Don't rely on vitamin E for cancer prevention

Q. I thought taking vitamin E was considered a no-brainer for heart disease and cancer protection. Why are all these reports now saying it might not be protective?

A. When all we had were laboratory studies and small, observational studies, the theory that vitamin E supplements offer health protection seemed believable. Now, large, well-controlled, long-term studies present a changed picture.

Unless individual circumstances lead to increased need for vitamin E, major health recommendations now state that vitamin E supplements are not helpful. Many large studies, using varied doses that averaged about 400 IU, show no effect on heart disease risk or deaths. After drawing from the research in a major 2007 report, the American Institute for Cancer Research recommends not to rely on supplements for cancer prevention.

Why wouldn't more vitamin E be better? Perhaps loading up on the most commonly used form (alpha-tocopherol) may decrease our blood levels of other forms (such as gamma-tocopherol).

Most of the studies showing no benefit involve the middle-aged, since that is when risk for these health problems begins to show. It's possible that long-term use of the supplements starting at an earlier age would show different results but no such research is available.

Q. Is it OK to freeze tofu?

A. Sure. Some people even prefer to use frozen tofu because it develops a more dense, meat-like texture and absorbs the flavors of sauces and marinades even better than fresh tofu.

To freeze, cut the tofu into blocks or one-quarter-inch thick slices. Wrap it in plastic wrap or place each piece in a plastic sandwich bag. Freeze for at least 24 hours.

You can thaw your frozen tofu right in its package in a bowl of warm water or overnight in the refrigerator, or remove from the bag and thaw in the microwave for 2 to 4 minutes. The tofu will turn a little yellow and there will be some fluid in the plastic package that you simply drain.

Many chefs suggest pressing out still more water from the tofu by pressing it in paper towels between your hands.

Tofu that has been frozen loses its creaminess, so it's no longer good for dips or smoothies. But it's great to simply marinate and bake or grill tofu, or to crumble or grate it for chili and other dishes that often use ground meat.

Experts say that tofu can remain frozen for up to five months.