Nutrient Values Of Yogurt

Question: Need Help with homework for nutrition questions concerning food labeling? This is homework i need to do for school but i can't find these answers. My parents are clueless as well. Please help my grade is lowering as it is. thank-you. Question 1 Which of the following, by law, must be on a food label? Nutrition Facts Open date Nutrient Content Claim All of the above question 2 Calorie content and % Daily Values are based on a single serving. True False Question 3 Nutrition Facts became mandatory for most packaged foods in 1994. True False Question 4 According to health claims on labels, diets low in calcium are linked to: Anemia Cancer High blood pressure Osteoporosis Question 5 Which nutrient content claim suggests the least amount of fat? Reduced Fat free Low fat Light Question 6 The ingredients on a food label are listed in descending order of weight True False Question 7 An ingredient list is very important for people with: Cancer Weight problems All of the answers are correct Food allergies Question 8 A poor diet can have consequences 20 to 30 years from now: True False Question 9 The recommended adult daily consumption of calcium is 300 mg The same in 8oz of skim or whole milk The same in 8oz of milk or 8oz of yogurt 1,000 mg Question 10 When referring to the percent daily value of important nutrients which of the following are considered correct 5% is considered low 8% is considered low 20% is considered high Both A and C

Answer: Sdfsdfws Your an idiot, your supposed to anser the dang question you jack a**, dont try to sell stuff idiot, you didnt even answer my question, ur a d***.

Question: Help with my hw. Please? Question 1 A label that reads Vitamin A 50 % means that half of your normal requirements for Vitamin A are met in one serving and all in two servings. True False -------------------------------------------------------------------------------- Question 2 Trans fat is linked with raising your blood’s HDL cholesterol levels and increasing your risk of heart disease. True False -------------------------------------------------------------------------------- Question 3 The recommended adult daily consumption of calcium is 300 mg The same in 8oz of skim or whole milk The same in 8oz of milk or 8oz of yogurt 1,000 mg -------------------------------------------------------------------------------- Question 4 When referring to the percent daily value of important nutrients which of the following are considered correct 5% is considered low 8% is considered low 20% is considered high Both A and C -------------------------------------------------------------------------------- Question 5 A poor diet can have consequences 20 to 30 years from now: True False -------------------------------------------------------------------------------- Question 6 A low calorie food means the food will contain: 50 calories or less 30 calories or less 40 calories or less Less than 3 calories -------------------------------------------------------------------------------- Question 7 Reduced Fat means a food has 50% fewer calories than its normal counterpart. True False -------------------------------------------------------------------------------- Question 8 Which of the following, by law, must be on a food label? Nutrition Facts Open date Nutrient Content Claim All of the above -------------------------------------------------------------------------------- Question 9 Calorie content and % Daily Values are based on a single serving. True False -------------------------------------------------------------------------------- Question 10 According to the health claims, diets high in fat are linked to: Allergies Heart disease Cancer Osteoporosis

Answer: 1.True. 2.False 3.1,000 mg. 4.Both A and C 5.True 6.40 or less 7.False 8.Open Date 9.True 10.Heart disease

