Why do we age? Science has been pondering over this question for years. Many of the physical changes that we know as “aging” can be traced to accumulated damage caused by compounds called free radicals. (Dolby) Free radicals are electrically charged molecules with an unpaired electron capable of attaching to healthy cells in the body, causing them to lose their structure and function. (Dossey 427)

What can be done to stop the damage to cells caused by free radicals? The answer is simple: antioxidants. Antioxidants are substances that limit free radicals before they attack cells. (Dossey 427) Antioxidants are easily obtained through numerous fruits and vegetables.

Consistency is the key when trying to stick to a diet that essential for optimal health. Eating foods primarily found in the Mediterranean diet will ensure a lower mortality rate from cardiovascular disease or cancer. (Trichopoulou) Extending life through diet is easily obtained when the proper diet is followed for optimum nutrition.

It isn’t just what we eat but how much we eat as well. Another component to the diet that has been shown to dramatically effect the reduction of chronic diseases and on increased longevity is calorie intake. (Discussion 6) the easiest way to achieve a lower caloric intake while obtaining the proper amount of nutrients is to eat foods that are filling but low in caloric content. (Discussion 6) Food that would qualify are whole grains, fruit and vegetables.

Obtaining the necessary amounts of vitamins and minerals is not hard to do. By looking to our ancestors we can see more appropriate dietary habits. Diets a few hundred years ago contained many more fruits and vegetables and no processed foods. One particular diet has been linked to an improved longevity. The Mediterranean diet features olive oil, an abundance of fruits and vegetables, legumes and fish. It is low in saturated fats and has been enjoyed for many years by the people of that region. (Trichopoulou) Many of the components of this diet are high in natural antioxidants. Thus, reducing the harm done by free radic

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