This is a very helpful article that addresses some misconceptions about nutrition. I particularly like Ms Beck's mention of the first thing food encounters when being consumed: the highly reactive and acidic environment found in the stomach. This raises two questions I would love to see answered: the first relates to antioxidants. Antioxidants are supposed to be helpful in reacting with free radicals that supposedly are linked to aging. How can those antioxidants (whose beneficial properties relate to their reactivity) survive the trip through the stomach and digestive system to react with free radicals?

The second questions relates to wheat grass. My dimly remembered high school biology said that only four-chambered ruminants could break down the cellulose structure to allow nutrients to be extracted from grass. Are any of the nutrients in wheat grass actually available to humans with their single-chambered stomachs?