Nutrients

Nutrients

Nutrients Questions

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by 160 · about 8 hours ago

I'm curious if I am missing out any important fat sources. Most of my fats come from: -Coconut butter/oil -Nut butter -Avocados -Fish oil -Grass-fed beef, but this is usually lean and about 1-2 times per week I... (more)

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TheGastronomer 0 · February 03, 2014 at 2:49 PM

I am quite surprised olive oil isn't on your list. Even if it isn't your favorite you should at least consider using it. It is my favorite oil by far. Consider adding it to your list, the farther up the better. When choosing one, go for a... (more)

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by 58 · about 8 hours ago

I run for about 20 mins a day or will do some relaxing yoga, but in college I don't eat much, about 1,500 and now that I'm on break I checked and I really am having a tough time eating the full 2000 I'm apperantly supposed to get being 5'7,... (more)

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Matt_11 0 · January 11, 2014 at 3:05 PM

I have to wonder if you really know how much you're eating. You act as if you know how many calories are in all your foods, but you didn't know how to figure out what's in a chicken leg? Something doesn't add up. If you want to know if your diet... (more)

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by 598 · about 8 hours ago

Where other than the USDA food database do you get nutrition info from? I've been using Chronometer a lot lately and they get their data from the same place as nutritiondata.self.com... The USDA food database I think. This is severely... (more)

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daz 0 · November 21, 2013 at 9:23 PM

Did you see the databases i linked to the other day Methodician. in this question, non USDA food nutrition databases, i linked to a Finnish db & to an ANZ db. & in my answer i linked to two sites which provide links to other db's... (more)

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by 215 · about 8 hours ago

When you look on self nutrition data which uses usda micro and macro nutrient all animal foods have horrible micro nutrient status(except for liver, brain and kidney). For example, beef tallow has 2 percent for vitamin a and three percent for... (more)

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Matt_11 0 · October 14, 2013 at 12:16 AM

Nope. Animal fats are largely devoid of nutrients. Just as plant fats are just as devoid of nutrients.

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by 2302 · about 8 hours ago

Very simple...I have some Crown Prince BPA Free Sardines in Spring Water. Seeing as though the sardines have been sitting in the water for some time now, are there nutrients that have been "lost" to the water? I would prefer to make the sardines... (more)

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Dave_S_ 0 · September 05, 2013 at 8:07 PM

I woudn't think that the water is going to have a ton of nutrients, but it will have some minerals and maybe some vitamins. The n3 is still going to be in the fish along with the fat soluble vitamins. Unless you like drinking sardine water, I'd... (more)

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by 0 · about 8 hours ago

I was wondering what nutrients become depleted during tabata workouts? What do i need to eat to replenish them, carbs, carbs and protein, nothing??? I've been doing HIIT traing for a long time, and just started doing tabata intervals, 20sec on/... (more)

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Allison_14 0 · August 20, 2013 at 3:15 AM

4 times a week seems excessive for HIITS. If you are looking for weight loss (?), I would focus on strength training and maybe one or two HIIT days. I say this b/c too much cardio (even HIITS) can spike your cortisol levels and stall your weight... (more)

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by 327 · about 8 hours ago

Is it possible to overdose on thiamine supplements, or does it have any other negative effects like folate? I take a 100mg tablet every day, I try to get what i can from food. I also take folate, but in the metafolin form.

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PilatesGatekeeper 0 · August 14, 2013 at 6:52 AM

If I remember correctly, Thiamine is a B-vitamin and is water soluble, so there is no UL.

