This book serves as a reference volume which describes the potential health benefits derived from a wide variety of foods. The book discusses food which: contain vitamins and minerals to help cells and the immune system; are low in saturated fat and cholesterol; are low in sodium and high in calcium or potassium; are high in fiber; and are low in fat and calories. These foods are thought to have beneficial effects against such ailments as cancer, anemia, dental disease, osteoporosis, and appendictis. Suggested menus and recipes are also provided