DEAR DR. BLONZ: I have questions about surimi. I’m reading that it is a white fish that’s been washed and ground until it becomes gelatin in nature. Then it gets processed with artificial colors and flavors to resemble shellfish, most commonly crabmeat. Does this mean that the surimi used in ceviche and sushi would be raw like the fish it replaces? Should I be concerned about this? -- F.F., San Jose, California

DEAR F.F.: Surimi -- the literal meaning in Japanese being “ground meat” -- is a generic name for a type of processed seafood that was first developed in Japan, but is now widely available. Surimi is made up of less-expensive varieties of fish, such as Pacific whiting, hake and pollock, that get deboned, rinsed and minced until they’re nothing more than a bland and colorless mass. The surimi is then formed, flavored, cooked and colored to resemble more expensive fish varieties, such as crab, lobster, scallops, shrimp and even lox.

Novel processing techniques are used to put the finishing touches on surimi. In one interesting method, surimi is extruded in filaments that are then woven and glued together to resemble the texture and appearance of crabmeat muscle fibers. Amidst a salad with many ingredients, a surimi-based seafood can be difficult to distinguish from the genuine article. Because of this, shoppers should always check labels, or ask the deli attendant to verify that they’re getting the expected product.

Surimi differs from fish in that it contains a number of ingredients such as sugar, carbohydrate-based binding agents, and flavorings (which may or may not include glutamate). Surimi is low in fat like standard shellfish; however, the sodium level can be higher, and because of the added carbohydrates, surimi contains about one-third less protein.

Whatever its form, surimi is already fully cooked and ready to eat, so enjoy ceviche or sushi with no concerns in that regard. Assuming the final product has been kept under proper refrigeration, any risk of food poisoning from surimi is minimal.

DEAR DR. BLONZ: I sort my dietary supplements into multicompartment containers with snapping lids, using one compartment each day, so that I don’t have to mess with all the bottles. Is there a problem keeping them together like this? What about storage in the refrigerator? -- P.T., Phoenix

DEAR P.T.: Moisture and heat can decrease the shelf life of supplements. It is best to store supplements in a cool, dry place, avoiding extreme temperatures. Most bottles contain a moisture-absorbing packet to help preserve the product; perhaps you can distribute them into the daily containers. The bottom line, though, is that if you are dealing with short-term storage in a well-sealed container, there is little to be concerned about.

Storing in the refrigerator is usually not necessary, and raises the risk of exposure to moisture through condensation. Keep in mind that there may be specific products where storage in the refrigerator (or freezer) is recommended. Be sure to read each label for specific directions.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 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 is your opinion on the best nutrients in diet and supplements for the eye’s vitreous humor? I have had retinal tears in both eyes -- spontaneous, both in the past year, and had immediate laser surgery upon examination. I am 62 years old, and I am told there is nothing I can do to prevent this from happening. But I am not the type of person to do nothing; I am positive and proactive by nature, not to mention hopeful, and am not living in fear of a retinal detachment. I have now included daily servings of carotenoids, especially lutein, in my diet, and am looking into hyaluronic acid. Will these help, in your opinion? -- V., via email

DEAR V.: My sympathy on your vision issues. It is difficult when we attempt to do things right, only to experience bumps in the road. I am not a physician, nor do I have training in the optical health sciences. Given this, and the fact that I don’t know your health/lifestyle history and any associated issues or medications being used, I suggest reading the following two articles on the subject: tinyurl.com/jr65mcs, and tinyurl.com/glu85lz. (I am on the editorial board of the Berkeley Wellness Letter that produces these articles.)

Suffice it to say that the same whole-food, plant-based diet that works for most general health issues, along with limited stress and an active lifestyle, will be helpful here, as well. This should be a priority before you consider adding dietary supplements. At this point, I would encourage you to keep monitoring your vision as directed by your health professional. Being told that there is nothing you can do is a bit irksome, I agree. I am not sure what is or has been going on in your life, but you should ask about various health issues such as hypertension, diabetes, trauma, prior smoking, ongoing medications, etc. that may have contributed to your risk of this happening. Your doctor should be there for you as you attempt to better understand what might be going on and what you can do to lower the risk of additional problems.

DEAR DR. BLONZ: An acupuncturist suggested I drink water early in the morning with a little Himalayan salt dissolved in it. She said that mass-market iodized salt contains small particles of plastic from the polluted ocean. But I thought we needed iodized salt to get iodine. Can you please clarify? -- S.S., via email

DEAR S.S.: Small particles of plastic from the polluted ocean in commercial salt? Total nonsense! I would check into anything else you might hear from this individual, and take her statements with a grain of you-know-what. As for iodine, most people in the U.S. have little need for the iodine in iodized salt, as we get plenty from other food sources. This being said, there is no problem using salt with iodine added. The key with any salt is to avoid excess sodium intake.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 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 was intrigued by your breakdown of results to your health when you quit smoking. I was born in the 1950s to parents who smoked cigarettes. I lived 18 years in a smoke-filled environment, and probably because of that, have never touched a cigarette. What effect does that have on children’s health, both short- and long-term? Perhaps if parents understood that smoking around a newly developing human has consequences, they might reconsider such a nasty habit. -- D.D., via email

DEAR DR. BLONZ: I have a question about secondhand smoke. I quit 27 years ago, but my former wife kept on smoking until she died four years ago -- in the house, car, etc. How does this affect me? -- H., via email

DEAR D.D. AND H.: There is no safe exposure to tobacco smoke. Secondhand smoke -- that is, smoke inhaled by individuals nearby who aren’t doing the smoking -- is also dangerous. According to the CDC, there is no risk-free level of exposure to secondhand smoke. This is especially true for infants, children, the elderly, and anyone with respiratory or immune system issues. There are risks for all exposed -- including pets.

A study in the October 2012 issue of the journal BMC Health Services Research reported that average annual medical costs (physician visits, physical therapy and hospital treatments) were considerably higher for children exposed to secondhand tobacco smoke at home (whether indoors or outdoors) compared with those who were not exposed. It can cause numerous health problems in infants and children, including more frequent and severe asthma attacks, respiratory infections, ear infections and sudden infant death syndrome (SIDS). That should be quite sobering. For the complete list of risks from secondhand smoke, visit tinyurl.com/j2j4gsf.

But it does not stop there: There is even a risk from “thirdhand smoke.” This risk refers to exposure and possible inhalation of the smoke particulates that settle on skin, clothing and other surfaces. Thirdhand smoke is responsible for the telltale odor on objects, clothing, furnishings and areas where smoking has taken place. The odorous particles responsible can be inhaled when they become airborne (see article at tinyurl.com/zqj3nyt).

Smoking is an addiction with sticky tentacles in many aspects of our health and well-being, not to mention our pocketbooks. We become addicted not only to the chemicals in the smoke, but also to the act of smoking and the behavior adjustments it requires. All this makes it oh-so-difficult to quit, especially if you remain among others who have yet to pull the plug. I have great respect for anyone who has been able to successfully cast aside this dark force affecting their health, and the health of those around them.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 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.