On Nutrition

DEAR DR. BLONZ: I love soft-boiled eggs. I would like to know the risks of eating them. I read somewhere that there has never been salmonella in California eggs. Whether that is true or not, am I in any real danger from eating soft-boiled eggs? What about my 2-year-old grandson? -- R.G., Richmond, California

DEAR R.G.: Food safety is an issue every time we eat, and soft-cooked eggs are something of a wild card. It is reasonable to want information on risks associated with a favorite food; unless identified at the supplier level, food poisoning incidents often go unreported or undiagnosed. Proper food handling and preparation techniques are key to avoiding food poisoning. (More on food poisoning at b.link/uh58jj4w.)

Food safety might be thought of as defensive driving -- brief oversights in preparation don't guarantee an accident, but the risk increases the more often it happens. The greater the frequency of soft-cooked eggs on the menu, the greater the chances of a misstep. This explains why public health and food-safety sites tend to recommend against consuming soft-cooked eggs. The primary concern is salmonella organisms, with Salmonella enteritidis being noteworthy because of its resistance to heat.

While not high for a generally healthy population, the risks of appropriately handled soft-cooked eggs are not negligible. The risks increase for pregnant women, the elderly, anyone with weakened immunity, or young children, such as your grandson. Pasteurized eggs are worth considering for these high-risk groups. Your comment about California eggs is a bit misleading; it reflects supplier-level information, and there are opportunities for microbes to hop on board at many other points on the way to your plate.

The risks of soft-cooked eggs will depend on several variables, including the source, freshness and storage of the eggs, how the eggs are handled and prepared, and the consumer's health status. As a general rule, eggs should be kept in their original cartons and stored in the refrigerator; the key is to protect against shell fractures that might allow microbes to enter. Soft-cooked whole eggs should be avoided if you are vulnerable to food-borne infections, especially those caused by bacteria such as salmonella.

Several methods can be used to more safely prepare soft-cooked eggs. One involves using a slotted spoon to gently lower the eggs into boiling water and cook for 7 minutes. Another is to cover the eggs in cold water, bring them to a boil, turn off the heat, cover the pot and let the eggs cook for five minutes.

Check these additional resources: For more on Salmonella enteritidis, see b.link/3tm2k2ct; for how to handle eggs safely to prevent salmonella, see b.link/86ge5s44; and see "How to SoftBoil Eggs" from the Egg Farmers of Canada at b.link/zdtgw6cv.

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: After receiving a diagnosis of cancer -- caught early, during a routine physical -- I was told it had not spread and that the odds were in my favor. The therapy was immediate and intense, including chemo, radiation and local surgery.

It worked, but it ripped my life apart and devastated my family. My close friends stepped up, but many on social media were unsure of how to deal with me; some friends cut back on staying in touch after their initial expressions of sympathy.

I have been cancer-free now for more than five years. My message is to encourage others to be there for friends and family who have had cancer or another life-altering condition. Support research on treatments, especially to make them available to those who lack resources. Be there to help with meals, errands or transportation, or just to socialize. Do your best to understand the short- and long-term physical and emotional stresses involved.

While taking solace in the fact that I am living out my favorable long-term prognosis, I've never been the same, never regained my "pre-C" energy and I have fears every time I go in for a checkup. -- M.Q., Chicago

DEAR M.Q.: The battle against cancer is a challenging process, as it represents fighting aberrant cells that have deceived our body's natural defenses into being treated as though they belong. Cancer cells grow more efficiently because they lack the metabolic guardrails found in normal cells, sapping our strength as they steal essential resources needed by healthy cells.

One tool to treat cancer is chemotherapy -- the careful administration of one or more metabolic poisons at levels designed to affect the fast-growing cancer cells while sparing the normal cells as much as possible. Targeted radiation is another therapy. But cancer treatments can also affect our fastest-growing normal cells, such as the ones that line the digestive tract from the mouth down. Our hair and skin cells are also impacted. Finally, of course, there is surgical removal. But regardless of the options chosen, treatments can exhaust the body, much in the way our energy is drained when we are injured. This is because cancer can fool the immune system into treating it as "self." And of course, all of these treatments come with side effects.

It's a terrible script. However, with modern tests, treatments and surgical techniques, successes are increasing with many types of cancer. The lesson here is that healthful living is a critical investment in life; it's not something we should put off until after something goes wrong. Early detection increases good outcomes. It takes time and talented medical artists to diagnose and help you nurse your body back to a standard of health, and your life may never be exactly the same. Be there, with patience and understanding, for anyone you know who finds themselves in this alien land.

For more on cancer, see b.link/qgteebb7. Also, if cancer affects someone in your life, seek guidance on ways to approach them; see b.link/d7tnxfsy for an example.

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 heard a lecturer on TikTok stating that an organic tomato can have nine times the iron of a conventionally grown tomato. Is this correct? -- B.O., Atlanta

DEAR B.O.: Where do they come up with this stuff? An organically grown medium tomato and a conventionally grown tomato will each provide about .3 mg of iron. (See the NIH Fact Sheet at b.link/iron-x23 for more on iron.) I'm posting your question because the more salient issue here is the growing enormity of health nonsense on social media -- sometimes presented in engaging lectures by people who appear to know what they are talking about and to have genuine credentials.

When you come across something that runs contrary to logic, demand objective evidence rather than accepting the word of someone on social media. Don't be swayed by people who call themselves "doctor" or post too many positive comments. Fake degree certifications are on the rise -- and with artificial intelligence, it is likely to get worse; a content creator can generate multiple comments of admiration under different names to make it look like others support what they say. Always verify that concepts are evidence-based and that the proponents have legitimate academic training in the field in which they present themselves as experts.

DEAR DR. BLONZ: I appreciate your article on sea salt, but one of my prime arguments against table salt is the presence of additives. I know they iodize table salt by adding a compound containing iodine, which is not a problem, but why are they adding other compounds, such as calcium silicate and silicon dioxide? I have no problem with blood pressure and use salt on occasion. Would I be better off using a natural or sea salt where these compounds are not present? -- T.S., East Orange, New Jersey

DEAR T.S.: There are a couple of items to consider. First, crystals of sodium chloride, the essential ingredient of table salt, absorb moisture from the air and form clumps over time. Salt affected would have a hard time making it out of a shaker. Restaurants used to put small oyster crackers in salt shakers to prevent clumping, eventually switching to dried rice.

Another method is to add tiny amounts of anti-caking compounds, such as calcium silicate or silicon dioxide, which absorb moisture before it can clump the salt. These anti-caking substances are harmless at the levels used. (Silicon dioxide is the same compound in sand and quartz crystals.) It's up to you -- you can opt for a free-flowing product, or one that needs a bit more of a shake. You will note that sea salt crystals tend to be larger than table salt crystals.

Any discussion of table salt versus sea salt should also consider that salt from seawater will contain small amounts of other minerals and substances from the water, which can include heavy metals or microplastics. While these levels are harmless, the message is to conduct a complete analysis of brands you are considering.

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.