Meridian Lifeforce Network

Antioxidants are compounds that prevent cell damage through oxidations. These compounds neutralize free radicals. Free radicals are highly reactive and unstable molecules produced by cigarette smoke, toxic chemicals, excess sunlight and even our bodys own metabolic processes. These molecules can cause the mutation of proteins, membranes and even our own DNA, leading to cancer and other degenerative diseases like cataracts and heart disease. Antioxidants obtained from natural plant sources have been proven to seek out and "anti-oxidize" free radicals to prevent their destructive effect on the body. For those who think that popping an antioxidant pill is beneficial, here's news that may make you sit up. Thus far, there is no conclusive evidence to say that antioxidants in pill form can help prevent cancer or other diseases. For years, scientists have closely compared the use of antioxidants through supplements with that through the diet only to find that antioxidant pills could actually escalate risk of cancer. For example, 1994, The New England Journal of Medicine reported that artificial beta-carotene supplements actually increased occurrence of lung cancer among heavy smokers in Finland. Therefore, to lower risk of cancer, scientists advise obtaining antioxidants from natural sources such as wholesome plant foods. Oligomeric Proanthocyanidin, better known as OPC, is a powerful antioxidant found in pine bark and grape seeds. In fact, OPC is touted to have 20 times more antioxidant activity than vitamin C and 50 times for antioxidant activity than vitamin E. Rose, which is actually an edible flower, is also very rich in antioxidants. Ginseng berry and cactus fruit are two other rich sources of antioxidants. Recent studies have found ginseng berry to have 1.4 times more antioxidant activity than vitamin C and cactus fruit to have seven times more antioxidant activity than vitamin C. Lately, research has shown lycopene, a type of beta-carotene found in tomatoes, to have promising effects in fighting cancer.

Polysaccharides are long chains of sugars commonly found in some mushrooms. Research ha shown that mushroom polysaccharides can inhibit tumor growth by activating immune cells. Polysaccharides help to balance the immune system an enable it to destroy existing cancel cells and viruses. Polysaccharide-rich mushroom extracts are also used in anti-viral medication. In the 1960's, scientists discovered that polysaccharides possess anti-cancer properties. However, each type of polysaccharide has its own unique ability and healing effect on certain cancers. Among polysaccharide-rich mushrooms, the following five are most lauded for their anti-cancer and anti-viral properties. The agaricus blazel murill mushroom which helps to increase immune cell activity in the body. The coriolus versicolor mushroom which contains a beta-glucan which has been shown to have anti-microbial, anti-viral and anti-tumor properties most effective agents for treating chronic illnesses. The shiitake mushroom known to treat colds, flu, poor blood circulation, upset stomach and fatiuge. The maitake mushroom is beneficial to enhance the immune function as well as inhibit tumor growth. And last the danoderma lucidum mushroom is used during chemotherapy and radiotherapy to reduce side effects such as fatigue, appetite loss, hair loss, bone marrow suppression and infection and enhance quality of life.

There are three main types of disease fighting nutrients and immune system enhancers often missing from the foods we eat; phytochemicals, antioxidants, and polysaccharides. Given that these delicate, living, life-force nutrients are only present in plant foods in small quantities, in the first place, and that they are easily destroyed by heat and other processing techniques, it should not be surprising that we are not getting enough of them. In addition, fruits and vegetables start losing vital nutrients immediately after they are harvested because these fruits are still living. As long as the cells of the fruits remain alive, the fruit must continually consume and use the vital nutrients stored within it in order to stay alive. As a result, not only must plants be grown in the proper soil and harvested at the right time, they must be processed and/or eaten immediately after harvesting to maximize the amount of these disease-fighting agents we can obtain from them. Even if you purchase organically grown fruits and vegetables, it can sometimes take days for the food to get to your table. By that time, it is possible that they no longer contain any of the disease-fighting nutrients, (phytochemicals, antioxidants, and polysaccharides). It is almost impossible to get all the required nutrients we need from the fresh fruits and vegetables we are purchasing from supermarkets today. So now you're are probably also thinking about vitamins. Why don't we just supplement with vitamin supplements? You need to read the vitamin pill misconception on next page

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