Question: i need some more help its 20 questions? 1) name one of the three sources of energy for the body. 2) _______ have no energy value but are crucial to good health. 3) In the mouth, food is mixed with _____, a mixture of water, mucus, and enzymes. 4) feelings of inadequacy, low self-esteem and lack of control of one's life can contribute to eating disorders. true or false 5) some health consequences of anorexia nervosa are a) abnormally slow heart rate and low blood pressure b) tooth decay c) muscle loss and weakness d) dry hair, skin and nails e) irregular bowel movements as a result of laxative abuse 6) sall finger-like projections call _____ in the small intestine, act to increase the surface area for absorption. 6) anorexia nervosa is characterized by self-starvation and excessive ______ loss. 8) you need to eat enough of each type of food from the food guide pyramid to ensure adequate intake of nutrients. Which diet planning principle does this statement describe? a) calories b) variety c) balance d) moderation 9) the muscular action that propels food through the esophagus is called ______. 10) digestion of complex carbohydrates begins in the a) stomach b) small intestine c) mouth d) large intestine 11) the five food groups are bread, cereals, ans other grain products; meat, poultry, fish and lemumes; vegetables, milk, cheese and yogurt, and _________. 12) the need for this nutrient by the body is second only to oxygen. a) water b) protien c) vitamins d) fat 13) the best thing you can do for someone you suspect may have an eating disorder is to ignore the problem. true or false 14) a symptom of the eatind disorder __________ is strict dieting followed by eating binges. 15) the medium for all body fluids and for regulating the body's temerature is __________ 16) _______ is the complex mixture of salts and pigments produced by liver and stored in the gallbladder until needed. 17) a good thing to remember when you're planning your diet is to eat your way to the _________ of the pyramid. 18) ___________ is a measure of the nutrients a food provides relative to the energy it provides. a) nutrient density b) variety c) adequacy d) moderation 19) the base of the food pyramid represents the _______ food group. a) meat, poultry, fish, and legumes b) vegetables c) breads, cereals, and whole grains d) fruits 20) the ________ sphincter is at the lower end of the stomach and regulates the outflow of chyme.

Answer: 1. food 2. water? 3.saliva 4.true 5. Cardiac disease; the heart can develop dangerously slow rhythms, known as bradycardia, or, in many cases, the heart muscles literally starve, losing size. Some individuals suffer nerve damage and experience seizures, disordered thinking, and/or chronic nerve problems in their hands and feet. 6.villi 7. weight 8. balance 9.peristalsis 10. mouth 11.fats oils and sweets 12.water 13. false 14. bulimia 15. interstitial fluid? 16.bile 17. not sure? 18. nutrient density 19. rice and pasta, breads and cereal 20.pyloric sphincter

Question: What are the nutritional requirements for a large dog? What are the nutritional requirements for a large dog, specifically a doberman? I know too much protein might be bad, and they might need a bit more calcium. The reason I am asking is because I want to make home-made meals for my dog. I know the nutritional requirements for puppies are much different, and my vet/breeder could walk me through those stages, but what will the adult nutritional needs be? I was thinking of feeding my adult dobie this, and I want to know if I have too much of one thing, or need to add more: Morning: 1/2 cup of rice with peas and green beans 1 lb of chicken (once in a while add some canned tuna, and sometimes do a half-and-half chicken/beef or chicken/lamb) 1 cup of PLAIN yogurt Evening: Same as morning meal with just chicken as the meat, cut out the yogurt (not sure if I should cut out the rice b/c of too many carbs) Twice a week: -1 boiled egg (with shell) -Offal (liver, kidney, etc) and mix in a small amount with the dog food (the amount will be small enough so they can get their basic nutritional value without getting diarrhea). Also once or twice a week I was thinking of getting lamb bones and feeding them to my dog after freezing them for a day to make sure all parasites are dead. Am I missing anything? Is it too nutritious? Am I missing a very important nutrient for a dobie? Will the bones be okay, and will they help keep his teeth clean? Thanks. SIDE NOTE: I will be exercising my dog a good amount (I run for 20 minutes in the morning with a 10 minute walk/jog to get me and the dog warmed up, and a 30 minute walk in the evening).

Answer: there is a downside to your plan. if you plan to cook the meat you are removing most of the nutrients. don't do canned tuna, and honestly if you want the best and most complete diet for your doby i would cut everything but the meat. a raw diet is a wonderful thing. dogs are not meant to eat veggies and dairy products. there are no teeth for grinding, only sharp teeth for tearing. and dogs in the wild (unless they are starving) will remove the stomach of their prey and let it drain before consuming it (so they get no vegetation in their diet except what little gras they may eat) i would check out www.rawfed.com there is tons of info about the diets for dogs and cats. they also give many common myths and the answers to those myths about raw feeding. also there is a group here on yahoo called raw feeding and the people there have excellent advice for any problem or question you may have. i've seen many people go the home cooked route for thier bigger dogs, but unfortunately they tend to be about as lacking as a store bought diet. i would consider raw Prey Model feeding before you make the decision. they don't get too much protein and they get plenty of clucosamine from the joints in the meat.

