Microblog: The Antioxidants in Meat

When detoxing, I always hear about antioxidants and why we need plants. Here’s what I have to say about that:

📚Excerpt from @carnivorecure Ch 11:
The body makes antioxidants, but many occur naturally in foods. Antioxidants are rich in plant foods, but antioxidants also occur in animal foods.

🔅Selenium is an example of an antioxidant. It is rich in ribeye steaks, salmon, chicken, pork belly, and eggs.

💧The key benefit of antioxidants is the ability to inhibit oxidation.

🔥Oxidation is a chemical reaction that produces free radicals that can damage cells by oxidative stress.

🛡Antioxidants support cells by preventing or delaying some types of cell damage.

💡Vitamin C, vitamin E, selenium and manganese are all naturally occurring antioxidants.

🐟These nutrients are in salmon, salmon roe and pork belly.

🧠Salmon also contains the antioxidant astaxanthin (the red pigment). Astaxanthin works with omega-3s to protect the brain and nervous system from oxidation.

🏆Sockeye salmon has the most astaxanthin per ounce, compared to other salmons.

🦪Remember, oysters also have antioxidants called 3,5-Dihydroxy-4-methoxybenzyl alcohol (DHMBA).

‼️But high concentrations of antioxidants can be harmful.

⚠️Recall that high concentrations of antioxidants may act as pro-oxidants, increase oxidation, and may even protect cancer cells.

⚠️Phytoestrogens (foods and toxins that mimic estrogen) can be harmful to our health. Phytoestrogens can adversely impact our hormonal health.

⚠️Phytoestrogens are considered antioxidants. Uric Acid is also considered an antioxidant.

🥕A meta-analysis study found that beta-carotene supplements (an antioxidant in carrots) significantly raised the risk of mortality and slightly raised the risk of cardiovascular disease.

❓On a meat-based diet, if we reduce most of the body’s inflammation through diet, do we need significant amounts of antioxidants?