Nutrition and healthy eating

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• November 6, 2012 1:21 p.m.

  I got a 50 lb. bag of Pillsbury bakery mix, white sugarcote 400. Not sure what it is or how to use it. I called Pillsbury and they said they have no info on it because they don't make it anymore.

  - mike

• October 25, 2012 11:06 p.m.

  Tomatoes trigger my eczema but I love using them in cooking, especially casseroles, are there any alternatives?

  - Hayley

• September 13, 2012 9:25 a.m.

  I have a friend who is alergic to nuts. I want to make pesto without nuts but would like the nut flavor. Is there an herb or spice that can be substituted?

  - Phil

• March 20, 2012 10:18 a.m.

  Dear Chris: Thank you for your inquiry and visiting us at MayoClinic.com. Your memory serves you well. There are two categories of vitamins: water soluble and fat soluble. Generally speaking, our body will flush out any excess water soluble vitamins through our urine. Fat soluble vitamins are able to be stored. That said, an excess of any vitamin -- water or fat soluble -- can have side effects, some more harmful than others. Most reports of these side effects are after consumption of large dose vitamin supplements. Our recommendation is to get your vitamins from your food. Vitamin D is often times an exception to this rule as few foods have vitamin D naturally. More foods are being fortified with vitamin D as well as other vitamins. Look at the Nutrition Facts label for information on the vitamin content of your food and eat a varied, balanced diet. As with any supplements you are considering taking or currently take, discuss these with your physician. Kind regards,

  - Katherine Zeratsky

• March 19, 2012 9:49 p.m.

  The author of this FAQ doesn't know how to cook pasta. Salt flavors the pasta-- it has nothing to do with cooking time. FAIL.

  - simoncpu

• March 19, 2012 5:38 p.m.

  Which vitamins are you allowed to have unlimited amounts of? I remember learning something about since certain ones are water-soluable any excess cycles out through urine, but the others would have a toxic effect.

  - Chris

• March 19, 2012 4:30 p.m.

  Is consuming soy products safe? Is there a limit to how much you can consume?

  - Audrey

• December 15, 2011 9:52 a.m.

  Why does Organic Milk have such a long "good by" date, as compared to reg. milk

  - John

• November 16, 2011 12:43 a.m.

  I add salt to the water before adding pasta, it helps the pasta from sticking together. You don't need alot of salt. just a few shakes.

  - Melissa

• November 8, 2011 5:03 p.m.

  From a Chef's view, you salt your water to cook pasta in to season the pasta. It is the only chance to salt it, of which little is absorbed, most goes down the drain with the water. So it may seem like a lot of salt, but it is not the same as putting that much salt on and leaving it. Pasta is pretty bland on its own, but if you are on a low salt diet you may choose to leave out the salt, just watch the amount of sodium in your sauce as many canned products are full of sodium. The story of adding salt to make your water boil faster is on the list of Old Wives Tales. Use it for taste.

  - Coleen

• October 30, 2011 11:19 a.m.

  A lecithin free diet has been recommended to me. What can I eat and why was it recommended?

  - Louise

• October 22, 2011 6:35 p.m.

  can we take st johns wort with milk

  - vickii

• October 20, 2011 8:07 p.m.

  My Italian friend told me that salt in the pasta water is only there to flavor the pasta. Dry pasta is being hydrated.

  - Bob

• October 20, 2011 9:45 a.m.

  Does malnutrition cause problems with absorption of medications? If so, are specific types of medications affected by malnutrition more than others?

  - Bethany

• October 13, 2011 9:43 a.m.

  Hi Sue - I'm not sure where you are coming from on your comment. Tilapia (as well as other fish) are very similar in their protein makeup. Fish in general make a good substitute for red meats - because they are lower in total and saturated fat. If you are comparing tilapia especially to salmon, it is lower in omega-3 (heart healthy) fat. However salmon has more omega-3 fat than most fish. If you are truly comparing equal amounts of tilapia to a donut, a donut has 3 times as many calories, 7 times as much fat (mostly saturated), and 19 grams of sugar (about 5 teaspoons) compared to no sugar in tilapia! If you want a bit more information about tilapia, we blogged about it a few years ago (search "tilapia" on this site).

  - - your blog host, Jennifer

• October 12, 2011 5:04 p.m.

  I have been told that tilapia has the nutritional value of a donut. Is tilapia a good choice or not? Thanks.

  - Sue

• October 12, 2011 12:25 p.m.

  Hi Jewell - Thank you for your question. The recipes on Mayoclinic.com can be sorted according to those that are considered "low sodium." Also, most of the recipes in the New Mayo Clinic Cookbook are designed to be lower in sodium. The cookbook is available by navigating to the "bookstore" on this site. Be aware that there is no such thing as a "no salt" or completely "salt free" diet. Most foods contain some amount of salt naturally. Hopefully your spouse's physician provided you with an upper limit - the amount that you need to stay under? The recipes on this site - and in the cookbook - list the amount of sodium per serving. You might also check out the American Heart Association's web site and cookbooks. Often, sodium needs to be controlled for heart conditions too. Hopefully these suggestions can get you going in the right direction.

  - - your blog host, Jennifer

• October 11, 2011 6:43 p.m.

  Can you recommend a cook book or some advice on cooking for a salt free diet? My spouse has renal insufficiency.

  - Jewell

• October 10, 2011 3:13 p.m.

  Caroline: Thanks for submitting your question. Unfortunately we cannot give advice about what dose you should be taking of a medication. Please check with your doctor or other health care provider.

  - MayoClinic.com Staff

• October 6, 2011 1:08 p.m.

  Is this where one posts a nutritional question????????????? I am 83 and recovered from stomach and duodenal ulcers, presumably caused by years of NSAIDs. Stress also! I have been on generic prevacid 30mg. for 2 years. Since it is known that elderly do not produce acid, is it safe to stay on this dose?

  - Caroline

• October 6, 2011 9:58 a.m.

  Does vitamin k2 deposit calcium to the bones rather tha arteries? How does vitamin k2 affect the blood?

  - donna

• October 5, 2011 2:49 p.m.

  What is a reliable way for a vegetarian/vegan to get an adequate amount of B12? I do drink soy milk with added B12, and occasionally cereals/nutrition bars fortified with 25-50% daily recommended amount, and wonder how bioavailable it is...any research? Concerned about health effects of inadequate B12. Thank you.

  - Kim

• October 5, 2011 1:49 p.m.

  My 84 year old aunt was recently on a course of IV antibiotics for the treatment of MRSA. Her appetite has been low and I have been purchasing Ensure with probiotics for her to increase the "good" bacteria in her system and to make sure she is getting adequate nutrition. Are probiotics recommend after a course of IV antibiotics or would regular Ensure be sufficient?

  - Julie

• September 28, 2011 11:37 p.m.

  Is there any nutritional downside to drinking carbonated water? I have heard that it might prevent calcium absorption, thus not the drink of choice for those at risk of osteoporosis. Have there been any reliable studies to prove or disprove this.

  - Dee

• September 28, 2011 6:08 p.m.

  My brother 6 days post CABG cannot eat since smells he reports "make him nauseas" and everything "tastes like metal". He is supposed to be taking in a high protein diet.

  - dawn