The oblivious of hazard in food safety, over-press on nutrition and over-emphasis of taste?

         Two seemingly scary thing coming from food consumption

1. Over-press on nutrition conten - Lack of nutrition necessary - which often known in two main from of macro and micro nutrient which I might bet that isn't quite a real matter since we are more than frequently and openly discuss on such as. 

    Gym bros:" Hey bro, nice workout, you looked doped- must have got your pre-workout before"

    Gym bros' folk:" Yes, dude, I try gain some kg eating at calories surplus, but I am little concerned bout my blood sugar so just take some caffeine as pre workout - it's still better off stung of by heart attack than by  di-all-bee "

    Gym bro: " I don't get it "

    Gym bro's folk: " it's dia-bee, stung by bee"

    Gym bro " Haha, funny"

==> from this conversation, the underlying assumption is that safety of food has already been taken for granted, and the next level of care zone, do we have enough macro or micro count just at high level.

==> since they haven't go down into the gore for example: simple vs complex sugar and food choice -- also we haven''t talk about bad vs good cholesteron from the fat section from the macro section or High vs low Gi and diabete connection and haven't mentioned the whole consumption of sulphur and phosphorus as part of mineral consumption -- any the ranting is intended to provoke you guys to read the books below just good for general health and wellbeing also, don't say you are healthy without excercising or pass this some these criteria below thus reading the 2 book below==> so the scary thing is actually may be 1st list of one foods choice-- do the nutrion balanced so one would not fall into mal-nutritious case nor geting fat and geting our of overzealous imbalance consumption or bad choice of food and diet.

==> so the basic premise diet good food choice + workout => physcial health (maybe)

Geek Corner Alert - btw- I just straight up stealing good info from these book! jsut teaser

  Frank W. Dick O.B.E. (2014) Bloomsbury Publishing,Sports Training Principles: An Introduction to Sports Science 

Fukuda, David H. Human Kinetics, 2019 - Sports & Recreation -Assessments for sport and athletic performance, 

    Nutrition - Part 2 -living machine - from Sport training principle: AN intro to sport sciecne

The connection between the foods we eat and our functional capacity has been the subject of considerable interest for at least 3000 years. Biblical injunctions concerning the diet are numerous and, in other religions and cultures, food taboos and rituals may often be traced to this connection. One of the first accounts of how meat might influence muscular work was recorded in Greece around the 5th century BC. The normal diet of the time was vegetarian but two athletes turned carnivorous and the result was an increase in body bulk and weight. Thereafter, the belief that meat would make up for loss of muscular substance during heavy work gained considerable ground. Even today, the intrusion of scientific half-truths has reinforced this belief and many athletes will not go without meat during preparation for competition. The reason for the popularity of such half-truths and beliefs may be summed up by Astrand (1967): ‘The fact that muscles are built of protein makes it tempting to conclude that ingestion of excess protein stimulates muscle growth and strength.’ While lack of certain foodstuffs may bring about a decrease in functional capacity, or even illness, it has yet to be proved that excessive consumption of foodstuffs will increase functional capacity. The energy value of food is measured in kilocalories (kcal) (see here). Foods vary in their calorie content: 1g carbohydrate yields 4kcal, 1g lipid yields 9kcal, 1g protein yields 4kcal. A detailed account of the day’s activities can help establish the athlete’s daily kilocalorie expenditure. For quick reference, the energy cost of various activities is often standardised (table 4.1). In sport, not only should we ensure appropriate kilocalorie intake, but also quantity of carbohydrate, protein and lipid (table 4.2). Energy needs depend on activity, age, gender and build. Most energy is used when the muscles are working during breathing, digestion, circulation, exercise, etc. A balanced diet should provide correct nutrition and, ideally, the same amount of energy that is expended in activity. Foods are classified according to their nutritional value:

        

The majority of foods only become usable after their complex structure has been broken down into simpler forms. This process begins in the mouth when food is cut and ground up by the teeth and mixed with saliva. Digestion of most foods begins at this stage, due to the presence of enzymes. The stomach, a muscular bag which contracts rhythmically, continues the churning and digestive process by adding its own enzymes in the juices it secretes, and there are others later in the digestive corridor in the duodenum (part of the small intestine). 

      

The energy value of food is measured in kilocalories (kcal) (see here). Foods vary in their calorie content: 1g carbohydrate yields 4kcal, 1g lipid yields 9kcal, 1g protein yields 4kcal. A detailed account of the day’s activities can help establish the athlete’s daily kilocalorie expenditure. For quick reference, the energy cost of various activities is often standardised (table 4.1). In sport, not only should we ensure appropriate kilocalorie intake, but also quantity of carbohydrate, protein and lipid (table 4.2). 

   2. over-emphasis of taste - taste factor

weirdly speaking, I have not find the connection between taste and the pull of one choices shifting toward weighing tast as higher order in relative to other variable in opting food 

(yet, I do have so hypothesis, jsut purely " feel good" and "feel farmiliar" 

(I explore and collar what I know then)

3.  Oblivion of hazard in food safety

Its hard to think forward how safe food is, rather logic in reverse like how we die from eating will shed loads and loads of light on how we really close to die and understand the root cause thus being more carefull about own action, awareness, non-action, perception