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Being able to create "Ratios" (for Goldmembers possibly?)
It would be cool if you could create ratios for 2 (or more) micro/macros
For example it would be nice to have a "carb to fiber ratio" so that u know that u didnt overendulge in carbs (relevant for very/low carb diets) too much without eating fiber
also interesting would be the ratios between mufa/pufa/satfat
there r probably plenty of other ratios one could come up with that might give good insights for certain ppl
Comments
For me, that would be the Holy Grail! Carb:Protein, Net Carbs:Protein, there are many important ratios in one's diet that one should be aware of in maintaining health. I would bet that so-called "Registered Dietitians" aren't even exposed to the concept during their formal studies! Oh, they know about the ratios of good and bad cholesterol, but ratios of vitamins, minerals and macronutrients to each other, I don't think so.
yea. judging from the promotional vid - u gold member folk at least some ratios...like copper:zinc iirc. but ye there are other ratios that r probably more important for "practical purposes"...i mean its nice to have the "perfect copper:zinc ratio" but knowing your "fiber/total calories" ratio is for ppl with constipation or diarrhea a more important value most of the time ;p
Lysine:Arginine so I know whether I'm going to give myself a cold sore.
Thank you all for your ideas! We are working on adding the ability to create custom nutrient ratios for gold members to include in a future update.
Best,
Karen Stark
cronometer.com
As always, any and all postings here are covered by our T&Cs:
https://forums.cronometer.com/discussion/27/governing-terms-and-disclaimer
The following isn't a straightforward ratio, but would be a useful capability to have, as well. It's the sum of two amino acids divided by the sum of two other amino acids. I came across it in the comments section of a blog.
Darryl
June 7, 2014 at 4:47 pm
I’m glad you gave this study a fair hearing. I too think the glycine /
methionine ratio is important, but when you go into the pathways,
glycine and serine fairly freely interconvert, and cysteine spares
methionine requirements. A useful article regarding this is Fukada et
al. 2008. Effects of various amino acids on methionine-induced
hyperhomocysteinemia in rats. So I believe the ratio of interest in
proteins is (glycine + serine) / (methionine + cysteine). Here are
some averages of that ratio for food groups:
Among “supplemental” proteins, collagen and and its rendered product
gelatin still reigns: gelatin (36.0), soy (3.4), pea (3.2), casein
(2.1), egg whites, whey (1.8).
Among more common foods, beans have the highest ratio:
legumes (4.1), nuts (3.0), mollusks (2.8), grains (2.5), tubers, red
meat, poultry (2.4), dairy, pork (2.3), fish, eggs (2.1).
Generalized protein restriction and methionine restriction seem to be
working by slightly different pathways. Protein restriction
downregulates the IGF-1/PI3K/mTOR pathway, reducing protein synthesis
and increasing autophagy. Methionine restriction does this as well,
but excess free methionine floating about in cells appears to marked
increase mitochondrial ROS generation and DNA damage.
Personally, I’ve chosen to rely on beans and nuts for most of my
lysine, ensuring a relatively high (G+S)/(M+C) ratio, but its possible
omnivores may benefit from adding rendered connective tissue (in
stocks etc) and gelatin to their diet.
https://rawfoodsos.com/2014/03/09/new-animal-protein-study/