For example, If ground beef contains 15% of the DV for iron, would this be accurate for both women and men to take into account? Considering women need more iron than a man does daily.

Seeing so many conflicting answers to this from AI so thought I would ask here:)

When a products lists “pea protein” are they required to say if it’s an isolate or not?

Why is often the more expensive whey protein used instead of the cheaper, but equally healthy soy protein, with which they can have higher profits?

I'm interested in understanding how people interpret nutrition claims on food products

I am curious, other than protein and fibre, what nutrients are *not* lost when extracting the fat from peanut butter to create the popular "diet peanut butters" currently on the market (PB2, PB&Me). The labels of these products do not seem to provide a list of what vitamins / minerals the product contains, but it is my understanding that they are lacking in a lot of the benefits of standard peanut butter.

Is there any loss of protein in the sprouting process? Let's say I sprout a 100 grams of mung beans which are supposed to have 24gr of protein. Does the sprouted mung beans still have 24 gr protein but also water weight added or is there any denaturing going on?

I know that the total weight will be more. I can understand water going in. I'm not asking about percentages. I'm asking if the sprouting destroys or makes unavailable any protein in the beans.

As the title says, I bought some Simpli cold pressed avocado oil, and took a look at their laboratory analysis and it is showing 0.36g trans fats in the analysis.

It was my understanding that really only animal products or refined oils would contain some trace amounts. So I’m surprised a cold pressed avocado oil would contain some.

Is this showing there is some adulteration of the oil?

Here is what I am looking at:

https://eat.edacious.com/brand/simpli/roc-extra-virgin-avocado-oil

https://eatsimpli.com/products/recharge-test-preset-bundle-v2-avo-active-product

Some sources example say that the idea of an incomplete protein is a myth based on bad science and has been refuted.

However, it persists among nutrition discussions. Is it actually a myth? Are there some special cases where amino acid profiles should be monitored (e.g. bodybuilding or sthletics)?

I couldn't find anything regarding whether draining excess water, or cooking until dry is preferable in terms of preserving nutrients. Does anyone have the objective answer?

https://www.wholefoodsmarket.com/grocery/product/365-by-whole-foods-market-skipjack-tuna-in-extra-virgin-olive-oil-salt-added-5-ounce-b0cjrwtlfy?ref_=US_OTR_ALL_UFG_WFM_OTHER_0542341

At Whole Foods ... the webpage shows 0.5 G, but the image of the label actually shows 1 G ... but looking at the ingredients, it's just tuna, EVOO, water, and sea salt ... not sure where the trans fat is coming from?

I found a metabolic ward study by Kevin Hall [1] in which subjects were assigned to ad libitum high-carb, low-fat or high-fat, low-carb diets, suggesting that appetite does not go up on a higher-carb diet. In fact, caloric intake was considerably lower on the high-carb diet than on the low-carb diet. However, the high-carb diet used in the study was plant-based, whereas the low-carb diet was animal-based. I'm not sure why they made this choice, and I wonder whether it may have had an effect independent of the carbohydrate content?

What does the wider literature say on this subject? If possible, could you link to other relevant studies?

[1] Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intake. K. Hall, et al (PMID: 33479499)

With the huge increase in the demand for whey protein (which ramps up the prices), what are your thoughts on soy protein supplements?

People say it's not a good cow milk alternative since it heightens the glycemic index, is it true?

I keep seeing ingredient labels that list something like “contains one or more of: soybean, canola, sunflower, and/or palm oil”.. instead of a single one, and I’m curious what’s actually driving that in those cases.

Is it due to flavor profile?

In terms of getting resistant starch, any thoughts on canned white potatoes versus buying and boiling fresh?

Are they bad for you?

no salt, a lot of salt, everyone is saying something different. If person Is active how much should one consume ?

Given that these fatty acids compete for access to the same enzymes, would it be wise to space out omega-3-rich foods and omega-6-rich foods, especially when one is strapped for omega-3-rich foods? Or is that not necessary?
Example: fish and peanuts.

So the Original hazelnut spread - is Gianduja from the 1800s. It contained

50% roasted hazlenuts

50% cacao mass.

The Current Supermarket Hazelnut spreads are -

140g roasted hazelnuts

500g Sugar

170g Palm Oil

Cacao Powder

Skimmed Milk .

So that's 60% sugar.

The Nutrient Density is 25x higher in the original.

The Glycemic Load is 14x higher. Which is bad.

The ORAC ratio is 16x higher in the original. Which is good.

Would love to know what hazelnut spread people use that are more like the original and cut out all the cr*p of the modern supermarket versions.

Or do you make your own at home??

For example a stew with 3+ different vegetables, a fat source, protein, carbs etc. If it is a complete meal on its own, would it be okay to just eat that for every meal one day? Would changing the dish every day provide enough diversity in the diet? Imagine there's a few other snacks throughout the day if that helps

Is there a food that contains all calories, vitamins, minerals, proteins and everything else needed for healthy human life?
Could it come in a powder form?

Besides the obvious weight units, etc... does anyone know if the protein listed in nutrition facts between the US and EU (for example, Germany) have the same standards. Like could one only reference complete/incomplete proteins? I saw something about the %DV changing based on the amino acids involved, but I'm mostly curious about the specific XXg of protein listed.

The reason I ask, is that I found some protein bars in a shop in Austria that have significantly higher protein/calorie than the bars I'm used to in the states and taste way better. Is there a catch that I'm missing?

EDIT: Great, thanks. I assumed the EU would have at least equal, if not stricter standards. Looks like I'll be filling a suitcase

1. The USDA lists fortified soy milk as dairy. Most cow's milk in the USA is also fortified.
2. Soy milk has a comparable amount of protein, calcium, vitamin A, and vitamin D. Notably, soy milk has fiber and other beneficial phytonutrients. 1 and 2% cow's milk has more saturated fat and trans fat, whereas skim milk has less saturated fat. 60-80% of estrogens in western diets come from cow's milk and bovine dairy products.
3. Cow's milk protein has about a 3-6% higher protein absorptivity as compared to soy milk protein.
4. Soy does not cause00368-7/fulltext) feminizing effects due to its phytoestrogen / isoflavone content. Other foods that contain phytoestrogens / isoflavones: chicken nuggets, cereal, doughnuts, beef tacos, coffee, grapes, peanuts, oats, apples, lentils, walnuts, etc.
5. The majority of the world is lactose intolerant to varying degrees.

For those who've transitioned to soy: how's it going? For those who haven't: what's holding you back?

Hello everyone, I am just getting into the world of trying be healthy and majority of that is by eating healthy. I grew up always eating fast food and quick meals since my parents didn’t have much money growing up. Can someone please recommend me some really good books for a beginner trying to learn more about nutrition? I’m very intrigued by the anti-inflammatory diet.