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Understanding Oxidative Stress and the Importance of Antioxidants In Our Diet
Join Exercise Physiologist John Lehner and Natural Healer John Burgstiner of Logos Nutritionals as they teach you the importance antioxidants in our diet and why they are so important in overcoming the aging process caused by oxidative stress.   Logos Nutritionals Antioxidants (Liver CS Plus, Monolaurin, Resveratrol, Zycran and more) can be found HERE.   Top Ten Antioxidant Foods: Sumac, bran, raw The antioxidant value of Sumac, bran, raw described in ORAC units is 312,400 μ mol TE/100g. Sumac is a high-tannin variety of sorghum.  Cloves The antioxidant value of Cloves described in ORAC units is: 290,283 μ mol TE/100g. Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Acai, fruit pulp/skin, powder The antioxidant value of Acai, fruit pulp/skin, powder described in ORAC units is: 102,700 μ mol TE/100g. The acai berry is the fruit of the acai palm, native to tropical Central and South America. Cocoa, dry powder, unsweetened The antioxidant value of Cocoa, dry powder, unsweetened described in ORAC units is: 55,653 μ mol TE/100g. Cocoa solids are the low-fat component of chocolate. Pecans The antioxidant value of pecans described in ORAC units is: 17,940 μ mol TE/100g. Pecans are a good source of protein and unsaturated fats. Elderberries, raw The antioxidant value of Elderberries, raw described in ORAC units is: 14,697 μ mol TE/100g. Black elderberry has been used medicinally for hundreds of years. Blueberries, wild, raw The antioxidant value of Blueberries, wild, raw described in ORAC units is: 9,621 μ mol TE/100g. Blueberries have a diverse range of micronutrients. Cranberries The antioxidant value of Cranberries, raw described in ORAC units is: 9,090 μ mol TE/100g. Raw cranberries are a source of polyphenol antioxidants. Nuts, pistachio nuts, raw The antioxidant value of Nuts, pistachio nuts, raw described in ORAC units is: 7,675 μ mol TE/100g.   Human studies have shown that 32–63 grams per day of pistachio seeds can significantly elevate plasma levels of lutein, alpha-carotene, beta-carotene, and gamma-tocopherol. Garlic, raw The antioxidant value of Garlic, raw described in ORAC units is: 5,708 μ mol TE/100g. Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. 
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