Histamine Intolerance: Am I Crazy or Allergic?
In this article, we consider histamine intolerance and allergic reactions in mental disease and gastrointestinal problems, and outline principles of histamine-friendly lifestyle.
Read moreIn this article, we consider histamine intolerance and allergic reactions in mental disease and gastrointestinal problems, and outline principles of histamine-friendly lifestyle.
Read morePeople are buying and using supplements increasingly, without really giving a second thought. Nutraceuticals are not always formulated keeping in mind a slew of medical conditions the potential user can suffer and medications he takes to deal with them. In this article, we hope to give a hand to our colleagues and shed some light on possible supplement-medication interactions.
Read moreConcentrations of preformed vitamin A are highest in liver and fish oils. Other sources of preformed vitamin A are milk and eggs, which also include some provitamin A. Most dietary provitamin A comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and vegetable oils.
Read moreFood sources of thiamin include whole grains, meat, and fish. Breads, cereals, and infant formulas in the United States and many other countries are fortified with thiamin. The most common sources of thiamin in the U.S. diet are cereals and bread. Pork is another major source of the vitamin.
Read moreThe largest dietary contributors of total riboflavin intake are milk and milk drinks, bread and bread products, mixed foods whose main ingredient is meat, ready-to-eat cereals, and mixed foods whose main ingredient is grain.
Read moreNiacin is present in a wide variety of foods. Many animal-based foods—including poultry, beef, and fish—provide about 5-10 mg niacin per serving, primarily in the highly bioavailable forms of NAD and NADP. Plant-based foods, such as nuts, legumes, and grains, provide about 2-5 mg niacin per serving, mainly as nicotinic acid.
Read moreSome of the richest dietary sources of pantothenic acid are beef, chicken, organ meats, whole grains, and some vegetables. Limited data indicate that the body absorbs 40%–61% (or half, on average) of pantothenic acid from foods.
Read moreVitamin B6 is found in a wide variety of foods. The richest sources of vitamin B6 include fish, poultry, beef liver and other organ meats, potatoes and other starchy vegetables, fruit (other than citrus), and fortified cereals. About 75% of vitamin B6 from a mixed diet is bioavailable.
Read moreFolate is naturally present in vegetables (especially dark green leafy vegetables), fruits and fruit juices, nuts, beans, peas, seafood, eggs, dairy products, meat, poultry, and grains. Spinach, liver, asparagus, and brussels sprouts are among the foods with the highest folate levels.
Read moreVitamin B12 is naturally found in animal products, including fish, meat, poultry, eggs, milk, and milk products. Some nutritional yeast products also contain vitamin B12. Fortified foods vary in formulation.
Read moreFoods that contain the most biotin include organ meats, eggs, fish, meat, seeds, nuts, and certain vegetables (such as sweet potatoes).
Read moreThe main dietary sources of choline are meat, poultry, fish, dairy products, and eggs. Cruciferous vegetables and certain beans are also rich in choline. Other dietary sources of choline include nuts, seeds, and whole grains.
Read moreFruits and vegetables are the best sources of vitamin C. Examples include citrus fruits, tomatoes and tomato juice, red and green peppers, kiwifruit, broccoli, strawberries, Brussels sprouts, cantaloup, and potatoes.
Read moreVery few foods in nature contain vitamin D. The flesh of fatty fish (such as salmon, tuna, and mackerel) and fish liver oils are among the best sources. Small amounts of vitamin D are found in beef liver, cheese, and egg yolks.
Read moreNumerous foods provide vitamin E. Nuts, seeds, and vegetable oils are among the best sources of alpha-tocopherol, and significant amounts are available in green leafy vegetables and fortified cereals.
Read moreFood sources of phylloquinone include vegetables, especially green leafy vegetables, vegetable oils, and some fruits. Meat, dairy foods, and eggs contain low levels of phylloquinone but modest amounts of menaquinones.
Read moreMilk, yogurt, and cheese are rich natural sources of calcium and are the major food contributors of this nutrient to people in the developed countries. Nondairy sources include vegetables, such as Chinese cabbage, kale, and broccoli.
Read moreAs per the U.S. Food and Drug Administration, nearly 77% of the sodium intake of an average American comes from consuming packaged and restaurant foods.
Read moreThe richest dietary copper sources include shellfish, seeds and nuts, organ meats, wheat-bran cereals, whole-grain products, and chocolate.
Read moreChromium is widely distributed in the food supply, but most foods provide only small amounts (less than 2 micrograms [mcg] per serving). Meat and whole-grain products, as well as some fruits, vegetables, and spices are relatively good sources.
Read moreSeaweed (such as kelp, nori, kombu, and wakame) is one of the best food sources of iodine, but it is highly variable in its content. Other good sources include seafood, dairy products (partly due to the use of iodine feed supplements).
Read moreThe richest sources of heme iron in the diet include lean meat and seafood. Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products. About half of dietary iron comes from bread, cereal, and other grain products.
Read moreGreen leafy vegetables, such as spinach, legumes, nuts, seeds, and whole grains, are good sources. In general, foods containing dietary fiber provide magnesium. Magnesium is also added to some breakfast cereals.
Read moreThe top sources of manganese in the diets are grain products, tea, and vegetables. Humans absorb only about 1% to 5% of dietary manganese.
Read moreThe top sources of molybdenum are legumes, cereal grains, leafy vegetables, beef liver, and milk. Milk and cheese products are the main sources of molybdenum for teens and children.
Read moreThe main food sources are the protein food groups of meat and milk, as well as processed foods that contain sodium phosphate. A diet that includes the right amounts of calcium and protein will also provide enough phosphorus.
Read moreMany fruits and vegetables are excellent sources of potassium, as are some legumes (e.g., soybeans) and potatoes. Meats, poultry, fish, milk, yogurt, and nuts also contain potassium.
Read moreThe major food sources of selenium in the Western diet are breads, grains, meat, poultry, fish, and eggs.
Read moreMany common food additives, such as baking soda, sodium nitrite (preservative), and monosodium glutamate (used to enhance flavor), contain sodium. Many processed foods and snacks contain a high quantity of such additives, thus implying that they are high-sodium foods.
Read moreRed meat and poultry provide the majority of zinc in the Western diet. Oysters contain more zinc per serving than any other food. Other food sources include beans, nuts, certain types of seafood (such as crab and lobster), whole grains, fortified breakfast cereals, and dairy products.
Read moreOmega-3s come from animal and plant origins. Plant sources include flaxseed (linseed), soybean, and canola oils. Cold-water fatty fish, such as salmon, mackerel, tuna, herring, and sardines, contain higher amounts of omega-3s, whereas bass, tilapia and cod, as well as shellfish contain lower levels.
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