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Page 132
| RNA and DNA, which some researchers believe may slow the aging process by producing healthy, long-lived cells. Finally, they're a good source of vitamin A and calcium. So next time you order Caesar salad, don't tell the waiter to hold the anchovies. |
| F.Y.I. |
| Sulfur compounds in chicken soup help protect against infection and work to clear congestion. The so-called "Jewish penicillin" really works. |
| Dark poultry meat contains twice as much iron and zinc as white, but it's also higher in fat. |
| Meanwhile, breast meat contains double the vitamin B 6 of dark meat. So don't skimp on either. |
| Opt for free-range or organic birds when possible to avoid chemical additives. |
| Cod |
| Cod and other white fishsuch as haddock, catfish, snapper, sole, and halibutare all low-calorie and are very low in fat, particularly saturated fat. White fish is loaded with protein, along with some B vitamins, iodine, and selenium. Like meat, it can also improve absorption of iron from other foods you eat at the same meal. |
| Mackerel |
| High in beneficial omega-3 fatty acids, mackerel is one of the oily fish linked to lower risk of arteriosclerosis, arthritis, and skin diseases such as psoriasis. Omega-3 acids have also been shown to curb breast and colon cancers, reduce lung inflammation, and help women give birth to larger, healthier babies. Mackerel is a good source of vitamin D, which is essential for healthy bones. |
| Sardines |
| Another small but mighty fish, sardines are one of the best sources of the lauded omega-3 fatty acids. They're full of protein, vitamins D and B 12, and easily absorbed iron and zinc. Canned sardines eaten with bones are an excellent calcium source. |
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