Pressed vegetable oils, fresh or vacuum-packed wheat germ, and freshly ground whole-grain breads and cereals are our best sources of vitamin E. Our average intake of 6 to 15 units daily is only a fraction of the amount needed and that was obtained before foods were refined.

Vitamin E is non-toxic. As much as 3,000 units daily have been given to children for years. Consistently better results, however, have been obtained from the natural vitamin, d-alpha tocopherol acetate, than from the synthetic one. Mixed tocopherols are said to be unstable.