Re: Testicle Size and Diet

disgusting liar "usual suspect" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
>
pearl wrote:
> <...>
> >>>Alfalfa seed, sprouted, raw            -   -   -   -    -              30.00
> >>
> >>3 kg of alfalfa sprouts per day? I don't think so.
> >
> > No.  A varied veg*n diet will do, as long as the foods are high quality.
>
> How? Most of the foods you listed are very low-calorie, so people would
> have to gorge themselves in order to get sufficient zinc.
<..>
> Not a strawman. Show us how easy it is to get enough zinc on a veg-n
> diet without resorting to supplements. Put together a menu, complete
> with food weights, containing 22.5mg of veg-n zinc for us.

Zinc

Zinc is important for optimal cell growth, rapid wound healing
and proper functioning of the immune system. Animal products,
especially meat, provide 70% of the zinc in the typical American
diet. Vegetarian intake of zinc is lower than nonvegetarians and
the absorption of zinc from plant is lower than from animal
products. The RDA for zinc is 15 mg for men and 12 mg for
women. There is some controversy over this figure. In the
United States only a small percentage of individuals consume
the recommended amount of zinc, and yet deficiencies are
rarely seen. The World Health Organization recommends from
one third to three quarters of the USA RDA. Well planned
vegetarian diets can provide as much as 20mg of zinc. Good
sources include: whole grain cereals, mushrooms, peas, sea
vegetables, beans, tofu, tempeh, textured vegetable protein,
nuts, wheat germ, milk, and cheeses.
http://www.nutrition.cornell.edu/foodguide/guidelin.html

*
'Studies have shown that the mineral content of foods such as fruit
and vegetables has decreased over the years. A study by David
Thomas makes alarming reading. Using government data on the
chemical composition of various foods between 1940-1991,
Thomas shows, for example, that for seven vegetables analysed
between 1978-1991 the average reduction in zinc was 59% and
for copper it was a staggering 72%.

A reduction in the mineral content of food may apply equally
across the board to organic and non-organic food because neither
organic or conventional farmers replace the all-important trace
minerals such as zinc in the soil.
http://www.familiesonline.co.uk/topics/health/health_organic_food_farming.htm

'Over a two-year period, Bob Smith, the study's author and president
of Doctor's Data, a trace minerals laboratory in West Chicago, Ill.,
compared organic and conventional apples, pears, potatoes, corn and
wheat. Among his findings: The organic produce contained, on average,
63 per cent more calcium, 59 per cent more iron and 60 per cent more
zinc; overall, the organic foods contained more of 20 out of 22 trace
elements studied.
http://www.eap.mcgill.ca/MagRack/SF/Summer%2094%20A.htm )
*