Question: Any experts on Atkins or South Beach or other low carb high nutrition diets for comments? I am looking for any expert advisers who would take the time to comment on my views. Simply because I do not want to steer anyone down a path to poor health since I have been down several myself and with bad results. So I am seeking comments on my post that follows: <<<<<<<>>>>>>>> Hi, After reading your question I thought I would give you some pointers I have learned the hard way from my own bad 'uninformed' choices. Keeping to any plan that fights against bad habits is tough but being fit and strong versus being fat and sickly is all about how many calories you eat versus how many you burn and IF the calories are mostly the BEST QUALITY PROTEINS or mostly junk sugar-carbs. Many years ago I found that the Atkins Diet Plan made me healthier compared to my old high carb diet since it put my diabetes symptoms into remission, but PLEASE consider my experiences when I used the Atkins high cholesterol and fat philosophy for my long term nutrition. After the Atkins plan promoted many diseases, what now works best in order for me to keep my pruritus-urticaria in remission, after my gallbladder-biliary-liver and heart disease problems, is a 96% VEGAN diet, (for the required B12), that is low-carb low-fat and HIGH-PROTEIN. Because of my gallbladder-biliary-liver disease I no longer can eat much olive oil or dressings or nuts or other fats or any cholesterol because it causes immediate pruritus since my liver’s biliary system is plugged with cholesterol and calcium sludge, and I can not eat too many carbs because of yeast infections that break out after one, two, or three high carb meals. What I now do is what they teach most students in high school nutrition classes - which is to add up the vitamins and minerals from my ‘digestible’ foods and calculating the RDA's [Recommended Dietary Allowances] or DV's [Daily Reference Values] for each day to see if I am more than 100% for Calcium, Iron, Magnesium, Phosphorus, Zinc, Thiamine-VitB1, Riboflavin-VitB2, Niacin-VitB3, VitB6-Pyridoxine, and Folate-VitB9. Things like bran are not digestible and not added since it is like a work horse or work oxen eating straw instead of digestible grass or alfalfa leaves. Also, after I accidentally poisoned myself with supplements, I leaned that supplements like iron and magnesium and colloidal silver etc are super toxic since they are 'metallic' minerals and oftentimes raw fertilizers with a 1000 fold markup. These ‘metallic’ mineral supplements have not yet been converted into a non-toxic food when during photosynthesis the electrons in a fertilizer are stripped away making it the more positively charged ‘non-metallic’ and non-toxic mineral element within the plant. Also, the highly profitable synthetic vitamin supplements I used to purchase have no unambiguous research backing them, and there is some obviously valid research concluding that they are more toxic than beneficial to any animal that has ever consumed them. What now keeps my diseases in remission is mostly a diet of cooked lentils then mixed with tomato sauce and boiled celery to make a quick microwave super high protein veg-chili. I boil all my foods since my digestive system is in such poor shape and I need as many nutrients as I can get out of the semi-expensive foods I buy. I used to eat much more meat when I was an Atkins dieter, before my pruritus attacks became so obvious that the cholesterol and fats in the meat or eggs and the calcium in the homemade yogurt I was eating was the root cause to the problem. FYI - IF you know of people getting colon cancer, it was during my Atkins period I learned to always eat enough vegetables to be a minimum of 2 x the weight of the meat that I ate - in order to not have any constipation or worse. I used to have reddish stools since I was likely on my way to getting colon cancer myself from eating much more meat protein than I could ever digest properly in my stomach and colon. After the Atkins Diet allowed my present health issues, I replaced the crock potted round steak or beef heart or chicken and sometimes river trout in my chili with lentils, because I learned that the nutritional content of lentils ranks high alongside, and comparable to, very lean meat or lean fish if it is grown in well fertilized soil. [Note: e.g. the labels on store bought spinach sometimes have a 4 fold difference in nutrition based upon the fertility of the soils and the growing methods for the farms it is grown on.] I also eat a-lot of boiled frozen broccoli and boiled organic or re-washed and re-boiled canned spinach with a vinaigrette of organic sugar with glass_bottled_cider_vinegar. The glassware is because of some friends that got lupus from eating too much plastic stuff, or inhaling it since they were house painters who used vinyl paints. The nutritional DV numbers that I now eat are three times what most others in my family are eating every day. I keep at about 100% and they are about 25 to 33%, but they are all morbidly obese diabetics. Even though I was once morbidly obese myself and had a heart attack from too many carbs for too long, (which I think gave me all the symptoms of beriberi, scurvy and pellagra, along with the beginnings of my gallbladder-biliary-liver disease), I am now more fit in comparison to most others I know. I hope you have learned something from my ‘mistakes’ that will soon help you along your way. <>< My best to you and for your good health, A1 [(-:] PS1 - I currently feel that what Dr. Fuhrman MD teaches is the best nutritional information available in the nation. http://www.diseaseproof.com/archives/cat-low-carb-high-protein.html http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2627/2 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43 http://www.nal.usda.gov/fnic/foodcomp/search/ PS2 - Boiling spinach can reduce the pesticides from 80 to 95%+ as per canning studies done in the 70's, by boiling the pesticides off with the steam - after boiling it long enough to pull the pesticides out of the plant. Boiling also reduces the hundreds of percents of acid carbs, like folic acid, that makes eating a lot of raw spinach not digest easily and it would sometimes cause loose stools, and also breaks it down a first step so it is then easier to digest in the stomach. It also kills any bacteria or e-coli problems that may have somehow been introduced into the raw or commercially canned produce. http://www.foodnews.org/index.php

