r/nutrition

People online say lots of mixed things about what micronutrients are actually worth tracking. There's also a lot of obsession with fibre now and people are treating it as the "fourth macronutrient" online.

Is it really that important? And what about other popular things like omega 3, potassium, sodium, magnesium, etc. For the non-average person who would actually consider keeping a track of these in order to benefit their overall health and promote muscle growth, which ones really matter?

The range on the shelf goes from about one billion up to a hundred billion and the price does not track it in any way I can see. My instinct is that this is the supplement version of a megapixel count. On the other hand if a chunk of them do not survive the trip then a bigger starting number is not meaningless either. Is there an actual answer here?

I’m exploring what sugar substitutes are out there and what some offer compared to others, and I’m interested to know, do you guys buy the ones that taste closest to sugar or are you more concerned about the health benefits/risks. I can swing each way but don’t really know where to start. Thanks :)

Ok weird question but how long could human body survive on dairy products only no additives such as fruits or grains stuff like milk cheese yogurt kefir etc ( too keep it simple it just cow milk )

The idea came from a video on how long could survive on potatoes alone

Generally speaking is it okay to eat amla nearly every day of the year? During the season fresh amla can be eaten, and during the off-season fresh amla could be stored in the refrigerator/freezer and consumed later.

Is there any issue with eating it this regularly throughout the year, or is it better to take breaks from it? If breaks are recommended, is there a particular reason for them?

due to certain benefits of that specific nutrient, im thinking of eating foods rich in L - arginine :3

hello, lets say for oregano (but for others too) which has many benefits and antioxidants... can we "get" more benefits and antioxidants when we brew them (hot, warm or cold) over using it as "spice"?

thanks, couldnt google the answer so if there is someone from biochemistry lets go :D

Like people say they avoid carbs because it gets stored as fat, is there something similar like that with fat or do people just avoid it because it’s the highest in calories?

I've been on a steady weight decline due to a simple calorie reduction over the last few months. I have not adjusted my exercise routine much, which generally just consists of walking the dog and yard work.

Last weekend, though, I threw in a 30-mile bike ride just for fun. (26-mile ride, 4-mile hike. Popped a tire.)

Since I'm aiming for a calorie deficit, I figured it would be better to just take the calories burned as a bonus and not adjust my intake.

I'm wondering now, though, if this is how the body actually treats food. Say, hypothetically, I ran a double-marathon and burned 6,000 calories in a day but only consumed 2,000. Does that deficit hit a point where it's dangerous regardless of current weight? Or if the body has fat to burn, does it just need a baseline amount of food for the sake of nutrients, and the calorie deficit can be pushed as high as one wants through exercise?

Hypothetically. Obviously, this would be somewhat self-regulating based on physiological factors for fueling that amount of exercise.

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A new study from UC Davis found that "most mayonnaise samples and all avocado oil salad dressings fell outside the Codex standard ranges for C16:0, C16:1 and C18:0," meaning they contained oils other than 100% pure avocado oil, including seed oils. Both Chosen Foods brand and Primal Kitchens failed. Back to making it homemade (good thing it's easy).

Lopez-Alvarez N, Li X, Vizgordiski B, et al, Authenticity of avocado and olive oils used as ingredients in commercially processed foods,

Applied Food Research, Volume 6, Issue 2, 2026, 102389, https://www.sciencedirect.com/science/article/pii/S2772502226007274?via%3Dihub

Please tell me what high fiber foods you have eaten today. Show me how easy it can be, I need inspiration!

UPDATE: That's what I'm talking about, thanks all so much for sharing!

The current ongoing issues with recalls and lack of food safety in the U.S has me and my bf nervous about fresh greens atm and I was wondering how others are navigating it for nutrition (or if this is something we shouldnt concern ourselves with too much). We cant afford to risk getting poisoning but are noticing some steep decreases in energy since pulling back on produce.

Are freezer veggies more safe? Are supplemental one-a-day vitamins good enough to make up for it if we have veggies like once or twice a week? Are you googling brands while shopping? How are yall navigating it?

We generally eat healthy but the decrease of greens is making a notable difference. We want to have good nutrition but neither of us want to be a statistic for all the Cyclospora, Salmonella, E. coli, Listeria, etc. going around.

If you think we're over worrying/are falling for internet fear mongering, that'd also be good to know. Thank you.

I was wondering what the job market is like for nutrition with a nutritional science degree. what jobs can i get and is it relatively easy or hard to find a job?

I’m not sure of the correct technical term but by “probiotics”, i meant yogurt (and yogurt adjacent products like drinks, frozen, greek, skyr, yakult, etc) and fermented/ pickled stuff like sauerkraut, kimchi?

if they do help then how much do they help? like, can eating yogurt help absorb 10% more nutrition/ calories/ etc?

and how?

You read it everywhere; lead, cadmium, arsenic, aluminium in many types of foods and drinks. Combined with mold and pesticides.

Is there anything that is still save? What do you have to avoid or limit?

Or do you think this problem is overrated?

Sorry if this is the wrong sub for this question but it’s bugging me. Sometimes on nutrition labels it will say a food has a certain number of total fat, but the total number doesn’t add up with the number of fat listed for saturated, trans, polysaturated, and monosaturated. I tried searching this up before but it says those are the only types of fats and I’m not really getting any other answer. So does anyone know where this fat is coming from?