A+ video - Reliable Weight Loss (Chris Masterjohn)
RalfLott
Posts: 5,036 Member
https://youtu.be/RkAXknSS9_c1
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Here are Marty Kendall's thoughts regarding protein needs:
https://optimisingnutrition.com/2015/06/15/the-blood-glucose-glucagon-and-insulin-response-to-protein/2 -
One gram of carbs for each pound of goal weight is a lot. Perhaps I did not hear this correctly. If your goal weight is 250lbs @ 25% body fat, that would have you eating 3200 calories just in protein.0
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One gram of carbs for each pound of goal weight is a lot. Perhaps I did not hear this correctly. If your goal weight is 250lbs @ 25% body fat, that would have you eating 3200 calories just in protein.
Yes, I had to listen to it twice. But his recommendations include resistance rraining for the purpose of persuading your brain to spare protein and lay off lean body mass when looking for things to eat, so I assume that's built into the equation. (But we don't get the details in his Lite videos.... )
PS 3200? 4x250 = 1000.
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Yes, I had to lisren to it twice. But his recommendations include resistance rraining for the purpose of persuading your brain to spare protein and lay off lean body mass when looking for things to eat, so I assume that's built into the equation. (But we don't get the details in his Lite videos.... )
PS 3200? 4x250 = 1000.
You are right. I looked it up and got the wrong conversion somewhere.0 -
Yes, I had to listen to it twice. But his recommendations include resistance rraining for the purpose of persuading your brain to spare protein and lay off lean body mass when looking for things to eat, so I assume that's built into the equation. (But we don't get the details in his Lite videos.... )
PS 3200? 4x250 = 1000.
You are right. I looked it up and got the wrong conversion somewhere.
Still, it does seem like a lot of protein. I've got a theoretical goal weight of 140. That's quite a bit more - almost double - than the low end of what others recommend.0 -
One gram of carbs for each pound of goal weight is a lot. Perhaps I did not hear this correctly. If your goal weight is 250lbs @ 25% body fat, that would have you eating 3200 calories just in protein.
How tall would you have to be though, to realistically have a goal weight of 250 pounds??1 -
UmKnitOrMiss wrote: »
How tall would you have to be though, to realistically have a goal weight of 250 pounds??
I am 6 ft 3 in tall. My fancy scales say my lean body mass is 196 and some change. 250 is my goal weight at this point in the journey.
As one of those interesting data points, when I was 20 pounds lighter, I got into distance running. I decided I would train for and complete a 50K event. So I did a year of 20 miles a week more or less. I completed the event with a time that modesty or pride or something will not permit me to divulge. I did finish it however.
At the awards ceremony, they called my name. It seems I had set a course record. I was the heaviest finisher in event history.
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That was a great video. I feel like the protein recommendation was spot on. My ideal weight is lower than the goal weight I've chosen at 115-120 lbs. I aim for a minimum of 100g protein and can eat as much as 200g on a hungry day. I think I hit almost 250g a couple days ago when I actually logged food that day.
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I agree, though I might not have, had a DEXA scan not shown LBM loss after my first year of LC.
Now that I'm eating more protein, it's not that difficult, as you say, to reach a higher goal. My first meal is always around 40-50g of protein - which is hard to swallow if you're also pouring down fat bombs...1 -
I finally watched this. It was good.
That's a lot of protein. I'm doing the carnivore challenge right now. The only things I had today that was not meat was whipping cream and some whey isolate protein powder, and I still am not even close to a protein level of 140g. Today I hit 116g, and I am 300kcals over my caloric goal.
I'll have to play around with the meats I am eating. Apparently I choose too fatty of meats...but even an egg is almost 50-50 fat and protein. Perhaps more fish? I just can't/won't eat more lean chicken.
140g of protein is close to 45% of my macros... that's a lot. And that is without almost any carbs too. Just 55% fat.1 -
@nvmomketo - I'm about to experiment with chicken breast pizza crust from a recent posted link... From what I can tell, it will be a protein game changer!0
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@KnitOrMiss How did your homemade chicken breast pizza turn out. We found a commercial one that is delicious.
https://realgoodfoods.com/
I'm just wondering if it can be done at home. The texture of the crust which is chicken and parma cheese is AWESOME.0 -
I wish they shipped that to Canada but since it comes FedEx with dry ice in a cooler I can understand why they don't.
I guess I will just have to be satisfied with live lobster flown from the East coast or some other unimaginable treat. 0 -
retirehappy wrote: »@KnitOrMiss How did your homemade chicken breast pizza turn out. We found a commercial one that is delicious.
https://realgoodfoods.com/
I'm just wondering if it can be done at home. The texture of the crust which is chicken and parma cheese is AWESOME.
I didn't get to it this week/weekend. The oven in general makes my tiny apartment too hot, and thinking about 10 minutes at 350 (to dry the chicken) and then 10 minutes or so TWICE at 500 degrees scared me silly, so I didn't do it. They got great results on the video, and they made a breakfast pizza.
