Antioxidants (Part 2 of 2) - What you shouldn't be eating or should cut down?

What is the point of consuming antioxidant-rich foods if at the same time we do certain things or eat certain foods that deplete the antioxidants in our body?

Free radicals deplete the body's antioxidants and they can be either self-induced or inevitable. Self-induced free radicals are mainly caused by poor nutrition and lifestyle habits. Meanwhile, free radicals are inevitably produced by our cells every moment as the cells constantly generate energy to keep our body alive.

Thus, our objective should be to cut down on self-induced free radicals. Typically, the starting point is diet, and hydrogenated oil is the main culprit. Hydrogenated oil (some called it refined or partially hydrogenated) can be found in a variety of pastries -- donuts, cakes, cookies. It is important to read the labels before buying.

Meanwhile, if you cook, try to use natural cold-pressed oil made from olive or flax seed. However, all oils produce free radicals at high temperatures. Therefore, deep-frying (even with olive oil) is equally bad. Instead, choose cooking methods such as steaming and stir frying.

Next to cut down is sugar as it contributes not only to free radicals but also promotes the development of cancer and tumor cells. All sugars - be it white, brown, refined, raw or so-called natural sweeteners like honey, fruit syrups, should not be excessively consumed.

Finally, avoid canned foods (due to preservatives) as well as foods with artificial colorings and flavorings as these all generally contain chemicals which require detoxification by our body, and the detoxification process generates plenty of free radicals.

So the best bet for your health would be to consume more antioxidant-rich foods while cutting down on free-radical sources.

(Courtesy of Cholesterol Diet Secrets)