Tag: Plant foods

According to the National Kidney Foundation, about 80% of kidney stones are made of calcium oxalate. For those prone to these painful stones, knowing what plant foods are low in oxalates is crucial for managing dietary intake and supporting overall kidney health. This guide provides a comprehensive list of safe, delicious plant-based options.

From the grains in your bread to the sugar in your fruit, the answer to 'Do plant foods contain carbohydrates?' is a resounding yes. In fact, an estimated 45-65% of daily calories in a healthy diet should come from carbohydrates, predominantly from wholesome plant-based sources.

Recent archaeological findings at the site of Gesher Benot Ya’akov suggest early humans were processing and consuming a wide variety of starchy plants as far back as 780,000 years ago. This discovery fundamentally challenges the long-held assumption that prehistoric diets consisted almost exclusively of meat. Far from a meat-only regimen, early hominids developed sophisticated methods for processing and enjoying plant-based foods, fundamentally altering our understanding of human nutrition and evolution.

The carnivore diet is famously restrictive, eliminating all plant-based foods, which, according to proponents, reduces inflammation and improves metabolic health. This strict rule means that tomatoes, despite being a fruit botanically, are not permitted due to their plant origin and carbohydrate content.

According to the National Institutes of Health, plants are the main source of dietary folates for the human population, as humans cannot produce this essential nutrient on their own. For those on a plant-based diet, this means obtaining a sufficient supply of folate is not only possible but can be achieved through a wide variety of foods.

Larch arabinogalactan, a soluble dietary fiber, is approved by the FDA as a food additive and source of dietary fiber, but it is not just found in the commercial wood extract. This valuable polysaccharide is naturally present in a wide range of plants, including many common vegetables and herbs, as well as being sold in concentrated supplement form.

According to Anaphylaxis UK, lipid transfer protein (LTP) allergy is a complex food allergy that is becoming increasingly recognized beyond its traditional prevalence in Southern Europe. LTPs are resistant plant proteins found in a wide variety of foods that can trigger allergic reactions in sensitive individuals.

While heme iron is more readily absorbed from animal products, the iron found in plant foods, called non-heme iron, is also a vital nutrient. Non-heme iron represents a significant percentage of the total iron intake for many people, especially those on vegetarian or vegan diets. Knowing what type of iron found in plant foods is called is the first step toward optimizing your dietary iron intake.

Recent studies have identified over 50 different binding partners for profilin, highlighting its critical role beyond just managing the actin cytoskeleton. As a ubiquitous protein, profilin is present in virtually all eukaryotic organisms, from plants and fungi to humans and animals. It is well-known for its involvement in cellular functions and as a significant allergen in many common foods and pollens.

Endosperm is the primary source of calories for humans, providing over two-thirds of our global energy intake. This nutritive tissue is a core component in the seeds of most flowering plants, acting as a food reserve for the developing plant embryo. The foods that have endosperm in them are foundational to our diet, with major cereals like wheat, corn, and rice being prime examples.