DEAR DR. BLONZ: Attempting to cut back on carbs, I bought some "sugar-free" candy with maltitol as its primary ingredient. The Nutrition Facts information lists sugars as 0 grams per serving, but shows carbohydrates as 25 grams! Is maltitol just another form of sugar? -- D.W., via email

DEAR D.W.: Maltitol is another form of sugar -- in this case, sugar alcohol. Sugar alcohols are carbohydrate sweeteners that cannot be utilized by the decay-causing plaque bacteria in the mouth. Others include sorbitol, mannitol and xylitol. Per FDA regulations, if the only sweeteners are sugar alcohols, the product can be labeled "sugar-free."

Sugar alcohols do get digested, but not efficiently, because they are metabolized differently from other carbohydrates. These "sweets" do not cause blood glucose to rise and insulin to respond like typical carbohydrates do. There will be some calories, so the number of grams will be listed in the label's "Carbohydrate" category. Sugar alcohols are not considered "Added Sugars" for labeling purposes, but the amount per serving can be shown as a voluntary listing on a separate "Sugar Alcohols" line.

Read more about sugar alcohols at b.link/qxagxq.

DEAR DR. BLONZ: I appreciate your column about the shelf life of eggs, but I have some additional questions. What is the best method to handle home-raised eggs? Those usually have to be washed, but should that be done when they are gathered, or right before use? When I had hens in the backyard, I carefully numbered the fresh eggs so I always knew how old they were. Slightly older eggs, laid at least a week prior, peel better for hard-boiling and work better in baking recipes. I miss my sweet little hens. -- M.A., via email

DEAR M.A.: As eggs exit the hen through the cloaca, each gets coated with a thin protein-based protective layer called the cuticle, or bloom. This coating contains antimicrobial substances to protect the egg's viability as it sits. Hen- or farm-fresh eggs can last for a couple of weeks at room temperature. Be sure you know what you have, though: If they are fertile eggs (where the hen's roommate was a rooster), there could be other things going inside the shell.

Fresh-laid eggs are not sterile. The protective layer is meant to sustain the viability of a fertile egg long enough for the baby chick to develop; it does not make eggs more nutritious or safer for handling. On the egg's surface, even with an intact cuticle, there is a genuine risk of harmful microorganisms being present, including salmonella and Campylobacter. Whatever the unwashed eggs come in contact with will likely get a dose. The act of lifting them to write the date involves various types of contact, as will the process of cracking them, where pieces of the shell can go in unpredictable directions.

Given adherence to safe-food practices, there is no need to wash properly handled farm-fresh eggs. However, it is reasonable to wash eggs before use to limit these unknowns. Read more on fresh-laid egg safety at b.link/5kmef6.

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: Can you get too much fiber in your diet? I don't usually have much. I know I need more, and I am working my way up, but I don't enjoy the unpleasant effects of a fiber-rich meal -- especially when out with friends. -- F.S., San Jose, California

DEAR F.S.: One can have too much of any food, and fiber is no exception. While there are proven health advantages to having the recommended intake level, it's best to avoid an unusually hefty amount of fiber at any one sitting. This is especially true if one is in the process of working toward the recommended norm, as you are.

The human body is programmed to make efficient use of its resources and energy. This natural preference for digestive economy is expressed by physical adaptations to any habitual eating style. Simply put, our bodies get used to the way we normally eat. Most people have experienced different reactions when trying new seasonings or cuisines. Traveling to a distant place and adjusting your meal schedule to local time would have a similar effect. In either case, your body might find ways to tell you, "I wasn't quite prepared for that."

As for fiber, it provides unabsorbed bulk that affects the rate at which foods move through the digestive tract. It therefore also affects what ends up in the large intestine to be worked on by our microbiome. (See some frequently asked questions about the microbiome at b.link/2446rv.) Adding large amounts of fiber to a system not accustomed to it can lead to short-term bouts of cramps, bloating, diarrhea and gas -- not ideal in social situations. All of this can be made worse, and even become risky, if large amounts of fiber are consumed without sufficient fluids.

