Comment on: The Nutrition Debate #216: Is Low-Carb High-Protein or High-Fat?
Back in the day when I was fat my meat volume intake really was no different to today. Only real difference now is that it’s not including chips and pasta and rice and noodles and bread, or covered in sugar sauces or breading or batter, and complemented with beer and Coke and ice cream, with the Snickers and crisps and cookies for snacks in between.
Replaced instead with extra butter and drippings and olive oil and gin and dry red wine and 85% dark chocolate (classy as fuck). As for snacks – haven’t needed one for years, but a couple times a month some macadamias or pork rinds don’t go astray.
As for being high protein, I’d be willing to bet my old diet was higher protein, because nowadays I often eat all the fat from my meal first and then only get half way through the lean before my hypothalamus says “that’ll do pig, that’ll do”.
That NEVER used to happen when the meal was surrounded by or sitting on or covered in carbs. I’d be the guy who’d scoffed his meal, and eyeing around the table to see which of the girls were looking after their figure the most and pounce on their leftovers as soon as the clink of the discarded cutlery occurred.
Today was a Triple Cheeseburger sans buns with scrambled eggs for brekky – covered in butter. For dinner it was a whole Rainbow Trout (little bugger, only 250g before cooking) and a half a boiled carrot – all covered in champagne butter sauce. For dessert/snacks whilst watching Game Of Thrones I had 4 “fat bombs” (basically 85% dark choc bites with coconut oil) and 25g of pork rinds.
According to MFP it’s 81% fat, 16% protein, 2% carbs. Or in absolute measures – 187g of fat, 84g of protein, 11g of carbs.
