A Closer Look at the Causes of Heart Disease

A Closer Look at the Causes of Heart Disease – Free Radicals

These are quite a lot of causes of heart diseases, and they can all be present in a person, predisposing him to cardiac illness. Let us take a look at one which are the free radicals.

What is a free radical? Let’s go back to basic Chemistry. By definition, a free radical is any atom (most commonly of oxygen, or nitrogen) with at least one unpaired electron in the outermost shell, and is capable of independent existence. Free radicals are highly reactive due to the presence of unpaired electron(s). The fact that they are highly reactive means that they have low chemical specificity, meaning they can react with most molecules in its surrounding. This includes molecules in our body such as DNA, lipids, proteins, and carbohydrates. It also means that in in attempt to attain stability by capturing the needed electron they don’t remain in their original state for very long and quickly react with their surroundings. So, free radicals attack the nearest stable molecule – protein, DNA, etc., “stealing” its electron. When the “attacked” molecule loses its electron, it becomes a free radical itself, beginning a chain reaction. Once the process is started, it can cascade, finally resulting in the destruction of a living, healthy cell.
Since the heart is one organ that is in constant activity, it is very susceptible to the attack of free radicals.

A very common source of free radicals is the margarine which, contrary to what is advised, is actually unhealthy. The process of manufacture of margarine involves heating oils to extreme temperatures. That high temperature unfortunately guarantees that the oils will be converted into free radical forms. Just like your cooking oil that has been left on a hot frying pan for a long time. Margarine is made from hydrogenated fats. It is one of the unhealthiest foods you can have in your system.

Companies who manufacture margarine did great at driving a natural and healthy food product, butter, off the market. It is because of their effective marketing and propaganda that a lot of people today believe margarine is healthier than butter. More on how public relations firms shape and manipulate the public’s beliefs on the “Why you believe what you believe” section.

One of the healthiest foods you can eat are eggs. The egg yolk contains about 250 mg of an amino acid called cysteine which combats free radicals. Free radicals are the most likely be blamed for all heart disease and cancer – and as well as other diseases that are non-contagious or that which are not caused by a virus or bacteria.

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