DEAR DR. BLONZ: I recently came across the “Hateful 8” theory from an M.D. who casts “industrial seed oils,” such as canola, safflower and corn oils, in catastrophic and deadly terms. In short, this doctor claims that they increase inflammation, disrupt metabolism and destroy your health. This doctor also says there is a link between the consumption of these oils and the most dangerous effects of the coronavirus. What do you advise regarding industrial seed oils? -- S.H., Tulsa, Oklahoma

DEAR S.H.: This theory is off the mark and misleading. These oils can be assets in an otherwise healthful diet -- they can contribute essential fatty acids, for instance -- and should not be considered “catastrophic” or “deadly.”

Making a vague connection between the use of seed oils and “the most dangerous effects of the coronavirus” is a bit irresponsible. Where’s the evidence? Certainly, if a person is poorly nourished and in a suboptimal state of health, they will be at greater risk should they get this virus. But to point to seed oils as a villain in any circumstance is without merit.

Using “industrial” as a derogatory descriptor is also off. All foods, including organic ones, are produced by an industry.

The key with diet is to balance all elements, and not to overdo it. There is no basis to reject seed oils in the preparation of healthful foods, and they should not be rejected based solely on the unsubstantiated statements of this individual.

DEAR DR. BLONZ: Your column on calcium and milk brought back memories from when I was buying books about nutrition for the library I worked at 50 years ago. I encountered the statement in several books that fat was needed to metabolize milk, and I eventually traced the source to Adelle Davis, a famous nutritionist in the 1950s and ‘60s. Although I recall that Davis scrupulously documented her sources for statements like “People need vitamins,” she gave no source for the dictum on milk and fat.

Davis died in 1974 and has faded from public view. I hadn’t heard the statements about milk for years, but apparently, they are still around. -- S.F., Hayward, California

DEAR S.F.: I have found that every time the topic of milk comes up, it awakens opinions from those who insist that milk should only be consumed by calves. There are those who take issue with homogenization, pasteurization, vitamin D fortification and more. And all of the anti-milk arguments are then ably countered by those in the pro-milk camp. It is always a challenge to inform without fanning the flames.

I remember reading several of Adelle Davis’ books, and found her common-sense approach -- one that focused on real foods and their nutrients -- to be a good starting point.

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: After doing a genetic test, I learned that my high blood pressure is due, at least in part, to an inherited tendency. I watch my sodium intake, enjoy cooking and don’t eat too many processed foods, which helps a lot. But like most people, I’m busy and can’t cook everything from scratch -- especially beans, which I eat often. When there is time, I prepare them from dried, but I always have cans of beans on hand. My concern is that the canned beans’ sodium levels tend to be on the high side. Any advice? --P.A., Concord, California

DEAR P.A.: There are low-sodium and no-salt-added varieties of canned beans and vegetables available. If the standard product is all you have, giving the contents a couple of rinses with lukewarm water can significantly cut the sodium (one reported a 25% reduction). Check this by tasting a small amount of the water upon opening the can, then repeat the taste test after rinsing the beans a couple of times.

DEAR DR. BLONZ: What is the difference between sea salt, kosher salt and good old sodium chloride? I always thought that NaCl was salt, period. -- P.E., San Diego

DEAR P.E.: Sodium chloride is, indeed, the familiar white granular seasoning we call “salt.” The version called “sea salt” comes from evaporated seawater, and its mineral content is not limited to the sodium and chloride that make up traditional salt. These additional minerals can give sea salt subtle flavor characteristics.

At a food meeting, I once participated in a blind tasting of various salts, and noticed the differences in flavors each type produced. But I remain unsure whether the use of a particular sea salt, versus standard salt, translates into a discernable impact on the taste of the foods we prepare (assuming the same amount of sodium chloride is used).

Regarding other salts: Depending on the brand, table salts can contain small amounts of additives to prevent caking and encourage a smooth flow. A common additive is silicon dioxide, which is the primary ingredient of sand. It is innocuous, essentially nonabsorbed, and has GRAS status as an additive (Generally Regarded As Safe). If the table salt is labeled “iodized,” it also includes a source of iodine.

“Kosher salt” is pure sodium chloride, usually without additives, and it often comes in coarse crystals. It is not necessarily a kosher product, but it can be certified as kosher for Passover use. It is no better or worse than any other form of table salt.

I hope this helps clear up the differences. For any readers who want to learn about the significant, yet unappreciated, role salt has played in world history, I encourage a read of “Salt: A World History” by Mark Kurlansky.

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 do you see in the future for health and nutrition in the U.S., given that with all our resources, we do not rate among the top 20 healthiest nations on Earth? -- S.T., Chicago

DEAR S.T.: According to the Bloomberg Healthiest Countries index, the U.S. is rated No. 35 in the world (Spain is No. 1). These ratings are based on life expectancy, environmental factors and risk factors such as smoking. There are many complexity levels here, including lifestyle issues, access to healthcare, and economic factors that can limit choice. Regarding nutrition, I believe such disappointing ratings will continue as long as we remain subject to influence by advertising forces. These have a proven ability to entice the populace toward value-added, less-healthful convenience fare rather than the routine consumption of a balanced, plant-based, whole foods diet as an anchor.

DEAR DR. BLONZ: What is carrageenan? It's an ingredient in both the yogurt and salad dressing I use. My neighbor said it's seaweed. Is this true, and if so, is it safe? -- R.T., San Jose, California

DEAR R.T.: Carrageenan, named after the southern Ireland town of Carragheen, where sea algae cultivation began, belongs to a group of food additives called vegetable gums. These include agar, locust bean gum, tragacanth, xanthan gum and pectin. These gums don't contribute vitamins or minerals. Still, they act as binding and thickening agents to add texture and a "slippery feel" in the mouth to a growing variety of foods such as yogurt, salad dressings, sauces, jellies, puddings, sherbets and ice cream. Although they're built like a carbohydrate, our bodies cannot digest or absorb these gums, so, to a degree, they end up acting like dietary fiber.

DEAR DR. BLONZ: A workout friend is a nutritionist, and she continues to tell me that the calcium from fat-free milk products is not absorbed into the body effectively. She insists that calcium needs to be consumed with a little fat in order to be absorbed. She says that my body is not absorbing any calcium from all the fat-free milk and yogurt products I consume. Is this true? Do I need to switch to low-fat milk products? -- N.N., Phoenix

DEAR N.N.: I question your "nutritionist" friend, and in my opinion, so should you. Switch to low-fat milk products only if you want. Calcium absorption will not be significantly affected by such a change. I challenge this individual to come up with any basis for these statements. Is there any chance she might have been referring to vitamin D, a nutrient typically added to milk? That is one that is more efficiently absorbed when fat is present.

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.