Comments on: Nutrient Showdown: Best Sources of Vitamins & Minerals http://nourishedkitchen.com/best-sources-vitamins-minerals/ Reviving Traditional Foods Sun, 20 May 2012 20:24:56 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Revisited: Pflanzliche vs. tierische Nahrungsmittel | Achtung, Pflanzenfresser! http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-12805 Revisited: Pflanzliche vs. tierische Nahrungsmittel | Achtung, Pflanzenfresser! Wed, 11 Apr 2012 13:59:01 +0000 http://nourishedkitchen.com/?p=2760#comment-12805 [...] richtig harte Nuss zu knacken gab mir dieser Blogeintrag auf nourishedkitchen.com: “Nutrient Showdown: Best Sources of Vitamins & Minerals”. Hier heißt es sogar, man könne alle benötigten Nährstoffe allein von Tierprodukten bekommen, [...] [...] richtig harte Nuss zu knacken gab mir dieser Blogeintrag auf nourishedkitchen.com: “Nutrient Showdown: Best Sources of Vitamins & Minerals”. Hier heißt es sogar, man könne alle benötigten Nährstoffe allein von Tierprodukten bekommen, [...]

]]> By: Bebe http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-12655 Bebe Tue, 10 Apr 2012 18:46:39 +0000 http://nourishedkitchen.com/?p=2760#comment-12655 Wow Jenny, nice work! I bet your husband is happy to have you back. ;) I am pinning and printing this. Thanks a bunch. p.s... love, love, love the sage and chicken liver pate! Wow Jenny, nice work! I bet your husband is happy to have you back. ;) I am pinning and printing this. Thanks a bunch.

p.s… love, love, love the sage and chicken liver pate!

]]> By: Bebe http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-12653 Bebe Tue, 10 Apr 2012 18:43:13 +0000 http://nourishedkitchen.com/?p=2760#comment-12653 Here is the USDA report: http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0CFcQFjAC&url=http%3A%2F%2Fwww.ars.usda.gov%2FSP2UserFiles%2FPlace%2F12354500%2FArticles%2FAICR09_Mushroom_VitD.pdf&ei=FXOET-rkJouPigKx0tD1BA&usg=AFQjCNF-WmTBI8jYWq0TtY7QMgLSA2hF4w It was very hard to read (tiny print) but it did confirm what I'd read before: wild harvested chanterelles and morels have the highest D content of any mushroom. But it appears that it is D2 and D3 is what we need. Does anyone know about our capacity for conversion? Here is the USDA report: http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0CFcQFjAC&url=http%3A%2F%2Fwww.ars.usda.gov%2FSP2UserFiles%2FPlace%2F12354500%2FArticles%2FAICR09_Mushroom_VitD.pdf&ei=FXOET-rkJouPigKx0tD1BA&usg=AFQjCNF-WmTBI8jYWq0TtY7QMgLSA2hF4w
It was very hard to read (tiny print) but it did confirm what I’d read before: wild harvested chanterelles and morels have the highest D content of any mushroom. But it appears that it is D2 and D3 is what we need. Does anyone know about our capacity for conversion?

]]> By: Bebe http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-12650 Bebe Tue, 10 Apr 2012 18:33:09 +0000 http://nourishedkitchen.com/?p=2760#comment-12650 Sounds like a perfect candidate for the GAPS diet. It is all about healing the gut so that proper digestion can occur and nutrients can be utilized. What a perfect age to turn things around for your precious daughter! www.gapsdiet.com/ Sounds like a perfect candidate for the GAPS diet. It is all about healing the gut so that proper digestion can occur and nutrients can be utilized. What a perfect age to turn things around for your precious daughter! http://www.gapsdiet.com/

]]> By: Bebe http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-12648 Bebe Tue, 10 Apr 2012 18:27:01 +0000 http://nourishedkitchen.com/?p=2760#comment-12648 Are you perhaps assuming the vitamin B12 was* in* the soaked barley as opposed to containing the raw material which the goats then *converted* into B12? Without doing the research myself that would be my first thought. I would be very interested to see the data! Are you perhaps assuming the vitamin B12 was* in* the soaked barley as opposed to containing the raw material which the goats then *converted* into B12? Without doing the research myself that would be my first thought. I would be very interested to see the data!

