Sometimes we get so many health messages that we are left wondering or confused about certain matters. In this brief "question and answer" article Dr. Lydia Kaume, a nutrition and health education specialist with University of Missouri Extension, answers some nutrition questions she has been recently asked.
Q: Is there whole-wheat flour that is white?
A: Yes. There is a light colored type of wheat grain from which white whole-wheat flour is produced. This white whole wheat flour is similar in nutrients to the traditional whole wheat flour. This is a good choice to replace our regular white flour and still get fiber, vitamins and minerals that come with whole grain flour.
Q: Is virgin olive oil fewer in calories than pure olive oil?
A: No. These terms only refer to acid content. "Extra virgin oil" has less acid and is fruity flavored. "Pure" or "virgin" olive oil is higher in acid content. The terms "light or mild olive oil" means the taste and color are mild. Calorie content is the same. Olive oils can vary in taste, on the basis of type and quality of olives, time of harvest, weather and region from which the olives were produced. Even healthy oils are high in calories; 1g of oil gives us 9 calories of energy.
Q: Could a thyroid problem be associated with high blood cholesterol?
A: Yes. A thyroid gland that is not working well could result in high blood cholesterol. Hypothyroidism occurs when the thyroid gland does not produce enough thyroxin. Some signs include feeling tired and sluggish, poor memory, dry skin, weight gain, muscle cramps, heavy menstrual flow, constipation and high LDL cholesterol (bad cholesterol). A routine physical exam is recommended to check for thyroid problems.
Q: Do zinc lozenges, sprays and gels help people recover faster from colds?
A: There is no clear evidence. Some studies say yes, some say no. Talking to your healthcare provider before using these is advised as some of the products have caused people to lose their sense of smell.
Q: Does microwaving destroy vitamins?
A: Even with the best care, some water soluble vitamins, which are vitamin B and C can be destroyed or lost in small amounts. Generally because mostly microwave cooking takes a short time, food is covered and little or no water is used, more vitamins are actually retained.
For more information on nutrition contact one of the following nutrition specialists: Dr. Lydia Kaume in Barton County at 417-682-3579 or Dr. Pam Duitsman, in Greene County at 417-881-8909. Information is also available online http://extension.missouri.edu.
Community on 01/29/2015