By Catherine J. Frompovich
Antioxidant value of foods is a nutrient quantification many folks probably are not familiar with, but ought to be.
Oxygen Radical Absorbance Capacity (ORAC), as it is called, may be more important to know, especially now, in these times of cellular assaults from all sides, e.g., Wi-Fi, AMI Smart Meters and the coming 5G, so as to help in warding off cancer-causing cells from forming due to greater likelihood of free radical formation, e.g., Oxidative stress, free radicals, and reactive oxygen species, as is being confirmed in most independent EMF/RF/ELF research regarding microwave non-thermal adverse health effects.
One visual example via microscope is called blood cell clumping or rouleaux, as Dr. Magda Havas, PhD, demonstrates in this video.
The higher the ORAC value, the higher the value in antioxidants demonstrated in vitro (lab tests), thus more capability for higher ORAC-value food providing DNA, telomere and cellular mitochondria protections, in my opinion.
The highest ORAC values are found in berries, nuts and seeds.
Nevertheless, there is a caveat I think I need to add: Food grown organically probably will have superior ORAC values, so why not buy “organic”?
Another significant factor to consider when purchasing food is:
The role glyphosate, the key ingredient in Roundup® weed killer, agricultural herbicide and field crop desiccant probably plays in food nutrient depletion.
Independent research indicates glyphosate attacks the immune system and impedes nutrients from being absorbed in humans’ intestinal walls and villi.
“The small intestine contains small finger-like projections of tissue called villi which increase the surface area of the intestine and contain specialized cells that transport substances into the bloodstream. Although these villi do not aid in the digestion of nutrients, they do help with nutrient absorption.”
It is important to remember that heat plus various processed-food-manufacturing-production methods destroy many antioxidants. That’s why I’m a proponent of low-heat cooking and a food preparation regimen rich in conserving raw food enzymes, which I discuss at length in my last book, Eat to Beat Disease, Foods Medicinal Qualities.
ORAC [Oxygen Radical Absorbance Capacity] Scores are listed for hundreds of common foods most folks are likely to eat often, or on a daily basis. However, I produced the chart below from that source to give consumers some idea of how important ORAC values are to our overall nutritional state and immunity.
Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.