Radical View of Aging

Notes on the "Radical" View of Aging: Good Information to Know

Oct 29 '02

Author's Product Rating


Very informative and well-written


Contains technical language that may be hard to get through

This is an excellent book and contains a wealth of information.

I have long been curious about how our lifestyles affect our health, and this book immediately grabbed my attention. Diet is very important to good health, but how much do we really know about the foods we eat and how they can potentially affect us, both in positive and negative ways?

What about the medications we take and the vices we have, such as drinking alcohol, using caffeine, smoking? We hear that such things are not healthy for us, but the explanations and actual actions many substances have on our bodies is not clearly outlined.

Notes on the "Radical" View of Aging takes away a great deal of the mystery. This book was written by Curtis W. Irion, Ph. D. He is a biology and chemistry teacher and has been so for over 30 years, giving him an excellent basis for the information he provides in this book. I had never heard of him before reading this book, but after reading it I am very interested in reading the other five books he has written.

Dr. Irion has a unique writing style that is very personable and draws the reader in. He writes in a logical manner and the organization of the book is well-done. As I said, his writing style is very personable and in a technical book of this nature that quality is essential; otherwise it would be easy for the reader to fade out in the face of a great deal of technical information.

The main concept behind this book is the "free radical". Now, I had heard that term many times before reading this book, but I never really understood what "free radicals" were all about. I had a vague idea that they were bad things, but I had no clue how to avoid them or reduce the damage caused by them.

Until I read Notes on the "Radical" View of Aging, that is. Now I feel a great deal more informed and in control of what happens with my body on a daily basis.

The book is organized into eight chapters and begins with an Introduction that is well-worth reading.

Chapter One: Why Bother Since Most People Have Their Own Opinions Chapter Three: The Two Major Antioxidants Chapter Four: The Selenium Story Chapter Five: Real Organic Selenium Compounds Chapter Six: So You Don't Like Garlic or Onions Chapter Seven: Odds and Ends For Those Still Unimpressed Chapter Eight: Final Aging Thoughts

The basic premise of this book is how "free radicals" adversely affect us and ways to eliminate and reduce their impact on us. Some of the things I learned by reading this book include that supplements such as Vitamin C and Vitamin E are very beneficial to restoring damage caused by free radicals. I also learned that garlic and onions are good for you (something I already knew but I did not realize the extent). I also found out how "free radicals" affect our bodies, and how they impact how our bodies age.

This is a very interesting and informative book, and I think it will prove to be a valuable and well-used resource on the bookshelf. The only real negative I have about Notes on the "Radical" View of Aging is that the book is very technical, and sometimes that technical aspect makes the book more complicated to read. I'm not sure it would be possible to write a book about "free radicals" without it being very technical, and Dr. Irion does a very good job of combining the technical information with his excellent writing style.

This is not the type of book you can sit down and read cover to cover in one sitting, but it is a book that will draw you back until you have finished it. Definitely worth the money.

My copy is over-sized softcover and contains 160 pages. The ISBN number of Notes on the "Radical" View of Aging is 0-595-24296-0. Take a look at this book! Your health will be glad you did. $14.95

Recommended Yes

Ann's NOTE: The author brought this review to our attention. We have not seen the book, but it sounds very interesting.

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