DEAR DR. BLONZ: I am highly concerned about part of your answer regarding lactose intolerance vs. allergy: "Lactose intolerance is not the same as a milk allergy, the allergy being where there is specific reaction to the protein in the milk or milk product. Cheese should be avoided by those with milk allergies. Butter does not contain protein, but in the unusual case of an acute allergic sensitivity, even this may have to be avoided."

I think you do a disservice to the food-allergic population by this statement. Any parent of a child diagnosed with a dairy allergy is told to avoid all dairy products -- butter included. We battle long and hard to educate family, friends and schools about food allergies and the risks our allergic kids face every day.

We know that it is the protein in foods that causes the allergic reaction in people. All foods contain some amount of protein; otherwise, people wouldn't be allergic to things like vanilla, garlic, watermelon and kiwi, to name a few -- things we do not think of as having protein. So while butter may not have a high protein content, it certainly contains trace amounts and is on the no-no list for anyone diagnosed with a dairy allergy.

I understand that you write your article for the general public, but we face enough skepticism as it is when we attempt to educate people about food allergies. Statements such as the one in your column only make things harder in that regard. -- C.O., via email

DEAR C.O.: You are right. I was mistaken and I apologize to you and others who may have gotten incorrect information. The Nutrition Facts label of butter does indeed show a "0" for protein, but there is a small amount present: about 0.12 grams of protein in a one-tablespoon serving. The Nutrition Facts label rounds to the closest whole number, so anything less than one half of one gram will show "0". Although it seems minor, this amount might be enough to cause a reaction in those with an allergy. My column was written to answer a question about lactose intolerance, but when I added a brief mention about milk allergies, I should have had butter on the "NO" list. This could have been followed with a qualification that some with a milder allergy may be able to tolerate small amounts, but it was incorrect to have it the way it appeared. Thanks for your note.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: My husband has high blood pressure and is watching his salt intake. He thinks he is being careful by not adding salt to his foods, but to me, that is only the most obvious part; it is all the hidden sodium I am concerned about. Processed foods and condensed soups have a lot of sodium, but since it is not in a form that means anything to us, it doesn't really hit home how much it is. If I could picture the sodium in a frozen dinner entree, for instance, in spoonfuls rather than milligrams, that might help. How many milligrams of sodium are there in a teaspoon of salt? -- K.M., Sedona, Ariz.

DEAR K.M.: With the exception of sugar, we add more salt to our food than any other condiment. There are 2,325 milligrams of sodium in one teaspoon (6 grams) of salt. The Daily Value -- that single set of values developed for use on food labels -- recommends an upper limit for sodium of 2,400 milligrams per day. Our health can be maintained with as little as one-tenth of that teaspoon of salt per day. As a country, we are consuming much more sodium than is necessary: The average sodium intake in the United States is between 4,000 and 5,000 milligrams per day.

About 10 percent of the salt we eat is naturally present in food, and 15 percent is added during cooking and at the table. The remainder, 75 percent of the salt in our diet, comes from processed foods.

Salt is added to processed foods for a number of reasons. Depending on the level used, it can slow the growth of certain microorganisms. Before refrigeration, salting was the only practical way to keep meat and fish from spoiling. Salt can also play a role in food texture: Processed meats such as bologna, hot dogs and lunch meats contain higher levels of salt because it helps maintain the consistency of the product. Then, of course, there is salt's role as a flavor enhancer.

The concern about excess salt is its association with hypertension, or high blood pressure, which currently affects about 50 million Americans. Hypertension is defined as blood pressure readings above 140/90. The first number (140, in this case) is the measure of the pressure in the arteries when the heart contracts and the second number (90) is the pressure in the arteries as the heart relaxes between beats.

Hypertension is called "the silent killer" because there are no warning signs until problems such as heart disease, stroke or kidney disease have already developed. There is more information at tinyurl.com/d7o7mmb. The only reliable way to find out whether you have hypertension is to have regular blood pressure checks.

Impressive data coming out of DASH (Dietary Approaches to Stop Hypertension) studies show how blood pressure can be lowered by decreasing sodium intake along with a low total- and saturated-fat diet rich in fruits, vegetables and low-fat dairy.

The bottom line? Read your labels, avoid foods overloaded with sodium and try to focus on the natural flavor of food -- not that which comes from the salt shaker.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I would like to know if taking Nuvoryn, which I've heard a lot about, really does make you lose weight. I am healthy and I do not suffer from health issues. I have read about so many tablets on the market, and would like to know which is the healthiest and safest one to use -- and most importantly, if they work. -- F., via email

DEAR F.: According to available information, this product contains a proprietary blend of green tea, guarana (caffeine), acai, resveratrol, hoodia, Siberian ginseng, Damiana, pomegranate and yerba mate. I was unable to find any evidence in the scientific literature that taking this product's ingredients as directed had ever been shown to cause significant weight loss in people.

On what basis is it being promoted? It is very important that you are not swayed by testimonials featured on a site that sells the product. Proof from an independent source is needed. Sorry for the negative response, but it is important that weight-loss efforts not get vested in a product where there is no objective evidence that it is likely to help. The resulting disappointment can turn us off from sincere efforts to effect change, and that is bad news.

My advice is to start by sitting back and acknowledging that it took a period of time for that weight to come on board, and it's likely that it will take time for it to "get lost." Getting to a point where you slowly drop a pound or two a month would be fantastic. Adding calorie-burning activities to diet changes is what makes this happen. Be patient. Nothing from a dietary supplement bottle should be thought of as more important than the changes you make in what you eat and in your level of physical activity. As always, if you have been sedentary for a long time, are on medications, or you have a chronic health condition, run your plans by your health professional before you start.

DEAR DR. BLONZ: I read a recent column about hydrogen peroxide with interest. Most teeth whiteners have hydrogen peroxide as a primary ingredient. Although these are not swallowed, do they pose a risk to gum tissue? -- M.D., via email

DEAR M.D.: The levels of hydrogen peroxide in these products, and their instructions for use, should be designed to prevent damage to gum tissue. There are approval processes for over-the-counter products, and companies are required to notify the FDA about their products and intended uses prior to sale. But you cannot assume that every product or device is safe and effective.

Please exercise due diligence prior to use by, for instance, doing research online at independent professional sites (not the sites selling the products). You can also check with the American Dental Association site at mouthhealthy.org to see what they have to say. The professionals in this area are your dentist and dental hygienist; I would put great stock in their recommendations as they have familiarity with your mouth and any particular issues you might be facing. They should also be up on the latest products.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.