101–110 of 125 posts
Remember that rhubarb leaves are actually poisonous due to oxalic acid (I've seen quotes of 2-5 kg od leaves being a lethal dose). https://www.nationalgeographic.com/culture/article/does-rhub...
That is why so many rhubarb dishes (rhubarb pies, and desserts) are so often served with ice cream and vanilla sauce based on milk products. The calcium in those neutralize any potential issues of the oxalic acid.
I spontaneously became allergic to rhubarb in my teens. Damn shame. It was my favorite pie!
I had a huge list of allergies developed in my late teens but now they're gone after a couple decades, due to natural age related changes in biochemistry according to the docs.
Mentioned in the article, but forced rhubarb grows so fast you can hear it. This soundcloud file suggests hearing it in a darkened vault by candlelight would be extraordinary experience! https://soundcloud.com/rhubarb-rhubarb-rhubarb/a-mass-of-pop...
Mentioned in the article, but forced rhubarb grows so fast you can hear it. This soundcloud file suggests hearing it in a darkened vault by candlelight would be extraordinary experience! https://soundcloud.com/rhubarb-rhubarb-rhubarb/a-mass-of-pop...
Well, they definitely need to add rhubarb to Minecraft now.
Minecraft update 1.22 part 1 (of 5) comes out, rhubarb and rhubarb seeds were added
The structure that rhubarb seeds are found will be added in part 2 (scheduled for 2029)
Rhubarb pie will be added in part 4 (scheduled 2032)
It's a mid tier food with worse saturation than chicken
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No, spinach is only rich in oxalic acid, not in calcium. No vegetable is really rich in calcium, which is why it is recommended for vegans to take calcium supplements. After you ingest oxalic acid, it will find calcium in your body, where it is abundant in blood and in the other extracellular fluids (like sodium and chloride, most calcium stays outside the cells). Too much oxalic acid will form insoluble precipitates…
How does cow's milk contain so much calcium when they only eat plants?
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I would be interested to see a source for the claim that milk products are paired with rhubarb for that reason.
At least in Finland this is common knowledge and pretty much every house has rhubarb growing in the yard somewhere.
But knowing how certain African cultures learned to neutralize Cassava, and that knowledge passed through generations without knowing the reason why, I learned to not fully dismiss these kinds of knowledge...
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If there are no constraints, then it is easy to get sufficient protein on a vegan diet. On the other hand, with constraints, which in my case were that I was not willing to spend more money for a vegan-based diet than for a meat-based diet, and that I was not willing to spend more than one hour per day with cooking, cumulated for all the meals of a day, while also wanting to eat mostly, if not exclusively, food cooke…
Seems quite complicated. I think you set your protein goals too high if you need to be so careful about what you eat. In general, a diverse enough diet that gives you enough calories also gives you enough protein.
The majority of the people living in developed countries eat 1.4 g/kg of proteins per day or more.
Eating 1.2 to 1.3 g/kg of proteins per day from a balanced diet restricted to vegetable food to which no special methods for separating the proteins from starch or fat are applied, results in over 3000 kcal per day.
If I eat more than around 1800 to 1900 kcal per day, I gain weight very quickly.
Removing about 75% of the starch from my bread removes at least 1000 kcal per day, which brings the total to less than 2000 kcal.
I have experimented twice with eating only around 0.75 g/kg of proteins per day, and after a few weeks the concentration of albumin in my blood has decreased (low albumin levels in blood can be noticed even without a blood analysis, because they cause swollen feet).
While this was a little lower than the old recommended value, it was close enough that bad effects were not expected. Now I always eat at least 1 g/kg of proteins per day, and up to 1.3 g/kg.
The only parts of plants that have high protein content are the seeds. Excluding soy, the other seeds of legumes have at least a 3 to 4 times higher calorie content than corresponding to the protein content, while most cereals have at least a 6 to 8 times higher calorie content than their protein content.
