DEAR DR. BLONZ: I am at a conference about food and cookware, and one chef was leading a discussion on the topic of eating meat. She said that most of the meat we eat is muscle -- for example, steak is cow muscle. During a subsequent conversation, I brought up this subject and another chef immediately disagreed, saying that we are eating the “fleshy part,” whatever that is. (There was no time for any follow-up questions or requests for clarity.) Would you be so kind as to elaborate a little? -- W.L., via email

DEAR W.L.: Steak and other “muscle meats” do come from the muscle tissue of an animal. “Flesh,” as it refers to meat, can mean soft tissue such as muscle, but also fat or organs such as the liver or kidneys. But keep in mind that “flesh,” as a generic term, can refer to animal tissues in general. Hope this helps.

DEAR DR. BLONZ: I was in a natural foods store looking for an alternative to regular coffee. I was told about “ganoderma,” which is made from an extract of ganoderma lucidum -- a concentration of six species of red mushroom. The plus side, as it was explained to me, is that it has excellent nutritional benefits and the flavor of coffee, but with a minimum of caffeine. I am having a difficult time finding much information on ganoderma. While this supplement was flavorful, I would like to know more about what I am ingesting. -- S.C., Milwaukee, Wisconsin

DEAR S.C.: Ganoderma lucidum is the Latin name for a species of reishi mushroom. This mushroom has long been used in Chinese medicine, and other natural medicine traditions, for enhancing the immune system. I have heard of the reishi being taken as a tea or dried as a dietary supplement, but have not tried it roasted as a coffee substitute.

Some thoughts: Mushrooms are complex organisms, and there are many different species. Some types have wonderful culinary uses, while others contain components that have medical effects. And there are a small number of mushrooms that contain powerful toxins. As is often the case with naturally occurring compounds, there can be variations from harvest to harvest. All this translates to a lot of unknowns about the precise identification and level of active ingredients.

Then there are the issues of changes that could take place during roasting. The product is being touted as providing benefits from the fresh mushroom, but is there evidence that the substances in the whole mushroom remain efficacious after roasting? If there are active ingredients, are there possible interactions with health conditions, medications or other dietary supplements?

Finally, if this is to become your regular breakfast beverage, are there issues with chronic usage? All this might come across as overly cautious, but it makes sense to have a cup of consideration when something new is being tossed into the mix. Coffee has had its popularity ups and downs (we are currently in an “up” phase), but its components are well-studied, and it’s been around for a while.

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 live by myself and find it difficult to use up an entire loaf of bread before it dries out and becomes stale. I have tried storing bread in the refrigerator, but it never tastes the same. What is it about refrigeration that ruins bread? -- J.W., Las Vegas

DEAR J.W.: Bread turns stale as its starches undergo changes in structure. Although stale bread has a dried-out appearance, a loss of moisture is not the complete explanation -- a loaf will even turn stale in a well-sealed, never-opened package. Temperature, it turns out, is a key.

There are two main types of starch, or carbohydrate, in bread. Over time, each will change from a random to a more rigid arrangement. The first starches set up as a freshly baked loaf of bread cools to room temperature. If you have ever attempted to cut into a loaf right out of the oven, you’ll recall that doughy texture before the first starch sets up. The setting up of the second starch takes about a week. As that second starch changes, the texture of the bread shifts from soft to hard -- or as we call it, stale.

While refrigeration extends the shelf life of many foods, the second starch tends to set up faster at refrigerator temperatures. Your bread could turn stale in about a day. Refrigeration is not recommended for the storage of any raised bread product.

It’s unfortunate that sandwich vendors tend to store their premade sandwiches under refrigeration, but it does make sense: A slight staling of the bread is the price to keep the sandwich’s contents fresh. If buying a pre-made sandwich, try to get one that was made earlier that day.

As for the bread you keep at home, one solution is to look for breads that use preservatives called emulsifiers. They can slow down the setting up of starch and effectively extend shelf life. The most common emulsifiers used in bread, the monoglycerides and diglycerides, are effective yet harmless additives.

Freezing may be the ideal solution for your issue. Freezer temperatures are cold enough to keep the second starch from setting. If you are unable to get through a loaf before it goes stale, consider splitting your loaf and storing half in the freezer. However you decide to store your bread, make sure the package is always well sealed.

DEAR DR. BLONZ: Carrots in the refrigerator get soft and flexible after a few days, and eventually they shrivel. When are they no longer safe to eat? -- B.B., Chicago

DEAR B.B.: Carrots are a root crop, providing the route by which the water from the soil is taken up and transported to the rest of the plant. The fibrous part of the carrot contains flexible little compartments that hold water until needed by the rest of the plant above.

When the carrot sits, exposed to the air, the water evaporates. Over a matter of days, this will result in the more flexible vegetable you described. Eventually the carrot will wilt and rot. To retain moisture and firmness, carrots should first be washed, the excess water shaken off, and then placed in a plastic bag in the refrigerator crisper. Also, if you buy carrots with greens attached, remove them after purchase, as they tend to draw the water out of the carrot.

Carrots can be considered safe to eat as long as they’re not discolored, overly shriveled or slimy in feel. If a carrot has only lost some of its firmness, it can often be brought back with a soak in ice water.

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: As you reflect on nutrition globally, and then look back at the U.S. dietary standards, do you believe there are any universal truths in the field of nutrition? What do you see in the future for human health and nutrition, given that here in the U.S., we are not even among the 30 healthiest nations on earth? -- C.A., Las Vegas

DEAR C.A.: Given the (unfake) fact that scientific knowledge continues to evolve, there needs to be an element of flexibility, especially where personal and financial interests and biases are concerned. With each new finding, our thoughts about nutrition and health might require updating or outright change. Bias also comes from one’s worldview. What might be thought of as absolutes for a raw vegan are unlikely to jibe with those held by an omnivore.

This being said, there do seem to be underlying truths that can be gleaned from observations of the plant world, and from a review of human history. The overall theme is that we need to provide our bodies with a broad spectrum of nutrients and whole foods in order to sustain health, ensure longevity and empower our defenses. Essential adjuncts are a physically active, personally satisfying, stress-moderated lifestyle, adherence to basic food safety practices, and the responsible preservation of our land, sea and air.

Scientific findings continue to tweak the detailed chapters and verses, but much depends on who is supplying the research dollars. Dietary standards and recommended intakes, such as those put out by the U.S. government and others, are a mix of science, politics and market forces. There is value to these guidelines as they can provide visual teaching tools, but they tend to be more along the line of lagging indicators rather than bold steps forward.

Concerning your second question, I feel we will continue to have a disappointing ranking among the healthiest nations as long as we, as a culture, continue to have a significant element that can be swayed by instant gratification born of profit-driven market forces. This represents a significant temptation with a proven ability to entice the U.S. populace away from the basic themes of healthful eating -- directing them instead to sidetracks like “value-added food components,” rather than the innate power of whole foods themselves.

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.