]]> By: Bebe http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-12647 Bebe Tue, 10 Apr 2012 18:20:33 +0000 http://nourishedkitchen.com/?p=2760#comment-12647 I'm with you Raine... liver can have such a strong flavor it just turns people off. Her is my two cents based on my personal experience: do not start with beef liver! It is, by far, the strongest tasting of all. Pork liver has a much more refined flavor, if you can find it consider it gold. Chicken livers are mild too and a good place to start would be Jenny's recent post for Sage & Chicken Liver Pate: http://nourishedkitchen.com/chicken-liver-pate Funny thing is I just finished making my first batch of it this morning and I can attest that it it fabulous! The very high butterfat content is probably what makes it so unctuous but the sage and sherry really elevate the taste to a new level. I also recently tried Monica Ford's Liver Shooters which was a timely post. It is something I'd been wanting to try based on Dr. Pottenger's use of a raw liver and tomato juice concoction for his patients. http://www.holistickid.com/raw-liver-shooters/. Very similar to Sarah's at The Healthy Home Economist: http://www.thehealthyhomeeconomist.com/pottengers-remedy-for-respiratory-illness/. I wish you lived close by, I'd definitely do a shooter party with you! I’m with you Raine… liver can have such a strong flavor it just turns people off. Her is my two cents based on my personal experience: do not start with beef liver! It is, by far, the strongest tasting of all. Pork liver has a much more refined flavor, if you can find it consider it gold. Chicken livers are mild too and a good place to start would be Jenny’s recent post for Sage & Chicken Liver Pate: http://nourishedkitchen.com/chicken-liver-pate
Funny thing is I just finished making my first batch of it this morning and I can attest that it it fabulous! The very high butterfat content is probably what makes it so unctuous but the sage and sherry really elevate the taste to a new level.
I also recently tried Monica Ford’s Liver Shooters which was a timely post. It is something I’d been wanting to try based on Dr. Pottenger’s use of a raw liver and tomato juice concoction for his patients. http://www.holistickid.com/raw-liver-shooters/. Very similar to Sarah’s at The Healthy Home Economist: http://www.thehealthyhomeeconomist.com/pottengers-remedy-for-respiratory-illness/. I wish you lived close by, I’d definitely do a shooter party with you!

]]> By: Michael Johnson http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-11345 Michael Johnson Mon, 02 Apr 2012 21:04:38 +0000 http://nourishedkitchen.com/?p=2760#comment-11345 Post your results. I used the USDA's numbers and found that it's almost impossible to hit 100% in everything in a reasonable amount of food. The calories weren't high per se but the volume of food (12 cups of salad?) would be way to expensive. Post your results. I used the USDA’s numbers and found that it’s almost impossible to hit 100% in everything in a reasonable amount of food. The calories weren’t high per se but the volume of food (12 cups of salad?) would be way to expensive.

]]> By: Michael Johnson http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-11344 Michael Johnson Mon, 02 Apr 2012 21:00:11 +0000 http://nourishedkitchen.com/?p=2760#comment-11344 So I have an issue with this. The 100g serving, or the 200kcal serving Nutritiondata.com offers isn't really very useful. It might be best to say "What has the most X for a serving someone would actually eat". 100gm of raw spinach =/= a serving. Same with 100gm of seeds. That's 3.5oz (circa). That's a lot. So I have an issue with this. The 100g serving, or the 200kcal serving Nutritiondata.com offers isn’t really very useful. It might be best to say “What has the most X for a serving someone would actually eat”. 100gm of raw spinach =/= a serving. Same with 100gm of seeds. That’s 3.5oz (circa). That’s a lot.

]]> By: miso soup with clams http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-9917 miso soup with clams Wed, 21 Mar 2012 14:45:59 +0000 http://nourishedkitchen.com/?p=2760#comment-9917 [...] Clams are, indeed, one of the most nutrient-dense foods widely available to us (read more in the nutrient showdown).  Wakame, a seaweed typically used to flavor and add interest to miso soup, is also rich in trace [...] [...] Clams are, indeed, one of the most nutrient-dense foods widely available to us (read more in the nutrient showdown).  Wakame, a seaweed typically used to flavor and add interest to miso soup, is also rich in trace [...]

]]> By: Jane http://nourishedkitchen.com/best-sources-vitamins-minerals/#comment-5388 Jane Wed, 21 Dec 2011 08:21:31 +0000 http://nourishedkitchen.com/?p=2760#comment-5388 Ah, I see! Thank you for the information, as the warnings about eating liver during the first weeks of pregnancy are quite common here. Maybe you can provide me with a link to a corresponding study that supports your statement? Ah, I see! Thank you for the information, as the warnings about eating liver during the first weeks of pregnancy are quite common here. Maybe you can provide me with a link to a corresponding study that supports your statement?

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