Answer: i was onj atkins for 2 months lost 4 dress sizes,but when i stop the diet i gained double

Question: Raw feeders, defend not cooking with actual scientific evidence? I'm moving away from commercial dog food into natural food (80% meats 10% bones 10% organs .. also some occasional supplemental vegs/fruit/yogurt). Why? 1) I want to minimize the middle-men involved, reducing the chances that, say, for example, an unscrupulous Chinese subcontractor deliberately spikes wheat gluten with melamine to boost protein count in 2007, poisoning hundreds of brands of commercial pet food and harming or killing thousands of pets - including one of mine. 2) I believe it is a more natural, much less processed and artificial, more 'right' way to go. Now, raw feeders claim that cooking the food takes away the nutritional value. However - raw food still passes through commercial processing to get to us - and commercial processing standards leave me with no confidence that the raw meats, organs, etc. I buy can't be tainted with salmonella and other pathogens. Freezing DOES NOT KILL all pathogens, including salmonella. And my dogs don't like some raw meats - especially organs, but they will eat anything if I cook it. So I have been lightly cooking certain meats & organs 1) to know that I have killed any pathogens and 2) to get my dogs to eat it. So the Q I put to you is - is that so wrong? Where is the scientific evidence that proves that cooking food strips the nutrition from the food to the extent that it outweighs the risk of pathogen contamination? Please - I am not arguing against raw - I am simply looking for actual scientific evidence that cooking food kills nutrients to the extent that it overrides the risk of contamination. Anecdotally, humans seem to be thriving on cooked foods .... The enzyme argument is false. Enzymes are inactivated by stomach acid and digestion. Cooking makes foods more digestible and some nutrients more available. So far - no scientific evidence, with Vite being the biggest purveyor of the typical unsupported hype. I am not at all interested in anectodal evidence "I see my own dogs thrive with my own eyes!!". Even Beneful feeders are convinced of the same thing. Vite - still no scientific evidence. I'm not attacking raw feeding - I am practically doing it myself. I am simply asking for SCIENTIFIC EVIDENCE that cooking food damages food to the point that it overrides the risk of contamination - that's all. Vite: LOL - you're the one who just threw the childish tantrum. You won't be missed! The leading cause of pancreatitis in dogs is fatty foods, not the cooking of foods. Cooking renders fat. Vita - so you're contradicting yourself and still arguing? your links are largely useless. 2 of them are discussions of microwaving food. one contains no science. only one has any usable scientific evidence in it - thanks for that. Even that material doesn't prove that cooking food strips nutrients from it to a meaningful extent. Aphrodite - there is no hostility on my part - except for the one respondent who threw a tantrum because she kept adding more and more non scientific argument and I kept pointing that out. rawfed.com is a partisan pro-raw feeding website which ironically acknowledges that there is no scientific evidence. citing rawfed.com in this instance would be like citing moveon.org as an impartial source for a political question. I am not arguing about the cooking of bones at all My question refers to the cooking of meats and organs. Funny - and sad, how all I asked for was some scientific evidence and instead I got everything but and everybody gets defensive and bent out of shape about it. I am thankful for those who did not ignore what it was that I asked for. Rayven - some of your links provided unsupported information, some of your links did actually provide some scientific studies, but ultimately not such that answers my question. And your last sentence implies that you don't understand my question. I am not asking for scientific evidence that cooking some foods reduces some nutrients. I am asking for scientific evidence proving that cooking food destroys the nutrients to such an extent that it outweighs the risk of feeding raw.