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by 215 · about 8 hours ago

I can get it for really cheap prices so I was wondering if it is high in fat soluble vitamins or any other micronutrients

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by 2626 · about 8 hours ago

Are there specific benefits to eating muscle meat from land animals (e.g, chicken, beef, pork)? Their fat is a good source of saturated fatty acids and fat-soluble vitamins; their bones and cartilage are full of minerals and other healthy... (more)

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greymouser 0 · May 12, 2013 at 8:09 PM

Mostly regarding beef and other ruminants, muscle meat contains creatine and taurine in abundance - though both diminish as meat nears well done -- so don't cook it that long. I don't think an offal-pescetarian is missing anything, frankly. If... (more)

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by 20 · about 8 hours ago

Is it a good idea to drink the water that remains after boiling vegetables? The reason i ask is because i know boiling makes the vegs lose their nutrients but it is the quickest and easiest way for me to cook my vegetables. where do the lost... (more)

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Lauren_31 0 · February 07, 2013 at 6:23 PM

Hey, I did some research on this a while back. It looks like the evidence is pretty inconclusive about drinking nutrients. It is also not certain that extracted nutrients (such as those in vitamins or supplements, and in your veggie water) have... (more)

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by 343 · about 8 hours ago

I guess those two seem like separate questions, but my mother has been nagging me to not eat too many nutrient dense foods in the same meal because she believes that the body can't properly absorb it all at once and so it becomes a waste! Also,... (more)

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Jeff_20 0 · January 25, 2013 at 6:25 PM

There are water based vitamins and minerals, and there are fat based. Vitamins; Water soluble are like C and B complex Fat soluble are A, D, E, and K Minerals, You can definitely overdue Zinc, Magnesium, Copper etc... We can take quite a bit.... (more)

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by 252 · about 8 hours ago

Hey all just a quick question. I've been supplementing with 5,000iu's of liquid vitamin d-3 for the past couple weeks. I've been putting it in my coffee mixed with organic pasture raised (not raw) heavy whipping cream or grass-fed butter + mct... (more)

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Mscott 0 · January 19, 2013 at 8:57 PM

Vitamin D is very heat stable: http://www.sciencedirect.com/science/article/pii/S0889157599908281 http://pubs.acs.org/doi/abs/10.1021/jf801316q I wouldn't worry about it. (more)

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by 915 · about 8 hours ago

Hey guys, what are your thoughts on preparing food at the beginning of the week & nutrient degradation? I have a very large family, luckily me & my other half are very keen cooks & we cook from scratch 90% of the time. I have thought... (more)

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Amy_B_ 0 · January 14, 2013 at 9:01 PM

I think there are legitimate issues with nutrient degradation over time, but the bigger issue is implementing a preparation strategy that will maximize your chances of eating real food the vast majority of the time. In other words, if making a... (more)

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by 450 · about 8 hours ago

This is so that I can defend myself when people question my diet. Firstly, what nutrients are they likely to be asking about, and secondly, where am I getting them now? The ones that I've been asked about are calcium and B, but the questioner... (more)

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Matt_11 0 · January 14, 2013 at 12:53 PM

Blind side-by-side comparisons of paleo starches to non-paleo starches... you really can't tell the difference. I posted two nutrition profiles of bread versus a white potato a while back - you could guess which was which, but nutrition-wise,... (more)

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by 8 · about 8 hours ago

Hi there, I noticed something new about my body and food today When I eat white rice as my days worth of safe starch I can't seem to satisfy my appetite. However, when I eat sweet potato, I am satiated with a much smaller amount of... (more)

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raydawg 0 · January 09, 2013 at 11:24 AM

My kids love white rice, but I cook it in a specific way. My little guy named this "Chicken Rice" since I didn't have a name for it. In a large wide pot, gently melt down a stick of grassfed butter. add in some cardamum seed pods (about half a... (more)

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by 15400 · about 8 hours ago

I made kidneys and to get rid of that nasty smell and yellow urine color I had to boil them in seven different waters. They taste fine, but it took me a lot of effort to get them that way. Are kidneys worth all that effort? Or can I just... (more)

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superdad 0 · January 01, 2013 at 6:46 PM

Try beef/lambs heart, when cooked correctly it is like fillet steak! nutrition wise i'd say heart is in second place when it comes to nutrition, liver obviously coming first. This is not a professional opinion, just my observations...i could be... (more)

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by 10 · about 8 hours ago

Hello, I am a 18 year old female who has been following the paleolithic life style for about 8 months now, and I love it! I just have a few questions and concerns that I was wondering if anyone could give me advice! First, I am a very small... (more)

