DEAR READERS: I have received a number of wonderful responses to my Oct. 29 column on arthritic pain. Here are three that I felt were definitely worth sharing.

DEAR DR. BLONZ: I just read your advice to E.F with arthritis, and I have some more if you'd like to pass it along to him. First, I belong to a senior center where many elders visit. Many of us have arthritis and other sicknesses. We have 1,000 members, and many are well over 75 years old. So here are my suggestions: Visit your nearest senior center and join a group. Many offer exercise classes -- such as weights, yoga/balance, dance or walking -- where members enjoy learning, stretching and exercising the body. Many can do it all, while many others can only do a little, but it sure gets the body going.

Seek people with the same interests. Come and join a group in the morning for a cup of brew and talk with new friends. Or visit a club, like trivia, chess, books, poker, dominoes or even bingo.

Many of these centers, like mine, offer a nice lunch or dinner at a low price. Really handy to have a balanced meal or two. Or go to a basic cooking class; that really will help with your nutrition needs. If you don't have much money, there are still ways to do things. Believe me, I do. Many centers have transportation to and from your house; ask about it. Get more info from your nearest senior center. I hope this helps.

Dr. Blonz, your advice has taught me many things on how to live a healthier life. Thanks for listening. -- A.H.

DEAR DR. BLONZ: Today's column on superfoods helping arthritis is great and makes sense. I am 84 with three heart stents. I eat superfoods and walk to reduce stress. Progress is slow, but there is progress. Your columns are just what I need. -- C.B.

DEAR DR. BLONZ: This is to offer assurance to E.F. regarding arthritis pain. I'm 83 and also have arthritis in both knees. I have found that a good diet works far better to control pain. Along with exercise prescribed by my physical therapist, done every day, it has eliminated pain. I do have an occasional sharp pain, but it's gone by the time I can let out a yell.

My diet is made up almost totally of fresh fruits, vegetables, nuts and home-cooked meals AND a glass of wine with dinner. I do not eat ANY fast food; I really don't care for it, so that makes it easy. I can't agree with you more that diet should always be the first "medicine" in treating ailments. -- E.S.

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 have some questions regarding rice oil and peanut oil. I like to use them for cooking because of their health benefits and flavors. I know that peanut oil has to be stored in the refrigerator, and read the same thing about rice oil; however, at the Asian market where I purchase my rice oil, the proprietor just keeps it in her cupboard. Who is correct? -- K.K., San Diego

DEAR K.K.: Rice oil, usually called rice bran oil, has many healthful attributes. It contains healthful fatty acids, but there are also some nonfat components that are receiving some attention. The phytochemicals of note include the tocopherols and tocotrienols (vitamin E and its relatives), and certain triterpene alcohols, most notably a compound named gamma oryzanol.

A study in the January 2005 issue of the American Journal of Clinical Nutrition compared the cholesterol-lowering abilities of rice bran oil to those of rice bran (without the oil). The study used a diet in which 1/3 of the fats were from rice bran oil. The control group used other foods with similar levels of monounsaturated, polyunsaturated and saturated fats as that found in rice bran oil. After the 10-week experimental period, the rice bran oil group experienced a significant decrease in LDL cholesterol -- the one you want to lower -- of 7 percent.

A companion study looked to see whether adding rice bran, without the oil, would also have a cholesterol-lowering effect. The control group had 17 grams of fiber a day, while the experimental group had an equal amount of rice bran (no oil) added to their daily regimen so they had twice the intake of fiber per day. The study found no impact on cholesterol levels from the bran.

From these studies, the scientists concluded that it wasn't the fats in the rice bran oil, but its unique nonfat phytochemicals that were most likely to have been responsible. This is a theme we continue to see throughout nature.

Rice bran oil is also a great cooking oil because it has a very high smoke point -- the temperature at which an oil will begin to break down -- of 490 degrees. This means it can handle high-heat processes such as frying without giving off the acrid smoke that oils with lower smoke points might.

Similar to whole grains, oils are perishable. Purchase only the amount that you'll use within 4 to 6 months, and store in a well-sealed container in a cool place out of direct light. As long as it does not sit on the shelf for too long, refrigeration is not essential for rice bran oil or peanut oil, but it certainly works in your favor and does not harm the oil in any way.

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: Is it safe to put raw chicken in a slow cooker and cook it on low for 8 hours or so? My husband thinks it is, but I am very hesitant and afraid it will be full of bad bacteria. -- S.G., San Diego

DEAR S.G.: Assuming your slow cooker (also known by the brand name Crock-Pot) is working properly, it should be cooking foods between 170 and 280 degrees F, which is sufficient to bake bacteria out of existence. It is best that the meat be fully defrosted before it goes in, and the cooking chamber should be between half and two-thirds full. Cut the larger pieces of chicken into small chunks to assure thorough cooking. This will also help with flavor penetration. Finally, steam helps the process, so be sure to keep the lid in place. If you are going to be home, cook the chicken at the higher temperature setting for the first hour, then lower the temperature for the remaining time called for in the recipe.

DEAR DR. BLONZ: You have written that herring is a good source of the healthful omega-3 fats. My question has to do with the fact that I like to buy herring in wine sauce, but then I soak it in water to remove the salt and other additives. When I do this, will it affect the level of omega-3s? -- M.M., Madison, Wis.

DEAR M.M.: Herring is indeed a rich source of omega-3 fats, and the fatty acids will still be there after their salt-removal swim. To give you some perspective on the quality of this as a source, a study in the March 2005 issue of the Journal of Agriculture and Food Chemistry reported that the sought-after EPA and DHA omega-3s represent more than 12 percent of the fatty acids in herring. Pacific herring levels were found to be slightly higher than those of herring swimming in the Atlantic, but both types were higher than the level of essential omega-3s in sardines, salmon, tuna and trout. An article in the July 2004 issue of the journal American Family Physician contains an excellent summary of research findings on these fats, together with a convenient table that lists the various levels and how much of each type of fish would be needed to supply one gram of the omega-3 fatty acids. This article can be accessed at tinyurl.com/pv47y.

DEAR DR. BLONZ: You had written that regular vinegar can help slow sugar absorption of carbs, and I'm wondering if balsamic vinegar would have the same effect. I use balsamic most nights when I make my salad dressing and I now wonder if this might be affecting my blood sugar in a positive way. -- C.M., via email

DEAR C.M.: The evidence points to acetic acid as the responsible substance. As long as your vinegar has an acidity of at least 3 percent -- most balsamic vinegars tend to be higher -- you are getting the right stuff.

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.