Answer: Peer Reviewed article in Meat Science journal that took me 3 minutes to find on MetaLib. "The influence of cooking and fat trimming on the actual nutrient intake from meat" These exact words are contained within the abstract: All vitamins decreased during cooking, with thiamine showing the highest losses, from 73% up to 100%. In conclusion, the cooking and trimming of meat cuts considerably affected the nutrients in various ways and to different degrees, which Should be taken into account when the nutrient intakes of meat are estimated. Full citation: Meat Science JAN 2009 pages: 148-154 volume: 81 issue: 1 Ask ANY nutritionist in any field and they will tell you without question that the chemical process of cooking does alter the nutritional content of food. There are species who have evolved to eating cooked meat, and there are species (such as Canids) who have NOT. Species don't evolve to completely different diets in 50 years time, it just doesn't happen. You're also wrong about the fact that destruction of enzymes doesn't matter. Those enzymes are the reason that even dogs or cats who eat all ground meat have much healthier teeth - the enzymes play a huge role in oral health. (even if they play no role in digestion) Add: Journal of Food Composition and Analysis February 2002 pages: 47-64 volume: 15 issue: 1 "Cooking method had a significant influence on thiamin, riboflavin and cyanocobalamin"

Question: can u help me add a few sentences to my paper? i dont know what else to write...? i need like 5 more sentences. can u help me, and tell me where to add tehm. it doesnt ahve to be factual, it could e oppinionated or a generalization, whatever works. here my paper: High-Fructose Corn Syrup Not That Sweet The production of high-fructose corn syrup has many negative effects on the body, and on the environment. High-fructose corn syrup was introduced into the food market in the late 1970’s, as an effort to save money (Hand). Although high-fructose corn syrup extends the shelf life of processed foods, and is much cheaper than other, natural sweeteners, it isn’t worth including it in people’s diets when there are other alternatives (Zeratsky). Natural sweeteners are healthier, and they are eco-friendly, unlike HFCS. The production of high-fructose corn syrup should be banned, because much more than our health is at stake. High-fructose corn syrup is very unhealthy. It leads to many things, such as diabetes, and obesity. HFCS is much worse for you than natural sweeteners are. Yet, most people take in more high-fructose corn syrup than any other sweetener. The average person takes in seventy-eight pounds of high-fructose corn syrup per year; this is extremely unhealthy (Hopkins). When HFCS is digested, it foes directly to the liver, which releases enzymes that make the body store fat. This makes triglyceride and cholesterol levels rise. HFCS causes weight gain, because it slows down the fat-burning process. Also, it doesn’t stimulate insulin production. This usually allows a person to feel full, however, since it is not stimulated, it often causes people to overeat. Almost all products made with high-fructose corn syrup are high in calories, and low in nutritional value (Zeratsky). These foods cause people to become diabetic, which in turn, cause conditions like type two diabetes, high blood pressure, and coronary artery disease (Zeratsky). Also, almost half of commercial high-fructose corn syrup contains mercury. This is just one more reason why you shouldn’t consume products that contain HFCS. High-fructose corn syrup also has a terrible effect on the environment. When land is used solely for growing corn, it depletes soil nutrients, requiring more pesticides and fertilizers while weakening topsoil (Hartman). High-fructose corn syrup has created major problems in the Gulf of Mexico. There is an area, called the dead-zone, where virtually nothing will live because it has been starved of oxygen by the fertilizer runoff coming down the Mississippi River from the corn belt (Hartman). The production of high-fructose corn syrup is extremely hazardous to our planet, and should be banned, before it is too late. High-fructose corn syrup is in more foods than you would expect it to be. It’s in soda, ketchup, fruit drinks, beer, salad dressings, cereals, breads, flavored yogurt, sauces, and tons of other things (Hand). It is also in almost all fast food restaurants’ food. Just at Burger King, it is in everything from soda, to ketchup, and from breakfast syrup to tarter sauce (Kuhl). It’s even in things we think are healthy, like Burger King’s Sesame Seed Buns, and their Mott’s Applesauce (Kuhl). If you want to be healthier, you can limit the amount of high-fructose corn syrup in your diet, or eliminate it all together. Some ways to do this are to stop eating fast food, drink less soda, cut down on juices with a high concentration of sugar, and limit processed foods from your diet. According to a recent study, sixty-five percent of the American population wants to get rid of HFCS (Nestle). This study was based on three thousand participants that were taught about the positive and negative aspects of high-fructose corn syrup. These participants were all customers of Jason’s Deli, which has over two hundred outlets in the United States. Aware of the dangers caused by high-fructose corn syrup, Jason’s Deli banned it from all of its products (Nestle). By consuming products that contain HFCS, all we are doing is supporting it. If you want a healthier lifestyle, or if you want to go green, stop taking in high-fructose corn syrup. High-fructose corn syrup should be banned everywhere, before it can do any more damage than it already has. i know its alot, but for every person that answers ill post anther question and u can answer it, and ill give you best answer, even if you answer with "hi" or something.

Answer: It is interesting to note that HFCS is not used in baby food. Do manufacturers know something that they have not disclosed to the rest of us? (add after Jason's Deli) In addition to causing soil depletion in the Gulf of Mexico, corn is one of the most genetically modified plants in existence. Banned in Europe, this Frankenfood's pollen has overtaken most of the US corn crop. The chances of consuming US corn or any of its byproducts untouched by GMO are relatively nil. (add after the dead zone note attributed to Hartman)

