What has lots of nutrition, including protein, can be used in facials, brewed as tea, strewn on pasta, blended into smoothies, eaten alone, and used as medicine? You guessed it: MUSHROOMS. Yes, these versatile, wonderful living things that they are!
It is almost incredible to think that mushrooms, members of the Kingdom Fungi, can be so tasty, interesting looking, distinctive in smell, have 14 thousand species with several thousand edible, be so diversely nutritious and have considerable medicinal properties.
RECOMMENDED DAILY ALLOWANCES (RDAs)
The Institute of Medicine (IoM) is part of the National Academy of Sciences, which is non-governmental, commissioned with setting the Recommended Daily Allowances (RDA) that we all use as some measure of correctness, for nutritional values, even though we rarely question what criteria is tested and by whom. According to one of the editors of these measurements, buy dmt canada Professor Robert Reynolds, formerly of University of Chicago, the system has many flaws because a small amount of money is allotted to studying this information.
Roberts says that only half of us fall into the “average” category for Recommended Daily Allowances, and we have to eliminate the top 3% healthiest people to boot. The measure does not apply if we are sick, if we are overweight, if we are over 60, if we are stressed, if we take medication, if we smoke, if we eat refined and processed, unhealthy food that does not consist of 2,000 calories a day.
Makes me wonder how much it would cost to coordinate a redo of the RDA program using already existing research data with values for all the people the current system leaves out. Studies are massively expensive when done from scratch, so using secondary data would cut the costs.
The current Recommended Daily Allowances use sparse and outdated data, in many cases. But it is still useful.
The nutritional information that we see on packaging in the United States is accurate for healthy people who eat right, don’t smoke, don’t weigh too much and don’t get stressed out. And these values, themselves are increased by about 25% as a buffer for the nutrition lost in cooking.