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Date: | Wed, 8 Apr 2009 15:45:40 -0400 |
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Jim Swayze wrote:
>> William > The ratio of fat:meat is perfect
>
> The proper ratio for those on a low to zero carb diet of fat to protein
> is 75 to 85 percent fat (by calories) to 25 to 15 percent protein. I'm
> certain well made pemmican meets this requirement -- personally, I love
> "75% lean" ground beef.
>
> The key -- and very few well-informed, well-meaning low carb paleo
> advocates get this -- is to LIMIT PROTEIN INTAKE to approximately 100g
> per day, making up the balance in quality fats. For those starting out,
> it can be hard to do for the first few days. But once over that hump,
> it becomes almost instinctive.
>
Quite right, thank you for correcting my sloppy language.
However 50% jerky to tallow by weight is working well for pemmican.
So I scroogled and found:
"Lean muscle, regardless of the animal, usually consists of
approximately 21 percent protein, 73 percent water, 5 percent fat, and 1
percent ash (the mineral component of muscle)."
From:
http://micro.magnet.fsu.edu/primer/techniques/fluorescence/gallery/rawmeat.html
Then it should be 100g protein is ~500g meat, dried to ~160g jerky, plus
160g tallow (? is tallow 100% fat?) = 320g pemmican which is about what
I eat/day.
That fits with the low fat headaches caused by snacking on jerky which
cause the low-fat headache. Protein poisoning!
So I should be snacking with fat, the problem is and has been that the
only edible-tasting fat on hand is tallow, all of which tastes from
uninteresting at best to bland.
Do you know of fat that tastes like a snack? Or is it a question of
getting used to blah stuff?
If you remember a source url for the 100g maximum protein/day I would
appreciate it.
William
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