Nutrient

How is hunger replenished? Does the lack of nutrients of your cells send signals to the brain to tell that your hungry or does it have to do with the stomach, etc.?

DHA/EPA seems to be vital for the healthy functioning of the human mind and body.. but so many landlocked populations throughout history have had absolutely no access to seafood. How does this figure? Do humans necessarily need access to seafood to be healthy and obtain these nutrients?

I suck at cooking but I have airfryer and I can spend up to 150$ on groceries

While I take everything Dave Asprey of bulletproof diet/coffee says with a grain of salt, he often has interesting guests on his podcast. He recently had on Alan Goldhamer, who has run a medically supervised water fasting clinic for 30 years.

When asked why he doesn’t supplement his patients with any salt, he replied that he would lose information about other nutrients. Artificially increasing potassium would mask potential deficiencies. Podcast is here, with relevant content at 4:03 - https://daveasprey.com/dr-alan-goldhamer-780/

He didn’t go into detail. Can anyone elaborate on this? What is potassium a proxy for?

Do the veins arteries tear too? How would they repair themselves?

https://en.m.wikipedia.org/wiki/Nutrient_artery

What are most of us not getting enough of? I know fiber is one.

What's up gain bros? I'm on a bulk right now and it's going well. My biggest challenge is eating - I work as an EMT so I'll often be on an ambulance for 8-12 hours straight. I need help coming up with ideas for what kinds of foods to bring (and how to store them) in my backpack. Basically, nutrition heavy meals that won't get gross even after 6+ hours in a backpack.

Of course I can suppliment with bags of trail mix and stuff, but I need actual meal ideas too.

Thanks for any help.

Edit: A lot of people are asking about cooking time. I didn’t include that because it’s very subjective. I like the florets browned and the stems crunchy. 15 minutes at 400 degrees is a good guess for that, but if you like softer veggies and less browning you might want to decrease the temp to 350-375 and go a little longer. The stems won’t have as much “bite” that way.

That said, you’ll want to check in on it and see for yourself. I use color more than time to determine doneness.

My almost two year old is a medium picky eater, some days she'll eat most things, other days it's all carbs all the time. I usually have a laid back attitude about it, she'll eat if she's hungry, my job is to offer healthy variety, etc. I am also not a fan of supplementation unless prescribed (vitamin D is the only thing so far).

But I was wondering though, after she refused most fish dishes in the past month, if I should be a little more intentional in adding sneaky things to her pancakes or yogurt like seeds for Omega 3s. What do you ladies think?

Let's compare a typical pound of ground beef to a NY strip steak. Do they offer the same nutrients (particularly B vitamins)? I swear I feel great after eating steak, but I don't feel any different after eating a hamburger. Or is it all in my head?

Greens are nutrient dense. One such class of nutrients is fat soluble vitamins like A. Eaten in excess, these vitamins can be deleterious to health. Why then is it considered healthy to eat greens practically ad libitum?