DEAR DR. BLONZ: Many types of canned and processed foods have hydrolyzed soy protein, vegetable broth and casein listed as ingredients. Why are they added? Should I be concerned about these ingredients? -- K.B. Springfield, New Jersey
DEAR K.B.: Like other proteins, the ingredients you mention are made up of amino acids. (Casein is the main protein in dairy.) A hydrolyzed protein is broken apart into amino acid fragments through the action of enzymes and chemicals, similar to the process in our digestive system. The process uses water molecules, with parts of the molecule going on each side of the break. In fact, the word "hydrolyzed" describes this, with "hydro" meaning "water" and "lyzed" being an adjective form of "lysis," or "broken apart."
We tend to find hydrolyzed proteins in processed foods because many of the individual amino acids can enhance flavors. These ingredients are not unhealthful, with an exception for those with the rare misfortune of reacting to monosodium glutamate, or MSG. The hydrolyzing of proteins liberates glutamate, as glutamic acid is an amino acid widely distributed in our food supply.
DEAR DR. BLONZ: After my most recent physical, I found out that I am slightly anemic. I would like to know about some good foods to eat for this condition that won't raise my cholesterol. I have been eating mostly vegan. -- N.L., Arlington, Illinois
DEAR N.L.: There are plenty of options for iron for vegans and vegetarians. Foods that come to mind include dark green leafy vegetables, legumes, tofu, baked potatoes (with skin), raisins, prunes, sunflower seeds and iron-fortified cereals. Check out the discussion on iron in the vegan diet at b.link/d6k2ne.
DEAR DR. BLONZ: Can having a glass of cold or ice water with a meal affect how efficiently we digest and absorb its nutrients? An actual doctor online claims that this can have severe implications for our digestion. -- T.T., Miami
DEAR T.T.: Nonsense. Our stomach is the processing plant that gets most foods in shape for digestion; the initial steps occur there. Most of the enzymatic breakdown and absorption of the foods we eat happens in the small intestines -- well beyond the point where there could be any residual temperature differential. Consider that it takes less than eight calories to warm an eight-ounce glass of refrigerator-temperature water to body temperature; this occurs soon after your swallow.
That these "doctors" talk about "serious implications" from water temperature reflects a lack of understanding, and should serve as a caution against heeding other advice from this source.
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.