Alpha Lipoic Acid, Omega-3 EPA and DHA, and Vitamin E lower hemoglobin A1c in diabetics.

A study reported in the July-September 2013 issue of the Annals of Medical and Health Sciences Research, found a that supplementation with either 300 mg Alpha Lipoic Acid, 180 mg EPA and 120 mg DHA, or 400 iu Vitamin E resulted in a reduction of hemoglobin A1c and fasting glucose levels in diabetics. These three supplement groups experienced encouraging decreases in blood glucose and HbA1c with no adverse effect. The study authors noted that vitamin E was the most cost effective though the maximum improvement in blood glucose and HbA1c was with the omega-3 fatty acids, EPA and DHA.

Higher vitamin D levels correlated with improved breast cancer prognosis.

An article published online on October 9, 2013 in Breast Cancer Research and Treatment found a link between higher levels of serum vitamin D and improved prognosis in women with early stage breast cancer.
When the lowest versus highest categories of serum vitamin D were compared in a pooled analysis, women whose levels were low had a risk of recurrence that was more than double that of subjects whose levels were high and a risk of death that was 76% higher. 
The authors point out that vitamin D, when activated, can alter the transcription and expression of specific genes, resulting in growth arrest, apoptosis, aromatase suppression, decreased inflammation, and inhibition of angiogenesis, invasion and metastasis, all of which help combat cancer. A measurement of vitamin D at your next checkup will help you determine your level, and if it is below 30 ng/ml a higher level of supplementation should be considered. Be sure your vitamin D is vitamin D3 cholecalciferol and not the less active vitamin D2 ergocalciferol.

Not your mom's cheesy cauliflower.

Now this is different. And delicious. The nutty flavor of roasted cauliflower contrasts so nicely with the perky lemon zest and capers. Toss 1 head cauliflower (cut into 1-inch florets) with 1 1/2 cups grapes, 3 tablespoons olive oil, 2 tablespoons capers, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Garnish with another teaspoon of lemon zest after roasting if desired.
 

Roast at 450 degrees F, 25 minutes. Midway through, stir the cauliflower to flip it so it browns on several surfaces.