Q-My husband has developed an intolerance to milk and other dairy products. His solution is to avoid them. But don't these foods provide important nutrients? Is it advisable to eliminate an entire class of foods from the diet?
A-Milk intolerance (or lactose intolerance) is an inability to digest milk or milk products because of the absence of lactase, the enzyme that digests milk sugar. The result is that the person may react to milk with diarrhea, gas, cramps and bloating.
Some people who are lactose intolerant find they can consume some milk if they mix it with food or other beverages.
Other people manage simply by having less milk and milk products. And some people find they can handle yogurt and processed cheeses without having a reaction.
Those who cannot satisfy their calcium requirements through any of these methods should eat other calcium-rich foods, such as salmon and dark green, leafy vegetables.
If these sources do not provide an adequate amount of calcium, a supplement may be required.
Q-What do you think of the use of bee pollen and garlic to slow down the aging process?
A-Bee pollen has not been shown to be of value in retarding aging. The results of studies of the role of garlic have not been conclusive, and additional research is needed before a recommendation can be made.
Q-Prunes have a reputation for being high in fiber. For someone who would like a little variety in his diet, are there other dried fruits that provide the same benefit?
A-Apricots and figs are also particularly high in fiber.
Q-When it comes to feeding my family, your column is my bible, and my family has benefited from it.
I changed the way I shop for bread after I read your advice on what to look for in the ingredients. Does the same advice apply to products such as pancakes that are made from flour?
A-The importance of having whole wheat or whole grain flour listed on the label as the first ingredient applies to pancakes, waffles and other products that are made from flour.
Q-It seems that potassium is receiving more attention in regard to its effect on the heart and on blood pressure.
Until now, most of the things I've read on the subject have only mentioned sodium. Is potassium an important part of the diet when it comes to the heart and blood pressure?
A-Potassium helps maintain the body's blood pressure and keeps the heartbeat steady. Conversely, a low potassium level can make an irregular heartbeat even worse.
Potassium may be obtained by adding fresh fruits and vegetables to the diet, and by avoiding processed foods. The very act of processing foods causes them to lose potassium.
For example, a cup of french fried potatoes has only about half the amount of potassium as a plain baked potato.
A number of salt substitutes are made with potassium chloride and can add potassium to the diet.
Q-Is it necessary for a person who has heart failure to have a completely sodium-free diet? Or is there a certain amount of salt that's considered permissible?
A-Most foods contain sodium naturally, so that it is virtually impossible to have a completely sodium-free diet.
A common recommendation for a patient who has heart failure is to have no more than 2,000 milligrams of sodium each day. That's about the amount contained in a teaspoon of salt.
I should stress that the actual amount of sodium that would be appropriate for an individual patient must be determined by his or her own physician.
Dr. Solomon's column appears in Tempo on Mondays and Fridays. If you have a medical question, write to him at P.O. Box 36184, Baltimore, Md. 21285-6184. Dr. Solomon cannot give personal replies, but will answer as many questions as possible in his column.