Gillian McKeith's Food Bible (9 page)

Acts as an antioxidant to help protect against disease.

Note: taking large amounts of vitamin A can be poisonous, particularly to the liver. And during pregnancy liver-derived vitamin A is best avoided (but you can continue to eat green and orange vegetables and fruits).

Sources of vitamin A:

Green and orange vegetables and fruits

Eggs

Sources of beta-carotene (converted into vitamin A in the body):

Apricots

Asparagus

Broccoli

Carrots

Dulse

Kale

Peaches

Papaya

Spinach

Watercress

Mangos