Q & A with Dr. Jed Fahey

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Q:  How does SGS reduce the risk of cancer?
 
A:  A complex process, detoxification involves the coordinate stimulation of enzyme inducers with different functions.  Some detoxify free radicals --highly reactive molecules linked to the development of cancer. Other enzymes reduce free radical creation, and some conjugate carcinogens, allowing for more effective and rapid elimination from the body.  In other words, a carcinogen that would normally accumulate in the fat tissues of the body can be conjugated to a molecule whose production is triggered by a chemoprotective enzyme, and become more water-soluble and thus more readily excreted in the urine.


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Information on this website is not a substitute for the advice of a qualified health professional and is not intended to diagnose, treat, cure or prevent any disease. This website is intended for educational purpose only and is in no way intended to substitute for professional medical advice, contradict medical advice given, or for medical care of any kind.

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What happens in our bodies that creates a need for antioxidants? Print E-mail
Highly reactive charged particles of oxygen called free radicals form naturally as extra electrons attach themselves to about 5 percent of inhaled oxygen. In research that became widely known two decades ago, oxidation caused by free radicals was implicated in many diseases, including cancer and heart disease, and in the aging process itself.

These suggestive findings led many people to hope that large doses of supplements, especially vitamin C and E and beta-carotene, could retard aging and prevent disease.

The American Cancer Society and the American Heart Association, however, warn that not enough is yet known about which forms and dosages of supplements may be effective.

Antioxidant free radical scavengers form naturally in the well-nourished body, many authorities point out, and suggest that a diet rich in fruits and vegetables and perhaps a daily vitamin supplement probably provide enough antioxidants without the risks that large doses of some vitamins pose.

"Value of Antioxidants" is by C. Claiborne Ray, The New York Times, March 15, 2005
 
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