Kiwi vs Lemon – Which is Healthier?

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Our Verdict

When comparing kiwi to lemon, we picked the kiwi.

Why?

A fairly straightforward one today!

In terms of macros, kiwi has more protein, carbs, and fiber, the ratio of the latter two also giving it the lower glycemic index. An easy win for kiwi here.

In the category of vitamins, kiwi has more of vitamins A, B2, B3, B9, C, E, K, and choline, while lemon has more of vitamins B1 and B6. Yes, that’s right, lemon didn’t even win on the vitamin C that it’s famous for. In any case, a clear 8:2 win for kiwi.

Looking at minerals, kiwi has more calcium, copper, magnesium, manganese, phosphorus, potassium, and zinc, while lemon has more iron and selenium. So, looking at this 7:2 win for kiwi, you might want to reconsider that “glass of lemon water to replenish minerals” trend!

None of this is to knock lemons, by the way; lemons are still a very respectable fruit, nutritionally. Probably very few people are out there eating lemons the way one might eat kiwi…

(writer’s note: I say “very few”, as once upon a time when my son was small, I remember coming into the kitchen to find he had helped himself to lemon wedges and was just eating them, so it can happen. But I also one time when he was just as small, found him drinking hot sauce directly from the bottle, so hey, he clearly already enjoyed strong flavors. Lest I seem a very inattentive mother, I’ll say in my defense that our kitchen has no real toddler-height hazards when the oven is cold, and those items were from the bottom of the fridge, so easy to access if I leave the room for a moment to grab something)

…but what we do want to say here is: if you don’t care for lemons so much, you’re not missing out. If the lemon water isn’t calling to you, you can skip it guilt-free.

In any case, do enjoy either or both, but kiwi’s the clear winner here!

Want to learn more?

You might like to read:

Top 8 Fruits That Prevent & Kill Cancer ← kiwi is top of the list! It has some cool properties, as you’ll see, killing cancer cells while sparing healthy ones.

Take care!

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  • Exercise and Fat Loss (5 Things You Need To Know)

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    It’s easy to think “I’ll eat whatever; I can always burn it off later”, and if it’s an odd occasion, then that’s fine; indeed, a fit and healthy body can usually weather small infrequent dietary indiscretions easily. But…

    You can’t outrun a bad diet

    Exercise can create a calorie deficit, but over time, the body balances this out by adjusting one’s metabolism, leading to a plateau in fat loss—and as you might know, you can’t out-exercise a bad diet. On the contrary, dietary adjustments are crucial for fat loss and body recomposition.

    About that calorie deficit in the first place, by the way: extreme calorie deficits through exercise alone can lead to muscle loss, reduced energy, and thus sabotage long-term fat loss because having muscle mass increases one’s base metabolic rate (while having fat does not).

    Another thing to bear in mind about exercise is that longer workouts without adequate rests in between can cause burnout, injury, or weight gain due to the body doing its best to conserve energy.

    So, a good diet is a necessary condition for both muscle maintenance and fat loss.

    Five Key Diet Tips:

    1. Include foods you love: don’t feel obliged cut out favorite foods that are a little unhealthy; incorporate them in moderation for sustainability.
    2. Keep adjustments small: avoid making drastic dietary changes all at once; make gradual tweaks to prevent feeling deprived.
    3. Prioritize protein: focus on including a protein source in every meal to increase satiety and aid in muscle building.
    4. Avoid low-calorie diets: drastically cutting calories can lead to muscle loss, metabolic adaptation, and overeating.
    5. Embrace diet evolution: changes may not feel sustainable at first, but adjustments over time help achieve long-term balance. You can always “adjust course” as you go.

    For more on all of this, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like to read:

    Are You A Calorie-Burning Machine?

    Take care!

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  • Radishes vs Carrots – Which is Healthier?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Our Verdict

    When comparing radishes to carrots, we picked the carrots.

    Why?

    In terms of macros, carrots have more fiber and carbs; the two root vegetables both have comparable (low) glycemic indices, so we’re saying that the one with more fiber wins, and that’s carrots.

    In the category of vitamins, radishes have more of vitamins B9 and C, while carrots have more of vitamins A, B1, B2, B3, B5, B6, E, K, and choline. An easy win for carrots.

    When it comes to minerals, radishes have more selenium, while carrots have more calcium, magnesium, manganese, phosphorus, and potassium. Another clear win for carrots.

    In terms of polyphenols, radishes do have some, but carrots have more, and thus win this category too.

    All in all, enjoy either or both, but carrots deliver the most nutrients by far!

    Want to learn more?

    You might like to read:

    What Do The Different Kinds Of Fiber Do? 30 Foods That Rank Highest

    Enjoy!

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  • Level-Up Your Fiber Intake! (Without Difficulty Or Discomfort)

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Why You’re Probably Not Getting Enough Fiber (And How To Fix It)

    First things first… How much fiber should we be eating?

    *This one is also a great read to understand more about the “why” of fiber

    Meanwhile, the average American gets 16g of fiber per day.

