Free radicals are formed during normal cellular metabolism when cells take in nutrients, assimilate and utilize the nutrients, and then excrete the waste products. Some of these waste products are free radicals. Wherever you find poor quality foods being eaten, you will also find an excess of free radicals. Food Link Rancid fats and moldy grains are two leading sources of free radical production in both animals and humans. Fat is an essential ingredient in any diet.
Rancidity is caused by oxidation of fats during processing and storage of foods.
Mold often occurs from storage conditions. Often chemicals which are sprayed or added to foods to help control other problems increase free radical production in foods. Chemicals and pollutants in our air, water, and food supply also significantly increase free radical production in the body. Free radicals, if they are not neutralized by antioxidants, will cause damage to the body's tissue systems. There is, however, protection.