Latania Booker, MD Move Over Medicine Blog
What do diabetes, heart disease, cancer and COVID19 all have in common? The answer is oxidative stress. Oxidative stress is a fancy scientific term that refers to an imbalance between the production of reactive species (ROS, reactive oxygen species and RNS, reactive nitrogen species) and the clearance or detoxification of ROS and RNS by our cells. Our cells are constantly producing and neutralizing ROS and RNS but when the balance of production and clearance is lost, damage can occur. ROS and RNS are toxic to cells, in fact, they are what our immune cells make to kill invading pathogens, such as bacteria, to fight infections.
Some of the risk factors for developing oxidative stress are obesity, smoking, toxic exposures (to radiation, pollution, pesticides and other chemicals) and some prescription medications. There is a link between nutrition and oxidative stress as well. Many of the foods we eat every day actually put us at higher risk for developing oxidative stress and diseases such as heart disease, cancer, diabetes and the complications associated with COVID19. Can you guess which foods tip the balance in favor of oxidative stress? You guessed it! All of the usual suspects. Consuming excessive amounts of sugar, refined grains (white flour, cornmeal, white rice, white bread, etc), bad fats (found in fried foods, high fat dairy products and certain animal protein), processed foods and alcohol can result in oxidative stress.
Since I tested positive for COVID19, oxidative stress has been at the forefront of my mind. As a doctor, I knew that oxidative stress was the source of most of the major vascular complications of COVID19 such as heart attacks, strokes, kidney failure and blood clots. I also knew that if I had a fighting chance against this disease, I needed to feed my cells foods that reduced oxidative stress (antioxidants) and avoid foods that promote oxidative stress. During the worst part of my illness, I found myself craving fresh berries, leafy greens and colorful vegetables, all of which have immune supportive vitamins, nutrients and oxidative stress reducing antioxidants.
The moral of the story is, if you want to add a layer of protection against COVID19 as well as chronic inflammation and chronic disease, you have to be intentional about what you eat and the things you avoid. Start by eating lots of antioxidant rich berries, vegetables and leafy greens and avoid toxic foods such as sugar, refined grains, bad fats and alcohol. You should also limit your exposure to radiation, pollution and pesticides when possible.
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Thanks for sharing! This is such an important message.
This is a great article. Thanks so much for writing it