sure you have plenty of antioxidants is to eat whole foods and avoid processed “foods.” Processed “foods” actually increase oxidation because of additives and damaged fats present in these “foods.”
Sources:
- Dark leafy greens
- Kale, collards, chard, beet greens, turnip greens, mustard greens, spinach
- Berries – any and all berries
- Colorful fruits – Apples, plums, oranges, grapefruit
- Colorful vegetables – Carrots, peppers, cabbage family vegetables
- Grass-fed or wild animal products – butter, fats, fish, fish liver oils, egg yolks