    So, how to get more fiber, without piling on too many carbs?

    Foods that contain fiber generally contain carbs (there’s a limit to how much celery most people want to eat), so there are two key ideas here:

    • Getting a good carb:fiber ratio
    • Making substitutions that boost fiber without overdoing (or in some case, even changing) carbs

    Meat → Lentils

    Well-seasoned lentils can be used to replaced ground beef or similar. A cup of boiled lentils contains 18g of fiber, so you’re already outdoing the average American’s daily total.

    Meat → Beans

    Black beans are a top-tier option here (15g per cup, cooked weight), but many kinds of beans are great.

    Chicken/Fish → Chickpeas

    Yes, chicken/fish is already meat, but we’re making a case for chickpeas here. Cooked and seasoned appropriately, they do the job, and pack in 12g of fiber per cup. Also… Hummus!

    Bonus: Hummus, eaten with celery sticks.

    White pasta/bread → Wholewheat pasta/bread

    This is one where “moderation is key”, but if you’re going to eat pasta/bread, then wholewheat is the way to go. Fiber amounts vary, so read labels, but it will always have far more than white.

    Processed salty snacks → Almonds and other nuts

    Nuts in general are great, but almonds are top-tier for fiber, amongst other things. A 40g handful of almonds contains about 10g of fiber.

    Starchy vegetables → Non-starchy vegetables

    Potatoes, parsnips, and their friends have their place. But they cannot compete with broccoli, peas, cabbage, and other non-starchy vegetables for fiber content.

    Bonus: if you’re going to have starchy vegetables though, leave the skins on!

    Fruit juice → Fruit

    Fruit juice has had most, if not all, of its fiber removed. Eat an actual juicy fruit, instead. Apples and bananas are great options; berries such as blackberries and raspberries are even better (at around 8g per cup, compared to the 5g or so depending on the size of an apple/banana)

    Processed cereals → Oats

    5g fiber per cup. Enough said.

    Summary

    Far from being a Herculean task, getting >30g of fiber per day can be easily accomplished by a lentil ragù with wholewheat pasta.

    If your breakfast is overnight oats with fruit and some chopped almonds, you can make it to >20g already by the time you’ve finished your first meal of the day.

    Enjoy!

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  • Worried after sunscreen recalls? Here’s how to choose a safe one

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    Most of us know sunscreen is a key way to protect areas of our skin not easily covered by clothes from excessive ultraviolet (UV) radiation.

    But it’s been a rough year for sunscreens.

    In June, testing by Choice identified 16 products on Australian shelves that don’t provide the SPF protection they claimed.

    In July, the Therapeutic Goods Administration (TGA) released a review recommending the amount of certain chemical ingredients allowed in sunscreens should be lowered.

    Since then, several other sunscreens have been recalled or are under review, either due to manufacturing defects or concerns about poor SPF cover.

    All this has left many of us feeling confused about which sunscreens are safe, effective and do what they say on the label.

    Here’s what you need to know so you can stay safe this summer.

    Kindel Media/Pexels

    The good news first

    There’s very little evidence sunscreens cause cancer and plenty of evidence they prevent skin cancer.

    This is vital in Australia, where two in three people will get skin cancer at some point in their lives.

    One randomised controlled trial in Queensland, run over four and a half years between 1992 and 1996, asked 1,621 people to either use sunscreen every day or continue their usual use (usually one or two days a week or not at all).

    It found using sunscreen every day reduced the numbers of squamous cell carcinomas by 40%, compared to the group that didn’t change their habits. Ten years after the study, the number of invasive melanomas was reduced by 73% in the daily sunscreen group.

    Significantly, this study was conducted in the 90s using SPF 16 sunscreen. Modern sunscreens are expected to routinely provide SPF 30+ or 50+ protection.

    Companies should provide the SPF levels they’re advertising. But this research shows even sub-par sunscreen (by modern standards) provides significant protection with daily use.

    Making sure SPF claims stack up

    In Australia, the TGA regulates how SPF is assessed in sunscreens, but doesn’t do the testing itself. Instead, companies perform or outsource the testing, which must be done on human skin, and provide the TGA with their results.

    But when Choice independently tested 20 Australian sunscreens, it found 16 did not meet the SPF factor on the label.

    An ABC investigation pinpointed two potential sources of the problems: a poor quality base ingredient manufactured by Wild Child Laboratories, and suspicious SPF testing data from Princeton Consumer Research, which many of the brands relied on.

    The TGA has since recommended that people stop using 21 products that contain the Wild Child base, listed here.

    What about the chemical ingredients?

    The TGA regularly reviews scientific research to make sure Australian sunscreens keep up with advances in safety and effectiveness. To be sold in Australia, sunscreens must use active ingredients from a specific list, limited at maximum concentrations.

    July’s safety review found evidence that two permitted ingredients – homosalate and oxybenzone – can cause hormone disruptions in some animals exposed to high doses for a long time. These doses were far higher than someone would be exposed to from sunscreen – even at the maximum usage – thanks to the TGA’s ingredient limits.

