DEAR DR. BLONZ: In an interview, a well-known doctor (and author of several books) said that fructose was a "demon" to be avoided because it causes glucose to be created and leads to insulin resistance. He said that the consumption of fruits should be limited, since they are a big source of fructose. Hearing this was a bit strange given that fruits -- along with vegetables and other plant-based foods -- are the main parts of my diet.

Why would a noted physician say such things? I thought the interviewer was too accommodating and did not ask any challenging follow-up questions. I am in my middle years, and I have developed daily workout routines and walks to keep off the excess pounds. I am interested in what you have to say about fructose. -- S.P., New York City

DEAR S.P.: In recent years, there has been more fact-checking of political presentations and statements. But in the health and nutrition arena, information ranging from the dependable to the dubious still flows freely -- with the consumer left in charge of telling the difference.

Cautions against the excessive intake of sweeteners containing fructose make sense; these include sucrose (table sugar), high-fructose corn syrup, invert sugar and honey. The essential word, however, is "excessive," as valid arguments should not be aimed at fructose in general.

To explain, insulin is our "I am fed" hormone; it gets released from the pancreas in response to rising glucose in the bloodstream, which is typically an indication of a recent meal. Once the blood glucose level drops to its normal range, the release of insulin also drops. (Having sweets on an empty stomach is a risky routine because it sends an unhealthful curveball to this system.)

Habitually taking in too much sugar, including fructose, can contribute to insulin resistance, which is a condition where the body becomes less responsive to insulin, forcing the pancreas to produce more. Overweight individuals are at higher risk for developing insulin resistance. The condition is associated with several health problems, including Type 2 diabetes. (Read more at b.link/6yddqk.)

Excess fructose can be more harmful than excess glucose in that the fructose structure allows it to bypass the controls in place for glucose. That excess encourages the production of triglycerides, which can build up in the liver and raise the risk of "fatty liver" -- a condition associated with the excessive consumption of fructose and other sweets.

There is, however, no basis (or evidence) to malign fructose when not consumed in excess, especially when it is the fructose naturally present in fruits. Fructose tastes sweeter than glucose and is about 1.5 times sweeter than table sugar (sucrose), and this means fewer grams of fructose are needed to achieve comparable levels of sweetness.

My compliments for your efforts to avoid excess weight. The process of gaining weight can overwork the pancreas until it simply can't keep up, resulting in diabetes. Between 80% and 90% of adults with Type 2 diabetes are overweight. This also helps explain why many with the condition can experience improvements when they become more physically active, lose a few excess pounds and shift to a plant-based, whole-food diet that -- yes -- includes fruit.

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: 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.