antioxidants

We used to think antioxidants came from food. We now know our own cells make large quantities of antioxidants that are far superior in reach and capacity to those supplied by foods. In fact, most antioxidants that come from foods can’t get inside cells, so they don’t do what scientists thought they did (Vitamin C is an exception). That said, they do offer some benefit quenching free radicals in the blood and extra-cellular matrix. For instance, alkalizing foods (and substances) such as raw vegetables contain an abundance of negatively-charged hydrogen ions. These act as electron donors (aka antioxidants). And that’s one of the primary reasons raw, naturally-grown vegetables are so good for you.