Anti Aging and Free Radicals

Free radicals are culprits – they are reactive molecules that can combine with and damage various structures in the body. The core of our being, our DNA is particularly susceptible to oxidative changes.

To a food chemist, anti-oxidants are chemicals used to slow down the food spoilage process. To a Health Care Professional anti-oxidants are also anti-spoilage agents, these are vitamins and minerals that protect against damaging effects of highly reactive molecules – free radicals. Anti-oxidants fight free radicals.

An individual cannot totally avoid the aging process – after all, it’s just the way things are, we all age, but we do have some control over the degree to which we age. To begin it is suggested that nutritional supplements be taken daily. Vitamins E, C and Beta Carotene) a form of Vitamin A) are essential as they help to promote anti-aging.

Keeping your weight under control by eating a well-balanced diet will assist you with your endeavor to slow down the aging process. Include foods such as: cereals, fruit, fish and lean meats. Take a high-potency vitamin with a well balanced anti-oxidant complex daily.

Avoid exposure to cigarette smoke, environmental pollutants and the ultra violet rays of the sun whenever possible. These elements result in an increase in the production of oxygen molecules – free radicals.

Although the technology is not available yet to tell us how to stop the aging process, we do know ways to effectively slow the process down. It seems to start with a healthy diet. Begin there and add other useful strategies as time goes by. Don’t get old before your time!