I mentioned that I've lost about 20 pounds of the fat I had
regained.  The main dietary change has been favoring leaner
meats, most of the time.

I thought it would be worth discussing what counts as lean,
anyway.  My approach has been this: I look at the protein content
and the fat content, in grams.  The grams of fat must not be more
than half the grams of protein.  If it's more, I don't eat it.

Now, at the high end this isn't all that lean.  For example, 40g
of protein and 20g of fat isn't what a lot of people would call a
lean cut.  But it's pretty lean compared to much of what I had
been eating.  If you check the USDA values for "beef, composite
of trimmed retail cuts", the fat:protein ratio is about .85.  But
there are leaner cuts, of course.  The ratio for flank steak is
.37.  Pork loin is about .18.

If I did the ratios in terms of calories, of course, they would
look different, since fat has more than twice the energy of
protein.

In any event, the strategy seems to be working.  I may actually
be eating more meat, by weight, but I'm undoubtedly consuming
fewer calories.  Perhaps my insulin sensitivity has improved
somewhat, who knows?

Todd Moody
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