Q. I recently read a newspaper article which stated that the body is unable to absorb calcium without the higher fat levels contained in full cream milk. Is it necessary to make a choice between less fat or more calcium?
A. Eating oily fish twice a week is recommended for your overall good health, especially for your heart and blood. Oily fish varieties include small fish such as anchovies, sardines, herring and kippers as well as larger types like ocean tuna, Atlantic salmon, Spanish various mackerels, eel, trout, silver warehou, mullet, trevally, sand whiting and snapper. You don't have to eat these fish fresh.
A. Eggs have long suffered under a cloud since the era of the 1970's. Yet they are a nutritious food, the only problem being that they have a high concentration of cholesterol. So everyone is keen to know how many eggs they can safely eat each week, especially those with high blood cholesterol or heart troubles.
A. No more than twice a week, according to a recent US study. The CARDIA study, the first over the long-term to investigate the link between fast-food consumption and ill health, showed that the more fast food consumed the greater a person's health risk.
A. Emulsifiers are substances which stabilise mixtures and prevent oil and water from separating. In a salad dressing, for instance, an emulsifier keeps the oil and vinegar mixed so they don't separate into two layers on standing.