Many of our health problems are due to the perversity of oxygen. The toxic forms of oxygen constantly torment the cells of the body. Oxidants occur in various forms. The most harmful and best-studied are so-called oxygen free radicals. These molecules are charged up and cause trouble. They have lost one of the electrons that keep them chemically stable. In their frenetic search for another one, they will try to grab it from anywhere. They thus destroy healthy cells in this search and create still more groups of free radicals in split-second reactions that become out-of-control chain reactions.
Oxygen free radicals can attack DNA, the genetic material of cells, causing them to mutate, which is a first step towards development of cancer. Perhaps even more frightening: free radicals attack the fatty parts of cell membranes. Left defenseless without enough antioxidants, these fatty molecules become peroxidized or rancid. This can completely disrupt the cell membrane’s structure.
Oxidation of fat occurs throughout the body, especially in the cell membranes. Oxidation is opposed by natural system within the body, and antioxidant substances eaten in the diet support it. Antioxidant vitamins, such as vitamins C and E, beta-carotene, and the mineral selenium are all important dietary antioxidants, and diets high in these help prevent atherosclerosis. Anti-dietary oxidants can prevent several damaging effects of oxidants on health. Continual attacks by oxygen reactions can clog arteries, turn cells cancerous, make joints inflamed and nervous system weak.
So far, scientists have linked adverse oxygen reactions to at least 60 different chronic diseases. Antioxidants also play an important role in delaying ageing process. Steady supply of antioxidants to the cells protects health and prolongs life more than anything else. Food antioxidants are numerous chemical substances, which fight against oxygen-charged molecules that damage cells. They help prevent most of the chronic diseases like heart disease, cancer, bronchitis and cataracts.
FOODS THAT PREVENT OXYGEN DAMAGE
Asparagus, Broccoli, Brussel sprouts, Cabbage, Carrot, Fruits & Vegetable, Garlic, Ginger, Grapes, Indian Gooseberry, Indoles-Rich Foods, Lettuce, Liquorice, Oats, Onion, Orange, Peanut, Pumpkin, Spinach, Sweet Potato, Tomato, Vitamin E-Rich Foods and Watermelon.
Asparagus
This vegetable is a super source of glutathione, which is a powerful antioxidant compound, strong anticancer activity. The liberal use of asparagus can thus prevents having damage to cells by oxygen-charged molecules. It is good to eat this vegetable raw and mixed with a vegetable salad. If it has to be taken in cooked form, it should be cooked very slightly so as to preserve most of the rich minerals and vitamins contained in the raw vegetable.
According to Dean P. Jones, Ph.D., associate professor of biochemistry at Emory University School of Medicine, glutathione can deactivate at least thirty cancer-causing substances. This compound prevents lipid peroxidation and acts as an enzyme to deactivate free radicals. Thus, it offers powerful protection against heart disease, cataracts and asthma, so also cancer and other diseases linked to free-radical damage.
Glutathione also helps prevent damage from toxic compounds such as environmental pollutants by detoxifying them in the body. Main food sources of Glutathione are avocado and watermelon, besides asparagus. These three foods contain the most glutathione, according to an analysis of 98 popular foods by Dr. Jones. Other foods high in glutathione are fresh grapefruit orange, strawberries, fresh peach, lady finger, white potato, cauliflower, broccoli and raw tomato.
Broccoli
Broccoli is a versatile disease-fighting food. It contains numerous strong antioxidants like quercetin, gluta—thione, beta-carotene, indoles, vitamin C, lutein, glucarate and sulphoraphane. This vegetable possesses extremely high anticancer property, particularly against lung, colon and breast cancers. Like other cruciferous vegetables, it speeds up removal of estrogen from the body, thereby helping suppress breast cancer. It is rich in cholesterol-reducing fiber and also possesses antiviral and anti-ulcer activities. This vegetable is thus a powerful antioxidant, food, which helps prevent several damaging effects of oxidants on health.
Cooking this vegetable destroys some of the antioxidants and anti-estrogenic agents, such as indoles and glutathione. It is, therefore, advisable to eat it either raw in salad or lightly cooked, preferably steamed. Care should be taken to chew it thoroughly. Unsalted butter or vegetable oil may be used as a dressing.
Brussel Sprouts
Brussel sprouts is one of the distinct vegetables developed from the original wild cabbage. It may be distinguished when the plants are mature by the sprouts, which are little compact round heads, borne along the erect stem among the leaves. It is rich in Vitamins A, B and C as well as in potassium. Like other cruciferous vegetables, brussel sprouts possess almost the same properties as broccoli and cabbage.
It is an anticancer, estrogenic and contains various antioxidant compounds including indoles. This vegetable is thus an important dietary antioxidant. It helps prevent damage to cells by free radicals. Brussel sprouts are good to eat chopped and mixed in a salad, or cooked veiy lightly for about three minutes. Unsalted butter or a vegetable oil may be used as a dressing.
Cabbage
Cabbage contains numerous anti-cancer and antioxidant compounds. This popular vegetable was revered in ancient Rome as a cancer cure. It contains numerous anti-cancer and antioxidant compounds. It speeds up estrogen metabolism, thereby helping prevent breast cancer and suppress growth of polyps, a prelude to colon cancer. In studies, eating cabbage more than once a week cut men’s colon cancer odds 66 per cent. As little as two tablespoons daily of cooked cabbage is said to protect against stomach cancer.
This vegetable also contains anti-ulcer compounds and cabbage juice helps heal ulcers in humans. Cabbage is one of the major food sources of indoles, which successfully detoxify several cancer-causing agents. Cabbage should be rarely cooked, since it rapidly loses its value through the process even when done conservatively. Cooking also destroys some antioxidant, anti-cancer and estrogenic activity of compounds, particularly indoles. It is delicious when included in a vegetable salad. It must be masticated thoroughly, raw or cooked, and never swallowed in a hurry.