DEAR DR. BLONZ: Is it possible to eat too many carrots? I usually have about 10 carrots a day. Should I be limiting my intake? -- B.B., El Cerrito, California

DEAR B.B.: That is quite a hefty intake. I have no idea about the rest of your diet, lifestyle or health issues, so there are limits to what I can advise, but carrots would be near the top of any list of healthful foods.

In addition to being a whole food that is high in fiber and low in fat, carrots have a range of beneficial phytochemicals. They have a low glycemic index, meaning that eating raw carrots has a minimal effect on blood sugar levels. When cooked, carrots get a bit sweeter due to the breaking down of some complex carbohydrates into smaller pieces. Still, even cooked, they retain their relatively low glycemic index. Key nutrients in carrots are the carotenoids (coming from the Latin name for "carrot"), which are antioxidant compounds. Beta carotene is the most prominent of these; the body can convert beta carotene into vitamin A as needed.

The bottom line is that carrots are a convenient and colorful addition to the diet. One of my favorites is carrot juice, which I often have as a beverage with my lunch.

All this being said, I am unaware of evidence that would encourage a 10-carrot-a-day habit. This does not negate what carrots have to offer, but it works against the known benefits of variety when eating healthful foods, as each brings its own complement of attributes.

One interesting effect of a large intake of carrots is that you might begin to look like one -- colorwise, that is. In addition to being an antioxidant, beta carotene is a strong colorant, used as an additive to color foods such as cheddar cheese, butter and margarine. Excesses of beta carotene are normally excreted from the body, but there are limits to how rapidly this can take place. It could take up to five days for the excess to leave. When beta carotene intake exceeds the rate at which it can be used or discarded, the body will stash the excess wherever it can.

Our skin, the body's largest organ, plays a role here, taking on an orange tinge as part of a condition called carotenemia. The condition appears on the palms, soles and the center of the face, and is most noticeable in fair-skinned people. Carotenemia is harmless, and the coloring will disappear as soon as the intake of beta carotene is reduced. It is unclear if your carrot habit could create this condition, as it is more common in those taking beta carotene supplements.

In conclusion, carrots are a great food, but they're not a complete diet. A gauge for defining "too many" would be if your carrots leave no room on your plate, or in your stomach, for the other foods your body requires. It might be time to contact your local chapter of Carrot-crunchers Anonymous.

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: My close friend continues to recover from an emotional blow, after which she was unable to eat for many days. With no real appetite, and at my insistence, she finally started to eat, but it made her nauseous. Her doctors are on this and have found nothing serious, physically; they counsel patience and continued effort.

My concern is that she has lost a lot of weight and doesn't look healthy to me. I hope to better understand what might be happening and what I might do to help her. -- C.F., San Jose, California

DEAR C.F.: Your friend is fortunate to have you for support as she works through this challenging time. I cannot provide medical advice, so it remains essential to keep her health care professionals apprised of developments. I hope that the team includes someone with expertise in emotional support. The passage of time is likely to be the most potent ally.

Without food, the body undergoes a series of coordinated adaptations that pare down any unnecessary energy usage. There will be a tapering of systems not being used; this includes those involved with digestion. The body also slows down its metabolic rate and lowers its temperature as systems shift to a general energy-sparing "budget." This involves less circulation near the skin's surface, helping explain why those deprived of food might have a sallow look.

After being without sustenance for days, any reintroduction of foods must be done slowly and strategically -- beginning with simple foods, such as fruits and fluids -- to limit negative effects. These can range from minor queasiness and nausea to more serious metabolic effects. As there may be additional complexities with her ongoing health conditions and medications, your friend (or you as her proxy) should be in touch with the health team to be sure there are no missteps during the process of reintroducing foods.

Consider glucose, the building block of carbohydrates -- a primary fuel in the body and essential for specific cells. The human body has only a small amount stored for special circumstances. We can survive without a dietary source of carbohydrates (and the glucose it becomes) due to our ability to break down proteins and turn certain amino acids into glucose. This is life-preserving during a prolonged absence of food, but it's not an ideal situation.

The bottom line is that the body will be digesting itself during a fast, in essence -- repurposing its substances for more critical uses. Like other metabolic processes, these create waste; water is the conduit to get these out before they can jam up the works. This explains why we require more water than any other nutrient we ingest. We can survive for weeks without food, but only days without water. Consider encouraging your friend to start with consuming water, or perhaps a drink that provides electrolytes, other minerals and a minor source of carbohydrate calories.

The health team should provide recommendations as the situation evolves. I hope that your friend gets the support she needs during this dark period.

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 am working on many angles to avoid Type 2 diabetes, which runs in my family. I have borderline blood sugar issues, but unlike others in the family, I have improved my diet and now go on daily walks that involve hills or stairs.

My question relates to a lecture in which the physician speaking said that a common additive in bread, calcium propionate, can interfere with how glucose is metabolized and contribute to insulin resistance. A study was cited to support this, but I did not note the author. I am writing because I noticed that the high-fiber, whole-grain bread I now enjoy has this as one of its ingredients. I wanted your take on whether I need to shift to another brand. -- M.M., Phoenix, Arizona

DEAR M.M.: When we hear about a specific substance being suspected of helping or hurting a certain function, it is vital to know the amount of the substance associated with the effect. A closer look at this issue may spare you some concern.

Calcium propionate is a salt of propionic acid, a natural acid found in raisins and other fruits. Propionic acid, or its synthetically made calcium propionate salt, acts as an inhibitor of microbial growth -- most notably of the molds that tend to make themselves at home on breads. At the same time, these substances do not prevent leavening yeasts, which are also microorganisms, from doing their job. This explains why mold inhibitors are used in many breads to prolong shelf life. Some brands, particularly organic ones, use raisin juice as a mold inhibitor -- so propionate may be there even if you don't see "calcium propionate" on the ingredient list. (Read more on calcium propionate at b.link/hxgdw9.)

However, the practical concern about the impact of propionate on glucose metabolism seems a bit exaggerated.

One study reported that calcium propionate did impact glucose metabolism. But when checking the methodology, I noted that the experiment involved giving almost 1,500 mg of calcium propionate (or a placebo) to the subjects on an empty stomach after an overnight fast. That is a hefty amount! As calcium propionate typically makes up about 0.2% of dry flour weight, it would take about six cups of flour to provide that much calcium propionate. That's enough to make over a loaf and a half of bread -- more than anyone should have at one time, especially someone concerned about their blood sugar level.

A subsequent meta-analysis published earlier this year in the American Journal of Clinical Nutrition looked at 13 studies examining the effects of calcium propionate on glucose metabolism. Not surprisingly, that paper, which included the one mentioned above, concluded there was no significant effect on insulin and glucose metabolism.

No need to change bread brands because of this. My congratulations on your diligence; keep up the excellent work.

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.