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Home Masters dr Krzysztof Michalak The taste of electrons The taste of electrons? Part 4/4: Plant flavonoids

The taste of electrons? Part 4/4: Plant flavonoids

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Medical Center, Dr. Michalak Underground Medicine Newsletter ----- -----

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The taste of electrons? Part 4: Plant flavonoids

Finally we came to a large group of antioxidants, such as various plant flavonoids. This group is very large and heterogeneous. The common feature is their ability to oxidation or reduction of the meetings of free radicals and neutralize him. Ability to absorb free radicals is measured in ORAC scale (Oxygen radical absorption capacity). Example of classification of fruit according to USDA researchers at Tufts University is shown below:

Fruit ORAC

Mangosteen 17000-24000
Prunes 5770
Raisin 2830

Blueberry 2400
Black berry 2036
Strawberry 1546
Raspberry 1220 949
Plum 750
Oranges 483
Red grapefruit apples 218
Pears 134

What is clear from this table? Firstly, that virtually all fruits, but also a lot of vegetables, are a valuable source of additional antioxidants to support our own mechanisms protection. Second, among the available widely in our country fruits of the highest value in this respect are plums, blueberries, strawberries, raspberries.

Thirdly, these values refer to fresh fruit. However ask yourself what is happening during the storage, processing and preserving of fruit?

At this point I would finally go to a rather perverse questions posed in the title of this series of articles.

*** How to taste electrons? ***

More formally sformułowałbym it as follows: Is our sense of taste has the ability to detect substances with low potential redox, which is rich in antioxidants? In response to the above Question I would like to draw attention to the following fact. Textbooks say that we have a sense of four elementary tastes: salty, sour, bitter and sweet. Some even add a metallic taste. We but in everyday life to illustrate the nutritional value we often use words such as "fresh, crisp, refreshing, slightly biting, sharp. "They are the opposite of the term" stale, insipid, tasteless. "Note that many products, if they keep in the open air, it loses its freshness, but it is not the process of digestion and fermentation. Cut off from the air, or oxygen to ensure our products stay fresh longer. Contact with oxygen causes oxidation, the most susceptible to oxidation are substances reduced the most, namely antioxidants contained in these products. So I would like to put a pretty serious hypothesis research, which of course requires only a formal proof:

Electrons taste fresh.

tbc ...

MD Piotr Krzysztof Michalak ---- To receive the Newsletter, please visit www.drMichalak.pl and Enter your email address. --- If you believe that someone of your friends would add to the information from this Bulletin - send it to him now that e-mails ... ---

The taste of electrons? Part 4/4: Plant flavonoids
 

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Najczęstszą przyczyną wypadków,
a w skrajnym przypadku śmierci, dzieci i młodzieży
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