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@nutrition_facts_org的粉丝中,58.2%是女性,41.8%是男性。每篇帖子的平均参与率约为0.4%。每篇帖子的平均点赞数为4,690,评论数为113。
@nutrition_facts_org喜欢发文关于健身和健康, 食品, 健康, 食谱。
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This Cauliflower Power Salad from Dusty (@DBStanczyk) & Erin (@ErinStanczyk) of EatMoveRest.com is the perfect side dish to your plant-powered picnics and BBQs. It’s packed with cruciferous vegetables, which may prevent DNA damage and the spreading of metastatic cancer, activate defenses against pathogens and pollutants, help to prevent lymphoma, boost our liver detox enzymes, target breast cancer stem cells, and reduce the risk of prostate cancer progression. The component responsible for these benefits is thought to be sulforaphane, which is formed almost exclusively in cruciferous vegetables. Learn more on NutritionFacts.org at https://bit.ly/3OcfWz8. Ingredients: 1 large head of cauliflower 1 large head of broccoli 2 medium carrots 1 cup shredded red cabbage 1 cup shelled frozen edamame, thawed  ¼ cup Umami Sauce, or to taste Instructions: Break the cauliflower into individual florets and pulse in a food processor until it has a rice-like consistency. (Avoid over-processing.) Add to a large mixing bowl. Repeat the step above with the broccoli, then add it to the bowl with the cauliflower rice.  Shred the carrots using a peeler or in a food processor with a “shredding” blade attachment. Add to the mixing bowl, along with the shredded red cabbage.   Place the shelled frozen edamame in a strainer and thaw by running them under hot water. Add to the mixing bowl. Pour the Umami Sauce over the vegetables in the mixing bowl. Stir gently until all of the veggies are evenly coated. Add additional Umami Sauce to taste, serve, and enjoy. Serves 6 Note: This salad is best eaten right after it’s been prepared, but it will keep in the refrigerator for a day or two in a tightly sealed container. *To access the link, click the link in our bio and then select this image. #DailyDozenRecipe #DailyDozenRecipes #NutritionFactsOrg #HowNotToDie #HowNotToDiet #LifestyleMedicine #NutritionFacts #DailyDozen #DailyDozenChallenge #EatMorePlants #PlantBasedDiet #PlantBasedNutrition #PlantBasedEating #PlantBasedRecipes #cruciferousvegetables #BroccoliRecipes #CauliflowerRecipes #SummerSalads #SideSalads #PlantBasedBBQ
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Vitamin B12 is not made by plants or animals, but by microbes that blanket the earth. In today’s sanitized, modern world, the water supply is commonly chlorinated to kill off any bacteria. So, while we don’t get much B12 in the water anymore, we don’t get much cholera, either, which is a good thing!⁠ ⁠ A regular, reliable source of vitamin B12 is critical for anyone eating a plant-based diet. Though deficiency for those starting out with adequate stores may take years to develop, the results of B12 deficiency can be devastating, with cases reported of paralysis, psychosis, blindness, and even death.⁠ ⁠ Dr. Greger has updated his recommendation for B12 supplementation, now suggesting at least 2,000 mcg (µg) cyanocobalamin once each week, ideally as a chewable, sublingual, or liquid supplement taken on an empty stomach, or at least 50 mcg daily of supplemental cyanocobalamin. (You needn’t worry about taking too much.) You can also do servings of B12-fortified foods three times a day (at each meal), each containing at least 190 percent of the Daily Value listed on the nutrition facts label. (Based on the new labeling mandated to start January 1, 2020, the target is 4.5 mcg three times a day.) Note that those over age 65 essentially have only one option: taking 1,000 mcg a day.⁠ ⁠ For more on vitamin B12, check out these videos:⁠ “Vegetarians and Stroke Risk Factors—Vitamin B12 & Homocysteine?” at https://bit.ly/3gyVrIh⁠ ⁠ “The Optimal Vitamin B12 Dosage for Adults” at https://bit.ly/3kVuhyO⁠ ⁠ “The Symptoms of Vitamin B12 Deficiency” at https://bit.ly/3h2KnnO⁠ ⁠ #DailyDozenChallenge #HowNotToDie #LifestyleMedicine #NutritionFactsOrg⁠ #Plantbased #eatmoreplants #hownottodiecookbook #plantbasedlifestyle #plantbasedliving #eatplants #beansandgreens #plantbaseddiet #plantbasedfood #DailyDozen #poweredbyplants #wholefoods #wholefoodsplantbased #wfpb #plantpower #plantstrong #b12 #b12supplement #veganhealth #plantbasednutrition #vegetarian #poweredbyplants
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This Simple Salsa a delicious condiment that is chock full of lycopene, the powerful antioxidant pigment that makes tomatoes red and has many benefits, including helping gingivitis and periodontitis. See the video “Best Food for Periodontal Disease and Gingivitis” at https://bit.ly/41Foi5l to learn more. Pair with your meals or homemade tortilla chips. This fresh salsa recipe comes from Ángela (@angelagranavarela), our Spanish Translations Manager. Ingredients 9 vine tomatoes (about 7½ cups chopped tomatoes) 1 serrano pepper 1 medium yellow bell pepper ½ medium red onion 1 garlic clove juice of ½ fresh lemon pinch of black pepper 1 teaspoon date syrup (optional) cilantro, to taste (optional) Instructions: Roughly chop all ingredients and transfer to a food processor. Process until salsa is mostly smooth, leaving a bit of texture. Add salsa to a pot and cook on medium heat for 15 minutes. Let cool in the pan and then move to the fridge to chill and set before serving. **To make homemade tortilla chips, cut corn tortillas into triangular pieces. Place the tortillas on a lined baking sheet. Bake at 350F for about 15-20 minutes. The chips will crisp up a bit more as they cool. Store leftovers in an airtight container. #HowNotToDie #DailyDozenRecipes #EatMorePlants #DailyDozen #SimpleSalsa #HomemadeSalsa #PlantBasedRecipes #HowNotToDiet #SummerRecipes #TomatoRecipes #EatMoreVeggies #EasySnacks #HealthySnacks #TacoNight #PlantBasedNutrition #NutritionFactsOrg #EatPlants
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