    Still, chemical risks are managed strictly. The amount absorbed during consistent, high-dose sunscreen use, year-round, must be less than 1% of the dose known to cause problems in animals.

    The new results suggest that absorption could go over this “margin of safety”. So the TGA has recommended the amount allowed be reduced.

    Homosalate and oxybenzone are not being banned, and you don’t need to throw out sunscreens containing these ingredients.

    But if the idea of using them makes you nervous, you can check ingredient lists and buy sunscreens without them.

    What should I look for in a sunscreen?

    When buying a sunscreen there are four non-negotiables. It must have:

    • 30+ or 50+ SPF
    • broad spectrum UV protection (filters both UVB and UVA rays)
    • water-resistant (for staying power in Australia’s sweaty climate)
    • TGA approval mark on the packaging (“AUST L” followed by a number).

    Sunscreen only works if you use it, so choose a sunscreen you like enough to actually wear.

    There are milks, gels and creams, unscented, matte, tinted and many other varieties. Since faces are often the most sensitive, many people use a specialty sunscreen for the face and a cheaper, general one for the rest of the body.

    Spray-on sunscreen is not recommended, however, because it’s too hard to apply enough.

    You need to apply more than you think

    Sunscreen works best when you apply it 20 minutes before you go into the sun, and reapply every two hours and after swimming, sport or towel drying.

    How you apply it affects how well it works. You need about one teaspoon each for:

    • your face and neck
    • back
    • chest and abdomen
    • each arm and leg.

    It’s also common to miss your ears, hands, feet and back of the neck – don’t forget these either.

    Sunscreen usually lasts two to three years stored below 30°C, so keep an eye on the use-by date and follow any instructions about shaking before use.

    If the sunscreen seems to have separated into thinner and thicker layers even after shaking, the ingredients providing SPF may not be mixed evenly throughout and might not work properly.

    But remember – sunscreen isn’t a suit of armour

    If you’re planning to be out in the sun for more than a few minutes at a time, slip on sun-protective clothing and slap on a hat. Use sunscreen to protect the areas you can’t easily cover.

    Slide on sunnies and seek shade where possible to complete your sun-protection practice for a burn-free summer.

    Katie Lee, Postdoctoral Researcher, Dermatology Research Centre, The University of Queensland

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • High Functioning – by Dr. Judith Joseph

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    Sometimes, depression doesn’t cause life to come grinding to a halt. Instead, it just results in being dead on the inside while going through the motions of life. The thing is… That’s not great either.

    So, this book looks to help the reader break out of that, and back into actually living.

    The route that Dr. Joseph outlines involves what she calls “the 5 Vs”, which are:

    1. Validation: acknowledge and accept your emotions about past traumas and present pain
    2. Venting: let out the frustrations and anxious energy bottled up inside
    3. Values: identify the purpose and priorities that matter most
    4. Vitals: slow down to listen to your brain and body and monitor the six vital signs of emotional functioning
    5. Vision: plan for and celebrate successes, milestones, and everyday joy

    …however, there’s a little more to it than a 5-point plan, and each of those waymarkers involves learning and putting things into practice. To this end, each of them gets a chapter.

    Around this, we also learn about critical things such as realistic self-evaluation, trauma, anhedonia, self-sabotage, and—upon having implemented those 5 Vs—how to then continue forwards in one’s continuing healing journey.

    The style is fairly light self-help pop-science, despite covering sometimes heavy topics. There are personal aspects to it (Dr. Joseph telling parts of her own story), and references to hard science too (bibliography at the back).

    Bottom line: if you struggle with depressive tendencies, and/but it doesn’t necessarily look like it to others from the outside, then this book is quite likely the one for you.

    Click here to check out High Functioning, and do better than merely functioning!

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  • Carrots vs Parsnips – Which is Healthier?

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    Our Verdict

    When comparing carrots to parsnips, we picked the parsnips.

    Why?

    There are arguments for both! But we say parsnips win on overall nutritional density.

    In terms of macros, parsnips vary quite a lot from region to another, but broadly speaking, parsnips have more carbs and fiber, and/but the ratios are such that carrots have the lower glycemic index. We’ll call this one a win for carrots.

    When it comes to vitamins, carrots have more of vitamins A, B2, B3, B6, and choline, while parsnips have more of vitamins B1, B5, B9, C, E, and K. A small win for parsnips here.

    In the category of minerals, carrots are not higher in any minerals, while parsnips are higher in calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. An overwhelming win for parsnips.

    While the overall vitamin and mineral content puts parsnips ahead, it’s still worth noting that carrots have highly bioavailable megadoses of vitamin A.

    Another thing to note is that the glycemic index recorded for both is when peeled and boiled, whereas both of these root vegetables can be enjoyed raw if you wish, which has a much lower GI.

    In short, enjoy either or both, but parsnips are the more nutritionally dense overall.

    Want to learn more?

    You might like to read:

    Glycemic Index vs Glycemic Load vs Insulin Index

    Take care!

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