The more I work out, the more I realize that nutrition has a huge impact on my energy. When is the best time to eat various foods during the day so I have the most energy when I get to the gym at 5:30 p.m.? And how can I meet my nutritional needs, given that I'm a vegetarian who likes less-processed foods but doesn't have a lot of time for cooking (and can't handle eating beans every day)? I feel like I need a lot more protein all of a sudden. [more inside]
two part question: Can I ingest cellulace by eating assloads of termites or would my digestive system break it down into its base parts before it hits my blood stream? Second part - If i can get it into my body in a usable form, about how many would I have to eat before I could derive nutritional benefit from eating grass/paper/wood?
How much fat can you eliminate from ramen by rinsing it after cooking? [more inside]
Fat: Insulation, padding, and storage. But are there any drawbacks to having low bodyfat that I might encounter? I'm lowering bodyfat - currently in the realm of fitness but perhaps going to touch on the realm of vanity. There seem to be no drawbacks currently, any exceptions? How much would the benefit be and how much fat involved? Are there optimum amounts (such as a point beyond which increased fat doesn't increase how long you could survive without food)? To what extent (any?) could fat from previous rich eating help nutritionally balance an unbalanced diet later on? To what extent could it not? [more inside]
I am so screwed. I committed to run a 5k race Dec 10 and have not adequately trained for it. How should I proceed? [more inside]
Anyone in the D.C./northern Virginia area had luck finding stores selling the House Foods tofu shirataki noodles that blogs like Hungry Girl won't shut up about? I really don't want to resort to ordering them from Amazon.
What the heck are "artificial flavors"? [more inside]
Is there a human equivalent to premium cat food? That is to say, a single form of synthetic food that will serve all hunger and nutritional needs? If not, why not? [more inside]
PorkFilter: Is there anything medically wrong with eating large amounts of pork, sometimes irregularly prepared? [more inside]
SportsNutritionFilter: Help me find a good protein and a good meal-replacement powder. [more inside]
Help me learn more about nutrition and eating for wellness and energy. I'm looking for recommendations for resources -- books especially - I can make use of along the path to healthy eatin'. [more inside]
At buffet type resaurants, why does the top of soup become slightly harder and usually a darker color? Is it good for you or bad for you?
Mother of all nutrition questions: Trying to do the smaller-meals-more-frequently thing but I'm stuck in a cube and I also need to EAT for 3+ hour bike rides. [more inside]
(protein bar filter) looking for advice on a protein bar with some strict guidelines. [more inside]
This is a tangent on the various posts asking about how getting a six-pack stomach. I'm 5'10' and 155 lbs and once and for all, I want to get rid of my slight beer gut and get a flat stomach (any pack would be a welcome bonus). I know that it's all about dieting/nutrition and exercising. I have the exercising thing down, but I have no clue about nutrition. Without giving me intake percentages or confusing me with omega fructose 3 fatty acid stuff, what should I eat to make my stomach flat? [more inside]
Did/do people in Asia drink soy milk? [more inside]
How did I lose weight by eating MORE and exercising LESS? [more inside]
I have a hard time preparing and eating three healthy meals a day. I 'm a great cook and I've taken college-level nutrition courses, but there's a big difference between knowing how to make one particular dish and being able to shop for, prepare and eat three meals a day, five or six days a week. I've tried many times to have a healthier diet. It's not that I crave fast-food or junk - I prefer foods that are good for me. But I just can't get to a point where I consistently eat good food on any sort of schedule. [mi] [more inside]
I've decided to eat more vegetables, and I have a few questions about the necessity of cooking them, the nutritional content of frozen vegetables, and how cooking affects the nutritional content. [more inside]
NutritionFilter: Can you recommend the best bar for the buck? [more inside]
What should I eat? [more inside]
What have been your experiences with the effect of changes in diet and nutrition on depression? [more inside]
SnackFilter: Milk with pretzels and orange juice with cookies. Why? [more inside]
My girlfriend is often slightly nauseous -- enough that it is affecting her quality of life. She doesn't want to go to the doctor. How can I help? [more inside]
Should I be worried that my height-weight proportional 2-year-old daughter isn't eating her vegetables, doesn't eat a lot of meat, and strongly prefers fruit? [more inside]
I have a relative undergoing Chemotherapy, who is losing weight excessively and needs to gain some back. Question inside: [more inside]
Is there a difference between store and name brand dog food? [more inside]
How do I avoid exercise hangovers? [more inside]
In relation to this fpp about food and mental health, I have recently been getting drastic bouts of hunger, confusion and depression when I eat late (even an hour later than usual), or don't eat enough at a meal. These bouts last about 3 hours, and once they start even stuffing myself won't help. Has anyone had this, know what it could be, or know how I could try to solve it? [more inside]
Why is Blackstrap Molasses so high in minerals? Extended research (both internet and olde-fashioned) have failed to answer this question - I even emailed a molasses producer but didn't get a reply. One theory is that it has something to do with the equipment it's processed on, another that it has to do with how concentrated it is, but so far no hard facts.
