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| rence. Particularly important are antioxidant vitamins beta-carotene, C, and E, as well as the B vitamin riboflavin, which seems to help prevent cataract formation. |
| Smart Foods |
| Spinach, broccoli, carrots, apricots, and pumpkin for beta-carotene. |
| Citrus fruits, cantaloupe, mangoes, papayas, kale and other leafy green vegetables, and other foods rich in vitamin C. |
| Sunflower seeds, wheat germ, and avocados for vitamin E. |
| Chicken, eggs, mushrooms, low-fat milk and yogurt, and wheat germ for riboflavin. |
| SMART SOURCES |
| Major cancer research organizations offer a wealth of information about eating smart to help prevent and treat cancer. |
| The American Institute for Cancer Research publishes a booklet called From Around the World: Menus and Recipes to Lower Cancer Risk, filled with ideas for tempting, nourishing meals. For a free copy, send a self-addressed stamped envelope (55 cents postage) to: |
| American Institute for Cancer Research 1759 R St. NW Washington, DC 20009 |
| The National Cancer Institute's Action Guide to Healthy Eating offers tips on building your resistance and disease-fighting power through good nutrition. It's available online at: |
| rex.nci.nih.gov/nci_pub. |
| Colds and Flu |
| Although there's still no cure for the common cold, a strong immune system is the key to fighting off such viral infections and minimizing their duration. Fruits and vegetables provide the best immunity-building arsenal; make sure you get at least the USDA's recommended "five a day"preferably more. |
| Once you're in the grips of a full-blown cold or flu, you can eat certain foods to relieve congestion and other symptoms. But touted cold treatments, such as megadoses of vitamin C or zinc, will not zap a virus from your system; at best, they may help shorten the duration of a cold or flu by a few days. The best medicine is preventive: stock up on virus-fighting nutrients all year long, not just during cold and flu season. |
| Smart Foods |
| Fruits and vegetables rich in antioxidant vitamins and compounds, such as citrus fruit, broccoli, leafy greens, and red peppers. |
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