Question: Any experts on Atkins or South Beach or other low carb high nutrition diets for comments? I am looking for any expert advisers who would take the time to comment on my views. Simply because I do not want to steer anyone down a path to poor health since I have been down several myself and with bad results. So I am seeking comments on my post that follows: <<<<<<<>>>>>>>> Hi, After reading your question I thought I would give you some pointers I have learned the hard way from my own bad 'uninformed' choices. Keeping to any plan that fights against bad habits is tough but being fit and strong versus being fat and sickly is all about how many calories you eat versus how many you burn and IF the calories are mostly the BEST QUALITY PROTEINS or mostly junk sugar-carbs. Many years ago I found that the Atkins Diet Plan made me healthier compared to my old high carb diet since it put my diabetes symptoms into remission, but PLEASE consider my experiences when I used the Atkins high cholesterol and fat philosophy for my long term nutrition. After the Atkins plan promoted many diseases, what now works best in order for me to keep my pruritus-urticaria in remission, after my gallbladder-biliary-liver and heart disease problems, is a 96% VEGAN diet, (for the required B12), that is low-carb low-fat and HIGH-PROTEIN. Because of my gallbladder-biliary-liver disease I no longer can eat much olive oil or dressings or nuts or other fats or any cholesterol because it causes immediate pruritus since my liver’s biliary system is plugged with cholesterol and calcium sludge, and I can not eat too many carbs because of yeast infections that break out after one, two, or three high carb meals. What I now do is what they teach most students in high school nutrition classes - which is to add up the vitamins and minerals from my ‘digestible’ foods and calculating the RDA's [Recommended Dietary Allowances] or DV's [Daily Reference Values] for each day to see if I am more than 100% for Calcium, Iron, Magnesium, Phosphorus, Zinc, Thiamine-VitB1, Riboflavin-VitB2, Niacin-VitB3, VitB6-Pyridoxine, and Folate-VitB9. Things like bran are not digestible and not added since it is like a work horse or work oxen eating straw instead of digestible grass or alfalfa leaves. Also, after I accidentally poisoned myself with supplements, I leaned that supplements like iron and magnesium and colloidal silver etc are super toxic since they are 'metallic' minerals and oftentimes raw fertilizers with a 1000 fold markup. These ‘metallic’ mineral supplements have not yet been converted into a non-toxic food when during photosynthesis the electrons in a fertilizer are stripped away making it the more positively charged ‘non-metallic’ and non-toxic mineral element within the plant. Also, the highly profitable synthetic vitamin supplements I used to purchase have no unambiguous research backing them, and there is some obviously valid research concluding that they are more toxic than beneficial to any animal that has ever consumed them. What now keeps my diseases in remission is a-lot of calories being from lentils mixed with boiled celery and/or carrots to make a quick microwave veg-chili. I boil all my foods since my digestive system is in such poor shape and I need as many nutrients as I can get out of the semi-expensive foods I buy. I used to eat much more meat when I was an Atkins dieter, before my pruritus attacks became so obvious that the cholesterol and fats in the meat or eggs and the calcium in the homemade yogurt I was eating was the root cause to the problem. FYI - IF you know of people getting colon cancer, it was during my Atkins period I learned to always eat enough vegetables to be a minimum of 2 x the weight of the meat that I ate - in order to not have any constipation or worse. I used to have reddish stools since I was likely on my way to getting colon cancer myself from eating much more meat protein than I could ever digest properly in my stomach and colon. After the Atkins Diet allowed my present