Free radicals are toxic!

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Free radicals are unstable molecules running around our bodies stealing electrons from healthy molecules. This causes an energy imbalance in our cells. Free radicals cause damage to our cells, especially to the hardest working cells such as those in the brain and eyes. Within the cell, they target critical components such as the energy-producing mitochondria and the DNA. Damage to both of these critical cell components can cause serious health issues. In the case of DNA damage, it can lead to the development of a cancerous cell line.

The variety and severity of diseases associated with cell oxidation and systemic inflammation is staggering. The list starts with the biggest killers worldwide—heart disease, stroke and cancer—and runs the gamut to diabetes, asthma, neurological disorders, eye disorders, auto-im- mune diseases, pulmonary diseases and many more. An absolute key to good health and a long life is stopping free radical damage and systemic inflammation before they start!

The human body is designed to accommodate normal free radical production in two different ways. First of all, we naturally produce antioxidants such as super- oxide dismutase. This is part of nature’s balancing act: Our bodies naturally produce free radicals, but at the same time, our bodies naturally produce antioxidants to eliminate the free radicals before they can do harm. The second way our bodies combat oxidation is through assimilating antioxidants from our diets and dispersing them throughout our bodies. When we eat an orange, for example, we are ingesting antioxidants like Vitamin C and citrus bioflavonoids. And when we eat colourful vegetables, we are often ingesting powerful antioxidants from the same carotenoid family as Astaxanthin. So between self-production of antioxidants produced by our bodies and antioxidants ingested through our diets, you might assume that we are pretty well protected from the oxidation that occurs in the course of daily life. But you would be wrong.

There are two serious problems that have surfaced in modern life that have rendered nature’s antioxidant balance out-of-whack. First of all, the proliferation of packaged foods, modern farming techniques and long- range transportation of produce have led to severe decreases in antioxidants and other fragile phytonutrients in the food we consume. Commercial, non-organic farming depletes the soil of nutrients, resulting in fewer antioxidants, enzymes and nutrients in our diets.

Frankly, a fruit or vegetable that is raised on a commercial farm with pesticides and herbicides, then chemically treated to control ripening and maintain appearance, then transported a few thousand miles from where it was grown and put in a store’s produce section simply isn’t going to be chock-full of antioxidants by the time the consumer eats it. Secondly, our world has changed dramatically since our grandparents were young, resulting in unprecedented levels of oxidation occurring in our bodies. There are many new causes of free radicals in modern life.

Causes of Additional Oxidation in Modern Life • Air and water pollution • Chemicals in consumer items that we use on a daily basis • Preservatives, pesticides and additives in our food supply • Increased levels of stress in modern life • Increased UV exposure due to the diminishing ozone layer • Radiation • Tobacco smoking and other non-natural habits • Some new prescription medicines All of these lead to oxidation levels in our bodies that self-produced and dietary antioxidants simply cannot handle (Harman, 1981; Esterbauer et al., 1992; Ames and Shigenaga, 1992; Ames et al., 1993). Some results of all of this increased oxidation in modern life are higher levels of cancer and heart disease and the numerous other diseases associated with oxidation. We have arrived at an oxidation imbalance in today’s world that calls for not only eating a healthy diet full of fruits and vegetables (preferably locally-grown, organic fruits and vegetables), but also supplementing our diet with a strong, effec- tive antioxidant for maximum protection. And as you’ll see as you read the rest of this chapter, as an antioxidant, Natural Astaxanthin has no equal. I recommend taking at least 4mg per day of Natural Astaxanthin as a preventive health measure to ward off oxidative imbalance and the various disease states it can cause, and to help ensure a long, healthy life. Lastly, in addition to the new causes of oxidation in today’s world, there is another fact that is of great concern to the world’s aging population: As we move into middle age and beyond, our bodies begin to produce fewer antioxidants. Just as our immune systems weaken and our organs start to function at a reduced level as a normal part of the aging process, our bodies also stop producing the same level of antioxidants. So supplementing with an effective, powerful antioxidant like Astaxanthin becomes even more critical for people once they’ve passed 35 or 40 years of age. Fortunately, it appears that antioxidants can actually slow the aging process. A fascinating mouse study was done at the University of Washington. The researchers genetically engineered mice to load an antioxidant into the mitochondria of their cells. This single change resulted in the treatment group living 20% longer on average than the control group! They had fewer heart attacks too. “In short, they were biologically younger. It’s the best proof yet that antioxidants can slow aging” (Carper, 2005). Stay tuned for the next blog post covering the World's strongest antioxidant!

Originally posted here: https://steemit.com/health/@solohealth/free-radicals-are-toxic