Archives

DEAR DR. BLONZ: In a recent column, you gave some information on roasted nuts. I have read the book “Diet and Salad” by Norman Walker, D.Sc., in which he wrote: “Nuts which have been cooked, roasted o... more

DEAR DR. BLONZ: Do you have any nutritional advice for helping someone avoid the need for dental work? I get all stressed out every time I go to the dentist. -- C.F., Phoenix, Arizona... more

DEAR DR. BLONZ: Our family recipe for tamales, which we have made and enjoyed for generations, uses lard, along with corn, meat, almonds, raisins and sauce. Whenever I teach the recipe to Americans, t... more

DEAR DR. BLONZ: I have been grinding my flaxseed and storing it in the refrigerator for use on my breakfast cereal. I typically grind enough to last a month or so. However, a recent article about how ... more

DEAR DR. BLONZ: I am hoping to learn more about hyaluronic acid as a dietary supplement for wrinkles. I heard that it helps replenish water in the skin that is lost in the aging process. I know it is ... more

DEAR DR. BLONZ: My husband and I are changing to a more plant-based diet. We are finding many recipes that call for coconut milk, which we enjoy very much. However, I was under the impression that it ... more

DEAR DR. BLONZ: I recently came across the “Hateful 8” theory from an M.D. who casts “industrial seed oils,” such as canola, safflower and corn oils, in catastrophic and deadly terms. In short, this d... more

DEAR DR. BLONZ: After doing a genetic test, I learned that my high blood pressure is due, at least in part, to an inherited tendency. I watch my sodium intake, enjoy cooking and don’t eat too many pro... more

DEAR DR. BLONZ: What do you see in the future for health and nutrition in the U.S., given that with all our resources, we do not rate among the top 20 healthiest nations on Earth? -- S.T., Chicago... more

DEAR DR. BLONZ: I use an extra-light olive oil for my cooking and salads. I have heard that the extra-light type may not have the same healthful benefits that fruity extra-virgin olive oil has. How do... more

DEAR DR. BLONZ: I read your column about statins and cholesterol, and have a related question. I was recently advised (again) to avoid foods with cholesterol because I have too much in my blood, but m... more

DEAR DR. BLONZ: I enjoy fresh grapefruit juice in the morning with breakfast. Friends have told me that grapefruit juice interferes with the absorption of vitamins, pointing to its interference with p... more

DEAR DR. BLONZ: There is a constant argument at our house about the role of statins in helping determine what you should eat. If a person who formerly had elevated cholesterol takes a statin drug and ... more

DEAR DR. BLONZ: I’m under the impression that vitamin D requires fat in order to be absorbed well. Does that mean they must be consumed at the same time? If I drink a glass of nonfat milk by itself, w... more

DEAR DR. BLONZ: As people in our mid-60s, my spouse and I are aware that we are getting on in years. General stiffness in the mornings and occasional body aches have limited our activities to a degree... more

DEAR DR. BLONZ: I will be having a routine colonoscopy next month and just received the preparation instructions. It says that in the week before the test, I should avoid seeds and even corn (one of m... more

DEAR DR. BLONZ: I do not eat much fish, and my doctor suggested taking fish oil capsules. My question is whether flaxseed oil is an effective alternative source of omega-3 fatty acids. This would be p... more

DEAR DR. BLONZ: I enjoy the speed and convenience of cooking vegetables in the microwave, but became quite concerned when I read that this method might be destroying nutrients. Should I steam my veget... more

DEAR DR. BLONZ: Sometime earlier in the year, I began adding a tablespoon of flaxseed to my morning granola. After about one week, I began to experience symptoms of vertigo. One day it was so bad that... more

DEAR DR. BLONZ: I have pernicious anemia, for which I receive B12 injections. Why is it that intrinsic factor cannot be synthesized and introduced into the body by injection or pills? It seems as thou... more

DEAR DR. BLONZ: I’m a 69-year-old male, vegan, with an active cycling routine. For most of my adult life, I’ve been a blood donor without any problems. About two years ago, I began consistently failin... more

DEAR DR. BLONZ: I was looking up information on juicing “prescriptions” for arthritis and other maladies, but I found different information on different sites. These were mainly commercial sites, and ... more

DEAR DR. BLONZ: I am concerned about my magnesium intake, and I have read that it’s a nutrient that many fail to get enough of in their diet. One site extols the virtues of taking 400 to 600 milligram... more

DEAR DR. BLONZ: Hyperactivity and behavioral issues in children are often thought -- by parents, staff and some health professionals -- to be associated with certain foods. However, there has been no ... more

Dear Dr. Blonz: We are doing a project on nutrition labeling at school. I have noticed that fruits or foods (such as tuna) can be packed with a liquid that contains calories from sugar or oil. Does th... more

DEAR DR. BLONZ: Usually, when I eat leafy green salads in restaurants, I have no adverse physical reaction. But a few times, I have eaten this type of salad in restaurants and it caused me severe diar... more

DEAR DR. BLONZ: During a recent online nutrition class, there was a discussion about whether fruits and berries have the most antioxidants, and other beneficial substances, when they are the sweetest.... more

DEAR DR. BLONZ: Is there still vitamin C left after a potato is baked or french-fried? According to a USDA database, one cup of baked potatoes contains about 10 milligrams of vitamin C. Authorities I ... more