‘Oxide’ is a chemical term. It refers to a compound in which oxygen is bonded to one or more electropositive atoms. It makes me think about the rust on a bicycle fender, a cut apple that turns brown or a green penny. Oxidation is NOT something I want happening in my brain.
The brain consumes a large quantity of oxygen, making it susceptible to oxidative stress.
What to do?
Try introducing naturally occurring antioxidants into your diet. Antioxidants convert free radicals to harmless waste products that are eliminated from the body before any damage is done.
Think of antioxidants act as scavengers that help prevent cell and tissue damage.
Knowing which foods have the most antioxidants is important, because your body needs all the help it can get to fight disease-causing free radicals.
The top ten antioxidant rich foods?
1) Small red beans (dried)
2) Wild blueberries.
3) Red Kidney beans.
4) Pinto beans.
5) Blueberries (cultivated)
7) Artichokes (cooked)
Don’t forget spices – especially powerful are cloves, turmeric and cocoa. McCormick has a handy chart.
Finally, you can drink antioxidants. Grape juice, red wine, green tea and pomegranate juice are all excellent choices.