What is ON? (was: Glycation, taurine, and Optimal Nutrition)

February 11, 2005

What makes me squirm is when people say they are cutting out entire food

groups (e.g. whole grains, starches, fruit etc.). As well as those who are

vegan/vegetarians in the group. Meaning no offense, just that you'd better

know what you're doing if you're going to cut out entire groups of food

completely. Our knowledge of nutrition is in its' infancy and there's so

much we don't know.

I do make sure to include a couple of egg yolks every week (the yolks are

highly nutritious) and even eat lean meat once every six weeks/couple of

months or so.

Moderation, moderation, moderation

Variety, variety, variety

Everyone: please note the change in subject heading of this thread.

on 2/11/2005 10:57 AM, citpeks at citpeks@... wrote:

>

> According to mainstream science, there is no specific RDA for sulfur

> because our needs are usually met through diet. However, the foods

> that contain these sulfur amino acids are meats, fish, poultry, eggs,

> milk, and legumes. Egg yolks are one of the better sources of sulfur.

>

> But these are the foods that we normally reduce in our diet because of

> concerns about cholesterol or fat. Maybe when we reduce these foods

> we are also contributing to the creation of Advanced Glycation End

> Products (AGE) by not consuming enough sulfur-containing amino acids.

> How often do you eat egg yolks? How many do you eat per week? I can

> feel that these questions make you squirm in your chairs!

>

> Where will the quest for Optimum Nutrition lead us?

>

> Tony

>

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