Oxidants foods cause many diseases
Oxidants foods cause many diseases
What are "oxidants"?
Let us first say that "oxidizing" is synonymous with "free radicals". Free radicals are atoms or molecules fragments that include unpaired electrons (unmarried) are particularly unstable with a tendency to stabilize with an electron from another molecule. This therefore results in destabilizing a neighboring molecule, causing a chain reaction that leads to destruction at the cellular level.
Negative effects of "oxidizing"
The "oxidizing" a considerable amount can damage cells by targeting especially their membranes, like butter, are high in fat and can go rancid. The chain reaction initiated by free radicals leaves a disastrous record. Under the effect of free radicals, the elements of connective tissue (collagen, elastin, hyaluronic acid) harden as the old rubber, which leads to multiple and fibrosis (wrinkles), aging indices. Oxidize bad cholesterol in the arteries, which contributes to atherosclerosis.
Oxidized cell membranes cause inflammation and allergies. The "oxidants" and their derivatives may alter the cell program. If these are the genes responsible for cell division affected, cancer can be initiated. The oxidation of lens proteins can lead to cataracts. Oxidative stress is also a factor contributing to neurodegenerative diseases (Parkinson's, Alzheimer's, amyotrophic lateral sclerosis).
Where do free radicals?
They are derived largely metabolic and immune processes quite normal. For example, breathing and exercise produce free radicals. But increasingly, they are also produced by external sources such as ultraviolet radiation, exhaust gas, cigarette smoke and food.
What foods contain or may generate "oxidants"?
Excess alcohol (more than one drink per day for women and 2 men).
Rancid fatty, fried or burned (fried, blackened butter in the pan, cold pressed oil whose date has expired).
Nitrites in cured meats and cold meats. Nitrites can become nitrosamines which are known carcinogens.
Too much red meat such as beef, pork, lamb and goat. These meats increase the amount of ammonia and other carcinogenic compounds in the grosintestin, when consumed in excessive amounts (more than 500 g per week).
The burned or charred meat (like cooked on the grill).
Fish (smoked salmon, for example) and smoked meats. During the smoking, burning wood produces what are called polycyclic aromatic hydrocarbons, that are suspected of contributing to the development of stomach cancer.
The megadoses of vitamins (eg, a supplement of 1000 mg of vitamin C).
Too many calories compared to the needs, which leads straight to the excess weight. Adipocytes (fat cells), especially around the waist, causing the production of growth hormone which in high amounts, increase the risk of cancer. Also, adipocytes can release hormones such as estrogen, which increases the risk of certain cancers, such as breast cancer.
The excess of polyunsaturated oils, such as sunflower oil, safflower, corn, walnuts, wheat germ, grapeseed, flaxseed. Polyunsaturated fatty oils are rich in moderation because they can oxidize in the body if taken in excessive amounts. They can also create an elevation of insulin and fasting glucose as well as concentrations of LDL (bad) cholesterol, all factors associated with cardiovascular risk.
If we take care only to eat a lot of antioxidants without paying attention to what contributes to oxidation, we do not effectively protect. It's like applying the rust on a car whose rust has already progressed.
And you, do you bring attention to "oxidants" in your diet?