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Boosting Antioxidant Levels Essential 25 May 2010

Antioxidants reduce levels of damaging free radicals. A new study in the May 2010 edition of the journal Appl Microbiol Biotechno has found that when a fungus is exposed to a reactive oxygen species it is stimulated to produce mycotoxins.

Take home message: mycotoxins are fungal poisons and cause a myriad of (usually unrecognised) health problems. Reducing their production by boosting antioxidant levels would seem like a good idea. My favourite antioxidants are highly coloured fresh, raw, organic vegetables, raw cacoa, resveratrol and coenzyme Q10.

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Dr Emerson was recently interviewed on ‘Know the Cause’, the most popular health television programme in the US.

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