health issues, I replaced the crock potted round steak or beef heart or chicken and sometimes river trout in my chili with lentils, because I learned that the nutritional content of lentils ranks high alongside, and comparable to, very lean meat or lean fish if it is grown in well fertilized soil. [Note: e.g. the labels on store bought spinach sometimes have a 4 fold difference in nutrition based upon the fertility of the soils and the growing methods for the farms it is grown on.] I also eat a-lot of boiled frozen broccoli and boiled organic or re-washed and re-boiled canned spinach with a vinaigrette of organic sugar with glass_bottled_cider_vinegar. The glassware is because of some friends that got lupus from eating too much plastic stuff, or inhaling it since they were house painters who used vinyl paints. The nutritional DV numbers that I now eat are three times what most others in my family are eating every day. I keep at about 100% and they are about 25 to 33%, but they are all morbidly obese diabetics. Even though I was once morbidly obese myself and had a heart attack from too many carbs for too long, (which I think gave me all the symptoms of beriberi, scurvy and pellagra, along with the beginnings of my gallbladder-biliary-liver disease), I am now more fit in comparison to most others I know. I hope you have learned something from my ‘mistakes’ that will soon help you along your way. <>< My best to you and for your good health, A1 [(-:] PS1 - I currently feel that what Dr. Fuhrman MD teaches is the best nutritional information available in the nation. http://www.diseaseproof.com/archives/cat-low-carb-high-protein.html http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2627/2 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43 Also, I would recommend everyone to first thoroughly boil their vegetables and this is why. Eating boiled vegetables, like spinach, is the only way I have found I can eat 200 calories a day of leafy greens without loose stools - because boiling reduces the hundreds of percent of acid carbs, like oxalic acid, that oftentimes cause loose stools. Boiling spinach also reduces the pesticides from 80 to 95%+ as per canning studies done in the 70's, by boiling the pesticides off with the steam - after extracting it from the broken cells in the raw plant. Boiling for thirty minutes also kills any salmonella bacteria or e-coli and even anthrax spores that may have somehow been introduced into the raw or commercially canned produce. Boiling also breaks vegetables down a first step so it is then easier to digest in the stomach, which would then minimize gi-digestion cancer problems from continually overworking your gi-digestion system. Boiling also IMPROVES the micro-nutritional density, i.e. RDA%_nutrition per calorie, by about 10% as per the USDA’s data for boiled spinach versus raw spinach. For more info >>==> SEE: http://www.nal.usda.gov/fnic/foodcomp/search/ AND http://www.foodnews.org/index.php Source(s): I have learned what I now know after my own lengthy research efforts to improve my health - after ‘FINALLY’ listening to unbiased researching nutritionists. I have shared extensively concerning the most critical nutritional statistics that are common to us all at: <> http://answers.yahoo.com/question/index? qid=20091001043901AADPO4H <> AND <> http://answers.yahoo.com/question/index?qid=20091025223942AAni6lC <>. Also, after all my previous health problems due to following considerable bad anecdotal ‘advice,’ I can now understand the frustrations of other health researchers in the following quote within “The China Study” by T Colin Campbell pg 1: >>==> “Even though information and opinions are plentiful, very few people truly know what they should be doing to improve their health.” “This isn’t because the research hasn’t been done. It has. But the real science has been buried beneath a clutter of irrelevant or even harmful information – junk science, fad diets and food industry propaganda.” “The China Study” by T Colin Campbell pg 1

