Now, after several embarrassing summers, we are trying to go back to a normal deodorant that actually works as we have been informed that the Alzheimer’s/aluminum theory is invalid. What are your thoughts on this?

DEAR READER:
Years ago, aluminum as an anti-perspirant was considered to be harmful. Although the relation to dementia has been invalidated, I still advise patients to avoid anti-perspirants and stick to aluminum-free deodorants. In my opinion, these are less harmful to the body because they simply block the odor rather than stopping the perspiration. If, however, you wish to switch back to traditional anti-perspirants and deodorants, do so.

On to Alzheimer’s. There is no cure and no sure-fire prevention for this dreadful condition. Emerging science is showing us, however, that there are some foods (such as blueberries) that seem to benefit the brain. It is also important to keep our brains as active and sharp as possible by challenging ourselves with logical thinking and creativity. There are some medications available that slow the progression of Alzheimer’s after diagnosis but there is no way to prevent worsening, only ways to delay its arrival.

To give you related information, I am sending you a copy of my Health Report “Alzheimer’s Disease”. Other readers who would like a copy should send a self-addressed, stamped number 10 envelope and $2 to Newsletter, PO Box 167, Wickliffe, OH 44092. Be sure to mention the title.

Please set us all straight.

DEAR READER:
There was an incident in 1994 that caused about two dozen people to be hospitalized in Texas because of botulism. The cause was traced to baked potatoes held in non-perforated foil for 48 hours at room temperature.

I am unaware that baking a potato in foil will cause any harm. When wrapped foods are placed on a grill, the foil acts as an effective barrier to seal in moisture and the juices from meats and vegetables.

The reason restaurants wrap their potatoes is that they will hold heat longer and will be readily available for people dining out. I would like to believe that no restaurant would bake a wrapped potato and leave it at room temperature for two days before serving it. In a place like that almost anything, wrapped or unwrapped, vented or non-vented, would be questionable.

I choose to avoid the issue by placing my baking potato in the microwave for about five minutes and then transfer it to a pan in the oven with whatever chicken or fish I might be broiling for dinner. The few minutes under the broiler will crisp up the skin and I don’t have to worry about toxins. Or do I? Microwaves are always questionable but I’ll save that topic for another day.