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How much protein, carbs & fat?

Battling the MSG Myth » "Help! I Have a Question" » How much protein, carbs & fat? « Previous Next »

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MikeS
Unregistered guest
Posted on Thursday, October 22, 2009 - 7:37 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I realize that free glutamic acid is liberated by breaking down of protein through heat, acid, enzymes, etc.

In the past, I've been able to keep my weight under control by tending to eat a higher protein diet.

Is that bad to do if I'm sensitive to free glutamic acid? (Is it ok to eat lots of chicken breast, as long as I only cook it 15 minutes stove top)?

The Zone Diet advocates 40%-30%-30% (carbs, protein, fat).

How much protein, carbs & fat do you eat?

Thanks,
Mike
kristy
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Posted on Friday, October 23, 2009 - 1:36 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey Mike,
I don't know what percentages our diet breaks down into, but we eat very little starchy vegetables or grains and plenty of animal protein and fat. The rest of the diet consists of fresh vegetables. We are very choosy about what kind of fat we eat (animal fats, butter, coconut oil, olive oil) but we do eat a generous amount and don't limit it in any way. The carbs we eat tend to be from nutrient dense vegetables, not grains, starches or fruits. We are treating deficiencies by natural means so we have to be careful not to waste calories on low nutrient density foods. We tend to eat very little rice, potatoes, sugar or wheat. We do eat these things when we really want them, but eat much less of these than before (and don't want them nearly as often). As for protein, we would like to eat more but pasture raised meat is expensive. I haven't found any fish that is safe around here (but catfish farms everywhere! Yuk!!) so we only eat sardines or canned tuna. We do eat a fair amount of dairy which I consider a protein and fat. With this diet my kids lost all excess weight effortlessly in three months (30 and 45 pounds) and have remained constant at their ideal weight since. We really don't EXCLUDE certain things like carbs or fats, but do make sure we INCLUDE things like folic acid rich veggies, healthy fats, B vitamin rich animal products, vitamin A & D rich fermented cod liver oil, natural anti-fungal/immune boosting foods (garlic, ginger, coconut oil, onions, raw honey) and probiotic rich fermented foods.

If you are worried about cooking animal proteins just cut them into strips or small pieces so that they cook faster. I have never had a reaction to any meat cooked this way including pork tenderloin, chicken breast, steak or hamburgers. The same goes for vegetables in fact, but I tend to stir fry or saute my veggies rather than boiling or steaming. Besides, broccoli florets sauted in olive oil and butter is SO much better than soggy boiled broccoli.
MikeS
Unregistered guest
Posted on Friday, October 23, 2009 - 3:40 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Great idea about cutting chicken into smaller pieces so it will cook faster!!!

The veggie thing for me poses an additional issue because I have a very narrow small intestine due to past scarring from Crohn's (which has been in remission for 20 years!) If I don't run veggies through a food processor, or unless I cook it to mush, I will get a partial small bowel obstruction and end up in the hospital (which happened 3 times in the last 20 years).

Of course, with the new development with glutamic acid, I now have a concern about cooking to mush.

Because I'm still so new at this, and keeping my food diary, and logging effects from different foods, and doing re-tries to make sure I don't form any false conclusions, I'm not certain yet.

And, of course, what if it's hydrolyzed fish fertilizer or auxigro on the frozen brocci, and not that I'm cooking it to mush, if the brocci is even the problem.

Obviously, with enough time and careful logging, I can get to the bottom of it.

At least the really terrible reactions are gone (no rash, no muscle issues), and I'm just tweaking red eyes.

The only really bad reaction lately was what might have been the cheese and that was very bad brain fog and confusion (something I hadn't had in a while).

This message board has been a great help!

Mike
EmilyS
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Posted on Friday, October 23, 2009 - 11:17 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Over the years my diet averages around 16% protein, 25% fat and 59% carbs. I have the tendency to lean towards carbs and away from proteins so I'm always fighting to get my protein a little higher.

I find the more intense of a weight lifting routine I'm doing, the more protein I consume so as long as I'm working out on a regular basis, the scales tilt a bit and I consume more protein.

As long as your protein is coming from safe, natural sources like beef, chicken, fish, beans, nuts and eggs and you aren't overcooking them then you should be just fine.

If I had to choose between mushy veggies or veggies run through a food processor, then I'd always choose the food processor. You'll get a lot more nutrients that way. Good luck!
MikeS
Unregistered guest
Posted on Friday, October 23, 2009 - 12:50 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I think your vote for food processor over mushy is not only healthier, but better from a free glutamic acid perspective.

Mike
MikeS
Unregistered guest
Posted on Saturday, October 24, 2009 - 7:39 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

When I'm trying to analyze my diet, I use nutribase software http://www.dietsoftware.com/

It does a great job of calculating percentages, and detailing exactly how much of which nutrients I'm ingesting.

In fact, now that I'm not taking a multi-vitamin or other supplements (other than cal & mag), I should probably dust it off and start tracking consumption again.

Mike
EmilyS
Unregistered guest
Posted on Saturday, October 24, 2009 - 1:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

My brother in law is a dietitian and has helped me a lot with balancing my diet over the years.

Because I don't take a multi-vitamin, I also use a nutribase software (NSL, Nutritional Software Library) to track my diet.

My brother in law recommends to his patients to track everything they eat in a software system for 3 days and review the 3 day average. Look for what needs adjusting and work on those adjustments for 2 months, then track 3 more days and again work on what needs adjusting.

I've done this over the years and it has really helped. It helps me see what meals are WAY to high in fat, which meals are amazing with zinc which I always struggle to get enough of, and which snacks are highest in protein.

By tracking only every 2-4 months, its enough to keep me on track and remembering which foods I need to focus on eating more of. It's been very helpful.

I also used the software while I was pregnant to help me daily track the amount of folic acid and iron I was consuming during those first three critical months.
MikeS
Unregistered guest
Posted on Saturday, October 24, 2009 - 1:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Prior to a year ago, when all this craziness started, I never really ate veggies, but took really expensive supplements (the Life Extension Multi was 14 caps/day).

When I used the nutribase software to track, I discovered that I was getting ZERO vitamin K (because that's not something that's normally in a multi).

Mike

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