Antioxidants: Antioxidants are selective and act against undesirable oxygen reactions which produce free radicals but do not interfere with oxygen activity that is beneficial for the body. Antioxidants scavenge free radicals and neutralize their damage rendering them harmless. Antioxidants can be found in foods high in Vitamin A, C, and E.
Free Radicals: Created by the presence of too much or too little oxygen, free radicals create toxic byproducts. These highly reactive substances can damage cell structures, impair immunity, and alter DNA codes. Free radicals occur naturally during the metabolic process, however processed foods, lifestyle, and environmental toxins are also culprits.
Inflammation: Acute Inflammation is a good thing. It is the body’s response in the healing of wounds and defending against bacteria and viruses.
Chronic Inflammation is a not a good thing. The body’s immune response is in constant defense mode. This is brought on by lifestyle, environment, and a myriad of auto immune conditions. Taking a proactive stance, quitting smoking, losing weight, exercise, and eating a healthy well-balanced diet are a few practical considerations in combating chronic inflammation.
Foods, including healthy fats, nuts, seeds, oils, fresh fruits and vegetables, turmeric, ginger, garlic, whole grains, and bee pollen are thought to contain anti-inflammatory properties.
Gluten: A form of protein found in some grains.
Gliadin: Protein present in gluten and toxic to ALL intestinal tissue, although it takes large quantities to cause any damage. However, in Celiac Disease, sufferers are sensitive to gluten, their villi (hair-like projectiles in the intestines which increase surface are for vitamin absorption) become damaged as a result of gluten ingestion.
Celiac Disease (gluten sensitivity: A digestive and autoimmune disorder in which the immune system forms antibodies into gluten, which in turn attack the intestinal lining. When gluten is ingested, fat, calcium, and iron struggle to be absorbed.
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