DEAR DR. BLONZ: More and more people that I talk with about cancer have been losing faith in the medical community to come up with answers. Their thoughts are that there may, in fact, be cures for cancer; however, having a cure would put so many pharmaceutical companies and medical practitioners out of work that the cures, if they exist, will never be properly researched, publicized or made available. Millions in donations get raised to combat various cancers and other diseases, but where are the results? Not one advancement in finding a cure? Come on! It makes one want to turn to alternatives, as they, at least, promise success. -- T.S., San Jose, California

DEAR T.S.: Why does science take so long to come up with its cures? Frustration leads to a tendency to believe the worst about the medical/pharmaceutical communities. This approach is all too easy to embrace by those who suffer.

We have made amazing progress along many fronts, despite the fact that sophisticated medical research has not been around for very long. Our understanding of the variety of mechanisms of the various types of cancer has grown dramatically. We are poised for great advances on the treatment side -- ones that can take into account the genetic characteristics of the disease as well as the genes of the individual who has had the misfortune to develop it.

It takes enormous amounts of money to do this research, and there is less and less coming from federal funding. We might think that our government has a moral responsibility to fund such research, but our representatives seem loath to enact higher taxes to make it happen. This shifts the burden, or perhaps opportunity, to corporate laboratories, but these are profit-making institutions that have to answer to their stockholders.

It is not ideal, but there is no logic to jumping from this situation to one in which you embrace remedies with no testing or scientific foundation. All they have is a sales-pitch preceded by a condemnation of the status quo.

The ideal physician or researcher is noble in motivation -- at least, most start out that way. It is wrong to think that someone with a handle on a cure would not follow through to find out whether it is valid. Every scientist I know would relish the chance to be on a team that helped end a dreaded disease.

I do appreciate your need to vent. For my part, I promise to remain vigilant in my readings. I've been in the scientific field for a while, and if I believed there was something out there that was being silenced inappropriately, I'd raise my voice to a scream. In the meantime, I will continue to take issue with situations in which personal tragedy and frustration degenerate into a financial opportunity to push questionable remedies on desperate people.

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 was just in for his annual physical, and his blood test showed high triglycerides. A similar result was found last year. He had some stents put in a few years ago and is on heart medication, but ever since then, he has toed the health line: He watches what he eats, exercises every other day and is not overweight.

His doctor said that the only thing one can do for high triglycerides is to exercise and lose any excess weight. Since my husband is already doing that, do you know of any dietary supplement that might help? -- T.S., Vacaville, California

DEAR T.S.: Fats represent the most concentrated form of stored energy in plants and animals, and triglycerides are the form by which nature bundles fats together. It includes the fats in our diet (nuts, seeds, butter, cooking oils, etc.), most of that found in our bloodstream, and the fat that eventually makes its way into our energy storage area, the adipose tissue.

Think of a triglyceride like the letter "E," with the three prongs representing the individual saturated or unsaturated fatty acids.

We need energy throughout the day, but the only time we take in energy is when we eat. At mealtime, food gets digested and absorbed, and any protein, carbohydrate or fat not being immediately used ends up as triglycerides and is transported off to storage through the blood. This explains why blood triglycerides go up after we eat, even when there is a limited amount of fat in the meal. It also explains why triglyceride tests are usually given after a 12- to 14-hour fast to avoid interference from the previous meal.

Triglycerides are recognized as an independent risk factor for heart disease. If you think about it, this makes perfect sense: It is not in our best interests to have a lot of fat roaming around in our bloodstream. Fat can fall victim to free-radical oxidation, a process that can damage your blood vessels, cause blockages and push you down the road toward heart disease. A high triglyceride level is even more of a risk factor when your blood cholesterol level is also elevated.

I wish there was a dietary supplement I could recommend with confidence, but there is no clear or consistent evidence. Your doctor is correct in that exercise and weight control are key, as high triglycerides are more common in people who carry excess weight. A regular intake of fish, especially those rich in omega-3 fats, can be helpful, but the effectiveness of omega-3 supplements is less clear: Recent research has reported increases in LDL cholesterol after taking them, which is not the type you want to see rise.

As a general rule, limiting alcohol intake and avoiding simple sugars makes sense, especially on an empty stomach, as they are known to contribute to elevated triglyceride levels.

The National Institutes of Health has a good article on triglycerides (tinyurl.com/p5ww2pd). Have your husband read it and have a discussion with his physician. This is especially important because he has had heart issues in the past, and is on medication. There can be a genetic component to elevated blood triglycerides and cholesterol; is there a family history of this problem? Again, it's something to talk about with his physician.

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: What exactly determines what gets classified as dietary fiber in foods? -- C.D., Elgin, Illinois

DEAR C.D.: Fiber refers to the materials found in plant foods that the human body cannot digest.

Think of the foods we eat as a complex combination of nutrients and non-nutrient ingredients. In order for your body to absorb and make use of the nutrients, food has to be disassembled into small, absorbable bits. Our digestive system is the disassembly line, and enzymes are the body's chemicals that break the foods down. Fiber is unique in that the human body lacks the right enzymes to take it apart. Instead of being absorbed, it becomes part of the bulk that passes on through.

As fiber travels through the digestive system, what it does depends on how it's built. An important distinction is whether the fiber dissolves in water. There are two main categories of dietary fiber: insoluble and soluble, and their health benefits differ. Both, however, are valuable parts of the diet.

The average diet contains only about half the fiber we need. Research suggests an increased fiber intake (a total of 25 to 30 grams per day) helps control heart disease, certain cancers, diabetes, diverticular disease, constipation, diarrhea, weight, hemorrhoids and ulcerative colitis. This is quite impressive when you consider that dietary fiber isn't even absorbed.

DEAR DR. BLONZ: Is salmon safe to eat if it's been frozen for 6 months? Or should I just throw it away? -- Y., San Diego

DEAR Y.: If your salmon was packaged tightly -- ideally in a container or bag meant for freezer storage -- and your freezer has maintained a constant low temperature, there shouldn't be any problems from a safety perspective. The quality of the frozen fish, however, will decline after a few months. After its siesta, the fish won't be nearly as flavorful as it would have been if eaten fresh, but it should be safe.

When you remove it from the freezer, be sure to trim off any areas of freezer burn. These will show as blotches of discolored fish, usually near the edges. As the fish defrosts, let your senses be your guide as you check for any weird smells. If the fish looks OK and has no "off" odors, try to find a recipe that adds plenty of flavor so that the focus won't be on the fish.

DEAR DR. BLONZ: Please tell me what you think about "detox food patches." These are pads you place on the bottom of the feet to promote natural detoxification and the pulling of toxic metals from the body. They also claim to improve circulation, combat fatigue, jump-start metabolism and promote a better night's sleep. According to the literature, you place one on each foot every other night for 30 nights, then use them about once every three weeks. The pictures show how wearing the patches gives rise to a black buildup on the patch, which is evidence that it is working. -- S.F., via email

DEAR S.F.: Using scientific evidence as the benchmark by which such claims should be measured, these products are pure, unadulterated nonsense.

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.