Assuming there are no issues with your digestive system, there are no reasons to avoid fiber for its transient side effects. A reasonable strategy is to slowly but surely integrate higher-fiber foods into your daily routine until you arrive at the recommended level -- about 25 to 30 grams per day. Read more on dietary fiber at b.link/j43qu.

DEAR DR. BLONZ: I cleaned out a kitchen cabinet and had to make some decisions about my stored grains. What is the shelf life for flours and other grains? In particular, I am interested in polenta: It seemed fine in its sealed bag, but it had been there for about a year. -- K.L.B., Dobbs Ferry, New York

DEAR K.L.B.: Grains, especially whole grains, should be stored in a cool, dry place in airtight containers. Whole grains contain the germ and the endosperm, with the components needed to start and nourish the next generation of the plant until it can get its shoot open and begin collecting energy from the sun. The germ also contains essential fatty acids and other nutrients essential for this purpose. The bran is the outer coat that protects the grain from oxidation and other physical or microbiological assaults that might impair the new growth.

While each grain has its unique properties, over time, these protections wane, giving edible grains their "shelf life." Whole grains will keep four to six months on the shelf, and longer in the freezer. Check the information and storage chart from the Oldways Whole Grains Council at b.link/etw5st.

If your polenta is in its original sealed bag, it should be labeled with a freshness date, but it sounds as though it is well past its prime.

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 an unusual request that I hope you can help me with. My wife has been on a healing journey for a long time now, and has made great strides through nutritional and activity changes.

She now wants to start a "health consultant" business, since many people already call her up for advice. I'm not sure what qualifies one to be a nutritionist, so perhaps there are even more basic facts we need to research. I think she is primarily interested in making sure she has covered the basics, and wants to find some degree or accreditation that lets people know she has studied the subject. -- S.F., Tulsa, Oklahoma

DEAR S.F.: The questions you pose hit some thorny issues. One difficulty is that there is no official definition for "nutritionist"; many call themselves this with little or no formal training. Most good nutrition is nothing more than common sense. However, we can run into complexities regarding the relative efficacies of supplements and herbs, not to mention potential interactions with any given person's health conditions and medications.

There is a need to be able to read and interpret complex research data, evaluate evidence and new discoveries, and see how all the relevant information applies to an individual's health and daily life. It is not an easy task, and there's no shortage of acolytes foisting "miracles" on an anxious populace.

Social media provides a complicated platform: Charlatans often make compelling arguments on well-designed websites, while those with genuine expertise tend to be limited by evidence and professional ethics. Online, I have observed off-the-wall scary advice, but also some quite logical statements. As you would imagine, the field is a "buyer beware" wildcard.

We must not turn a blind eye to progress and breakthroughs, and many of today's mainstream tenets were thought to be nonsense when first proposed. So how does one tell the difference? Unless one can read and understand basic research -- i.e., published, peer-reviewed scientific journals -- it is challenging to examine discoveries with a critical eye. It takes years to develop such skills. And even then, one's knowledge has limits, which must be acknowledged and respected.

If your wife is serious about nutrition, more sophisticated training would be needed to help her fully understand and integrate cutting-edge experimental science. A good first step would be to look into community colleges offering basic and advanced nutrition courses. Identify scientific organizations and health professionals in the community, and consider employment or volunteer work to get a broader perspective on how the profession works.

There are also nutrition videos online, but be sure to stick with sources that have academic credentials and positions. This is critical, because there are pay-to-play organizations that sell you "expert" certificates with little, if any, substantive training. Someone touting themselves as a "board-certified" expert may have nothing more than a piece of paper they bought.

Always be mindful of the limits of your understanding, and build relationships with genuine experts to whom you can refer clients when something is beyond your training. Best wishes and continued good health for your family.

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.