Food Can Save Your Cells


 

 

 

 

 

 

Just like books on “How to make a million”, there are many diet books. The more instructional ways that exist, the less chance of finding the perfect answer. The best approach to a complex question is to examine the foundational issues.

 

Within each cell are tiny furnaces—called mitochondria—where oxygen from the bloodstream combines with fuel from food in a series of controlled chemical reactions. These microscopic furnaces, as efficient as they are, still toss off sparks just as a campfire would. The sparks, called free radicals or oxidants, are unstable extremist molecules that need to attach and interact with other molecules.

 

Free Radicals are not selective, any molecule will do. They mostly land on non-essential molecules but since they change the chemical structure of molecules with which they interact they occasionally alter important molecules. This alteration is very important because the molecular structure determines what the molecule does. The many molecules in cells function very specifically and small changes drastically alter their function, especially DNA segments. General molecular structure determines whether molecules function as coffee cups or computers.

 

Accumulated damage leads to aging-associated degenerative diseases from gradual damage.

 

Substances appropriately called antioxidants neutralize the harmful ones. These can be produced by our bodies or from foods we eat. The more antioxidants the better is our protection.
This is opinion: It would seem that having more fire extinguishers available at the time there was more fuel should be the best situation.

 

Any unbalanced rate of free radicals/antioxidants determines our fate. Our metabolism produces free radicals and they must be balanced with antioxidants to lessen damage, which occurs because antioxidants neutralize free radicals. Our total unneutralized sparks increases the rate of cellular damage; termed oxidative stress.

 

Below is a list of high antioxidant foods from WebMD for a start.

 

Rank – Food Item – Serving Size – Total Antioxidant Capacity per Serving Size

 

1. Small Red Bean (dried) – Half cup – 13,727
2. Wild blueberry – 1 cup – 13,427
3. Red kidney bean (dried) – Half cup – 13,259
4. Pinto bean – Half cup – 11,864
5. Blueberry (cultivated) – 1 cup – 9,019
6. Cranberry (whole) – 1 cup – 8,983
7. Artichoke (cooked hearts) – 1 cup – 7,904
8. Blackberry – 1 cup – 7,701
9. Prune – Half cup – 7,291
10. Raspberry – 1 cup – 6,058
11. Strawberry – 1 cup – 5,938
12. Red Delicious apple – 1 whole – 5,900
13. Granny Smith apple – 1 whole – 5,381
14. Pecan – 1 ounce – 5,095
15. Sweet cherry – 1 cup – 4,873
16. Black plum – 1 whole – 4,844
17. Russet potato (cooked) – 1 whole – 4,649
18. Black bean (dried) – Half cup – 4,181
19. Plum – 1 whole – 4,118
20. Gala apple – 1 whole – 3,903

 

 

WebMD Public Information from the United States Department of Agriculture

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