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According to the National Honey Board, ORAC values (one of the main measures of antioxidant capacity) puts honey in the range of 3 - 17. Most fruit is in the thousands and foods that we think of as "high in antioxidants" (e.g., dark chocolate) are in the tens of thousands. I wouldn't consume honey for antioxidants. Though again, as a one-to-one replacement for sugar it is slightly better.
And those antioxidant values assume unadultered, not ultra filtered honeys. Which is apparently the exception, not the rule. See: http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/View Thread


Also, because this was a meta-study, the diet was not controlled. My gut feeling is that the increases in cholesterol and triglycerides were likely due to participants, deprived of salty foods, seeking comfort in other types of junk food, notably refined carbohydrate (esp. sugary) foods.
This suggests to me the importance of not giving the simplistic dietary advice "eat less salt." But rather provide more comprehensive recommendations regarding what to eat. For example, the emphasis in the DASH diet is to increase fruits and vegetables, include nuts, seeds, and legumes, and keep grains whole.View Thread

The general consensus is that a diet with a variety of foods, especially rich in fruits and vegetables, as close to fresh as reasonable is good. Whether that includes soy is up to you.View Thread


There's a myth that "water soluble vitamins are safe in large amounts and fat soluble require caution." In reality they have to be looked at case-by-case. E.g., vitamin K (fat soluble) has no upper limit. Water soluble niacin has an upper limit just 2 times the RDA.
Other upper limits:
- Vitamin D - 100 mcg,* about 10 times the "daily value" on food labels.
- Vitamin E - 1000 mg, about 66 times DV
- Vitamin B-6 - 100 mg, about 60 times DV
For a complete list, see http://www.crnusa.org/about_recs.html
For your vitamin A in pumpkin, things are a little different. The vitamin A is in the form of beta carotene which does not yet have an upper limit.
So, you can see there's not a big concern among vitamins except for pre-formed vitamin A. Minerals generally have lower upper limits.
* The vitamin D upper limit is new as of November 2010 (per Institute of Medicine report) and many sources have not yet been updated, including the one cited above.View Thread


That is funny!
> After all if the teacher says it she has got to be correct right?
I still remember as a kid knowing several times when teachers were teaching me incorrect "facts."
The fruit/vegetable controversy is long standing. The difference is semantics. Botanically a fruit is the seed bearing part of a plant. The well known example of the controversy that this introduces is the tomato. It is somewhat common for people to talk about tomatoes really being a fruit. This does mean that cucumbers, peppers, summer squash are all fruit -- botanically.
But culinarily we make a different distinction. When we talk about fruits vs. vegetables in the kitchen, you'll find tomatoes, cucumbers, peppers, summer squash in the vegetable section of your cook book. What we call "fruit" in the kitchen is generally sweet. Fruits are more likely to be eaten raw and vegetables more likely to be cooked, but obviously that distinction can go either way. Fruits are more likely to be served as stand alone snacks and vegetables more likely to be part of a meal, but again that can go either way. Fruits are more likely to be part of dessert than vegetables. The lines really are arbitrary.
Nutritionally, the characteristics of tomatoes, cucumbers, peppers, summer squash, etc align better with the culinary definition than the botanical definition. In general, fruits are higher in sugar and often higher in vitamin C while vegetables are often very low calorie (except starchy ones) and often higher in carotenoids like beta carotene. Tomatoes really do straddle both sides of that fence and I always tell people they can assign tomatoes to fruit or vegetable whichever suits their need. Mother nature is not at all confined by our arbitrary human classifications. Peppers are good sources of vitamin C. Apricots are good sources of carotenes. etc.
Coconuts, by the way, are not considered nuts. "Beans" as in "string beans" are seed bearing and therefore botanically fruit, though culinarily and nutritionally vegetables. But most other beans we eat, we are just eating the seed, not the fruit part of the plant. Corn is even trickier. The cob is the botanical fruit of the plant. When you cut the seeds off of sweet corn, we call it culinarily a vegetable. If it dries and we grind it into flour, we call it a grain.
Those who feel the need to have a clear answer to the fruit/vegetable question will cling to the botanical definition. But they'll have trouble communicating in the real world where that distinction is rarely used.View Thread
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