In our modern world there’s no question that we all live longer and healthier lives than our forefathers. In saying that we have to remember that life has, in many ways, greater demands on us and we need to stay super fit to remain competitive. Our environment is constantly churning out poisonous chemicals that react with Free oxygen in our bodies. These chemicals cause damage which we call free radical damage. Free radicals also play a crucial role in areas of food hygiene both directly and indirectly.
Many types pf anti oxidants are used in the food industry. These anti oxidants play a number of roles. Some are used to counter bad odors in food. These odors can come from a number of different causes. Poultry, especially turkey often has unpleasant odors even though the meat itself is not contaminated. A lot of this has to do with the way the animal is reared.
Battery grown turkeys are reared in very crowded conditions. There is a lot of dust in the air and the turkeys droppings accumulate as deep litter more and more until the turkey is literally walking on a layer of droppings that can reach one foot in thickness. In these conditions the birds feathers are constantly in contact with droppings and as you know the feathers pass through the skin into the lower lawyers of tissue. In conditions such as these there is absolutely no way that the meat of the turkey will not be affected by the conditions in which the turkey is forced to live.
It is for this reason that the poultry meat industry uses antioxidants to counter the odors of turkey meat.
Other reasons for using anti-oxidants in the food industry include to increase the shelf life of products by using natural anti-oxidizing substances that will help to prevent chemical reactions within the meat that can cause bacteria to begin to develop.
So antioxidants play a crucial role in the food industry which has very clear implications for food hygiene by preventing the development of undesirable qualities within potentially vulnerable products and by lowering the risk of contamination through the neutralization of free radicals that help harmful bacteria to develop.
At a personal level we can lower the risk of free radical harm by making sure that we have a sufficient intake of natural antioxidants. By providing our bodies with a constant supply of antioxidants we fortify the anti-oxidizing systems already in place within our bodies. This makes the fight against disease easier for our natural defenses.
In this lens I will talk about and give you ideas on how you can slow down free radical damage, quite considerably By making drinks from fruits, vegetables, and herbs that are all readily available to us in our grocer’s store or which we can grow in our gardens, it we are lucky enough to have access to a plot of land.
Vegetables, Fruits And Herbs For Making Health Drinks.
Here’s a list of products that you can use to make anti-oxidizing drinks:
Kiwi, Persimmon, Noni, Papaya, Cranberry, hibiscus (a flower), blueberry, blackberry, red currant, elderberry, Black currant, bilberry Carob, acai berries, Strawberry, Apple, Passion fruit, Tamarind, red grapefruit.
Broccoli, carrots, peas, snow peas, alfalfa sprouts, sunflower sprouts, bamboo sprouts, red cabbage, tomatoes, pumpkin, sweet potato, green cabbage, red peppers, pine nuts, wheat grass, onions, Spring Onions, garlic, beetroot, asparagus, aloe Vera, hops, Fennel Kale.
Herbs and Spices:
Rosemary, Sage, Thyme, Basil, oregano, wild hyssop, coriander, parsley, dill, tarragon, mint, Louisa, melissa, lemon grass, ginger, aniseed, cumin seed, cardamon seed, caraway seed, vanilla pod, Clove.
Note: The dry seeds need to be re hydrated before use. Do this in water that has ice in it in the fridge.
Aloe Vera and carob come in the form of concentrates which can be bought at health food stores or at really good department stores or hypermarkets.
The first recipe that I would like to tell you about is really great for people who suffer from stomach problems and it contains a few things not in the product list above.
I like to prepare this drink on a base of carrot juice because it is gentle on the stomach.
carrots, ginger, aloe vera, lemon grass, stevia (best from “sunrider”),
Extract juice from carrots and a decent sized piece of ginger. Add about 25ml. of aloe vera concentrate, extract juice from lemon grass, add about 10 drops of stevia per glass. MIX AND DRINK.
For optimal results this recipe should be taken 3-4 times a day. Stevia is a natural sweetener and has the added benefit of speeding up the recovery of stomach lesions.
Fruit Detox Drinks
*Here’s another of my recipes that’s really tasty.
Ingredients: Persimmon, Kiwi, Papaya, Passion fruit.
This recipe is a tropical delight and it doesn’t matter how much of which to put in. Just use as much as you have or experiment to find your favorite combination.
*Another favorite of mine is mixed berries. This can be a little expensive if the berries are out of season so go by what you can afford.
Red currant, Bilberry, Blackberry, blackberry and Cranberry,
Mix in a blender, Blitz and then pass through juicer or just drink.
*A real favorite is a strange combination to many people but it works really well.
Carob, Tamarind, Carrot juice And Acai Berry (a Brazilian palm fruit).
The secret here is to use the carob to sweeten the mixture. Just put everything through the Juice extractor and stir well or blend.
*The next recipe involves hibiscus flowers which should be bought dried from your health food store. Put a couple of tablespoons of hibiscus in boiling water and leave to stand until the water is dark red.
To this add red grapefruit, apple juice and elderberry juice or juice of any other berry.
So I’ve given you a few ideas for great detoxifying drinks but really you can mix anything out of the list I gave you in any combination. A general rule of thumb when making your mixes is to mix different colors. The different colors have different antioxidant groups in them. Also, try to make your drinks as pulpy as possible, that way you are also taking advantage of the dietary fiber within the fruit.