Kathy C. from Indiana writes: “Recently, I read that people with osteopenia should avoid foods with oxalates. It's hard for calcium to be absorbed. The partial list includes healthy food that I like to eat: spinach, beets, tofu, cocoa, kiwi, oranges, pineapple, peanuts, cashews. Is there a safe amount that can be eaten? How often? Thank you....Read more

Why do we associate eggs with Easter? In ancient times, eggs were a sign of new life and rebirth. Christians eventually came to adopt the egg as a symbol of the Easter story when Jesus miraculously rose from the tomb.

Makes sense. Some experts have called eggs “a miracle of nature.” And lest I go down a rabbit trail of why Easter bunnies ...Read more

In a recent column on seed oils, I concluded that we need to continue to follow the research and that it pays to keep up with the science. I then received a letter from Mike C. in Nebraska who reminded me of certain social media influencers who are strongly against seed oils.

“Seed oils are highly processed, while beef tallow is not,” he ...Read more

No joke, I look forward to this column every year. And I cherish the contributions from you readers.

Terry W. from St. Louis writes: “I so enjoyed your column about corny jokes. My mom loved puns and would use them as often as she could. One that has to be heard instead of read is ‘I thought it was an oyster but it’s not!”

Lori M. in ...Read more

While visiting an eating establishment during our recent visit to Texas, I noticed a framed map of the United States on the wall. It showed two areas. The most noticeable was an embellished boundary of this 28th state identified as TEXAS. The rest of the map was simply “Not Texas.”

I can see what makes the people of this state so proud. ...Read more

I like the theme “Food Connects Us” for this month’s celebration of National Nutrition Month, sponsored each March by the Academy of Nutrition and Dietetics. And this month also coincides with another observance — Saint Patrick’s Day.

This particular holiday began in Ireland to commemorate Saint Patrick, a priest and missionary in ...Read more

In a recent article, I explained the technicalities of identifying a food as a probiotic. Probiotics are “good” bacteria that benefit our health. And many of these beneficial organisms reside in fermented foods. Yet not all fermented foods can technically be called “probiotics.”

Why? In order for a food to be classified as a probiotic, ...Read more

I’m on vacation. So I have no idea why I decided to write on such a controversial topic this week. I would guess, though, that I’m not the only one scratching my head over the current banter against seed oils.

As you might guess, seed oils are liquid fats that come from plant seeds. The most notable are derived from canola, corn, cottonseed...Read more

My buddy Al sent this response to a recent column on vitamin C:

“You wrote, ‘unlike most animals, our human bodies do not have the ability to manufacture vitamin C.’ Well, I am a party animal!! Do I have the ability to make a little of my own?

“Seriously now, I have 1,000 mg packets (of vitamin C) and it reads ‘for daily support.’ ...Read more

We’re never too old to learn. That’s why I appreciated the kind letter from Professor Emeritus Bob Hutkins from the Department of Food Science and Technology at the University of Nebraska.

“Thank you for your informative columns that I read regularly in the Lincoln Journal Star. The probiotics quiz was spot on except for the question ...Read more

We’ve just arrived for our yearly visit to the great state of Texas. After three days of travel, our horses and dogs are happy to be here too.

Before we left home, I packed our live-in trailer with as many groceries as would fit into our small refrigerator and limited cabinet space. No need for anything that requires an oven. Don’t have one...Read more

One regret I have is not being able to meet Linus Pauling, the biochemist best known in nutrition circles for his views on vitamin C. In the last years of his life, he resided just down the road from us. He may not have wanted a visit from a stranger, but I wish I had at least tried.

If the name doesn’t ring a bell, Pauling was a Nobel Prize ...Read more

When I was a kid, I would watch my mom in the kitchen. Every once in a while as she cut up potatoes, she’d pop a raw piece in her mouth. She’d do the same with raw meat — to test the seasoning, I suppose — before placing a meatloaf in the oven.

Don’t do that, say food safety experts. To my knowledge, mom never got sick from these ...Read more