Oxidation is one of those health words that sounds complicated, but the idea is actually very simple—and very important.

Oxidized cholesterol and oxidized fats are not natural, healthy fats. They are damaged fats. In everyday terms, oxidation happens when something breaks down after being exposed to oxygen.

Think about rust.

When metal is left outside, it rusts. When a cut apple or potato turns brown on your kitchen cupboard, that’s oxidation. When cooking oil smells bad or tastes off, it has gone rancid. All of these are examples of oxidation at work.

The same thing happens inside your body.

Oxidation is not all bad. Your body uses oxygen to turn food into energy. That’s how you stay alive and active. Problems start when oxidation gets out of control and begins damaging healthy cells.

When fats and cholesterol are damaged by oxidation, they no longer behave normally. This is especially important when it comes to cholesterol.

Cholesterol itself is not the villain it’s often made out to be. Yo...

Reactive Oxygen Species and Antioxidants: What They Are and Why They Matter

Senior Summary Box

- Oxidation is normal; Oxidative Stress is not.
- Antioxidants help maintain cellular balance
- Real food and regular movement matter more than supplements
- Consistency over time beats quick fixes

You don’t need a science degree to understand what’s going on inside your body—but a few simple ideas can make a big difference to your health.

Two of those ideas are 1) reactive oxygen species (free radicals) the Bad Guys, and 2) antioxidants (the Good Guys. They sound complicated, but the concepts are actually very simple.

Let’s break them down in plain English.

What Are Reactive Oxygen Species (ROS)?

Reactive oxygen species—often shortened to ROS—are a natural by‑product of living. (the Bad Guys), But they're not all bad.

Every time you breathe oxygen, eat food, exercise, or fight an infection, your body produces energy. During that process, tiny unstable molecules are created. These are rea...

Why Seed Oils Are Bad for Our Health

By Ron La Fournie

For years we have been told that fat was the enemy. Eat less fat, avoid butter, switch to “heart‑healthy” oils, and everything would take care of itself. Like many people, I followed that advice because it came from authorities we were supposed to trust.

What I’ve learned since—through study, experience, and watching my own health change—is that the real issue isn’t fat itself. It’s which fats we eat, how they’re made, and what they do inside the body.

This isn’t a diet. It’s about understanding fuel. And if you want your body to work well for decades, you need to know what you’re putting in the tank.

How Seed Oils Are Made

Seed oils include canola, soybean, corn, sunflower, safflower, cottonseed, and what’s often labeled simply as “healthy vegetable oil.” These oils come from hard seeds that don’t naturally release oil, so manufacturers use an industrial process.

The seeds are crushed and heated, then a chemical solvent cal...

Author:  Alissa Hamilton
Publisher:  William Morrow
Year: 2016
Edition:  Kindle, ibooks
Price: $17.72

I bought it on Amazon Prime.

Introduction

My interest in nutrition gave me the desire to read this book because I wanted to be aware of the questions asked. And to see if there are valid reference sources backing up the claims made. The book deals with the question, "Is milk good for you?"

The author’s purpose is to discuss how milk has come to occupy its position in our world today. She also wants to have us question our own position on this product and its place in our food supply.

Questions Raised

1. Why has there been so much government support for the dairy industry?
2. How did the facts get so twisted? Did they get twisted?
3. Does milk really contribute to a healthy lifestyle?
4. Are dairy industry claims about nutrients in milk true?
5. Can those same nutrients be more readily obtained elsewhere?
6. Are those same nutrients more economically available elsewhere?
7. We need calcium, but co
...