Avoid Most Nondairy Creamers in Cooking

Dear Dr. Blonz: I recently purchased a book on low-fat cooking. The author states that liquid nondairy creamer can be used as a substitute in creamed dishes, soups, etc. When I looked at the label, I saw partially hydrogenated soybean oil listed as the second ingredient. Could you please comment on whether she is right?

--R.P.

San Diego

Dear R.P.: Coffee creamers are an interesting story. As cholesterol consciousness began to take hold, a rash of cholesterol-free products began to sprout up in the marketplace. Nondairy creamers found a niche, as people felt a need to shift from milk or half-and-half to a cholesterol-free alternative. These creamers were thought to represent a healthier choice, but it was a dubious move, in my opinion. The products usually contain a similar amount of fat, and it’s doubtful that the 5 milligrams of cholesterol per tablespoon of half-and-half have any real impact on one’s health.

To compound the problem, most coffee creamers contain partially hydrogenated oil as the No. 1 ingredient (after water). There is an ever-increasing body of research that, from a health standpoint, shows that this is the worst type of fat we can consume. How ironic that consumers might be drawn to such products in the belief that they represent a more healthful choice. My advice is to steer clear of the recipes that rely on nondairy creamer--unless, of course, you can find one that is made without partially hydrogenated oil.

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Dear Dr. Blonz: I read with interest your recent piece on chromium picolinate. I had an interesting experience with chromium picolinate a couple of years ago, which I would like to share.

I took the supplement for less than a week, during which time I got progressively crazier and crazier. By the end of four or five days, I was out of control, throwing tantrums and yelling, hitting my children and screaming to the four winds. On a hunch, I stopped the chromium picolinate. After about 24 hours, my moods leveled out, and after that I was fine. As a bit of background: I suffer from depression and have taken the antidepressant medication Zoloft for about four years. Although there is no warning from the manufacturer of either the medication or of the supplement that there may be an interaction problem, there certainly is one.

--L.C.

Castro Valley, Calif.

Dear L.C.: Thank you for sharing your unusual experience. I am glad that you found a way out. Depression can be associated with insulin resistance, which is a condition in which the cells that normally respond to insulin are reactive to a lesser degree. Both chromium picolinate and glucosamine sulfate can affect insulin resistance. Your experience might not be the same as that of others, but it highlights the need to proceed with caution, preferably with your health professional, whenever adding nutrient supplements to a health condition already in balance through medication. I have passed your comments on to the appropriate parties.

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Dear Dr. Blonz: Recently I bought some “sugar-free” candy that has Maltilol as a primary ingredient. While it lists the sugar content as zero grams per serving, it lists carbohydrates as 25 grams per serving! Isn’t Maltilol just another form of sugar?

--D.W.

Dear D.W.: Maltilol is a sugar alcohol, a type of carbohydrate sweetener that isn’t utilized by the decay-causing bacteria that live in the mouth. If it is the only sweetener present, the product can be labeled “sugar-free.” Maltilol is digestible and does provide a source of calories, so the number of grams have to be listed in the carbohydrate category.

* Ed Blonz is the author of the “Your Personal Nutritionist” book series (Signet, 1996). Send questions to: “On Nutrition,” Ed Blonz, c/o Newspaper Enterprise Assn., 200 Madison Ave., New York, NY 10016 or e-mail to: ed@blonz.com. Personal replies cannot be provided.