DEAR DR. BLONZ: My husband and I are changing to a more plant-based diet. We are finding many recipes that call for coconut milk, which we enjoy very much. However, I was under the impression that it was very high in saturated fat. Should it be eliminated, or at least used sparingly, if one is concerned about heart disease? -- E.B., online

DEAR E.B.: Coconut can add wonderful flavors and textures to many dishes. You ask about coconut milk -- which we will get to shortly -- but first, let’s take a look at coconut oil.

Coconut oil has a reputation as a dietary “villain” of sorts, which it earned by virtue of being a concentrated source of saturated fats. About two-thirds of these are shorter in chain length than most other vegetable fats. These particular fats, referred to as medium-chain triglycerides, are handled differently in the body. Even though they are saturated fats, these MCTs can be burned as fuel rather than being handled in a way that contributes to the risk of heart disease.

Now for your question. Coconut milk is a liquid extract of the mature coconut’s grated pulp, and contains coconut oil. But unlike the pure oil, coconut milk also contains a small amount of protective phenolic substances. (The primary protectant for the oils in the coconut is the physical barrier provided by the shell.)

As with most questions about food ingredients, the best answer considers the amount consumed and the entire dietary context. Coconut milk and its oil do not provide essential nutrients, and there is no scientific basis for any general statement that these saturated fats represent a more healthful choice than others. If they are part of an otherwise healthful diet and lifestyle, the saturated fats from coconut oil won’t add much risk to your health. If added to a poor diet, however, there is no basis to assume they will make anything better. As is always the case, your diet’s overall quality holds more sway over your health and longevity than a particular ingredient.

My best to you as you shift to a more plant-based diet. Continue to enjoy coconut milk in dishes where it is called for, but it would be prudent to use it sparingly. And always have that big-picture perspective that includes diet, lifestyle and any ongoing health issues.

DEAR DR. BLONZ: My son was recently diagnosed with ulcerative colitis. We hope you might be able to give us some direction and diet recommendations to help with his recovery. We want to provide him the most nutrition possible to get back to his healthy state. -- K.B., online

DEAR K.B.: There can be levels of complexity to this condition, and a healthful Mediterranean diet is often recommended. Here is a link to an article from the Berkeley Wellness Letter (disclosure: I am on their editorial board) about this issue: b.link/fnxbs.

My regrets for this complication to your son’s life. While working with his health professional, I hope that he will be able to reduce his discomfort.

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 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.