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Oxidant stress is thought to be why we get wrinkles, why we lose some of our memory, why our organ systems break down as we get older.
You can tell whether a food is rich in antioxidants by slicing it open, exposing it to air and then seeing what happens. If it turns brown, it is oxidizing.
Apples, bananas and avocados turn brown quickly, which means there aren't a lot of antioxidants inside them. If these foods react like this outside, they may do the sane inside your body.
Cut a mango to see what happens? Nothing. Because there are a lot of antioxidants in there!
This above is an excerpt from "How Not To Die" by one of my favorite authors, Michael Greger. A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine.
Green Sea Shells is all about the joyful pursuit of health and happiness. Subscribe to the blog updates and follow me on social media platforms on FaceBook, Instagram and Twitter.
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