The difference between taking antioxidants in supplement form and food form is remarkable. “Huge difference, absolutely huge!” says Tom Malterre, MS, CN.
Malterre is a functional medicine nutritionist with a Bachelors and Masters degree in nutrition from Bastyr University and has over ten years of clinical experience. His book The Elimination Diet is widely known and praised.
Malterre says, “You’ll have vitamin C protection from an antioxidant for about six hours. You’re on a one to one battle ratio. You have one free radical that’s missing an electron and you have one antioxidant that donates the electron – one to one ratio, interaction is done. Once you’ve used up all that vitamin C, six hours, done.”
Different foods have different absorption rates pending on anti-nutrients, quality of the soil where the food was grown or raised and the health of the microbiome for absorption.
“One single consumption of a quarter cup of broccoli sprouts is going to ramp up your enzyme capacity for days, not just hours,” Malterre says.
Adding that to other minor additions in your food and your health can take a turn for the better.
Malterre says, “The data on curcuminoids is rock solid. If you were to have the magic one-two punch I would be doing curcuminoids and sulfuroasane are phenomenal on cutting down on cancer and other things, depression. We’re now seeing the definitions are oxidative inflammatory disorders in the brain!”
Curcumin is a phytopolylphenol pigment, the yellow-orange dye from tumeric.
PumChem, an open chemistry database, says, “Curcumin appears to possess a spectrum of pharmacological properties, due primarily to its inhibitory effects on
metabolic enzymes. Curcumin blocks the formation of reactive-oxygen species, possesses anti-inflammatory properties as a result of inhibition of cyclooxygenases (COX) and other enzymes involved in inflammation; and disrupts cell signal transduction by various mechanisms including inhibition of protein kinase C.”
They go on to say, “These effects may play a role in the agent’s observed antineoplastic properties, which include inhibition of tumor cell proliferation and suppression of chemically induced carcinogenesis and tumor growth in animal models of cancer. (NCI04)”
Some curcuminoid compounds are better absorbed than others. “They will knock out the cappa B, the primary master switch for the inflammatory response,” Malterre says.
Curcuminoids have been shown to have:
- Antioxidant action
- Anti-inflammatory action
- Anti- thrombotic action
- Hepatoprotectective action
- Antimicrobial action
- Antiviral action
- Antiparasitic action
Foods that are high in curcumin are turmeric, curry powder and mango ginger.
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
Tom Malterre spoke at an online conference June 25, 2015.
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