Now that many of us are under pressure to make our lifestyles healthier, many will opt for what they believe quick-fixes to their unhealthy habits, rather than making the effort to completely overhaul their lives. I think the increased use to vitamins is evidence of this -- rather than trade in french fries for 5-10 servings of fruits and veggies a day, people seem to instead opt to get their nutrients in pill form.

Vitamins can be beneficial in people who already have a healthy lifestyle but it's not a substitute for healthy habits. Take these findings for instance -- new studies show that taking common vitamins does little to promote heart health in women, whereas eating fruits and veggies high in vitamin C, E and Beta Carotene on a daily basis can help your ticker.

There are no quick fixes. Take control of your health today -- it's worth it!

There's been a great deal of research done and an abundance of data that suggests that vitamin E supplementation does not play a role in reducing the chance of heart attack. However, a new study points to underdosing as the reason for the vitamin's repeated failure.

Oxidative stress occurs when free radicals damage cellular proteins, fats and DNA. Though free radicals are byproducts or normal metabolism, they are also produced in excess when the body is in certain disease states, heart disease not withstanding. Researchers conducted animal studies to determine if vitamin E (and other antioxidant compounds) could offer some protection against heart attack in individuals with excessive free radical damage. However, subsequent studies on vitamin E revealed that almost no benefit came from its consumption.

But, researchers are now suggesting that in this earlier clinical trials, test subjects were not given large enough doses of vitamin E for it to show any effect. Upon upping the dosage to 1600 IU per day (which is twice that was used in the earlier studies), the test subjects showed a significant reduction in oxidative stress.

Oil...it's what for dinner.

Well, it's at least part of what's for dinner. Knowing which oil is the healthiest choice and the tastiest choice for said dinner -- ah, that's what I want to talk to you about.

If you're a regular reader of this blog, you know by now that the healthiest way to go in terms of your oil selection is Extra Virgin Olive Oil (or EVOO if you're Rachel Ray...which I'm not, so I'll avoid the acronym nonsense). It involves minimal processing and high levels of the antioxidants known as polyphenols. Very, very good for your heart.

So, what about the other oils? How do they measure up?

• Flaxseed Oil: Good for salad dressing. Great source of ALA, a form of heart-healthy Omega-3 fatty acids.
• Olive Oil: This non-extra-virgin (please explain to me how something can be Extra virgin?) is perfect for grilling, sauteing, and using in a pasta sauce. It's high in monosaturated fats (good fats) and antioxidants, so it helps prevent the build-up of LDL (bad) cholesterol.
• Canola Oil: Good for baking and broiling. Rather low in saturated fat and also a good source of ALA.
• Grapeseed Oil: Works well for pan frying food. A good source of vitamin E, beta-carotene and sterols, which means that it also guards against the collection of bad cholesterol.
• Rice Bran Oil: Can be used for deep-frying food or stir-frying. Contains various vitamin E related antioxidants that have been shown in clinical studies to inhibit both breast and skin cancer cells.

The results of a seven-year study examining the potential benefit of vitamin E in preventing cancer and cardiovascular events in older patients with vascular disease or diabetes not only showed no benefit from taking the supplement, it showed an increased risk of heart failure, according to a report in the Journal of the American Medical Association.

The original HOPE (Heart Outcomes Prevention Evaluation) trial found no evidence that vitamin E affects the outcome of heart disease after 4.5 years. The study included approximately 9,500 patients, 55 years of age or older.