I have 3 questions so I figured I'd put them in one thread instead of making 3, hopefully the info won't get too cluttered.
All I really have access to is typical table salt which apparently is iodized and has dextrose in it. On a very low carb diet is this something to worry about? I know I need higher salt because of such low carbs so would with added dextrose (even though its probably a small amount) mess with this?
I was looking online to find info on ground beef. http://www.calorieking.com/foods/calories-in-ground-beef-ground-80-lean-pan-fried_f-Y2lkPTQxMDEwJmJpZD0xJmZpZD03MDEyNSZlaWQ9NDQ4MTI3OTM0JnBvcz0yJnBhcj0ma2V5PWdyb3VuZCBiZWVm.html Apparently there is trans fat in just plain ground beef?? I though trans fat came from hydrogenating it so how is this?
I've read from CT and Poliquin that Oatmeal is actually a common allergen. Since adding in more carbs/oatmeal to my diet I've definitely had much worse gas and wonder if this is from the added oatmeal (0.5-1.75 cups a day). Does anyone know if cream of wheat is a common allergen as well? Because I'm thinking of switching my oatmeal to that instead.