This is a complex issue and there are no simple answers. Most foods contain antioxidants, so it is difficult to completely move away from them. The key is to have a balance.
When the body suffers illness there are many times when additional oxidation can be a benefit. The risk of oxidative damage is offset by the reward of eliminating the illness. The key here is to understand and correctly diagnose what the illness is and then to determine the best way to get the oxidizer into contact with the pathogen to eliminate it. In addition, you can monitor the body for indications of oxidative stress and adjust as necessary.
We are currently exploring pulsing by using oxidation therapy for 1 week to kill pathogens followed by 2 weeks off of oxidation to let the body rebuild. Blood tests indicate minimal oxidative damage and while the results are encouraging, it is still too early to know how this is going to work out.
Another part of this puzzle is finding the best amount of chemicals to use. Often this is influenced by how the person responds. We are all a little different so "one size" doesn't "fit all."