Archives

DEAR DR. BLONZ: What is the comparison between the vitamin, mineral and lycopene content of sun-dried tomatoes versus cooked and fresh tomatoes? -- F.F., San Jose, California... more

DEAR DR. BLONZ: I find that even with 30 to 60 minutes of strenuous activity a day, I have trouble keeping my weight where I want it. I recently lost 20 pounds and now weigh 125 pounds, but if I were ... more

DEAR DR. BLONZ: More and more people that I talk with about cancer have been losing faith in the medical community to come up with answers. Their thoughts are that there may, in fact, be cures for can... more

DEAR DR. BLONZ: My husband was just in for his annual physical, and his blood test showed high triglycerides. A similar result was found last year. He had some stents put in a few years ago and is on ... more

DEAR DR. BLONZ: What exactly determines what gets classified as dietary fiber in foods? -- C.D., Elgin, Illinois... more

DEAR DR. BLONZ: Please tell me what you know about "imitation crab meat." I know it doesn't contain crab, and the type I buy is actually made from Alaskan pollock. Do the treatment, coloring and flavo... more

DEAR DR. BLONZ: I eat well and exercise regularly, but despite these good habits, I have noticed weight gain around my middle. It's very bothersome to me. Is this just part of getting old? I can't imp... more

DEAR DR. BLONZ: I have a question about dried berries. I was spending a pretty penny for dried blueberries to put on my cereal every morning until a friend told me that desiccated berries have no anti... more

DEAR DR. BLONZ: Please tell me if doing the following can cut down the horrific quantity of fat grams in pork shoulder. One database says it has 29 grams of fat in a 1/3-pound serving! I roasted it sl... more

DEAR DR. BLONZ: I continue to hear that high-fructose corn syrup is a dangerous food additive that is much worse than regular sugar. Is this true? -- J.B., Walnut Creek, California... more

DEAR DR. BLONZ: Do oils that are left at room temperature become more susceptible to oxidation? When I began to refrigerate my cooking oils, they became thick and seemed to almost coagulate. How serio... more

DEAR DR. BLONZ: What are the facts about goji fruit? I have heard people say that it can boost the immune system, contribute to longevity and cure cancer. -- B.B., via email... more

DEAR DR. BLONZ: I ate great and was active in college and grad school, but since then, I have been working on starting a business and that's been the main focus of my life. I have no time to exercise,... more

DEAR DR. BLONZ: I drink lots of tea, mostly green and black (decaffeinated) with my meals. I am a vegetarian, and a nutritionist was concerned that I may be "losing" protein because the tannins in tea... more

DEAR DR. BLONZ: After my last health exam, I've decided to make the move to a vegetarian diet. I currently eat pretty well, having meat no more than a few times a week and fish at least once. I have h... more

DEAR DR. BLONZ: Is there a best food for fiber? I want to increase my intake and want something convenient that does not taste like cardboard. -- S.S., Concord, California... more

DEAR DR. BLONZ: My husband and I eat a good diet, doing our best to eat many different foods and lots of fruits and vegetables. We recently began taking a multivitamin packet of pills, along with a se... more

DEAR DR. BLONZ: I am concerned about lead poisoning. What is the best way to check for lead in paint? Our vacation rental is in a dated cottage and there is a powdery deposit on the walls. The rental ... more

DEAR DR. BLONZ: Is there saturated fat in fish? My impression was that the fats in fish are highly unsaturated. -- F.S., Des Moines, Iowa... more

DEAR DR. BLONZ: I have finally stopped smoking cigarettes, and my healer recommended a liquid diet to help my digestive system relax and expel all the toxins that have accumulated. Along with this cam... more

DEAR DR. BLONZ: Is there truth to the "raw foods" movement's claim that cooking kills the natural enzymes in foods, including vegetables, and that this removes the vital nature of the food and poisons... more

DEAR DR. BLONZ: I eat a vegetarian diet (no fish) and have been relying on flaxseed as my source for omega-3 fatty acids. I do this by sprinkling the flax on my cereal or using it in baking. My concer... more

DEAR DR. BLONZ: Please explain a bit about marinades, and how the enzymes they contain work. Is it true that they are heat-activated and need temperatures around 170 to work? If that is the case, how ... more

DEAR DR. BLONZ: What controls the amount of cholesterol the body manufactures? Can it make more cholesterol than it gets from food? -- D.D., Sun City, Arizona... more

DEAR DR. BLONZ: How much does the grade of olive oil (extra-virgin, virgin, etc.) have to do with the fatty-acid proportions and other health values? -- F.M., Walnut Creek, California... more

DEAR DR. BLONZ: I recently had a blackout when I stood up after dinner. It is doubtful that it could be from dehydration, as I was drinking at the meal. Perhaps not enough salt?... more

DEAR DR. BLONZ: Is there any dietary supplement that can help one avoid the misery of poison ivy/oak/sumac? I had heard a vitamin or herb could help, but I would even be open to a prescription medicat... more

DEAR DR. BLONZ: Because they tend to be available year-round, carrots and broccoli are the staple vegetables in my diet. I select carrots with the tops attached to ensure reasonable freshness. My ques... more