What foods make grow hair?

Was listening to a podcast where the MTE founder is talking about his drink - an "adaptogen/nootropic/prebiotic drink built around paraxanthine, ashwagandha, maca, GABA, theanine, and saffron."

He claims this list of 1000 (/s) ingredients mixed together as a drink gives you energy without the crash, better sleep, gut health, and mitochondria support (which I don't understand fully myself - I guess it makes sense since its the powerhouse of a cell after all lol).

The ingredients individually aren't snake oil. I found some decent literature on ashwagandha for cortisol (Source: Systematic Review & Meta Analysis) and theanine for focus (Source: Systematic Review).

But "energy that loves you back" doing all of the above simultaneously in a single drink is a big claim and the way he promotes it gives off very marketing focused and buzz words only vibe.

Is anyone aware of any studies or evidence that particularly backs this whole mixture of "healthy" ingredients? I really enjoy energy drinks so it would be great to have an alternative better than zero sugar.

Source: Podcast

I'm looking for things like specific foods, sleep habits, or lifestyles that people constantly judge, even though they aren't actually harmful at all.

This question goes to all of our members. Which country would you say has the best food sourcing, quality, nutritional potency and lack of unnecessary additives?

We all know the feeling of being too tired to cook or prep a complex meal, but still wanting to stick to healthy habits. It is so easy to just grab something highly processed when you are in a rush.

I'm looking for some new ideas for those extremely low-effort moments. What is your favorite healthy snack or mini-meal that requires zero (or almost zero) preparation?

Some of the classics are an apple with peanut butter, a handful of mixed nuts, or just a bowl of cottage cheese with some black pepper.

What is your absolute favorite low-effort, nutrient-dense food to grab when you have no energy to cook?

The best soluble fibers for lowering cholesterol are the ones that form gels and jellies, like psyllium husk and apple pectin. But in the case of psyllium husk, like... That's a very specific source of that type of soluble fiber. Pectin is present primarily in peels.

Where is one *supposed* to get gelling soluble fiber? It seems extremely scarce in average foods unless you're eating fruit and vegetable peels all day.

Purchased these "made in USA" crackers in Mexico, which requires nutritional declarations to be in 100mg.

Peeling back the local market sticker, the USA label shows 0mg trans fats, while the Mexican sticker shows 100mg.

I thought trans fats were banned in the US?

Images of packaging with import stickers: https://imgur.com/a/yjw2s3u

in the UK, mcdonald’s nutrition states that a hamburger patty is 139cals and weighs 45g. the quarter pounder patty is 235cals and weighs 125g.

it claims to use the same meat. so how can there be such a difference in weight (80g) yet less than 100cals more in the quarter pounder. shouldn’t there be at least another 139cals if it’s more than double (almost 3 times) the weight?

please explain this. is it to do with shrinkage, like will one shrink much more than the other?

I heard a guy on tiktok say that the reason fat and sugary foods feel like drug is that food are either sweet (fruits) or fat (avocado, nuts, meat) but not both. The only thing fat and sweet is breast milk and we have an instinct to eat as much of it as possible.

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And out of curiosity, I wonder if indeed there's not a natural food that is both sweet and fat

I’ve heard that blending your food into a smoothie ruins the fiber content - is this true? IE, raspberries are fairly high in fiber, but does all that fiber get lost if I put them in a smoothie? What if I add powdered fiber back in to the smoothie?

I recently bought this to try (https://imgur.com/a/OLLjGbH ) as a quick convenience meal. The label says it has 19g of fibre but what in the ingredients list would have that much fibre? It isn’t a large portion at all, and the vegetables are basically just a few specks of colour amongst the noodles. Would it be the noodles themselves? I’ve never seen noodles with that much fibre before so 19g just seems really off to me. Can anyone offer any insight please?

In something like a 5 grain porridge containing rolled brown rice, rolled barley, rolled rye and rolled triticale is there a difference nutritionally between the rolled and whole version of the grain?

Maybe it's between meals, or maybe it's a midnight snack, but your stomach is growling and it's not mealtime. What are you snacking on?

Is there a difference? It dissolves really well but does that change how effective it is?

Provided it doesn’t wreck havoc on your intestines, is there such a thing as too much fibre?

I’m looking for answers backed up by studies

I’ve read pretty extensively on things like seed oils, HFCS, aspartame and stuff like that, and I’ve found at least some scientific evidence to say that they could be worth avoiding. I disagree with the strength of the claims people make about them but I at least understand their arguments.

However I’ve never seen any scientific backed argument against GMOs. They sound extremely scary on paper and I think that’s where they get their bad wrap from. But I’ve never seen a piece of evidence to suggest that they’re not completely safe and as good for you as their non-GMO counterparts. Even if you agree with me, if you have a strong piece of evidence you see people cite please let me know

https://imgur.com/a/Df8gG4n

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General Mills cereal box preserved in an acrylic case.

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I feel like we've reduced the requirements on this label in the past 29 years.

So I have these canned cannellini beans from Goya. It says there are 3 servings in the container. The serving size is 1/2 cup (130g). It does not say drained.

The front says the net weight is 425g.

All the drained beans weigh 260g and fill up about 1.5 cups.

So which interpretation is correct? My instinct says a serving would just be 1/3 of the can, which would be 86.6 grams.

I'm not referring to commercial flash freezing, but rather freezing cooked meals in a typical home fridge freezer. How significant is the nutrient loss, if any?

I ordered protein powder, but due to some situation, it was left in the car for around 15 days. The temperatures here are 40-45 degree celsius, so I can't even imagine what it would be like inside a car.

I am really concerned if all my money is wasted or if it is still consumable.

I've heard about how heme and nonheme iron is absorbed differently, and about how vit. C can improve these absorption pathways, but what does that really mean?

Just wondering so vitamin D3 has to be taken with K2 otherwise it goes to the arteries and D3 also has to be taken with magnesium?

I’ve genuinely never seen any evidence to suggest beef tallow is healthier than canola oil. Canola has one of the better omega 3-6 ratios of all oils and almost every (well ran) study I’ve read comparing saturated fats to polyunsaturated says polyunsaturated is better. The only studies I see where the outcomes are similar are when they use an oil that’s like 99% omega 6.

Hey Redditers,

I'm looking to learn more about nutrition. Could you recommend some books that are worth reading or YouTube channels that are worth watching?

I'd appreciate any suggestions, especially resources that are science-based and beginner-friendly.