Essentially, it has a few steps - dry the chicken (after squeezing/draining out as much liquid as possible) at lower temp in the oven, then mix it with the parm, egg, then spread it, pre-bake it. Then top it and bake it again. Seemed legit and uncomplicated, aside from the heating the tiny apartment factor. I might chance it tonight. Currently undecided! LOL
@bjwoodzy posted the recipe link in YouTube a while back...
I think it is this one:
https://www.youtube.com/watch?v=KSwchOCdzzc&list=LLFOhts82s4YqnAYXZ5knVDA&index=2
https://youtube.com/watch?v=KSwchOCdzzc&list=LLFOhts82s4YqnAYXZ5knVDA&index=20 -
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1 can of chicken breast chunks is five (?) servings.... I think not. I would be eating that whole pizza. And here in Canada, the dinky little cans of chicken breast meat (142 g or 2 servings) are the only ones I can find & are way more expensive than fresh chicken breasts.
Kinda sad about this as it looks pretty awesome. I guess I'm back to my Fathead
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canadjineh wrote: »1 can of chicken breast chunks is five (?) servings.... I think not. I would be eating that whole pizza. And here in Canada, the dinky little cans of chicken breast meat (142 g or 2 servings) are the only ones I can find & are way more expensive than fresh chicken breasts.
Kinda sad about this as it looks pretty awesome. I guess I'm back to my Fathead
You can use fresh chicken breast - they use the can for convenience (you just have to shred it and bake the moisture out of it). And it is a 10 oz can, I think they said? When you use it with the egg and parm, it presses out into a crust. Maybe it makes 5 slices?
After you add toppings, it may or may not be as filling. But it's a great protein source, and they add olive oil and such when baking the breakfast version in the video (sausage, egg, mozz, olive oil), but for those of us who are looking to up protein but not fats as much, this seems a fabulous option. His one can of chicken breast made about an 8"-9" round circle crust.
Edited to add: I think they shared it between the two of them for breakfast... So the "servings" on the can are based on a protein increment, not the intended intake...same as how they manipulate the "serving size" on heavy cream to show zero carbs? They generally list each "serving" of protein as 10-20 grams of protein/50-75 calories... @canadjineh1 -
Costco had good prices on canned chicken last I checked...I'll have to pick some up and try the pizza crust thing...sounds yum, plus gluten-free!!!1
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Thanks, @KnitOrMiss, pulled me back from the rant-edge, lol. I wonder if ground chicken breast or other ground chicken meat cooked/dried/crumbled would work with the cheese & egg as a crust. We buy ground chicken meat fairly often. I do have a meat grinder but grinding and shredding are two different things. I may have to do an experiment.....
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canadjineh wrote: »Thanks, @KnitOrMiss, pulled me back from the rant-edge, lol. I wonder if ground chicken breast or other ground chicken meat cooked/dried/crumbled would work with the cheese & egg as a crust. We buy ground chicken meat fairly often. I do have a meat grinder but grinding and shredding are two different things. I may have to do an experiment.....
I would think it absolutely would work. It seems that the key is to dry it out as completely as possible. My guess is that by drying it out, you're essentially making as close to a chicken powder as possible, as chicken is essentially the "carb" or "protein powder" of the crust recipe. The parm is for flavor and texture, the egg to hold it all together...
@canadjineh
You might even check the comments to see if someone has already done it... It goes together about like a graham cracker or nut type crust, from watching the video - so able to be pressed together, but kind of loose and slightly sticky, but not emulsified like traditional dough crust, etc.0 -
canadjineh wrote: »Thanks, @KnitOrMiss, pulled me back from the rant-edge, lol. I wonder if ground chicken breast or other ground chicken meat cooked/dried/crumbled would work with the cheese & egg as a crust. We buy ground chicken meat fairly often. I do have a meat grinder but grinding and shredding are two different things. I may have to do an experiment.....
I bet you could find a meatza recipe that uses ground beef and sub the ground chicken.0 -
baconslave wrote: »canadjineh wrote: »Thanks, @KnitOrMiss, pulled me back from the rant-edge, lol. I wonder if ground chicken breast or other ground chicken meat cooked/dried/crumbled would work with the cheese & egg as a crust. We buy ground chicken meat fairly often. I do have a meat grinder but grinding and shredding are two different things. I may have to do an experiment.....
I bet you could find a meatza recipe that uses ground beef and sub the ground chicken.
@baconslave - this pizza is not a floppy crust at all...like you can pick it up and walk around with it. Meatza requires a fork, doesn't it?0 -
KnitOrMiss wrote: »baconslave wrote: »canadjineh wrote: »Thanks, @KnitOrMiss, pulled me back from the rant-edge, lol. I wonder if ground chicken breast or other ground chicken meat cooked/dried/crumbled would work with the cheese & egg as a crust. We buy ground chicken meat fairly often. I do have a meat grinder but grinding and shredding are two different things. I may have to do an experiment.....
I bet you could find a meatza recipe that uses ground beef and sub the ground chicken.
@baconslave - this pizza is not a floppy crust at all...like you can pick it up and walk around with it. Meatza requires a fork, doesn't it?
Never made one myself, so I don't know. Too much effort. But with all the copycat and low-carb things people come up with surely to goodness someone has figured it out.
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