Challenges in the diagnosis of magnesium status • Hacker News Board

Re: Challenges in the diagnosis of magnesium status

#321

Post by opinion-is-bad » Mon, Jun 28, 2021, 2:41 AM UTC

peer2pay wrote: post #54

jeffreyrogers wrote: post #34

Earlier quoted context omitted.

Home grown tomatoes are typically much better tasting/more flavorful than the store bought ones, so I think there is probably something to this.

Although this can mostly be attributed to ripeness. Ripe tomatoes degrade extremely quickly so store bought ones are almost exclusive picked unripe and then artificially ripened at locations closer to where they are intended to be sold. This is also why canned tomatoes are generally considered superior for making tomato soups and sauces. Tomatoes harvested with the intention to be conserved are picked much riper sinc…

Canned tomatoes are also a different variety than what you would buy in a store fresh. Canned tomatoes are bred for a much higher amount of solids and flavor, while fresh has to worry more about color and presentation (I.e. bruising is bad).

Re: Challenges in the diagnosis of magnesium status

#322

Post by opinion-is-bad » Mon, Jun 28, 2021, 2:42 AM UTC

caturopath wrote: post #189

briefcomment wrote: post #113

Earlier quoted context omitted.

Does it need to be whole?

Generally the finer specimens go to the whole products.

They are entirely different strains when it comes to tomato cultivation at industrial scale. A tomato that ends up in a sauce or frozen never had the option to make it to the store while whole.

Re: Challenges in the diagnosis of magnesium status

#323

Post by oooooooooo88 » Mon, Jun 28, 2021, 2:46 AM UTC

Yhh

Re: Challenges in the diagnosis of magnesium status

#324

Post by oooooooooo88 » Mon, Jun 28, 2021, 2:46 AM UTC

Ty

Re: Challenges in the diagnosis of magnesium status

#325

Post by giantg2 » Mon, Jun 28, 2021, 2:49 AM UTC

thatcat wrote: post #291

pembrook wrote: post #233

Earlier quoted context omitted.

This doesn’t make any scientific sense. Study after study has shown that protein and complex carbs are what reduces feelings of hunger, not vegetables. This makes sense when you consider most green vegetables like broccoli are 90% water. A meat like chicken, after cooking is only about 60% water. So if you eat 400g of broccoli vs 400g of chicken, the one that will make you feel more full is obviously the protein. Wha…

Phytochemicals found in some veggies and spices increase immune and other functions. Even if it's 90% water, there are still many functional compounds that aren't found in meat.

Mushrooms are a fascinating bunch to look at regarding this. There are many chemicals in them that are being studied around the immune system, anti-tumor properties, and health in general.

Re: Challenges in the diagnosis of magnesium status

#326

Post by jfim » Mon, Jun 28, 2021, 2:58 AM UTC

spfzero wrote: post #207

changoplatanero wrote: post #178

Earlier quoted context omitted.

When my grandparents told me that chicken tastes less good nowadays I thought they were just old and had lost their sense of taste. Actually they were right though.

People I know who grew up in Asia remark consistently that the chicken here in the US is larger, softer, and tasteless. They are used to smaller chickens and toothier meat with a stronger taste. It is probably breeding practices here, to promote attributes other than taste.

Chickens have been bred in the US to maximize yield to feed ratios and breast size. This news article has a figure from a paper from the University of Alberta showing chickens breeds from different decades as well as their size given the same amount of feed: https://www.cbc.ca/news/canada/calgary/chickens-are-4-times-...

Re: Challenges in the diagnosis of magnesium status

#327

Post by xyzzyz » Mon, Jun 28, 2021, 2:59 AM UTC

kaitai wrote: post #318

xyzzyz wrote: post #300

Earlier quoted context omitted.

> It can be solved by using less efficient / more complex farming practices which aren't amenable to mass production of monocultures. But that makes a lot less money, so it will never happen. “Makes less money” is certainly one point of view. Another is “makes the food too expensive to afford for many, and shifts more land usage to farming, to make up for the reduced productivity per acre”. It is not even clear that…

Agricultural policy in the US shapes a lot of this, though, via subsidies. The financial system also shapes this through its lending policies. The implements of industrialized farming are what the ag lending sector is designed around; try to step out of that mainstream and you will have trouble accessing capital. Wheat, corn, and soybeans are heavily subsidized by the US gov't and vegetables are not at all. Every lit…

That's because wheat, corn, and soybeans are staples, while vegetables are luxury food items, especially fresh ones. At no point in history, regular people in agricultural societies ate as much vegetables as we do right now. The diets has always been based in overwhelming majorities on grains, roots and beans, and in places with lactose tolerance, also on dairy.

A single bell pepper today costs something between $1 and $2 where I am. Imagine the government subsidizes bell peppers so that they cost $.50. As a single bell pepper has less than 50 calories, you couldn't base your diet on it, you would still need some more calorie-rich food to actually give you required energy. Since vegetables (except root vegetables) are not calorie-dense, you'd need to eat seeds (e.g. grains) or oils anyway.

That's why, if your goal is to enable the nation to feed itself, you should rather subsidize the staples, not luxury consumption.

Re: Challenges in the diagnosis of magnesium status

#328

Post by shkkmo » Mon, Jun 28, 2021, 3:02 AM UTC

lamontcg wrote: post #83

> Magnesium deficiency can be attributed to common dietary practices, medications, and farming techniques, along with estimates that the mineral content of vegetables has declined by as much as 80–90% in the last 100 years. This is why, when people defend GMOs with the argument that we've been genetically modifying plants and animals for hundreds of years by selective breeding, that I don't think that argument leads…

GMO's are not perfectly harmless, but nor are they as different from other forms of human manipulation as we have been lead to believe.

I've long taken the stance that the bigger issues are agricultural monoculture and proprietary genetics. We should require all to have copyleft genomes and use our large agricultural subsidies to promote genetic diversity in our food supply.

Re: Challenges in the diagnosis of magnesium status

#329

Post by logicchains » Mon, Jun 28, 2021, 3:05 AM UTC

ArkanExplorer wrote: post #86

viburnum wrote: post #28

I know geeks love Norman Borlaug, but there was a catch: the new high-yield varieties are dependent on fertilizers made from fossil fuels. These plants grow fast and have more carbs and less of everything else. There needs to be a second Green Revolution, this time sustainable.

Or, just have 2 billion people on the planet, instead of 8.

You're welcome to take the lead and do your part to move the planet one step closer then.

Re: Challenges in the diagnosis of magnesium status

#330

Post by lumost » Mon, Jun 28, 2021, 3:47 AM UTC

pembrook wrote: post #233

nerdponx wrote: post #204

Earlier quoted context omitted.

Anecdotally, this has been my personal experience. I have gone through phases of my life where I ate a lot of junk food. I would feel constantly hungry during those phases, until I ate something nutritious, green and easily-digestible, like steamed broccoli or green peas.

This doesn’t make any scientific sense. Study after study has shown that protein and complex carbs are what reduces feelings of hunger, not vegetables. This makes sense when you consider most green vegetables like broccoli are 90% water. A meat like chicken, after cooking is only about 60% water. So if you eat 400g of broccoli vs 400g of chicken, the one that will make you feel more full is obviously the protein. Wha…

The human body is complex and ultimately poorly understood. These studies typically focus on short-term hunger cues which aren't necessarily indicative of why someone can happily eat 1 meal a day and someone else feels compelled to eat mcdonalds 3x per day.

Anecdotally, If I have a deficiency I'll keep snacking/eating until I've found something that satisfies the deficiency or I'm completely full. Eating to fullness 3x per day or more is a great way to gain a ton of weight.