Word: vitamine
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...people need regular sun exposure to get enough vitamin...
...body uses UV light to make vitamin D, which is vital for bone health, but the fair-skinned need only a few minutes of summer-sun exposure on the face and forearms and can get their winter D from fortified milk or vitamins...
...help prevent heart disease and bolster the immune system. Ground beef and milk from grass-finished cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grass-finished meat is higher than grain-finished meat in vitamin A and vitamin E, two antioxidants thought to boost resistance to disease. "Grass-fed meat is beef with benefits," says nutritionist Kate Clancy, author of a recent Union of Concerned Scientists (UCS) report. UCS, a Washington-based nonprofit, reviewed scores of studies and concluded that a change from grain-based feedlots...
...anything your great-great-great grandmother wouldn't recognize as food. Imagine how baffled your ancestors would be in a modern supermarket: the epoxy-like tubes of Go-Gurt, the preternaturally fresh Twinkies, the vaguely pharmaceutical Vitamin Water. Those aren't foods, quite; they're food products. History suggests you might want to wait a few decades or so before adding such novelties to your diet, the substitution of margarine for butter being the classic case in point. My mother used to predict "they" would eventually discover that butter was better for you. She was right: the trans-fatty margarine...
...figuring out precisely which of the thousands of phytochemicals is most important, that is decades away, if it's even a legitimate question in the first place. Just as with vitamin E--and with the studies that debunked beta-carotene supplements as cancer fighters a few years ago--it may turn out that phytochemicals work only in tandem with one another or with other chemicals found in foods. Trying to isolate the "active ingredient" might be a fool's errand. Says Dr. Ronald Krauss, a nutrition and cholesterol researcher at the Lawrence Berkeley Lab: "It's premature to interpret that...