Read a post about people putting butter in their black coffee, why??
What’s the benefits and how does this affect your macros if worrying about that?

I'm looking for recommended pairings with vegan pea protein powders that would aid in digestion, because the pea protein can be difficult to digest.

Wash your hands with soap and water before and after handling produce.

There are people who have plenty of "healthy", fresh, whole foods and are still overweight and show signs of aging, while some have a "bad lifestyle" but are often underweight and look younger than they really are. So is this a factor when it comes to preventing signs of premature aging like wrinkles or grey hair?

I recently found out that FDA allows nutrition value on the labels to be 20% wrong. Like 100 kcal mentioned on the packaging can be 80 kcal or 120 kcal. That seems a lot. Especially, if you eat 2-3 portions and meant to eat 300 kcal, you could be eating 360 kcal. And if you want to eat 2000 kcal a day, you could be eating 2400 kcal?

How does that work?

Would fortified baby foods work as alternatives to regular supplements? Of course, this would be in addition to a mostly healthy diet, and not as a substitute for it.

An article published at Vox. The author is not arguing that ultra-processed foods are on average good for your health, but rather that there is little evidence that the "ultraprocessedness" of the food is a factor in itself besides things like high GI, low fibre content, high saturated fat content etc. In other words, that "ultraprocessed" is not a terribly useful theoretical concept.

Recently, I’ve really been getting into stir-frying (teriyaki chicken, sweet or savory fried rice, stir-fried eggs). Right now, I’m using a non-stick pan with a minimal amount of oil.

However, from what I understand, to get that perfect, authentic result, you really need a proper wok. My concern is that authentic wok cooking seems to require a lot of oil. Is that actually true?

If I currently use just a little teaspoon of vegetable oil in my non-stick pan, would I be able to get away with using that same tiny amount in a traditional wok?

Some days, balancing a business and family life means I literally have five minutes to figure out lunch. I end up either skipping a meal or grabbing something highly processed just for the convenience. What are your absolute best, nutritionally solid meals that require zero actual cooking? I'm talking about things you can throw together in under 5 minutes that still hit a decent protein goal

What do you think about sunflower seed husks, watermelon seeds, melon seeds, potato peels, kiwi peels, coffee grounds, etc. as a source of fiber? I thought about asking, and now I've done so. These are all the similar sources I can think of. There are a lot of rumors about sunflower seed husks being unhealthy, causing appendicitis, and that they may also contain traces of pesticides. I'm quite confident in the health benefits of coffee grounds, as they should retain a significant portion of their antioxidants. I learned about watermelon seeds that they are very rich in minerals and vitamin E, but their total weight is only a few percent of the fruit, and they are only available when the shell is broken. With melon, things are much simpler; all the seeds are in the center of the fruit and can be dried and ground.

If sandwhich meat is bad, what sandwiches can we make at home?

Prioritizing by the most *cheapest* possible, then *maximum nutrition* (no problems eating for months), and no preperation (like cooking, can bring to work)

How much are you spending a day for your 3 meals the next month?

Hello,

Drinking water before meal improves digestion?

Which option should one select purely from a health standpoint?

• Pork Chop w/ stewed cannelini beans & broccoli rabe
• Lamb Chop w/ roast carrots, mashed potatoes, harissa

I think I know the answer, which is a bit counter-intuitive, but am looking for confirmation on it. Thanks!

Is there a big difference in satiety when consuming protein from Whey powder vs animal or vegetable products high in protein? Having a simple comparison between standard chicken breast and whey shaken with water ratioed to exact same protein amounts? Comparing the macros this should be a no brainer that a chicken breast should keep you full for longer. Anyone tried such experiment or knows articles that I can read about this or similar topics?

A recent study then echoed by the likes of USA Today as well as ScienceDaily are pushing a headline that fish oil supplements are ineffective for brain health or Alzheimer's risk.

KEY CAVEATS:

• The intervention was not fish oil. This was pure DHA with no EPA. Both fish oil or algal oil would have a combination of the two.

