DEAR DR. BLONZ: I’m wondering about the differences between the protein found in red meat, such as steak, and that found in seafood, such as shrimp. I only eat red meat a few times a month, and am concerned about whether I’m getting enough protein. I take a multivitamin every day, but know that nutrients from food are more important. On the physical side, I do a cardio workout every other day, working with weights on the alternate days. I don’t smoke, drink minimally and am overall very healthy. My only concern is nutrient-based. How does the quality of the protein in shrimp compare with the protein from steak? -- L.W., Madison, Wisconsin

DEAR L.W.: Think of protein as what we are made of. The list of body proteins includes hair, skin, muscles, organs, blood cells, nerve tissue, brain tissue, hormones, antibodies, DNA, RNA, and even the enzymes used to digest the foods we eat. It’s fitting that the word “protein” comes from the Greek “proteios,” which means “primary” or “first.”

Proteins are made up of long chains of assorted amino acids. They tend to be too large to be absorbed intact, so after being eaten, our stomach releases acid to denature the protein and facilitate the action of the digestive enzymes in the small intestine. Enzymes separate proteins into their amino acid constituent parts, which can then get absorbed into the body. Once in the body, these amino acids serve as building blocks for the body to make any of the proteins it needs. The human body can actually make its own amino acids, but there are exceptions; the ones we can’t make are referred to as the essential amino acids, and they must be provided in the diet.

One of the ways that scientists “score” proteins is by looking at the types of amino acids they contain, and then comparing this with the amino acids in our body proteins. Those that compare most favorably have the highest scores. Egg whites (albumin) are usually considered to be the ideal protein, followed by dairy, fish, beef and poultry. Contrast this with lower-scoring vegetable proteins, such as corn, wheat and rice, where there can be plenty of amino acids, but lesser amounts of one or more of the essential ones. This lessens the overall score.

There are minor differences between the proteins that make up red meat and seafood, and these are mainly different amounts of the various essential amino acids. Both are considered high-quality, “complete” proteins, in that they both contain good amounts of all the amino acids the body needs to make its own protein. To answer your question, you should consider them to be comparable.

Most people have no problem getting the protein their body requires. The key is to have a mix of high-quality protein foods, together with other protein-containing foods, including grains, legumes, vegetables, nuts and seeds. Vegans accomplish this by sticking to plant foods to satisfy their requirements.

Be advised that in this country, we tend to eat more protein than our bodies need. Excess protein doesn’t give you more muscles; it becomes nothing more than calories that get turned into body fat. Let me close by saying that you have my admiration for your healthy exercise habits.

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: My very close friend has been diagnosed with cancer. He is frustrated, and has confided in me that he is considering the use of “food-grade hydrogen peroxide.” The idea, as he explained it, is that taking hydrogen peroxide orally raises the oxygen-saturation levels of tissue cells throughout the body, and that this helps kill the cancer cells. He made it seem so matter-of-fact. Do you have any knowledge about whether this makes sense, and if so, how to use this compound? -- S.F., Las Vegas

DEAR S.F.: My sincere wishes for your friend in this battle. However, I must express reservations about his thinking relating to hydrogen peroxide.

We are all interested in finding ways to help the body fight cancer, but we need to consider our weapons carefully. Hydrogen peroxide is a water molecule with loosely attached extra oxygen on board. It acts as a powerful oxidizer, even more powerful than chlorine bleach. It is corrosive to the nose, throat and lungs and can cause irreversible tissue damage to the eyes, including blindness. To give an idea of how strong it is, hydrogen peroxide at high concentrations is used to help decontaminate industrial waste. Not exactly the stuff you would voluntarily take into your body.

A very dilute solution (3 percent by weight) of hydrogen peroxide is sold as a topical antiseptic for use in first aid, but even at this dilution, it is for external use only. If diluted even further by mixing with an equal amount of water, this product can be used as a gargle and oral rinse; however, it is NOT to be swallowed.

Hydrogen peroxide has been promoted as a panacea, with claims that it can cure a variety of ailments, including cancer, AIDS and arthritis. Irrespective of the fact that the term “evidence-based” has been shown the door in certain government circles, I can say there is no reliable evidence that hydrogen peroxide can perform such feats. Indeed, hydrogen peroxide is not approved for human consumption. Its intake has resulted in deaths and serious injuries.

More relevant to your query, its effects in the body would run contrary to your friend’s interests. Consider a paper in the Aug. 1, 2011 issue of the journal Cell Cycle, entitled “Hydrogen peroxide fuels aging, inflammation, cancer metabolism and metastasis.” The paper describes how hydrogen peroxide is involved in the start and spread of cancer -- not its demise. Not the qualities one would seek in a substance taken internally to help fight cancer, or any other disease.

Please have your friend discuss this with his health professional, as it could interfere with other steps being taken. As should be obvious, given all the inherent dangers, the idea that drinking dilute hydrogen peroxide can increase the oxygen level in cells and help the immune system to destroy cancer is a bit ludicrous.

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 have been having wheatgrass at my local juice place. I was encouraged by a pamphlet claiming that two one-ounce shots provide my daily recommended five servings of fruits and vegetables. While I don’t want to waste my money, I do enjoy the idea of this type of super-healthy boost in one swallow, as I am not very good at eating my fruits and veggies. -- G.O., San Jose, California

DEAR G.O.: Wheatgrass is a young growing plant -- in this case, a type of grass. A typical serving of wheatgrass juice will contain less than a gram of protein, some vitamins and minerals, and a variety of phytochemicals essential for the growth and survival of this young plant. Wheatgrass, like other plants, contains chlorophyll, the green pigment that has an ability to capture the radiant energy of the sun and convert it into chemical energy through the process of photosynthesis. There is no known requirement for chlorophyll in humans.

I have tasted wheatgrass juice on various occasions, and can report that it does indeed taste like grass. While some may find it to be an acquired taste, there is nothing inherently wrong with it as a food. But it falls short of being a health-giving miracle food. Objective estimations point to it being nothing more than the product of young grass put into a juicing machine.

Two ounces of a wheatgrass extract does not equate with five servings of fruits and vegetables. It would probably be closer to a large spinach salad -- and there is nothing wrong with that.

As to whether you are wasting your money, that’s one you will have to answer. There are plenty of healthful foods around. Stick to the logic that our interests are best served when we include a variety of wholesome foods in our diet, rather than looking for a convenient way to get them all from one source, or in one swallow.

DEAR DR. BLONZ: Does taking carnitine as a dietary supplement help with weight loss? -- D.H., Reno, Nevada

DEAR D.H.: Carnitine is involved in energy production, being integral to the transport of fat into the structures of the cell (the mitochondria) where energy gets produced. For a short time, carnitine was thought to be essential, and was given the name vitamin B7. This was discontinued once it was realized that, in healthy children and adults, the liver and kidneys make carnitine as needed.

There are scenarios -- including a genetic predisposition, certain health conditions (some involving the kidneys), and the use of certain medications -- where carnitine can end up in short supply, but these are exceptional circumstances. Don’t count on carnitine to help stoke your fat-burning furnace, as some product promotions might have you believe. You will, however, lose some weight from your wallet.

The National Institutes of Health has more on carnitine at tinyurl.com/yb5b5cxj.

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.