Answer: First of all, your post is so long that I am now confused as to what the actual question is. If you're asking for an opinion on this diet, I find it rather methodical and confusing. There is a diet that I believe is the healthiest diet I've ever used and recommended to anyone. It is called the Phase 1 and Phase 2 diet. Phase 1 is first, and then you can go onto Phase 2 or not. It is not a fad, but eating healthy for life and is similar to Atkins, but better. There are no portion or calorie counting on this diet either. You can find all of the information including the actual diet here: http://knowthecause.com I do suggest that you try this for at least a month and see that you will feel great. I have used it for many years and so have most of my family and friends. I also suggest that you watch the shows as well. It is all very informative. BTW - I do not boil or overcook any vegetables, but prefer eating them raw or mildly cooked as it keeps the nutrients alive. Good luck :)

Question: A question about keeping prepared veggies fresh (college living).? Because college timing is so hectic, and I tend to make a ceremony of preparing ingredients, I've started preparing them beforehand (e.g.; chopped onions, peppers, collard greens, kale, broccoli) and storing them. As I was afraid of losing precious nutrient value, I put the chopped-up bits in a yogurt container and filled it with water, as I'd seen at some restaurants I've worked at. Will this work? Or should I just give up trying to maintain the nutrients?

Answer: the reason it's submerged in water is because this will help retain the freshness and also inhibit the growth of bacteria. You can also purchase zip lock bags which you can vacuum the air out of this will also work but these pre processed foods are going to be exposed to bacteria if reprocess so I would recommend using within 4 to 5 days.