I have researched health and nutrition online for a while now, and I work out not only with weights and yoga, but martial arts and mountain biking, as well.

Lately while researching online, I've found that a lot of nutritional value charts conflict in numbers. Some charts say that skim milk contains eight grams of protein, some charts say skim milk contains 13 grams of protein. Which charts are right?? This is incredibly frustrating and confusing. I did find out that there is nutrition software available, but it's so expensive and it comes with lots of extra things that only doctors need really, like making charts for patients and what not.

Also, I found information on one site saying that adults should consume 0.8 grams of protein per however many kilos you weigh (I weigh 82 kilos, so that means 66 grams of proteins per day). Another site said that adult females between 25 to 50 kilos just need 55 grams of proteins per day. Also, it's not just protein intake that conflicts with all of these charts online.

If you can help out at all, it would be greatly appreciated. Thank you in advance.

Dolomite is a balanced source of calcium and magnesium. Why is it not commonly offered as a nutritional supplement?

I know that plants (besides soy) are considered "incomplete" protein sources, because they don't contain all of the essential amino acids. However, why is it that the nutrition facts of many grains and vegetables say they have protein? For example — a serving of pasta has seven grams of protein, corn has twp grams, and chickpeas have six grams. Is this considered "incomplete" or "complete" protein, and how can you know how much complete protein you are eating when you mix, for example, a serving of corn, and beans? I think average people should eat 50 to 60 grams of protein a day, but how can you ever know how much you are really eating if you are mixing incomplete proteins that together contribute to your day's protein requirement?

I realize dessert products labeled fat free are high in sugar (which can be converted into fat). But which is the lesser of the two evils: high fat or high sugar content?