You've made a colorful salad of spinach, romaine, cherry tomatoes and carrots; it's bursting with carotenoids that offer protection from heart disease and cancer. But if you choose fat-free dressing, you'll get far less of their health benefits
than if you go with the full-fat kind, concluded a study published in the American Journal of Clinical Nutrition
—in fact, you'll get hardly any. That's because carotenoids
are fat soluble, says Janis Jibrin, RD, lead nutritionist for Bob Greene's Best Life
, which means you need to combine them with fat for optimum absorption. Jibrin suggests dressing your greens (and oranges and reds) with a good fat, like olive oil, herbs and lemon juice.