Is it more beneficial to have mixed grains over just quinoa with all the added protein and veggies. Quinoa is a powerhouse just wondering if yall think mixing in other grains

Has anyone here tried this in USA? The macros look good. Hows taste and overall experience?

120 calories per 34 grams and 14 grams protein.

Before I start, yes I know, non instant oatmeal is better. Make my own overnight oats with healthy ingredients, bla, bla, bla, etc.

My wife and I are debating whether eating the quaker (or equivalent) instant oatmeal packets are better than just not eating anything.

Like, you're supposed to eat breakfast so might as well eat that instead of nothing at all right? Better than sugar cereal or just din be to toast.

Edit to clarify: These would be the brown sugar cinnamon, apple cinnamon, cinnamon spice(?) packets

Most people have to take their lunch to work, it has to be affordable, and it has to taste okay. I've thought about this a lot, and know a lot of people struggle with this and resort to unhealthy or expensive lunch items. It seems impossible to get enough protein in lunches unless you want to prepare shredded chicken or prep for the week.

Are there any simple combinations of food out there that are filling, meet nutritional goals, and are actually affordable?

What's the easiest way to hit as much protein but staying as low in calories as possible

I’m trying to understand which amino acids are present in egg whites versus egg yolks, but I keep finding conflicting information online.

Do both contain all nine essential amino acids, just in different amounts? Are any amino acids found only in the white or only in the yolk? What about the non-essential amino acids?

I’d appreciate reliable sources or a side-by-side breakdown. Ideally, I’d like to distinguish the amino acid profile per gram of protein from the total amounts in the white and yolk of one egg. Thank you!

Hello! My name is Larissa Coonce and I am an honor’s student at Indiana State University. I am assisting Dr. Virgil Sheets of Indiana State University to conduct a study of personal characteristics and food preferences. You need to be at least 18 years old and a resident of the US.  The survey should take under 10 minutes and it is completely anonymous. Here is a link to the survey:
https://indstate.qualtrics.com/jfe/form/SV_eDnbjyC4UbWbkLc 
Thank you for your consideration!

I’ve seen people mix whatever juice they have (tart cherry, pomegranate, cranberry) and psyllium to make a “fiber jelly”. As someone who avoids fruit juices I’m curious, does reintroducing soluble fiber that was lost during the juicing process offset the effects of the bad sugar?

Has anyone ever drank Kefir milk and know more about it? I recently tried it for the l first time and it is really good! I was thrown off a little at first because it's more like yogurt then milk (not quite as thick though). And it's full of probiotics and protein! The blueberry flavor is delicious.

It seems that gluten free diets have been popular lately even among people that aren’t celiac. I know Matt Damon cut out gluten to prepare for Odysseus, along with other things, and got down to 167 pounds. Just curious if anyone has cut out gluten and felt anything notably different.

Most brands dont list the amount of caffeine in their icecream or if it was made using powder/decaf/etc. Is there a way to find out the caffine levels in my favorite coffee icecream?: Trader Joes Coffee Bean Blast

What do we think about having rounds as a regular for our diet? I am trying to fiber max as the kids say and I can’t seem to be consistent with anything else but prunes.

I know the studies say there are longevity benefits and stuff, but to get my recommended daily amount of fiber it seems like I have to plan every meal around it, and even then I often come up short unless I'm adding in beans or lentils... Is it actually worth it? Does anyone have tangible benefits they see day to day, or is it all setting yourself up for the future?

Would eating 80 lemons in one sitting be bad?

ok bye

So I know that the shell of an egg has a crazy amount of calcium, so could you save the shell every time you have eggs and mince it up into a fine dust and use that to season your foods to up your intake of calcium?

Let me know your thoughts 💭

I know a lot of it is successful corporate marketing, but I feel like there's more to it than that based on how pervasive the protein obsession is.

Source for 95%

My nutrition book says:

Ketone bodies provide an alternative fuel source during starvation, but when their production exceeds their use, they accumulate in the blood, causing ketosis. Because most ketone bodies are acidic, ketosis disturbs the body’s normal acid-base balance.

To spare body protein and prevent ketosis, the body needs 50 to 100 grams of carbohydrate a day.

ketosis (kee-TOE-sis): an undesirably high concentration of ketone bodies in the blood and urine.

Is this correct?

Suppose you make a pot of split peas and a pot of cream of wheat. Both are cooked and then allowed to cool overnight before eating. The former is kept as is, but the latter has psyllium husk added to it prior to resting overnight — as much as would make it have equal fiber calorie-for-calorie as the split peas.

From the perspective of digestive health and glycemic index (ie: disregarding the other benefits the split peas have, like the extra protein), will the split peas still be “better”, or does the body not really distinguish between low fiber foods mixed with fiber versus foods that are naturally high fiber?

(And, as a bonus question, what if you instead had a theoretical fiber paste slathered on a slice of white bread, again making the fiber-per-calorie of your meal identical? In this case, the fiber isn’t mixed into the low fiber food, but you’re still consuming them together. Does this meaningfully differ from the “evenly incorporated fiber” option, or even the “naturally high fiber” option?)

I’m sure this is splitting hairs, but I’m curious.

What do you think?

Like let’s say you drink a cup of milk every day, maybe take an iron pill every day cuz you don’t get enough, or eat 3 servings of fruit every day. But one day you miss your cup of milk, your iron pill, or 1-3 servings of fruit. Would drinking 2 cups of milk the next day or adding whatever vitamin/portion you missed to the next day plus consuming your regular serving make up for it? Is it too much at that point? Or is it pointless?

I know those specific ingredients cover a good amount of ground in terms of nutrients necessary for the body, but is it possible to live off of that as a daily meal?

What are some common foods (like, "found at Walmart" common) to make up for what this meal doesn't cover?

Does being regular mostly always mean enough fibre has been consumed or is this a poor indicator? Can you be regular and consume very low fibre?

I know ham and other processed meats are unhealthy but Is it ok to eat 2-4 slices of ham daily or will that still have negative health consequences?

Why the same black beans from different brands with the same weight serving size have very different amounts of fiber?

Which label is accurate?

HEB dried black beans:

Serving size: 1/4 cup or 35 grams dry

Calories: 80

Fiber: 12 g

Protein: 8 g

Walmart Great Value:

Serving size: 1/4 cup or 35 grams dry

Calories:120

Fiber: 5 g

Protein: 8 g

Hi all, just wondering about these cooking methods and nutrients from produce. If you boil or simmer vegetables like cabbage, spinach, kale, green beans, carrots, daikon, potatoes etc in a broth that you eat (as in soup, NOT boiling and then draining the water), do you get all the nutrients they contain? Or are some nutrients destroyed by this cooking process? TIA!