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  2. How Many Sweet Potatoes Per Person Do You Need? Here's An ...

    www.aol.com/many-sweet-potatoes-per-person...

    A sweet potato casserole recipe might call for three pounds, or about 48 ounces, of sweet potatoes. By Burgess’s estimation, that should equate to 9 to 12 servings. However, the recipe serves 8.

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...

  4. Human body weight - Wikipedia

    en.wikipedia.org/wiki/Human_body_weight

    Excess or reduced body weight is regarded as an indicator of determining a person's health, with body volume measurement providing an extra dimension by calculating the distribution of body weight. Average adult human weight varies by continent, from about 60 kg (130 lb) in Asia and Africa to about 80 kg (180 lb) in North America, with men on ...

  5. Your Body Ages Rapidly In Your 40s And 60s. Doctors Say ... - AOL

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    A Stanford Medicine study found that human aging speeds up at 44 and 60. Here, doctors share how to quell it by cutting alcohol, strength training, and more. Your Body Ages Rapidly In Your 40s And ...

  6. Dietary Reference Intake - Wikipedia

    en.wikipedia.org/wiki/Dietary_Reference_Intake

    Estimated Average Requirements (EAR), are expected to satisfy the needs of 50% of the people in that age group based on a review of the scientific literature. Recommended Dietary Allowances (RDA), the daily dietary intake level of a nutrient considered sufficient by the Food and Nutrition Board of the Institute of Medicine to meet the ...

  7. Advanced glycation end-product - Wikipedia

    en.wikipedia.org/wiki/Advanced_glycation_end-product

    Animal-derived foods that are high in fat and protein are generally AGE-rich and are prone to further AGE formation during cooking. [3] However, only low molecular weight AGEs are absorbed through diet, and vegetarians have been found to have higher concentrations of overall AGEs compared to non-vegetarians. [4]

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