FREE RADICALS PLAY A BIG ROLE IN HOW WE EAT AND  FEEL

Free radicals are highly reactive molecules that have one or more unpaired electrons, so to gain stability they attack stable molecules, triggering a chain reaction that damages healthy cells. This is what can damage our skin and organ tissue. Because we are creatures of habit, often the repetitious consumption of the same foods week over week, and even within our own family recipes and cultures' diet, contribute most to what we think 'runs in the family' as genetic predisposition; and is largely affected by an individual or family's diet of food and lifestyle of similar choices.

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