Q: Can you tell me about brazil nut oil? Is it a healthy oil to choose?

A: Brazil nut oil is a yellow-colored oil with a pleasant, sweet smell and taste. Brazil nut oil is extracted from low-grade and broken nuts. Only surplus or damaged nuts are used for processing Brazil nut oil.

In addition to being a light oil for salad dressings, Brazil nut oil is used in commercially prepared finishing sauces for foodservice applications because of its flavor and ability to sustain body and texture during an extended holding time. Brazil nut oil also is gaining popularity in the chocolate candy sector. Common uses: salad dressings, sauces and baked desserts.

According to Extension human nutrition specialist Mary Meck Higgins, many of the Web sites selling Brazil nut oil brag about the oil’s omega-6 content.

“Almost everyone in the U.S. already gets more than enough of the omega-6 fats in their diet. Personally, I would recommend an oil with more omega-3 fats,” she says.

Brazil nut oil is expensive, with about 16 ounces, or two cups (500 mls) costing $20. It should be kept refrigerated so it does not become rancid.

Q: What is the difference between palm fruit oil and palm kernel oil?

A: Palm fruit oil is extracted from the fruit of the palm tree. It is composed of approximately 50 percent saturated fat, 40 percent monounsaturated fat and 10 percent polyunsaturated fat. If the palm fruit oil is red in color, it still contains a high amount of beta-carotene, but heating the oil to boiling temperature for just a few minutes turns the oil white and destroys the carotenoids. Red palm fruit oil also is very high in vitamin E.

Palm kernel oil is not the same as palm fruit oil. It is extracted from the seeds of the fruit of the oil palm tree. It is composed mainly of 82 percent saturated fat, 15 percent monounsaturated fat and 2 percent polyunsaturated fat.

Because both types of palm oil have so much saturated fat, they are semi-solid at room temperature. This is a desirable characteristic for food manufacturers looking for ingredients that do not contain trans fats but otherwise are similar to hydrogenated fats. Solid fats, rather than liquid oils, are preferred for pastries, cookies, crackers and other foods that require long shelf stability and a particular mouth feel or texture.

For heart health, eating less than 30 percent of calories as fat and approximately equal parts of saturated, monounsaturated and polyunsaturated fats is advised. Dietary fat recommendations vary somewhat since nutrition science is still unraveling the mysteries of what is best for optimum health. Research on possible health benefits and problems with palm fruit oil and other types of fat is ongoing.

Q: Is drinking raw milk dangerous?

A: According to the FDA and the Centers for Disease Control and Prevention, raw milk (unpasteurized) potentially contains a wide variety of harmful bacteria – including salmonella, E. coli O157:H7, listeria, campylobacter and brucella – that may cause illness and possibly death.

Proponents of drinking raw milk often claim that raw milk is more nutritious than pasteurized milk and that raw milk is inherently antimicrobial, thus making pasteurization unnecessary. Research has shown that these claims are myths. There is no meaningful nutritional difference between pasteurized and raw milk, and raw milk does not contain compounds that will kill harmful bacteria.

Symptoms of illness caused by raw milk vary depending on which harmful bacteria are present. Symptoms may include but are not limited to: vomiting, diarrhea, abdominal pain, fever, headache and body ache.

Q: Did I see a new “fruits and vegetable” promotion being advertised?

A: Yes, the Produce for Better Health Foundation has launched a new promotion campaign to replace the 5 a Day campaign. It is called “Fruits & Veggies – More Matters.” This program is designed to help encourage eating more fruits and vegetables with easy techniques to help consumers remember and actually eat more of these healthy foods. It has the support of the USDA, CDC and other organizations.

Instead of counting the number of fruits and vegetables eaten each day, this program uses small, achievable steps to encourage more consumption. Research was conducted with 1,100 consumers of all ages, gender and race along with a variety of health and nutrition experts to create this new program. It offers ideas, tips and solutions to get consumers to eat more fruits and vegetables.

For more information on how you can incorporate more fruits and veggies into your life, go to this Web site: www.fruitsandveggiesmorematters.org

Here’s one of the recipes from the Web site:

Savory pear salad

1/2 cup dry orzo

1 cup diced raw pears (1 medium or 2 small)

2 tablespoons orange juice

2 teaspoons lemon juice

1/4 cup raisins

1/2 cup diced fresh tomatoes

3 tablespoons buttermilk ranch dressing

4 cups torn fresh spinach

2 tablespoons sliced almonds

1 tablespoon chopped fresh dill, divided

Prepare orzo according to packaging directions. Place diced pear in a small bowl and add orange and lemon juices. Allow to sit for 5 minutes. Mix in 2 teaspoons fresh dill and remaining ingredients except spinach and almonds. Refrigerate for two hours. Place equal amounts of torn spinach on four plates. Spoon equal amounts of pear salad on bed of spinach. Top with equally divided amounts of sliced almonds and remaining fresh dill.

Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of folate and fiber.