Haven't we had all those feelings - depression and bloatedness after stuffing your face with yet another slice of triple-layer chocolate mousse cake? Or that choked-up feeling from all that red meat from last night's BBQ? If you don't feel rotten, I know I do! Oxidation is a natural process that occurs when a substance combines with oxygen - like the browning of sliced apples or the rusting of metal. The same goes for your body although you can't see it. In fact, many scientists believe that many conditions associated with againg may be linked to poor antioxidant protection.
Radical, Man!
Your body protects itself from oxidation or free radical damage with antioxidants, which essentially neutralises free radicals before they attack healthy cells. By far, vitamins C and E, beta-carotene, and selenium have been identified as antioxidants. In addition, many flavonoids and carotenes found in fruits and vegetables function as antioxidants and can protect against damaging free redicals. While there has yet to be solid proof that antioxidants definitely protect against, or cure any disease, growing evidence strongly suggests that antioxidants have the power to prevent cancer, coronary heart disease and cataracts etc. What better reason do we need to load up on antioxidants when research has shown that antioxidant vitamins may improve immune system function and, get this - even delay some of the effects of ageing!
Broccoli
Why eat it? Ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A.
Antioxidant maximiser Microwaving broccoli is the best way to preserve their vitamin C. Steaming came in second followed by boiling, which reduced the vitamin C to half of the microwaved veggie.
Almonds
Why eat it? Each ounce of almonds contains 35% of your daily requirement of the antioxidant vitamin E, six grams of protein and no cholesterol. Almonds are also an excellent source of magnesium and offer calcium, fibre, vitamin B, folate and phosphorus.
Antioxidant maximiser Freshness guarantees the vitamin E level in your almonds. Su buy the nuts in sealed packages when possible. Smell the almonds to be sure that they're fresh and sweet - beware of any musty or rancid odour.
Carrot
Why eat it? Carrots are a great source of fibre, potassium, and vitamins A and C. Vitamin A is important for maintaining good eyesight, especially at night when it helps our eyes adjust to the dark. Vitamin A also helps fight infection, keeps skin and hair healthy, and supports bone growth and maintenance.
Antioxidant Maximiser Lightly cooked carrots (as in stir-frying) frees up more of the beat-carotene they contain. Do not overcook them as they lose their nutrients easily.
Green Tea
Why drink it? Green tea increases alpha-brain waves, the brain waves associated with a relaxed feeling of well-being. Theanine found in green tea has also been shown to decrease blood pressure, improve learning ability and memory and reduce the stimulatory effects of caffeine.
Antioxidant Maximiser Once tea is brewed, it should be consumed or refrigerated. Left uncovered, it can lose its antioxidant concentration; it can also become a good place for unwanted bacteria to grow. Drink tea without cream or milk as its antioxidant properties will be lessened.
Chocolate
Why eat it Chocolate is claimed to contain a variety of compounds which can act as mild antidepressants, increase alertness, decrease fatigue, and bring about calming and euphoric effects.
Antioxidant Maximiser Chocolate will keep for several months at room temperature if it is well wrapped and kept away from heat or moisture. Do not freeze chocolate as this inteferes with the composition of the cocoa butter and causes the chocolate to crumble.
Labels: antioxidants, bloatedness, choked-up feeling, depression, free radicals
