DEAR DR. BLONZ: I focus on eating nutritious foods, but also take some supplements. Some are hard tablets, some are capsules and some are softgels. I sort them all into a days-of-the-week pills container so I don't have to mess with the individual bottles. The container snaps closed, but it is not an airtight seal. I keep it in the refrigerator. Is there any problem keeping them together like this, or storing them in the refrigerator? -- S.N., Phoenix

DEAR S.N.: Keep your focus on foods and lifestyle, as these should be the key; supplements are not replacements for a healthful diet. It is best to store supplements in a cool, dry place, avoiding extreme temperatures. Having the various forms together will not necessarily cause problems as long as they are stored properly. However, unless the product recommends it, refrigerated storage is unnecessary and could expose the supplements to condensation moisture. Moisture and heat can decrease the shelf life of supplements, which is why many of them come packaged with a moisture-absorbing packet. The bottom line is that the concerns are minimal if you are dealing with short-term storage in a well-sealed container.

As a general rule, if you are going to store supplements apart from their original containers, I advise keeping a current list of everything you are taking, along with pictures, on your mobile device. You can keep this with your list of medications -- another bit of information you should keep current. Let your emergency contact know where this information is located. In any unexpected health situation -- especially one where you cannot speak for yourself -- this is vital information for a health care team.

DEAR DR. BLONZ: I realize that vitamin E is one of the fat-soluble vitamins, so I assume that it, like vitamin D, should be taken with meals to help absorption. When at a supplement store, I noticed a label for a vitamin E product that was "water solubilized." Please explain what this means. -- L.G., Anderson, South Carolina

DEAR L.G.: Vitamin E does not normally dissolve in water, but there are ways in which it can be combined with other substances to make it water-soluble. One way is to blend vitamin E with succinic acid. The resulting compound, tocopheryl succinate, is a dry form of vitamin E that is used in tablets. Another way is to combine vitamin E with an emulsifier that allows fat-soluble substances to mix with water. Vitamin E, in a water-soluble form, is recommended for any with impaired fat digestion and absorption.

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: 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.