Antioxidants

An·ti·ox·i·dant: Something that can neutralize free radicals; an agent that inhibits oxidation (free radicals); one of many chemical substances including some natural body products that can neutralize the oxidant effect of free radicals and other substances: Vitamins C and E, phytochemicals/phytonutrients (caroteniods and polyphenols) and minerals (copper, selenium, manganese, iron, and zinc) and the foods that contain them.

What are the best ways to stop free radicals from forming? By taking antioxidant vitamins, phytonutrients, and minerals and eating the foods that contain them.

The best sources of Vitamin C: Fruits, veggies, and grains. The best sources of Vitamin E: Oils, because Vitamin E is a fat soluble vitamin, meat, and beans. The three best sources of the beta carotenoids: Pumpkin, sweet potatoes, and cooked spinach. The four best sources of antioxidant minerals: Meat, seafood, grains, and beans.

How do plants make antioxidants? Plants produce seeds and package them with enough nourishment to keep them viable until they can begin to grow and gather nutrients on their own. Along with nourishment comes an army of substances (antioxidant phytochemicals/phytonutrients) designed to protect the plants against attacks, whether from insects, animals or the oxidizing rays of the sun.

What are some causes of oxidation (free radicals)? Too much sun, smoking, air pollution, radiation, inflammation, metabolism (exercise). (Note: When we exercise, we cause an increase in oxidation in our body, however, by eating a good diet and taking antioxidant vitamins and minerals, we increase our antioxidants and balance out the oxidation.).

Note: When taking MMS (an oxidant), whether before or during the 21-day start-up regime or during regular maintenance doses thereafter, I recommend that you take vitamins and minerals two hours after you take your last MMS drops for the day.

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About the Author Bonnie O'Sullivan

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