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Carbs are "bad" if you have preexisting health problems which are affected by carb intake (ie diabetes).

However, I've done experimenting on myself (5 months 60% energy from CHO, 25% from fats, 1...

Kelp is notorious for harboring very variable, and very high amounts of iodine. If you're going to eat seaweed (which I highly recommend you do for the slurry of phytochemical, trace mineral, and...

Mix them with a cup of yogurt and some fruit and nuts. Changes them completely.

Or mix in a nut butter of your choosing.

Eat your egg yolks.

Literally nature's multivitamin.

I wouldn't eat it everyday because there's a bunch of other great sources of protein that can be utilized to fill in some of the holes your diet would develop micro nutritionally if you JUST ate...

Highly agreed. Fat needs to be AT LEAST half of your total caloric intake. Your carbs and protein are far too high. Protein should be around 15-20% depending on how much you feel your body needs, and...

Protein should be around 10-20%, where fat would make up the most calories at 60-70%.

Without a doubt, high intake of carbohydrates would mean trouble for diabetics, however high carbohydrate intake for anyone is inadvisable as well. Depending on your activity levels, total...

This is true. Which is why I vastly prefer vegetables over fruits (though I do still eat fruits (mostly berries) for phytonutrional and antioxidant support) as they usually contain a bevy of...

Should I be factoring in veggies like broccoli, spinach, tomatoes, asparagus, bok choy, brussel sprous and the like into my total consumption of carbohydrates/glucose? I've read that the glucose that...

Primarily because I like to cook my meat (and other foods) as quickly as possible (though I know steaming is somewhat slow for meats, especially when compared with direct heat) The more time it is...

Thanks guys, repped.

Hello, I now steam (and marinate for one hour prior in an acidic solution with an assortment of polyphenol containing foods, though I do make sure to consume foods rich in vitamin A/beta-carotene...

Location: Mexico

Seems about right.

Sorry, I probably wasn't very clear in the introduction.

The main reason I'm concerned about how cooking affects eggs chiefly revolves around how the high heat affects the cholesterol and fat in...

Bumping for more opinions, especially in regards to "oxidizing" or otherwise damaging the fats and/or cholesterol in the egg yolk via cooking.

The reason I don't recommend more than 2-4 eggs per day (again accounting for the size of the individual) is mainly to secure micro-nutritional balance. If you're consuming 4 eggs a day that's 2400mg...

Of course not. I should recommend no more than 2-4 eggs a day, depending on your size, though. If you've done the math and you're fine micro-nutritionally without egg yolks then go for it!

To be...

The yolk of the egg provides most of the mineral and vitamin content of the whole egg.

In conjunction, contrary to what was previously thought (barring individuals afflicted with type 2 diabetes)...

An egg is not just an egg. Cooking will affect the nutrition it provides, as like all foods. For example, it is highly advisable not to cook bell peppers as it SIGNIFICANTLY disparages the...