Q: Your Special Report on food safety (June) says that using detergent or commercial...
Answer : Detergents and antibacterial soaps aren'tt recommended because the FDA doesn't have safety data about possible residue these products may leave on produce.
Q: I read with interest your answer about the different kinds of oatmeal...
Answer : We went back to our oatmeal expert, Cynthia Harriman, director of food and nutrition strategies for The Whole Grains Council...
Q: Lately my primary care physician has started shilling for a combination of fish...
Answer : A First identified in 1957, coenzyme Q-10 (CoQ-10) is a vitamin-like substance found throughout the body, but especially in the heart, liver, kidneys and pancreas.
Q: What are the pros and cons of using a microwave oven? My daughter-in-law...
The US Food and Drug Administration (FDA) tests microwave ovens to make sure they meet safety standards that assure the ovens do not present any radiation hazard.
Q: I’ve read about research associating high vitamin A intake with bone loss. Do...
Answer : A Bess Dawson-Hughes, MD, director of Tufts HNRCA Bone Metabolism Laboratory, answers...
Q: My usual breakfast includes two slices of whole-wheat toast. I am told by...
Answer : A Cynthia Harriman, director of Food and Nutrition Strategies for the Whole Grains Council...
Q: Many of us with high cholesterol have considered taking statin drugs, but are...
Answer : A A 2007 study at Stanford University cast doubt on the claims that garlic is effective in lowering bad LDL cholesterol in adults...
Q: If I am trying to reduce the amount of sodium in a product,...
Answer : A Our recipe editor, Patsy Jamieson, has looked into this topic, consulting a food scientist at Bush Brothers Beans. He told her that the company had sent samples to an independent lab...
Q: I find myself limiting my produce selections in order to avoid the most...
Answer : A If youre concerned about pesticides in produce, its smart to be selective: Not all produce presents the same risk of contamination.
Q: Can you tell me what is the best resource on the glycemic index...
Answer : A Introduced in 1981, the glycemic index (GI) measures how rapidly a food causes blood sugar to rise, compared to the effects of ingesting glucose (sugar).