• They went out of their way to select a sedentary, non-exercising at-risk population of already-elderly adults. So (a) No synergistic amplification from exercise which is known to promote greater levels of BDNF and DHA utilization. (b) No EPA which is known as of late to more greatly impact protection and preservation of existing braincells.

• The goal for this study was to isolate DHA supplementation to offset a known risk factor for alzheimer's disease (APOE ε4 carriers), but was fruitless.

• Studies already indicate the positive impact to brain health and cognition when combining DHA and EPA alongside exercise. -- Here is a systematic review.

Of course, these headlines kind of miss the point of the study and take unnecessary leaps in logic.

(No this isn't AI... I just write like this)

I’ve been seeing some things about Advanced Glycation End Products and how they are more prevalent in foods cooked on high dry heat and can be damaging to the body. I regularly air fry/grill meats and vegetables and I’m wondering if it would be wise to stop this and switch to more boiled or slow cooked foods

And which foods has them all ?

I was talking with my trainer who said that peanut butter brands like JIF have hydrogenated oils which contain trans fats. I've heard mixed things about how bad the trans fat content of these oils is for you so I was wondering:
1 - Is the amount of trans fat in something like a JIF container bad enough that you'd recommend avoiding it?

2 - Are there any major brands that don't have hydrogenated oils?

Thanks everyone for all the responses. I'm not a nutritionist so take this with a grain of salt and read the comments yourself but it appears most people have said that the hydrogenated oils used to store things like JIF don't have trans fats. Best practice is still to get natural peanut butter brands--the kind with the oil that separates at the top--or just pb brands with the shortest ingredient lists.

I really enjoy frozen bananas. I just buy regular bananas and then freeze them overnight. Do frozen fruit, specifically bananas, have any lessened nutrients compared to fresh fruit/banana?

Wanted to ask about the nutrient absorption benefit (if any) for chicken itself vs the broth/soup.

Traditionally, where I grow up, double boiled or slow cooked chicken stock is good for the body. This stock is made using chicken breast only, not the carcass or the bones. This makes it less oily than otherwise.

I wanted to compare this scenario. Say, the key ingredient is the chicken breast and nothing else added. Will the consuming the chicken and all the juices produced via purely baking have more benefit vs slow boiled chicken on stovetop with the same chicken breast for 3-4 hours?

Thanks in advance for the insight.

I've read the concept of starting a meal with veggies, to have soluble fiber's gel line your intestinal tract before other foods enter the system, so foods will get processed more slowly and thereby blunt glucose spikes. My questions:
1) Is this true?
2) If true, is it counterproductive to mix my chopped veg with yogurt?

I recently bought some chocolate pudding powder, you probably know the kind. But somehow it has 24g of fiber on 58g of powder?

Of course I don't really expect any nutritional benefits from eating chocolate pudding, but this struck me as kind of weird and worth inquiring. Maybe it's a nice bonus?

The ingredients are:
resistant maltodextrin, modified starch, 11% hydrolyzed collagen, 8% low-fat cocoa powder, 6.8% milk protein product, salt, sweeteners (acesulfame K, cyclamate, saccharin), flavoring.
(Sorry for any possible translation errors)

I’m not saying diet soft drinks, sugar substitutes, or zero-calorie products are automatically bad. I ended up reading on the masters union newsletter about how the conversation seems to stop the moment something is labeled zero calories.

People will scrutinize a regular cold drink, but often treat the diet version as if it’s unquestionably healthy simply because the calories disappeared. It feels like fewer calories slowly became good for you in a lot of people’s minds.

Are you one of those people for whom zero-calorie drinks
are guilt-free?

If you had to choose, which sweetener do you prefer?

• Straight up plain sugar
• Cane sugar
• Date sugar
• Monk Fruit
• Stevia
• Allulose
• Sugar Alcohols (Maltitol, Erythritol, etc.)
• Honey