1. I am confused as to how much potassium to consume. I have heard that 4,700 mg will help with blood pressure, but the Nutrition Facts Panel says 3,500 mg. Which is correct? Updated: May 20, 2011
2. Do large zucchini have the same nutritional value as small ones? I am told to only use small zucchini, but I have so many large ones that I don't want to waste. If I make breads or side dishes with the large ones, are they equally nutritious as the smaller ones? Do they lose nutrients as they grow larger/older? How quickly are nutrients lost after picking them? Updated: May 20, 2011
3. I have two recipes that are not adjusted for high altitude. I live in Denver. One is the Waldorf Astoria Red Velvet Cake, and the other is a carrot cake. Can you tell me how to make the adjustments to bake these in Denver? Ingredients for the carrot cake are: 2 C sugar, 1-1/2 butter, 4 eggs, 1 T vanilla, 2 cups flour, 1 t cinnamon, 3 C grated carrots, 2 C chopped pecans. Ingredients for red velvet cake are: 1-1/2 c sugar, 1/2 c butter, food coloring, 2 T cocoa 2-1/4 c cake flour, 1 t vanilla, 1 t salt, 1 t baking soda, 1 T vinegar, 1 C buttermilk. Additionally, do the same adjustments need to be made when using these recipes when making cupcakes? Updated: May 20, 2011
4. Regarding weight loss: Is it realistic to expect to lose weight and reach a "healthy weight" by following a body's natural hunger and satiation cues and eat when hungry and stop when full? Another way to state my question may be: if a person embarks on an "intuitive eating" approach, can she eventually expect to lose unnecessary weight despite the fact that she is not consciously attempting to eat fewer calories than she habitually does? Updated: May 20, 2011
5. Are the quality and safety of food affected by microwave cooking? Updated: January 14, 2011
6. What are phytochemicals? Updated: January 14, 2011
7. Which oils are best for baking? Updated: January 14, 2011
8. I read two differing opinions pertaining to the health qualities of honey. One opinion is that is composed of sugars and has no vitamins or health benefits, while the other theory is that honey is loaded with vitamins and has many redeeming qualities. Which one had validity? Updated: January 13, 2011
9. Does microwave cooking remove the vitamins and nutrients from vegetables and other foods? Updated: January 13, 2011
10. Do you have any information about the hazards of kids consuming high energy drinks? Updated: January 13, 2011
11. On your Web site you make the statement, "the thought that fresh fruits and vegetables are always better than frozen or canned is a myth." With 200 to 400 mg of salt per serving in most canned vegetables, how can you make this statement? If you eat the recommended daily serving of vegetables, you are going to exceed the daily recommended amount of salt intake. The most significant difference between canned versus fresh vegetables is the sodium content. Sodium acts as a preservative, which helps keep food on the shelf longer. However, Americans consume an average of 4,000 to 6,000 mg of sodium per day, when a healthy adult should actually consume no more than 2,300 mg of sodium (1 tsp) per day! If you are older than 50; are African American; or have high blood pressure, high cholesterol or diabetes, your sodium intake should not exceed 1,500 mg per day. Updated: January 13, 2011
12. How many calories do blueberries have? Updated: January 13, 2011
13. Do blueberries have any fat? Updated: January 13, 2011
14. What should I look for when selecting blueberries at a market? Updated: January 13, 2011
15. How long can I store freshly picked blueberries? Updated: January 13, 2011
16. Do blueberries have any protein? Updated: January 13, 2011
17. Why do blueberries change color during cooking? Updated: January 13, 2011
18. How many carbohydrates do blueberries have? Updated: January 13, 2011
19. Do blueberries have mostly soluble or insoluble fiber? Updated: January 13, 2011
20. What is a botanical dietary supplement? Updated: January 13, 2011
21. What are the health benefits of blueberry antioxidants? Updated: January 13, 2011
22. How many milligrams of sodium are in an individual salt packet? Updated: January 13, 2011
23. I have seen advertisements saying green beans lose half their vitamins in 10 days. Is there a reference source that shows percentage loss of nutrients for various veggies after picking, both refrigerated and not? Updated: January 13, 2011
24. What is leaf broccoli, and how should it be cooked? Updated: January 13, 2011
25. How do you calculate the cost savings for people who grow their own fruits and vegetables? Updated: May 10, 2010
26. What is graham flour? Updated: May 10, 2010
27. I have a co-worker who drinks insane amounts of soda like Coca-Cola® every day. He always talks about stopping, but he says every time he tries to, he always gets headaches or gets in a bad mood. What is the best way to quit drinking soda without the mental side effects? Updated: May 10, 2010
28. What are the guidelines for baking at high altitude? I'm at 5,280 feet or so in Lafayette, Colorado. Updated: May 10, 2010
29. Do you freeze veggies without cooking, or do you drop them in boiling water for a minute or two? Updated: May 10, 2010
30. Do you have information in Spanish on portion sizes for my family? Updated: May 10, 2010

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