It's not really about the Free Radicals, it's about the pathogens

This is from Dr. Robert Young's book, "Sick and Tired", page 72:

"Antioxidants are important neutralizers of free radicals, highly reactive, potentially damaging substances in humans and other oxygen-using organisms. They might also be called free ions, because they are ions without a partner -- not associated with an ion of opposite charge. ... Free radicals are both useful and dangerous in the body. Necessary for some chemical reactions, they are produced by the immune system to neutralize harmful elements by oxidizing (burning) them. However, things can get out of control, and the radicals can easily damage healthy cells and essential substances. For example, it takes only one free radical to rupture a cell membrane. Such damage weakens us, accelerates aging, and puts greater demand on repair processes, enzyme production, the immune system (clean up), and energy reserves."

"But there is an important distinction to be made here. Although free radical activity is a factor in cell damage, ill health and aging, my view is that the current rage about it is missing the point. Observations show that mycotoxic stress from fermentation processes, and fermentation itself, are doing most of the damage attributed to free radicals. (Appendix E, Section 3 for details)"

"It's important to realize that morbid fermentation also results in substances being oxidized. In this case, though, mycotoxin byproducts are produced, and the body then produces its free radicals in response to them..."


This is from Dr. Young's book, "The Ph Miracle", page 172:

"... Andioxidant nutrients essentially "mop up" excess free radicals and so prevent damage."

"I'm betting you're pretty familiar with all of that by now, with all the recent hype about antioxidants. And there's no doubt they're beneficial, and free radicals are potentially dangerous. But all of that is missing an important point: the real culprits in most of the damage attributed to free radicals are fermentation processes, and the mycotoxins they produce. Morbid fermentation results in substances being oxidized (creating free radicals) -- but it is in response to the mycotoxin by-products of the fermentation that the body actually creates the free radicals."


In other words, it is really all about the pathogens ... the body creates free radicals mostly in response to them and their by-products. We can take anti-oxidants to neutralize these free radicals, but it is really after the fact... like taking cough syrup when we have bronchitis.

The original culprits are the yeast, mold and fungi that cause the body to create the free radicals ... and Miracle-Mineral-Supplement goes after them directly. This is also why it is so important to drink lots of water while doing Miracle-Mineral-Supplement , and keep the dosage to a level at which the body can handle the debris. Tweet