Organic is a good start. I choose plants with lots of color because they are producing these molecules. Some argue that xenohormesis may explain, at least in part, why the Mediterranean diet is apparently so healthful. It contains plants such as olives, olive oil, and various nuts that come from hot, dry, stressful environments. Eating food from plants that have struggled to survive toughens us up as well.
That stress comes courtesy of trace amounts of naturally occurring pesticides and anti-grazing compounds. You already know these substances as the hot flavors in spices, the mouth-puckering tannins in wines, or the stink of Brussels sprouts. They are the antibacterials, antifungals, and grazing deterrents of the plant world. In the right amount, these slightly noxious substances, which help plants survive, may leave you stronger.
Parallel studies, meanwhile, have undercut decades-old assumptions about the dangers of free radicals. Rather than killing us, these volatile molecules, in the right amount, may improve our health. Our quest to neutralize them with antioxidant supplements may be doing more harm than good.
The idea that pro-oxidant molecules are always destructive is “oversimplified to the point of probably being wrong,” says Toren Finkel, chief of the center for molecular medicine at the National Heart, Lung, and Blood Institute in Bethesda, Maryland. “Oxidants may be a primordial messenger of stress in our cells, and a little bit of stress, it turns out, may be good for us.”
Although far from settled, a wave of compelling science offers a remarkably holistic picture of health as a byproduct of interactions among people, plants, and the environment. Plants’ own struggle for survival— against pathogens and grazers, heat and drought—is conveyed to us, benefitting our health. This new understanding begins, in part, on a treadmill.
- More Here