FOOD AS THERAPY III

When we're born, each of us is imbued with a powerful set of free-radical fighting systems. But as we age, we are bombarded daily by millions of free-radical producing molecules. Being subjected to hydrocarbons when rushing to catch a bus in a crowded city, sun exposure, too much sugar and fat in our diets, and overwhelming stress are just a few of the ways our bodies are exposed to oxidative stress. Although our bodies produce natural antioxidants to neutralize free radical damage, they don't produce enough to handle the bombardment generated by our modern world.

The experts agree on the following as some ways to help slow down the blitzkrieg:

Take a a good multivitamin daily

Take 1,500 to 2,000 milligrams of vitamin C daily. (Caveat-in some people this may cause diarrhea. If so, cut back to the amount you can tolerate.)

Take vitamin 200 to 400 international units (IU) of vitamin E daily. (If you're taking a blood thinner, do not add vitamin E to the mix.)

Take a 50-microgram tablet of selenium each morning and one each night. (Do not take any more than this. Too much selenium can lead to toxicity.)

In addition to downing supplements, here are a few tips you can keep in mind:

Eat garlic. Not only does it help your body stay young by fighting heart disease and cancer, it may also prolong the life span of normal skin cells and help them maintain their youthful shape, according to laboratory studies.

Eat lean protein. Studies show that the average person over 55 needs between 0.8 and 1 gram of protein per kilogram of body weight every day. So a person weighing 150 pounds, or 68 kilograms, would need between 54 and 68 grams of protein a day, which is more than most nutritionists recommend.

Forgo some fats. Research shows that hydrogenated vegetable fats, dietary animal and trans fats are prime generator of free radicals. Fats that provide omega-3,6 and 9 from sources such as nuts, seeds, avocados, and salmon are considered good fats.