Hi everybody,
First-time poster here. Like many - it seems - I came to this forum via Danny Roddy’s work. I’m surprised by the incredible amount of good posts, interesting discussions and helpful attitude of people here. This is something I have honestly never seen on any internet forum; I’m very happy that such a place exists
My reason for posting is an upcoming holiday trip (to the Baltic states and Russia) with a few friends of mine. None of them are particularly interested in nutrition, just in food (and beers). So, we’ll be eating meals mostly in restaurants for two weeks. The sole purpose of the trip is to have fun - so I’ll make sure not to stress about the PUFA-meals and other metabolism-inhibiting foods too much. Nevertheless, I’d like to do some easy damage-control where possible. I realize there are similar topics on this forum. From those, I understood that it could be good to take some extra vitamin E, and avoid aspirin and niacinamide, in order to not store the PUFA as fat.
What I’d like to ask now:
- how much IU of vitamin E would be reasonable to take? Generally, I’ll have no clue how much crap is in a single meal I’m getting (I’ll try to ask the waiter to have things prepared in butter). What would be signs of having too much, too little? Would a product like TocoVit be reasonable, or better something like EstroBan for balance with the other fat-solubles, too?
- is a daily raw carrot *without* the vinegar, salt and coconut oil - taken separately from meals - better than none at all?
- what other tactics do you have for dealing with food you cannot really control (I mean, I have a say in the place we go to for eating, but choice is limited this way), what are absolute essentials to you?
First-time poster here. Like many - it seems - I came to this forum via Danny Roddy’s work. I’m surprised by the incredible amount of good posts, interesting discussions and helpful attitude of people here. This is something I have honestly never seen on any internet forum; I’m very happy that such a place exists
My reason for posting is an upcoming holiday trip (to the Baltic states and Russia) with a few friends of mine. None of them are particularly interested in nutrition, just in food (and beers). So, we’ll be eating meals mostly in restaurants for two weeks. The sole purpose of the trip is to have fun - so I’ll make sure not to stress about the PUFA-meals and other metabolism-inhibiting foods too much. Nevertheless, I’d like to do some easy damage-control where possible. I realize there are similar topics on this forum. From those, I understood that it could be good to take some extra vitamin E, and avoid aspirin and niacinamide, in order to not store the PUFA as fat.
What I’d like to ask now:
- how much IU of vitamin E would be reasonable to take? Generally, I’ll have no clue how much crap is in a single meal I’m getting (I’ll try to ask the waiter to have things prepared in butter). What would be signs of having too much, too little? Would a product like TocoVit be reasonable, or better something like EstroBan for balance with the other fat-solubles, too?
- is a daily raw carrot *without* the vinegar, salt and coconut oil - taken separately from meals - better than none at all?
- what other tactics do you have for dealing with food you cannot really control (I mean, I have a say in the place we go to for eating, but choice is limited this way), what are absolute essentials to you?