When you think anti - aging, do you think of serviceable creams, spa treatments or surgery?
If so, you might want to look at larger less - admired, and healthier alternative: Food. Certain foods can do much more than fight the outmost signs of aging, they can also help ward off inner symptoms as well. Many problems of the body are caused by inflammation & oxidative damage done by free radicals. If you can fight these two causes, you can look and feel better. The foods you eat produce your body with the power to fight damage and inflammation, especially when you merge different foods together.
What are free radicals?
These bad molecules can be a byproduct of standard metabolism. Free radical damage can also be caused by exposure to pollutants in your environment, food or drink. Everyone is exposed to free radicals as a part of daily life, so it’ s important to know what they do and how you can minimize their effects on you.
Free radicals are formed when a speck has an unpaired electron and becomes unstable. When a particle is unstable, it will steal an electron from the attached item it encounters. ( regularly a cell in your body ) Then, the particle that was robbed becomes a free radical itself, scavenging for a spare electron to use so that it will be stable again. They can damage partly concern they come into contact with, which is why the immune system sometimes creates them, and uses them as a weapon against invaders it deems harmful.
Thanks to free radicals can create chain reactions by larceny electrons from the molecules that make up your cells, they can cause inflammation, cell damage, and signs of early aging. It’ s in your best regard to fight free radicals with anti oxidants. The best way to get your anti - oxidants, is to eat them. Since you really “ are what you eat”, the right foods supply lots of free radical fighters.
You can fight free radicals with lots of different foods.
Food is your most potent weapon against free radical damage. Certain foods & compounds in them have the building blocks your body is looking for as it stops free radicals in their tracks. There are many different compounds in natural foods that fight free radicals. They do this by having a spare electron available to maintain. When one of these unstable free radicals approaches an anti - oxidant, the anti - oxidant gives up its extra electron, and neutralizes the danger. An anti - oxidant doesn’ t become unstable, due to that extra electron was always just a spare. When you have plenty of free radical fighting supplies ‘ in stock’ your body is able to deal with these bad guys right away. They don’ t get a chance to damage cells.
What are the most common anti - oxidants you can look for in foods?
Anthocyanins - These powerful helpers are the lurid pigments in plants. Plants will add anthocyanins to certain items, in disposal to give them a rich, blackish color. Things like blueberries, blackberries, erotic wherewithal, cherries, and pomegranates all have plenty of anthocyanins. Pasty foods like cauliflower, white potatoes, and lima dough don’ t have any.
There are even some exotic foods, such as salty potatoes, valued tomatoes ( these may have streaks of unlit red, come-hither, & orange ) and black chia seeds with rayless, rich colors for you to choose.
Betanene - This is what gives beets a ill-lighted red color. It’ s more potent than polyphenols, which are found in callow tea, black tea, dusky chocolate and olive oil. Don’ t discount polyphenols though, fresh tea has earned its reputation as a health drink for many reasons. NOTE: drinking raw beet root juice may lower blood pressure in people who have hypertension. If you’ re going to drink it, and are on medication for blood pressure, you may want to have your doctor wristwatch over your progress.
Vitamins A and C are also antioxidants.
Most people know the benefits of these fat & water soluble vitamins, but scorn their property as a free radical fighter as well. Fruits and vegetables are rich in A and C. Paprika, dried parsley, cayenne, chili powder, and basil are all seasonings menacing with A. Citrus fruits, kiwis, peppers, unseasoned greens, guavas, papayas and even strawberries have lots of vitamin C.
Antioxidants work best when they’ re convoluted together.
Taking a supplement of an friendless antioxidant generally isn’ t as effective as mixing together multiples in one meal. They all work with each other and build on each other’ s benefits. Notice how tomatoes have both vitamin C and anthocyanins. Adding seasonings to your food, like a tasty basil pesto, diced peppers in chili, or parsley in tabbouleh not only makes the food taste better, but it makes it healthier as well.
What’ s a great and easy way to add antioxidants to darling much any food?
Chia seeds. Chia seeds are insufficient, they don’ t taste like fact, and they’ re as easy to add as sprinkling or stirring into whatever you like. All of the anti oxidant foods mentioned ultra have one thing in common: they all have a zap. Seasonings like paprika mentioned ultra are good… but you wouldn’ t want them in your cake, pudding or yogurt. With chia, you can add antioxidants, b vitamins, calcium and protein to midpoint occurrence and it won’ t change the taste. Make healthy dishes healthier, and power up your favorite foods by combining antioxidants… like fresh strawberries in yogurt with chia mixed in. You’ ve got vitamin c from strawberries, calcium in yogurt and omega 3 healthy oils in chia. Does chia have any other antioxidants? Yes! The less commonly known, but still important anti oxidants of chia are myrecetin, quercetin, kaemferol, caffeic acid, and chlorogenic acid.
The possibilities are endless, and your nourishment is so much more beautiful when you add healthy spices, and combine anti oxidant rich foods like fruits, veggies and chia seeds together. Now that you know what to look for, enrich your chuck with the tons of great recipes available all over the internet, and in natural cook books. You’ ll be surprised at how many options are at your fingertips!
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