DEAR DR. BLONZ: I am on Medicare and had a bone scan as a part of my annual wellness checkup, which showed that I have weak bones in the form of osteopenia in my hips and spine, but other areas were in the normal range. I was told to increase my calcium and vitamin D intake, which I am doing; in addition, I was given a list of exercises to help keep my bones strong. This test result came as a surprise, as I have no pain and have never had a broken bone. I will add the bone-strengthening exercises to my routine.

I also have high blood pressure that is being successfully treated with a calcium channel blocker medication. Is there any interaction between taking a calcium channel blocker and taking calcium as a dietary supplement I should be aware of? Neither my doctor nor pharmacist mentioned any such possibility. -- W.P., Raleigh, North Carolina

DEAR W.P.: I commend you and your physician for including a bone scan in your wellness checkup. We shouldn't wait until we're eligible for Medicare to get our bone strength tested. (Those on Medicare are entitled to a yearly wellness visit as part of their healthcare. For more on this, see b.link/aqdrzczc.)

The fact that you had no idea there were issues with your bone strength underscores the importance of undergoing such testing -- the sooner you diagnose and treat bone-strength issues, the greater the odds it can be stopped or even reversed. I understand your need to learn more, given that calcium is involved in both of your health situations, and you want both medications to function as intended.

Calcium channel blockers can be prescribed for hypertension (high blood pressure) because they prevent the contraction of certain smooth muscles surrounding the blood vessels. For the muscle around the vessel to contract, a small amount of calcium has to pass through a channel in the membrane (outer skin) of the muscle. Calcium channel blockers are so named because they slow the movement of calcium through these channels, thereby keeping the blood vessels relaxed. (For more on calcium channel blockers, see b.link/r5jfpw3.)

There is little connection between the calcium present in your system via your diet or your supplement and the ability of a calcium channel blocker to do its job. It should be interesting for you to track your bone strength in future testing. (Read more about bone-strengthening exercises at b.link/jgisklr.)

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 a female in my early 20s and have started taking a mineral supplement to build up calcium before I start losing it. I was wondering if there is a best time of day to take this? -- K.W., Nashville

DEAR K.W.: I applaud your strategy of working on your bones while your bone-building window is open. As a general rule, taking a calcium supplement with or after your biggest meal is best. Avoid taking more than 500 mg at a time.

Some people get their calcium from calcium-fortified beverages, such as orange juice. Recommendations regarding side effects and safety when taking calcium can be found at b.link/jffcvd5m.

Exercise and an active lifestyle play a big role in building bones -- activity tells your body that the bones are needed for work, and the body responds by building them up and keeping them strong.

DEAR DR. BLONZ: Do you have any information about the value of drinking oxygenated water, in which oxygen is infused into special water to facilitate health for those with cardiovascular disease? Could you refer me to the straight scoop? -- M.A., Hayward, California

DEAR M.A.: It's easy to burst this bubble: Our bodies are set up to get oxygen through breathing, not swallowing.

Like most gases, oxygen is poorly soluble in water, so there won't be much oxygen in a serving of oxygenated water. Consider carbonation, where carbon dioxide gas (CO2) gets dissolved in water. Generally, gas becomes more soluble in water with lower temperatures and higher pressures. Carbonation occurs when CO2 is forced into very cold water under high pressure. The container is securely sealed when the desired amount of gas has been added. This liquid looks like plain liquid in the sealed container as it sits, but CO2 bubbles will form and escape when you open the container, which relieves the pressure. Bubbles also form if the liquid warms in an open glass or when it is moved, shaken or stirred -- which increases the kinetic energy (heat), further decreasing gas solubility.

When consumed, the tiny amount of oxygen still present after the loss when the container was opened drops even further as the liquid rises to body temperature. You will experience a telltale belch as it continues warming while it travels toward your stomach. There is no basis to expect that the minuscule amount ending up in your digestive system will impact the level of oxygen delivered to your muscles or brain via the bloodstream.

Drinking oxygenated water remains an unproven concept. Misleading marketing can entice the vulnerable through the door, but there is no evidence that you get anything more than expensive water, a burp, and more containers to recycle.

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 almost 83, and often make green split pea soup using freshly bought dried split peas. I use only a small amount of salt, and ensure the peas are well-covered with cold water. I put a lid on the pot and cook them at low heat. I don't know why, but I always end up with a coating on the inside of the pot lid. I try to scrape the crust, but can't remove it without soaking and scrubbing the lid. Can you please advise me on what causes this and how I might prevent it from happening? Growing up in Chicago, I recall my family serving green split pea soup with ham hocks, and I don't recall having this problem then. -- M.F., Tucson, Arizona

DEAR M.F.: A degree of foaming is normal when cooking split peas or other legumes. A main contributor is the saponins -- phytochemicals that serve as part of the plant's microbial defenses. Saponins have a bitter taste.

Soaking and rinsing legumes before cooking can reduce the amount of saponins. Another option is to skim the foam off the water periodically during the cooking process. Bubbling and boiling can splash foam onto the lid, so more gradual heating can reduce the foaming, as can adding a small amount of oil to the cooking water.

Because water minerals can affect foam formation, your comment that you seem to be experiencing more foam today might be associated with the hardness of the water in your current location.

DEAR DR. BLONZ: I am trying to lower my weight by making small changes in my diet. One change I've made is to lower -- but not eliminate -- my carbohydrate intake, mainly breads and pasta. I've lost 5 pounds in 4 weeks. It's not a huge amount, but it's a start! My question is about the combination of rice and legumes. I've been told that the amino acids combine to make a complete protein when you eat beans and rice at the same meal. I'm confused about how the body digests this combination as a protein or a carbohydrate. Would you please clarify this for me? Should I give up my favorite brown rice and black bean recipe? Thank you. -- M., Pinole, California

DEAR M: Both beans and rice contain carbohydrates, protein (in the form of amino acids) and a small amount of fat as separate nutrients. They will be digested in the same manner, whether eaten at separate meals or at the same time.

Individually, neither beans nor rice contains all essential amino acids. But if these foods are present together, their amino acids serve as raw materials for the body to make complete proteins, similar to if you had consumed an already complete animal protein food.

I am unclear as to why you would think it necessary to forgo brown rice and black beans, which is a great example of a plant food combination that provides amino acids for a complete protein. Keep an eye on your total caloric intake, stick to healthful foods such as these, and maintain an active lifestyle, and you will continue to make strides.

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.