• Home
• About
• Mike's Blog
• Rapid Weight Loss Blueprint
• Permanent Weight Loss Solution
• Contact

Subscribe

Free Resources (Seriously, you don’t even have to give your email)

Here are a couple free resources that have come into to my attention over the past couple weeks. You don’t even need to give out your email address so they are really FREE – Just download

The Cut Diet 2 Right Click and Download

Gourmet Desserts - click the link scroll to the bottom and download.

Precision Nutrition Strategies click the link scroll to the bottom and download.

Have a great weekend.

Video Friday – Hippies Teaching Biochemistry

I first saw this video as an undergraduate and was very happy to see it on youtube (thanks Dr. Eades for pointing me to it). It is a human depiction of protein synthesis. My favorite parts are the high energy bond breaking. The tRNA and GTP chats are awesome! Enjoy! Oh yeah. You can skip though the lecture part if you want.

Tags: protein synthesis, video, youtube, hippies, biochemistry

More on Beef

Here is a question that was posted in the comments section of my previous entry on beef

Q: This is interesting info, but I’m a little confused. What would you recommend that the package should read when buying meat in a supermarket? Anything with a “select” label?

Do you have to pay attention to the cut of meat or just the grade?

Also, how much red meat do you think is an acceptable part of a healthy diet?

A: I do recommend that you purchase SELECT grade beef whenever possible but this can be a problem as depending on where you shop SELECT is hard to find. In fact the supermarket where I shop every week, Wegmans, only carries CHOICE. They actually boast with signs and labels saying that they only carry best beef grade – CHOICE. Best for who? If you were going to go for taste then PRIME would be the best as it is the fattiest and if you were going to go for lean protein then SELECT would be the optimal choice.

It is important to pay attention to both the cut and grade. I am far from a beef expert. After my meeting with the beef guy my beef I.Q. increased about 300%. but Top Round, Eye of Round, and Bottom Round are all good lean choices. Most of the time you can just look at the beef. I always aim to select the cuts with less marbling (or visible fat within the meat)to reduce the fat content (I’m not anti-fat but with red meat it can add up quick!).

How much red meat to include in your diet isn’t a predetermined number. You shouldn’t restrict your consumption of lean red meat but for variety sake (taste and fatty acids) I wouldn’t eat meat exclusively. I normally have red meat at least 4 times a week. It really depends what is on sale at the market that week.

Tags: beef, red meat, supermarket

Brief Thoughts on Beef

I love beef! There is no way getting around it, red meat rules! However, picking the right cuts of meat can be a little confusing. Chicken is easy – boneless skinless chicken breast and the occasional whole chicken or split chicken breast. but did you know that there are 27 cuts of beef that have fat contents ranging between that found in chicken thighs and chicken breasts?

All this beef talk comes from a meeting I had today with a gentlemen that works in the meat lab here at PSU (cool title huh?). Here are some take home points.

*Red meat comes in grades from fattest to leanest. Prime, Choice, Select, Standard. Standard is so lean (and “gross” according to my meat guy) that you will never find it in a retail setting. Most stores stock Prime and Choice. Select maybe hard to find.

*Bottom Round, Top Round, and Eye of Round are all essentially of the same leanness and can be cooked in similar manners.

*Of those three cuts top round has the potential to have more marbling (read “fat”) so just make sure to look at the meat before you buy it.

*Shoulder cuts are good for crockpot cooking as the meat will fall apart.

That’s all I have for today. Quick and Practical!

-Mike

Tags: beef, steak, grades, fat, chicken

Differing Views on Macronutrient Intakes

I just had a very interesting conversation with a group of my fellow nutrition graduate students. A friend of mine was leafing though a nutrition magazine that I get and was surprised to see a recommended intake of 0.5g protein/lb bodyweight.

Grad 1: “Isn’t that a little excessive”

I chuckle..

Me: “You don’t want to know how much I eat then”

Grad 1:”How much do you eat?”

Me:”Anywhere from 1.25-1.5g/lb.”

Grad 1:”What! That’s a lot of protein. How can you eat that much? Do you eat 6 times a day?”

I chuckle again..

Me:”Yes”

Grad 2:”You don’t need that much. You only need .8g/kg”

oh god…here we go

Me:”No…I only need .8g/kg to survive. But is that optimal? No. I use extra protein calories to displace carbohydrate calories as they are less insulinogenic (amongst other things) this allow for a more favorable body composition.”

Grad 1 & 2 “hmmmm”

Grad 3:”But that is bad for your kidneys.”

Ding Ding Ding…It was only a matter of time until that came up.

Grad 1: “That’s actually not true.” – I knew I liked this guy.

Me:”Exactly. That has never been show to be true. It IS true in renal patients.”

Grad 3:”Well, I would like to see some longer term studies first.”

oh lord….

Grad 2:”Well what would you estimate your macronutrient breakdown to be?”

Me: “I don’t have to estimate. It is 40/30/30 on workout days and 30/40/30 on nonworkout days.”

Shock spreads throughout the room that I know that off the top of my head.

Grad 3:”Why do you change you intake on different days?”

Me:”The short answer is I replace the calories that I would normally consume during my workout with protein and some calories from vegetables on nonworkout days.”

Grad 3:”Well, why are you consuming the below the required 45% of calories from carbohydrates? You need at least 125g of carbohydrates to for your body to function properly.”

Me:”That isn’t true either. You don’t need any carbohydrates to function. Your body works just great on 20grams a day. You might be tired for the first two days until your body adjusts but then you’ll be all set.”

This conversation when on some more but you get my point…

Tags: protein intake, graduate students, calories, macronutrient, workout nutrition

Next Page »

• 
  

  Naked Nutrition on Facebook

• Naked Nutrition Network 2.0

  

Copyright © 2008 Naked Nutrition Network – Health, Diet, and Fitness Hub · Revolution News theme by Brian Gardner · Log in