Is there any reason not to eat a Steak every Day?

My understanding is that these are baseline needs for strength training, and not what is considered optimal. Unfortunately there doesn't seem to be much in the way of conclusive evidence for what the optimal amount of protein for building and maintaining muscle mass is, so the common wisdom of 1 gram or slightly more per pound of LBM is probably a wise move.

Thanks BI!

The research is out there and easily found at a website called scholar.google.com

I had a few articles until Monday when I had a full windows meltdown and lost ALL DATA. Basically, there is research showing that .6-.8g is optimal. Over it is waste. Again, go look it up, don't take my word for it.

I'm not going to argue about what may or may not be on google. I'm having pretty good luck listening to a few key people and I've seen the difference in myself with higher protein intakes. Feel free to go with the baseline numbers.

My understanding is that these are baseline needs for strength training, and not what is considered optimal. Unfortunately there doesn't seem to be much in the way of conclusive evidence for what the optimal amount of protein for building and maintaining muscle mass is, so the common wisdom of 1 gram or slightly more per pound of LBM is probably a wise move.

Thanks BI!

The research is out there and easily found at a website called scholar.google.com

I had a few articles until Monday when I had a full windows meltdown and lost ALL DATA. Basically, there is research showing that .6-.8g is optimal. Over it is waste. Again, go look it up, don't take my word for it.

There are a lot that show more than that is optimal for most of the population on here - on a caloric restriction and exercising.

New study links L-carnitine in red meat to heart disease

http://www.health.harvard.edu/blog/new-study-links-l-carnitine-in-red-meat-to-heart-disease-201304176083

Did you read the article?

"“The studies of red meat and heart disease in humans are conflicting,” says Dr. Dariush Mozaffarian, associate professor of medicine at Harvard-affiliated Brigham and Women’s Hospital. “This new research was well-done and compelling, but it’s too early to decide that this molecule, TMAO, causes atherosclerosis in humans or that this is responsible for some of the associations of meat intake and risk.”

Dr. Mozaffarian, a cardiologist and epidemiologist, studies the health effects of dietary habits and other lifestyle factors in large populations. His team has previously pooled the findings of the best studies available on red meat and health and found that people who eat unprocessed red meat regularly have, at worst, only a slightly higher risk of developing heart disease. Unprocessed red meat includes virtually all fresh cuts of beef, pork, lamb, and the like.

“If you look at people who eat unprocessed red meat, there is a relatively weak association with heart disease,” Dr. Mozaffarian says. “It’s not protective—and healthier dietary choices exist—but major harms are also not seen.”

In the bigger picture, we do have pretty damning evidence about the harms of eating a particular type of meat. “Processed red meats—bacon, sausage, salami, deli meats—are associated with much higher risk of heart disease,” Dr. Mozaffarian says.

Research at the Harvard School of Public Health has shown that people who eat the most processed meats have a higher overall risk of death. The ultimate reason for this is not yet clear, says Dr. Mozaffarian, but it may be the huge doses of sodium delivered by all those low-fat deli sandwiches and salami-festooned platters.

And here comes other spoilers against the L-carnitine study: Processed meats generally contain less L-carnitine than does fresh red meat. Heart-healthy fish and chicken also contain L-carnitine, Dr. Mozaffarian points out—although five to 10 times less of it than red meat. “TMAO needs to be studied more in humans to understand the implications for public health,” Dr. Mozaffarian says. “This new research is very interesting but is not yet the final word.”

To further complicate matters, a study published online today in the Mayo Clinic Proceedings suggests that supplements of L-carnitine may help heart attack survivors reduce the chances of dying prematurely or reduce symptoms of angina (chest pain with exertion or stress)."

And this is from Harvard who are very biased with regard to their stance on meat.

Does your family history lead to concerns over cholesterol, etc? My 80 y.o. father has eaten two fried eggs for breakfast (plus a slab of ham and bowl of oatmeal) and a steak for dinner most days of the week for the last 50 years. No cardiac issues. No cancers.

I had steak twice this week to break my fast-cubed it up and pan cooked it with butter, onions, peppers and mushrooms. Pure awesomeness.

Minus the mushrooms that sounds like heaven!!

As long as you can handle the cholesterol, go for it!

Only if you have problems with awesome and deliciousness

I just know I've heard a lot of bad things about red meat on the regular.

Could always just see what the research out there has to say on the matter, but there will always be something new.

Only if you have problems with awesome and deliciousness

Here's my problem with the awesome and deliciousness of steak EVERY SINGLE DAY. It will get to be old hat. There is plenty of other food out there that is also awesome and delicious (bacon for example) and if you have the other awesome food 2 days a week then the bloom will never be off the steak rose...

plenty of reasons

There is the environmental effects of beef versus other protein sources. Consider the graph at

http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/climate-and-environmental-impacts/

plenty of reasons

Oh Reddy - we missed you. Good vacation?

So weird, guess as always, everything has mixed reviews , I lost 40lbs in 6 weeks eating steak 3 times a day. It works well for people whise body does not maintain or build muscle very well. It seems to work faster than any other program I've done. Planning to start again in June.