Archives

DEAR DR. BLONZ: Dear Dr. Blonz, How long is milk good for once opened? My mother and I disagree, and I am counting on you to settle the debate. Irrespective of when it is opened, my mom looks at the s... more

DEAR DR. BLONZ: My question is about coffee and antioxidants. I had thought that because coffee beans are roasted, they lost their antioxidants in the process. Also, could you explain a bit about the ... more

DEAR DR. BLONZ: With the holidays here, I was wondering whether calories from alcoholic beverages such as beer, wine and liquor cause weight gain at about the same rate as calories from carbs and fats... more

DEAR DR. BLONZ: My doctor determined that I have osteoporosis in my back and hips. (I am 67.) She now wants me to take a prescription bisphosphonate drug. I do not take any medications, and would pref... more

DEAR DR. BLONZ: Soon after eating something sweet or starchy, I become a bit groggy with an urge to doze off. When out, I can fight it, but sometimes I get nervous and shaky. A friend said that I migh... more

DEAR DR. BLONZ: I am not very active and do not eat enough fruits and vegetables, so I have tried taking a powdered wheatgrass supplement product for a few months to cover my bases. Is this the best t... more

DEAR DR. BLONZ: As a middle school teacher, I am concerned by what many parents give their children for lunch. I want to develop a lesson strategy that involves sending home a newsletter to the parent... more

DEAR DR. BLONZ: I enjoy the unique flavor of sesame oil, and was wondering if there are any health benefits. Is it OK to use in salads and also to saute vegetables, chicken, meat and fish? Are there a... more

DEAR DR. BLONZ: With the recent reports about food poisonings from fruits and vegetables, I wanted to know the best way to clean produce. Is water enough, or should I use more, such as a diluted solut... more

DEAR DR. BLONZ: My husband has only one kidney, working at 20 percent. To avoid dialysis, I work to keep all his food low-sodium and low-potassium. The sodium is easy; I changed from salt to cumin, co... more

DEAR DR. BLONZ: A local store was selling butter in the dairy section, but it was not refrigerated. Then, while at a friend’s house, I saw that she kept her butter at room temperature year-round. Her ... more

DEAR DR. BLONZ: I have heard stories from a friend about what a microwave does to food: that it changes the food’s composition, or that your body doesn’t recognize food in the same way after it has be... more

DEAR DR. BLONZ: A recent visit with my doctor revealed that my thyroid is low, and she recommends I begin taking a synthetic thyroid hormone. I’m considering it, but I confess that I prefer natural me... more

DEAR DR. BLONZ: I try hard to limit my daily salt intake, but some foods need a little extra flavor. I tend to use seasonings such as onion powder and garlic powder in place of onion salt and garlic s... more

DEAR DR. BLONZ: At a recent lecture, a doctor of natural medicine touched on the topic of milk homogenization, saying that it could be a major cause of heart disease and should be avoided. As it was e... more

DEAR DR. BLONZ: Could you explain freezer burn, and whether foods that have suffered from it are safe to eat? I am particularly interested in whether it is safe to use freezer-burned foods such as bee... more

DEAR DR. BLONZ: I enjoy tuna, and have found a water-packed brand where the fish are caught in a way that provides a lower risk of contaminants. Does tuna packed in water still have high levels of ome... more

DEAR DR. BLONZ: What could be in food that would make me itch? It is not particular to any one type of food, but now and then I have this strange itching reaction. It lasts for about a half-hour, and ... more

DEAR DR. BLONZ: Please provide more information about the xanthan gum and cellulose gel that I find in my fat-free salad dressings. I tend to eat a lot of salad, and the dressings taste fine, but is t... more

DEAR DR. BLONZ: My parents, now in their 80s, say that they no longer have any real appetite, or at least nothing compared with earlier in life. For them, eating has become more of an obligation and a... more

DEAR DR. BLONZ: I have been trying to cut back on my intake of meat and dairy. I have two young boys, and they are less than enthusiastic. I am wondering if my new vegetarian menu will provide them th... more

DEAR DR. BLONZ: I want some perspective on a recipe known as “skinny soup,” which consists of cabbage, celery, onions, garlic, peppers, carrots, canned tomatoes and water. The rumor is that digesting ... more

DEAR DR. BLONZ: Our new home has some olive trees that are bearing fruit. We all know how healthy extra-virgin olive oil is for us, but do we get the same health benefits from eating olives? -- J.T., ... more

DEAR DR. BLONZ: At a recent luncheon, there was a talk at our table about healthy foods we include in our diets. A couple of my friends went on at unusual length about the endless health and curative ... more

DEAR DR. BLONZ: I support the importance of having whole foods in our diets. But I am troubled by constantly reading that the soil is depleted of minerals -- the same minerals we assume will be presen... more

DEAR DR. BLONZ: I have kept up with a group of my high school friends through social media. Back then, we went out for the same sports and all had comparable body types, heights and weights. This past... more

DEAR DR. BLONZ: My grandmother used to encourage us to eat the inner white part of the orange skin, saying that it is a secret part of the food that has special qualities. Dutifully, I have followed t... more

DEAR DR. BLONZ: I have eaten well, staying away from high-fat foods, but have always held that after a person reaches 80, fat intake isn’t as harmful as it is in younger years. There are foods I would... more