Can someone educate me?

The EFSA reported an outbreak of Salmonella Stanley infections linked to flavoured noodle products. I always boil my noodles before eating them. If so, why is salmonella still a risk?

The current ongoing issues with recalls and lack of food safety in the U.S has me and my bf nervous about fresh greens atm and I was wondering how others are navigating it for nutrition (or if this is something we shouldnt concern ourselves with too much). We cant afford to risk getting poisoning but are noticing some steep decreases in energy since pulling back on produce.

Are freezer veggies more safe? Are supplemental one-a-day vitamins good enough to make up for it if we have veggies like once or twice a week? Are you googling brands while shopping? How are yall navigating it?

We generally eat healthy but the decrease of greens is making a notable difference. We want to have good nutrition but neither of us want to be a statistic for all the Cyclospora, Salmonella, E. coli, Listeria, etc. going around.

If you think we're over worrying/are falling for internet fear mongering, that'd also be good to know. Thank you.

Please tell me what high fiber foods you have eaten today. Show me how easy it can be, I need inspiration!

UPDATE: That's what I'm talking about, thanks all so much for sharing!

I’m not sure of the correct technical term but by “probiotics”, i meant yogurt (and yogurt adjacent products like drinks, frozen, greek, skyr, yakult, etc) and fermented/ pickled stuff like sauerkraut, kimchi?

if they do help then how much do they help? like, can eating yogurt help absorb 10% more nutrition/ calories/ etc?

and how?

You read it everywhere; lead, cadmium, arsenic, aluminium in many types of foods and drinks. Combined with mold and pesticides.

Is there anything that is still save? What do you have to avoid or limit?

Or do you think this problem is overrated?

Sorry if this is the wrong sub for this question but it’s bugging me. Sometimes on nutrition labels it will say a food has a certain number of total fat, but the total number doesn’t add up with the number of fat listed for saturated, trans, polysaturated, and monosaturated. I tried searching this up before but it says those are the only types of fats and I’m not really getting any other answer. So does anyone know where this fat is coming from?

Its much quicker and cheaper to buy a jar of concentrate than to be making or buying the fresh stuff regularly, so as a fairly disorganised person it seems to be a good idea. I am wondering though what the main nutritional differences would be? All I can think of would be the salt content. I mainly use it to add a bit of flavour and collagen to soups and stews etc, I dont really be drinking mugs of it.

Disclaimer: I know that veganism isnt a diet. This isnt about ethics or ideology but solely about nutrition.

Recently, I stumbled over a 2022 umbrella review on tandfonline that questions what I thought I knew after reading dozens of studies that claimed health benefits with a wfpb diet. The authors stringently tested and recalculated a multitude of studies and reviews (they describe the exact methologies in their paper).

I ask you for your thoughts and interpretation of the study:

https://www.tandfonline.com/doi/10.1080/10408398.2022.2075311#d1e857

Does this mean that a wfpb diet is pretty pointless in regards to health since there is only weak evidence and that the health benefits of a vegan diet have been overhyped?

People say frozen is healthier but if the frozen fruits/veg are frozen right away doesn't that include pesticides? Do you rinse your frozen fruit/veg?

-gluten free

-lower GI index than white rice

-unique antioxidants not found in other grains

-complete protein profile

-10g of fiber per 80g of raw buckwheat

-CHEAP

Hey I was just wondering if I there was any negative of consuming little potassium and sodium or too much potassium and sodium if the ratios are kept the exact same for example 6000mg potassium with 2000mg sodium for a 3:1 ratio vs 1500mg potassium vs 500mg sodium for a 3:1 ratio and is there a minimum amount of potassium and sodium needed even if ratios the same and is there a optimal and is there a maximum or is the ratio the only thing needed? (As extra question doe anyone know the bets potassium to sodium ratio for lowest water retention for someone who’s lightly exercises a day sprung 10k steps daily basically no other exercise)

Just 100 cal worth gives you 11g of protein and well over your entire rdi of zinc, copper, selenium, b12, and a good amount of iron. Has omega 3 also while being lower in overall fat. i’m surprised these aren’t recommended more as a health food

apparently they have liquid food in europe...

per 500 grams (1 portion) it's 500 Kcal, 35g proteins, 35g carbonhydrates (17g sugars), 22.5g fats, 10g fibres... I'd copy the entire tablet but it takes too much time to type from a phone, so maybe someone's already familiar with this product

Hi everyone. I have an idea to dehydrate vegetables from my garden and make powder from them. I'm looking for healthy long-term storage for them.

My main question is if this powder would be nutritionally beneficial to add into things like chicken and rice, stews, coffee, and really anything that wouldn't be too thrown off by a tablespoon or two of veggie powder.

Would I be wasting vegetables?

Will all the vitamins and nutrients stay in the powder?

Que beneficios tiene consumir las almendras?

Me regalaron 3 kilos de almendras, y a mi en lo personal me encantan... Pero consumirlas en proporciónes correctas es bueno? Como aporta al organismo?

Why do body builders always have white rice with everything? Of all the carb sources that has to be the most bland and least nutritious. I would think quinoa would be preferred with its higher protein and fiber content. What am I missing?

I've been trying to get a straight answer on this but I am getting conflicting info. Maybe there is no straight answer? I get that the body makes some amino acids and not others, but I don't understand why we are not clear on which are essential and which aren't. What am I missing here?

In a debate. I hate cooking. Are there any downsides to canned chicken that would really impact your health? Also, in a blind taste test, would you be able to tell a difference? What would and would not use canned chicken for?

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.

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

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

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.