When someone does heavy physical work, so 3000 kcal per day or more is OK, then yes, a diverse vegan diet without any special cooking methods is good enough.
On the other hand, for a sedentary life it is not possible to reduce the energy intake from vegan food to 2000 kcal/day or less, without some special protein extraction method.
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That is why so many rhubarb dishes (rhubarb pies, and desserts) are so often served with ice cream and vanilla sauce based on milk products. The calcium in those neutralize any potential issues of the oxalic acid.
This doesn't make sense to me. 200g of cooked rhubarb already has almost 400mg of calcium which is almost half of the 1000mg daily US recommendation and more than half of the 700mg daily UK recommendation. Thinking dairy is the only source of calcium is meme-nutrition like eating bananas for potassium especially when talking about a food already high in calcium.
Genuine questions here, because as I understand, many of the nutricional fact sheets are calculated after the food is broken down and passed though a mass spectrometer.
Remember that rhubarb leaves are actually poisonous due to oxalic acid (I've seen quotes of 2-5 kg od leaves being a lethal dose). https://www.nationalgeographic.com/culture/article/does-rhub...
Oxalic acid is poisonous? Should I stop eating spinach then? Oh, looks like the article mentions this actually: > Chard and spinach, in fact, contain even more oxalic acid than rhubarb—respectively, 700 and 600 mg/100 g, as opposed to rhubarb’s restrained 500. Rhubarb’s killer reputation apparently dates to World War I, when rhubarb leaves were recommended on the home front as an alternative food. At least one death…
The trick is to bind the oxalates before they get absorbed in the body and require removal. So making things like traditional creamed spinach (or other things like turnip or collard greens) removes the potential hazard from chronic intake.
Incidentally the whey portion of dairy also seems to chelate the form of vitamin B12 found in plants, making it much more bioavailable. The casein portion of dairy doesn’t seem to have this same effect.
It’s fascinating to see how the preparation for so many traditional foods basically mitigates the sources of low level toxicity issues while increasing nutrient update, when as a “modern” person I tend to look at it from the perspective of taste.
Earlier quoted context omitted.
If there are no constraints, then it is easy to get sufficient protein on a vegan diet. On the other hand, with constraints, which in my case were that I was not willing to spend more money for a vegan-based diet than for a meat-based diet, and that I was not willing to spend more than one hour per day with cooking, cumulated for all the meals of a day, while also wanting to eat mostly, if not exclusively, food cooke…
I’m not vegan so it’s none of my business, but: Sure! if you’re not eating processed foods, and you don’t want to spend hours a day cooking, everyone needs supplements. Don’t forget that our salt and our flour and our milk and — “raw ingredients” — are supplemented by default with micros the standard diet is deficient in. If the standard diet was vegan, there’d be taurine in the lentils and we’d be saying a meat-and-…
While table salt is supplemented by default with iodine almost everywhere, flour and milk are supplemented by default only in a few countries and I consider that this is a very good thing and that they should not have been supplemented by default anywhere.
This forced supplementation is stupid, because it will not achieve an appropriate daily intake, except for a few people who happen to eat a certain amount of floor and milk, while for all the others it will be either too much or too little.
The right way to help the poor is to subsidize the price of vitamins and essential minerals, not to waste them by adding them to a certain kind of food, so that everyone who eats something else will not get them.
And the argument that the government should supplement some food ingredients because people have become too stupid to eat what they should, is even more ridiculous. Even supposing that modern people have become more helpless than their ancestors, so they would not be able to identify or catch anything edible when left alone in a forest, that does not mean that they should not be able to at least have the survival skill of buying the right food from a supermarket.
If it is believed that most people are not capable even of doing that, then they should be educated instead of hoping that the solution is that the state should feed them with food ingredients whose composition they no longer understand.
There certainly are few things more important for any human to know, than how to choose what to eat, in order to not die and to remain healthy.