Also:
Fat acts as support to muscle. Fat and cartilage around the joints and bones aid in lifting heavy. This is why bodybuilders "bulk" up in the beginning of their programs to really put on the muscle mass, while also making sure they also put on a little fat.
Think of fat as a splint.
Once bodybuilders lose a large portion of the fat, and get down in the sub 5% body fat range, their heavy lift numbers will actually drop. Plus they are depleted at this point..
So, fat is needed, whether you believe it or not.
Er, I didn't mean that it wasn't needed. I already stated that they are necessary for life. I guess I just misunderstood his comment.
No, I disagree with the people in this thread thinking 80% lean meat means only 20% of the calories come from fat. That's not how it works. Those numbers are based on total weight, not caloric density. 1 gm of fat contains 9 cals, 1 gm of protein contains 4 cals, you do the math. As others have pointed out, there are other meats which are lower in fat (chicken breast has ~10% cals from fat).
I do not agree that eating meat which is high in fat will turn you into a fat slob. Eating well above your maintenance and not being physically active will turn you into a fat slob.
exactly
Atkins 'works' because your body goes into Ketosis, that's not pseudo-science. The problem is all the excess protein in your body interferes with the transport of seratonin across the blood-brain barrier.
cool link!
exactly. It's 7% lean..by weight.
and i wasn't replying because I'm in class almost all day
DrPizza
Administrator Elite Member Goat Whisperer
Which shows you can cook a lot of the fat out of 70/30 ground beef. However, there's a serious flaw on that site: they imply that there's less fat in the 70/30 after cooking than in the 93/7 after cooking.
After cooking, the superlean contains 680 calories in 12 2/3 ounces of cooked meat.
The 70/30 contains only 620 calories, but in only 11 ounces of cooked meat.
Superlean: 53.68 calories per ounce after cooking
70/30: 56.36 calories per ounce after cooking
Certainly, this shows that the 70/30 is usually more economical (around here, the super lean is nearly double the price of the 70/30.) The flaw in the argument is more obvious if we consider it this way: if I could cook 100/0 (0% fat) ground beef, then after I cook 1 pound of it, I'm going to have a LOT more remaining calories than if I cooked 50% fat (the OP's meat
) and remove as much of the fat as possible (but 100% fat removal after cooking probably could never be achieved.) Also, why doesn't the person who wrote that article attempt to drain away as much fat as possible from the 93/7? Although a portion of ground beef is usually based on 4 ounces of raw meat, that's based on a rough estimate of how much you're going to have after cooking. I could of course, prepare hamburg that's 99% fat and 1% meat. It'd be the ridiculous extreme to claim that after draining away all the grease, my 4 ounces of raw hamburg now has only 20 calories after cooking.
DrPizza
Administrator Elite Member Goat Whisperer
Actually, OP, with a statement of "it's almost half fat...Now with pictures of turkey package... 7% fat my ass.." it really does sound like you didn't realize that the 7% fat is based on weight. If you did, you certainly could have worded your little rant a little better.
You are not supposed to intentionally enter Ketosis during Atkins. It is possible during the first phase, which only lasts a couple weeks, but even then if you haven't properly corrected whatever eating disorder is causing you to lack so much protein then you are advised to stop the diet. People entering Ketosis via Atkins is a sign of not correctly understanding the diet they are on and usually making the jump from giving up carbs to starving themselves.
What the hell?
Look, I grew up on a ranch. I took agriculture classes.
First thing, the fat in meat (marbling its called) gives meat its flavor.
Second, 50% fat is pretty damn absurd. I can't figure out how that'd be even possible...
Look, I grew up on a ranch. I took agriculture classes.
First thing, the fat in meat (marbling its called) gives meat its flavor.
Second, 50% fat is pretty damn absurd. I can't figure out how that'd be even possible...
I dunno, the Argentine grass-fed beef always tasted really good to me, and it didn't seem like it had much fat. Not that I care, I'm a skinny guy and always will be.
Amused
Elite Member
- Apr 14, 2001
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I'll never understand the fear of fats. As fat per calorie consumed in the US has dropped, people have become fatter. And the rate of heart disease has not gone down.
Sure, you should pick lean cuts as a rule, but other than that why stress over something that makes you feel full faster, and longer?
If anything, ultra low fat diets cause people to binge on high energy carbs and eat more, more often.
Sure, you should pick lean cuts as a rule, but other than that why stress over something that makes you feel full faster, and longer?
If anything, ultra low fat diets cause people to binge on high energy carbs and eat more, more often.
Your title and topic summary are hilarious when read with sleepy, blurry morning eyes:
Blah blah, eating your meat, blah blah, pictures of my package and my fat ass.
Just wanted to point that out.
Blah blah, eating your meat, blah blah, pictures of my package and my fat ass.
Just wanted to point that out.
Amused
Elite Member
- Apr 14, 2001
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An addition to my previous post: Fat doesn't make you fat. Your body NEEDS fats. Even saturated fats.
A note: The advent of the low fat diet craze perfectly correlates with the obesity epidemic. It preceeds the start of the epidemic by about 5 years.
A note: The advent of the low fat diet craze perfectly correlates with the obesity epidemic. It preceeds the start of the epidemic by about 5 years.
Fat doesn't make you fat, excess calories make you fat, regardless of the source. Some fats, such as omega-3 fatty acids, are actually good for you.
I usually get about ~20% of my calories from fats.
I usually get about ~20% of my calories from fats.
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