If you're in the mood for upping your antioxidant levels -- antioxidants can cancel out the cell-damaging effects of free radicals, thus lowering the risk of cancer -- here's one quick and easy tip for you: keep your watermelons warm.

Research shows that watermelons stored at room temperatures have much higher levels of antioxidants (beta-carotene and lycopene) than those kept chilled in the fridge. Warm watermelons are even better than fresh-picked melons.

One caution: once cut, watermelons must refrigerated. So try to enjoy your watermelons as soon as you slice and dice them. Then keep your leftovers cool.

Source: Good Housekeeping, July 2007

Environmental groups claim some children's bath products contain a suspected cancer-causing chemical in amounts that reach or exceed safe limits. The chemical in question -- 1,4-dioxane -- is found in products made by companies such as Johnson and Johnson, Disney, Kimberly-Clark, and Gerber, says David Steinman, head of the environmental publishing company Freedom Press.

The Environmental Protection Agency (EPA) calls this chemical, already known to cause cancer in animals, a probable human carcinogen. But there is no real regulation on the petroleum-derived chemical and the Food and Drug Administration (FDA) only recommends cosmetic companies limit the concentration of 1,4-dioxane to 10 parts per million (ppm).

Studies show Johnson's Kids Shampoo Watermelon Explosion contains the maximum recommended level of 10 ppm. They also reveal that Kid Care's Hello Kitty Bubble Bath contains 12.3 ppm of the chemical. And two adult shampoos have been found to have twice the recommended level of this chemical that is typically a manufacturing by-product.

It's been reported that nearly 57 percent of all baby soaps contain 1,4-dioxane. But Iris Grossman, director of communications at Johnson and Johnson, stresses that all of her products are within FDA limits.

Cancer is not the only risky link to children's bath products. It seems these items are also linked to early puberty development. And this is concerning because a fast-paced growth rate combined with children's porous skin increases susceptibility to toxins that can enter the bloodstream. One breast cancer expert says an increase in breast cancer risk is linked to toxic exposures during the formative years of life.

Summertime, watermelon, and the 4th of July all go hand and hand. This fruit seems to be a tradition in almost every back yard BBQ on this holiday. In July this fruit is abundant in every roadside fruit stand, farmers market and grocery store. Watermelon contains the phytochemical lycopene, one of our colorful disease preventing cartenoids that is most known for in tomatoes. That is why they are both red. Studies have shown that a cup and a half of watermelon contains about 9 to 13 milligrams of lycopene. On average, watermelon has about 40 percent more lycopene than raw tomatoes.

The vegetable Jicama has a crunchy texture like that of water chestnuts but with a sweet taste. It is easy to just peel, slice and serve raw. It is a good source of vitamin C as well as dietary fiber aiding in fighting colon cancer.

I like to use these two naturally sweet items in a nutritional salad packed with vitamins, taste, fiber and cancer fighting lycopene.  Here is my recipe.

Vicki's Watermelon & Jicama Salad
1 head Romain lettuce.
1 head radichio
4 tangerines peeled and segmented
1 piece jicama, peeled, cut into 1/2 inch thick slices about 2 inches long
1 watermelon   
1 pack feta cheese
1/4 cup dried cranberries 
1/4 cup toasted sunflower seeds

Vicki's Citrus Vinaigrette
4 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 teaspoon red wine vinegar
1 teaspoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Whisk together all ingredients.

Tear lettuce and radichio apart rinse well and shake dry. Lightly tear apart into bite size pieces and place the leaves around on individual salad plates so that the texture and colors of the salad are mixed. Scoop out 5 to 6 balls of the watermelon with a melon baller and place onto the center of the salad plates. Then place wedges of the jicama and tangerines around the watermelon. Sprinkle with cranberries, feta cheese, and toasted sunflower seeds. Lightly drizzle with citrus vinaigrette and serve. Will serve 4 to 6 depending on how large you like your salads.