Do my food cravings mean anything? Or, rather, how can I satisfy that feeling without reaching for the junk food? (Way too much more inside). [more inside]
Lots of time when you read labels some of them say "whole wheat" or "wheat" or "white whole wheat." I read about it in a book about stone ground and steel ground, but was still confused. Can anyone explain the difference and also the difference in nutritional value?
Help me find a multi-vitamin that doesn't make me sick. [more inside]
Nutrition filter: I am looking for unique ideas for making quick, easy, heathy, inexpensive dinners (in my case, for two) every night... or at least most nights. "Dinner Hacks" you might say. I feel like I've tried all the standard "solutions" already (for example, cooking a few big meals on the weekend and eating leftovers the rest of the week). There must be something else I can try. [more inside]
What do you think is the cheapest, healthiest, tastiest, easiest meal to prepare? [more inside]
Purely for the sake of argument: exactly why, in terms of legality, practicality, and health, should I not kill and eat animals I find in the city? [more inside]
What do I feed my new kitten? [more inside]
Is it possible to get too much iron ("too much" meaning when one starts suffering detrimental effects) just from eating a lot of foods rich in iron? [more inside]
What are the best sources of naturally occurring steroids which would aid the development of muscle mass? What sort of intake would be required, eg dosage size, frequency, timing before workouts, etc to make them effective? [more inside]
I'm looking for cheap, convenient and perferrably high density sources of protein. [more inside]
I'm looking for resources that specify how much and what kind of food is considered normal for young children. [more inside]
I like to make stews with rice, lentils, potatoes, and lots of nutritious vegetables (e.g. cabbage, parsley, kale, broccoli, tomatoes, various greens, and so on); it occured to me recently that I might be inadvertently diminishing the benefits of these foods by cooking them for 3-5 hours. Could this be so?
is the weston a. price foundation on to something, or are they half-baked? organic foods and whole grains good (sure), accurate labels important (check), soy deadly (huh?), and something about a board member's unique form of "magnetic, intuitive, spiritual or psychic healing" (groan).
Based on this thread, I have overcome my lifelong hatred of yogurt, and eat it daily. What do I do now? [more inside]
I keep hearing that while you're trying to lose weight, you should be careful not to UNDEReat. True? [more inside]
Can anyone recommend some good recipe sites that include nutritional information with the recipes? (Calories/fat, etc.)
In Korea, the thinking seems to be 'the bigger the piece of fruit or vegetable, the better'. In western countries where I've lived, the opposite tended to be the case -- people seem to value the little tender baby ones the most. Is this merely fashion, or is there any nutritional basis to the preference, either way? [more inside]
What’s in McDonald’s Chicken Nuggets? [more inside]
My favorite kind of bread is Sourdough (it's Californian, dude!), and I know I should be eating something more wholegrainhighfiberlowcarbwhatever. But I'm curious... if the cultures in yogurt are healthy for you, does the culture that makes sourdough sour have any nutrition benefits over plain white bread? And does Sourdough really take 2-3X as long to get stale and moldy than other bread, or that just me?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
Nutrition/Exercise: Does anyone know of a good skeptics/scientific guide to these topics? This should preforably be a magazine, newsletter or website -- not a book -- because there's new news all the time. [More inside...] [more inside]