DEAR DR. BLONZ: I was surprised and disappointed at your recent comments about the progress of medical research. I’m just a layperson, but considering the number of major diseases that faced humans even 100 years ago, compared to today, medical science has made incredibly rapid progress. The development of antibiotics, for example, has cured too many diseases to list.

I’m really surprised at you. I experience atrial fibrillation and am alive because of heart medication and blood thinners, which will hopefully prevent a stroke, as my father had. Additionally, I’ll have surgery to implant a defibrillator to prevent sudden death from the condition.

Many cancers have been slowed or even “cured” through advances in therapies and surgeries. Medical advances are helping childhood diseases even before birth. At this point, we’ve cured so many diseases that the remaining ones are very complex, but medical science is finding innovative ways to tackle these by incorporating the body’s own immune system.

While it can be slow to get new drugs to market, this ensures that the drugs are safe -- and considering the tragedies of the past, when drugs have been rushed to market, this is a very good thing. Unfortunately, the progress of the past may be slowed or reversed by the current reluctance of parents to vaccinate their children. Even so, science continues to make incredible strides.

Dental health is frequently overlooked, but we’re learning that oral inflammation contributes to diseases of the whole body. The increasing number of medical specialties points to the rapid progress in medicine.

I believe you owe your readers and the entire medical profession an apology for your poorly thought-out response. -- S.R., Walnut Creek, California

DEAR S.R.: I appreciate your comments and the important perspectives they provide. There have indeed been amazing advances, but I had attempted to side with those suffering in the here-and-now from ailments such as autoimmune issues, Alzheimer’s and other dementias, ALS, Parkinson’s, unstoppable cancers and various forms of intractable pain from pathologies such as arthritis. All of these are instances where solutions remain beyond our grasp at the moment.

That questioner appeared to be writing from the standpoint of frustration within her circle of friends, and I did not want to respond in a palliative way by providing a glowing list of all science had accomplished to date.

Again, my regrets if this came across as a put-down to research; that was not the intention. As one focused on research and communication, I endeavor to keep chipping away at the unknowns, and I acknowledge and celebrate all that continues to be accomplished.

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: Please help settle a dispute between my wife and me. We buy organic peanut butter, and the oil rises to the top. I would prefer to mix the oil in with the rest of the peanut butter whenever we get a new jar. But my wife wants us to pour out the oil, saying that we don’t need the excess fat. What are your thoughts about this? -- S.S., via email

DEAR S.S.: Peanut butter is a healthful food, with or without its top oil. The oil rises to the top due to gravity, along with the fact that no substances were added to the product to help emulsify it -- that is, to keep it all together. The amount of oil reflects the fineness of the grind, and the temperature and length of time the jar has been sitting.

Regarding the fat content: While a significant portion of the calories in peanuts come from fat, most of them stay with the solids. Assuming you will be eating the same serving size either way, the calorie savings will be minimal. A 2-tablespoon serving of peanut butter with all its oil will contain about 188 calories, 16 grams of fat, 8 grams of protein and 3 grams of sugars. If you were to pour off 3 tablespoons of oil (about 45 grams), then take a 2-tablespoon serving of this less-oily nut butter, you would have about 183 calories, 15 grams of fat, 9 grams of protein, and 3 grams of sugars. So the differences will be slightly fewer calories, a bit less fat, and a bit more protein.

Of course, nut butters also contain other nutrients, all of which are affected when the oil is removed, however slightly. Looking specifically at vitamin E, the 2-tablespoon serving of “un-poured” peanut butter will contain 2.9 mg of vitamin E (about 15 percent of the recommended daily value), while the same serving of poured peanut butter will contain about 2.5 milligrams (roughly 13 percent of the daily value).

DEAR DR. BLONZ: Thanks for your response to a recent letter regarding frozen salmon. What length of time is reasonable to freeze other meats -- beef, pork or chicken -- assuming they are kept and thawed safely, as you described in your response? -- B.N., Walnut Creek, California

DEAR B.N.: If properly wrapped and kept in an airtight container at 0 degrees F (-18 degrees C), meats will be as safe to eat when thawed as when they were initially frozen. The flavor and texture quality, however, will deteriorate with time. The major risk is freezer burn, which attacks the edges and surface of meat first.

You will have an average of about three months of safe storage for frozen meats, but this will vary according to the cut, whether it was cooked before being frozen, and the efficiency of your freezer. Be sure to place a date on the package.

Check out more detailed information on frozen-food safety by visiting fsis.usda.gov and searching for “frozen food.”

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’m 78, and for years I have been using canning salt for all my salt needs. My daughter now says it’s catching up with me. For the past three years, I’ve been suffering from weakness and a number of other problems. I hurt my back this year, and the discomfort has spread down to my hips. Is there a chance that the canning salt could be responsible? -- T.C., San Jose, California

DEAR T.C.: I encourage you to seek advice for the health issues you are now experiencing, but canning salt is not the villain your daughter believes it to be. It is no more harmful than regular salt. The difference is that canning salt does not contain sodium silico-aluminate, which is the anti-caking substance often added to table salt to keep it free-flowing. In addition, canning salt does not contain iodine.

One might ask why canning salt is on the market. The answer is that salt is often added to the water during the canning process, as it affects water’s boiling temperature and can reduce the time needed to safely can foods. However, the anti-caking agents in regular table salt were found to leave a powdery deposit on the jars. Canning salt arrived on the scene to solve this problem.

DEAR DR. BLONZ: What are your thoughts about ready-packaged lettuce, salads and cabbage slaws? Also, are there any concerns or benefits to eating baked potato peels? I wash and prick holes in the potatoes, then put them in a microwave-safe sandwich bag with a little water and cook them in the microwave. The resulting peel is soft and really good-tasting. -- V.G., West Orange, New Jersey

DEAR V.G.: Ready-packaged lettuces and slaw mixes undergo a thorough washing, are safe and, theoretically, ready to eat right out of the package. I do recommend, however, that all such packaged products be given a cold-water rinse to help crisp the greens before serving. Most national brands date-code their packages, so make sure you’re getting a fresh product. Aside from checking the date, look for browning or other discoloration as signs that the veggies are getting old.

The peel of the potato isn’t a nutritional powerhouse; the vitamins and minerals come primarily from the flesh. The peel does contain fiber and a small amount of iron, and provides a good contrast to the smooth texture of the flesh.

There’s absolutely nothing unsafe about eating potato peels, provided there is no greenish discoloration. I say this because potatoes can produce solanine, a bitter-tasting toxin that affects the nervous system. Solanine is produced when the potato is exposed to sunlight or allowed to sprout. It is most concentrated in the sprout, but it’s also present in potatoes having a greenish tint to the skin.

You can slow the production of solanine by storing your potatoes in a cool, dark place. Carefully cut away all sprouts and green portions before cooking, and be sure to discard any potatoes that taste bitter.

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.