1. 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
2. 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
3. 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
4. Are the quality and safety of food affected by microwave cooking? Updated: January 14, 2011
5. Which oils are best for baking? Updated: January 14, 2011
6. 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
7. Does microwave cooking remove the vitamins and nutrients from vegetables and other foods? Updated: January 13, 2011
8. Do blueberries have any protein? Updated: January 13, 2011
9. What is a botanical dietary supplement? Updated: January 13, 2011
10. What is graham flour? Updated: May 10, 2010
11. What are the guidelines for baking at high altitude? I'm at 5,280 feet or so in Lafayette, Colorado. Updated: May 10, 2010
12. Do you freeze veggies without cooking, or do you drop them in boiling water for a minute or two? Updated: May 10, 2010
13. I was searching on your Web site for information on microwave use and safety. I have a granddaughter who believes microwaves destroy food nutrition or are not healthy. Please direct me to information on this subject. Updated: May 10, 2010
14. What are the different "brain" foods? Updated: May 10, 2010
15. Is it safe to give older infants foods that contain honey as an ingredient such as graham crackers? Updated: May 10, 2010
16. How can I know the limits on fats in my diet? Updated: May 10, 2010
17. Aside from the fact that eating too much of any food is unhealthy and can lead to the accumulation of body fat, is there a "clinical" definition of a "fattening food," such that 30% of its calories are derived from fat, for example? Updated: May 10, 2010
18. Research shows that families can help prevent obesity by increasing their intake of fiber-rich fresh fruits, especially before meals. However, many urban areas lack supermarkets that sell fresh fruit. What can families who live in these areas do? Updated: May 10, 2010
19. What are the benefits of a vegan diet, and are they dangerous? Updated: May 10, 2010
20. How do you convert sea level bread recipes to high altitude for a bread machine? Updated: May 10, 2010
21. What is the difference between "stone ground wheat flour" and "whole wheat flour"? Updated: May 10, 2010
22. How do wild salmon and farm-raised salmon compare nutritionally? Updated: November 05, 2009
23. I like to cook chicken halves on a charcoal grill. I have been experimenting with microwaving the chickens prior to putting them on the grill. I would like to know if there is a recommended time for microwaving. I know I have to get the chicken to 165 degrees. But I also do not want to dry the chicken out too much. Updated: November 05, 2009
24. What are some quick, "run-out-the-door" breakfast ideas I can fix for my family? Updated: May 28, 2009
25. What are some "healthy" lunch items I can take to work instead of eating out at fast food restaurants? Updated: May 28, 2009
26. What are some quick, healthy snack choices? Updated: May 28, 2009
27. How can I stick to my diet when I eat out frequently? Updated: May 28, 2009
28. When I cook at home, what kind of oil should I use? Updated: May 27, 2009
29. How do I modify my recipes for better health? Updated: May 27, 2009
30. Do artificial sweeteners promote weight gain? Updated: May 27, 2009

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