Hi, does anybody know what method Dr. Fuhrman uses to calculate nutrients-per-calorie for different foods? There are lots of ways to do it...I would assume that if he based his calculations on the RDA values, meat and dairy products would have received higher scores. But I know some of the RDAs are ridiculously inflated for political reasons, such as the RDAs for protein and ESPECIALLY calcium.
So assuming Dr. Fuhrman's nutrient density scores are not based on the government RDAs, what measure does he use instead?