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Steve_55 0 · December 28, 2012 at 3:37 AM

The previous answer doesn't make any sense. You're obviously not Anorexic if you're eating. However, you are extremely underweight and I would recommend talking with a doctor to make sure you don't have any underlying problems such as a thyroid... (more)

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by 78 · about 8 hours ago

Is it possible for a person to eat paleo but use eggs only (and possibly insects---we'll see) as a protein source? I'm not one to be duped by grains and legumes and so jumping on the vegan/vegetarian bandwagon isn't for me. To boot, me and... (more)

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Janknitz 0 · December 13, 2012 at 4:49 PM

I'm afraid that if you rely solely on eggs you may become sensitive to their inflammatory properties that do cause problems for some. Varying your food sources helps. Grass fed beef bones can be had for a few dollars per pound, and the broth you... (more)

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by 213 · about 8 hours ago

Are we missing something? Are there any ideas that shook your world, but don't seem to be getting much attention?

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KA24 0 · December 01, 2012 at 4:17 AM

Artificially elevated population growth and the lack of "evolution" wreaking havoc on the planet. We have an absolute health travesty on our hands with millions of people surviving on pharmaceutical cocktails who are not contributing ANYTHING to... (more)

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by 1042 · about 8 hours ago

Fellow PaleoHacks, Does the way you cook/prepare your eggs affect/alter the amount of nutrients you would ultimately end up consuming when you eat them? For instance, is the nutrient density in hard boiled eggs higher/lower in comparison to the... (more)

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raydawg 0 · November 29, 2012 at 3:12 PM

I tend to cook only the whites to disable the avidin, keeping the yolks as close to raw as possible. The yolks are where the nutrients are. The whites are just a lame source of protein that tends to be an issue without the nutrients. Sometimes... (more)

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by 50 · about 9 hours ago

Is the color of an egg yolk a reliable indicator of nutruient content, or more related to the another factor (ie type of chicken or feed)? The farm raised eggs I get locally have almost orange yolks, whereas most store bought egg yolks are more... (more)

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Eggie 0 · October 03, 2012 at 3:07 PM

The yellow color comes from carotenoids. Carotenoids are antioxidants and are used up during periods of immune stress, so any sick/distressed animal will have significantly less carotenoids in its body. In the case of hens, less to store in... (more)

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by 50 · about 9 hours ago

I often eat shrimp with the shells and tails on. A friend who owns a fish market turned me on to it... Lots of great flavor there and its a common practice in several cultures. Anybody have any idea what nutritional benefit they add vs shelled? ... (more)

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Michelle_22 0 · October 01, 2012 at 3:35 AM

Good source of glucosamine/chondroitin. Good for joints. Shells and tails are often used in stock, like bones of other animals. I imagine a good source of calcium and other unspoken minerals, but don't quote me on that.

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by 609 · about 9 hours ago

Hey Just wondering if this is too much, I've been eating Chicken Legs for lunch lately, with skin bone and fat, I Munch on the ends of the bone and consume part of what looks like the spine as well. Normally there is none left but the cartilage... (more)

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borofergie 0 · September 23, 2012 at 10:19 PM

If you are chicken, any positive integer strictly greater than two is too many legs.

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by 12677 · about 9 hours ago

I'm interested in making a list of how to best absorb specific nutrients. Whether or not we always want to best absorb each nutrient is debatable, but I think putting this information together could be really beneficial. I started with iron and... (more)

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Dragonfly 0 · August 18, 2012 at 12:50 AM

Good gut biota FTW.

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by 40 · about 9 hours ago

In general, are vitamins and minerals from animal sources better assimilated by our body? It seems amongst animals, humans have a relatively small gut, more suited to digest animal foods than high plant foods. As an example, is vitamin A from... (more)

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Matt_11 0 · July 27, 2012 at 12:51 AM

When you start putting plants against animals, what you discover is that they are complimentary to our nutrient needs. Gaps in animals are filled in by plants, and vice versa. B vitamins are generally rich in animal products, though vitamins C and... (more)

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