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originally posted by: zardust
a reply to: Scorpiogurl
My point about B 12 was that you cannot get it naturally therefore that's not a diet that our genome is adapted to or in other words one that is not ideal. You cannot get adequate amounts of B 12 from plant sources except fortified plant sources, which again is not natural. a person being a strict vegan before vitamin fortification of foods was at major risk for the problems associated with B 12 deficiency.
That goes along with the fish oil bit. Just because the oceans are polluted doesn't mean we don't need the fish oil. We need to stop polluting the oceans or figure out a way to get the fish oil with you can you can purify fish oil. Of course this is not natural but our genome is adapted to eating fish (oil)and needing it, more than needing it but that every single cell in our body is made up of fish (EPA/DHA)and they are called essential fatty acids because it cannot be made by anything else.
I understand your philosophical objections to eating animals, but the point of this thread was not philosophical objections but scientific reasoning. I'm just responding that there are some issues with the scientific basis of a vegetarian or vegan diet.
The overall findings are important in that they indicate the inevitability of taste acclimatization, but they also demonstrate just how long this adjustment can take. Researchers found that the low-sugar group took on average two months for their tastebuds to recognize any difference in sweetness and pleasantness—and yet another month for that sweetness to intensify. The takeaway here? A little patience will yield long-term dividends.
While the health and scientific community continues to hate on salt, very few studies have examined the importance of salt for maintaining a healthy body. While these studies may be relatively few, evidence suggests that salt may play an essential role in excreting cortisol (the “stress hormone”) from the body, thereby improving recovery time from stressful events and situations. Possibly an important one to remember, when the in-laws descend for holiday dinner. Salt has also been shown to decrease strain during exercise by increasing hydration. Studies indicate that knocking back a sodium-rich beverage prior to exercising increases plasma volume, which in turn reduces the strain on your body during exercise and helps you reach higher levels of performance.
Beyond the physical adaptations that come over time, we can appreciate the power of attention (as well as quiet) in sensory experience. Do we blunt or confuse our senses by multitasking or watching the nightly news while we eat? Or do we bring our full consciousness to the meal? Research into eating awareness shows that mindful practices might be powerful enough to help resolve even chronic disordered eating. Knowing that, what can it promise us as we make the transition to taste sensitization and a healthier relationship with food?