We Are What We Eat….

As I have got older the words oxidation, antioxidant and free radical seem to have entered my vocabulary as they are all to do with the dreaded aging process. From what I’ve learnt oxidization is when atoms change their chemical state, this happens generally through environmental exposure to tobacco, smoke and radiation. Sunbeds are definitely culprits but if you go down this road you have to include microwaves, mobile phones and computers. This chemical change produces things called free radicals and it’s these little blighters that attack change and kill our cells. On the surface we are talking about the wrinkles and saggy skin but more importantly these changes cause an increased chance of cancer, tumours and genetic damage. To slow the process down and protect ourselves we need to take in antioxidants and live in a cleaner environment of fresh air and lower fumes.  Having a general understanding and using it to make informed choices about what you eat and how you live your life cannot be a bad move. Chose foods and take vitamins that increase your body’s defence mechanism. You can take it as red that fruit and vegetables are packed with various degrees of antioxidants taking vitamins A, C and E will help also fish oils are always recommended.
When cooking and baking you can look at ingredient a little more carefully, I bought from Sainsbury’s the other day some Carotino Oil it contains vitamin A & E, omega 3 & 6, Co-enzyme Q10 and has no cholesterol. So far I’ve used it splashed over some Mediterranean vegetables and included it in a carrot cake recipe all to good effect.

If you are interested in learning more surf around the internet but do it with a large glass of red wine.  I’m enjoying a Californian Merlot made from Organic grapes by wine maker Robert Blue called ‘Bonterra’ which I bought at Waitrose. Red wine has antioxidants they are called polyphenols which helps protect the lining of blood vessels in your heart That’s my excuse and I’m sticking to it!