David Phillips, MD, graduated in 1984 from Harvard University where he earned academic honors and was an All-American swimmer. He received his medical degree from Wright State University School of Medicine in Dayton, Ohio. After practicing as an emergency physician, Dr. Phillips shifted his focus to sports medicine. He has competed individually in national and international triathlons, including the 2005 Ford Ironman World Championships, and qualified as a member of the U.S. team at the 2008 International Triathlon Union World Championships in Vancouver.
The very oxygen we breathe and use for bodily functions and during physical activity also produces a toxic by-product in the form of free radicals. Oxidative stress occurs as a function of our normal daily metabolism and increases greatly during aerobic exercise. While this process is typically something athletes don’t immediately feel, oxidative stress has well-documented long-term adverse effects on chronic disease states and athletic performance. Current research shows that supplementing with standard synthetic vitamins inhibits the beneficial adaptive responses associated with improved athletic performance. Learn why consuming antioxidants from natural whole foods has been proven to reduce exercise-induced oxidative stress, allowing the body to physiologically adapt to exercise with no adverse consequences.
There are no continuing education credits attached to this webinar. For questions, visit www.HumanKinetics.com/WebinarFAQs.
"Good, research-based knowledge about the process of oxidative stress."
L. Mann—Sausalito, CA
"Very beneficial. I definitely will recommend this course to athletes training with me."
D. Sellers—Richmond, CA
"I gained a better understanding of the oxidative damage process and results."
D. Sellers—Richmond, CA
"I get many what-to-eat questions from participants in my exercise classes. The course reinforces my answer: Eat real food.”
D. Sellers—Richmond, CA
"This course was great. It was very clear in describing how free radicals negatively affect the body and ways to prevent free radical damage.”
I. Villalobos—Modesto, CA
