Saturated fat. Beef fat. How anal?

[simon]

Thanks simon good article.

This I know I am in no way into low fat diets.

LoneSilver

The author (Anthony Colpo) has a book which goes into much more detail, data, analysis etc.

 

[simon]

Sorry double post.

 

[LoneSilver]

Saturated fat animal fats specific is not bad this I know in general it's really comes down to the processing is where I decide what is good or bad beef and what I consume.

As far as oils... different oils have different properties some have like Extra Virgin Olive Oil have more Monounsaturated fat than Polyunsaturated fat the unsaturated is the key to this whole subject the unsaturated fat content its a better fat according to research than just your saturated fat but it is a mix of those fats together monounsaturated fat, polyunsaturated fat and the one we speak just the saturated fat.

Coconut oil now has more Monounsaturated fat again unsaturated not saturated is the key plus coconut oil has other chemicals that are healthy like EVOO but one can do a google and find the science behind coconut oil.

I think we both will agree that getting a mix balance of these fats into our diet is much more healthy than just focusing on just one.

Veggie oils are full of Omega-6's unless you balance it with 3's it is all good. Somewhere I read about Omega-9s not sure about them yet.

Fish Oils will help boost IGF-1 insulin growth factors not many know this. That is why this oil is good for us bodybuilders and powerlifters it promotes muscle growth and hormone release just like saturated fat from beef but also a healthier choice because of the DHA for without the others I would think ones health would suffer down the road but as always I am open to correction but balance in my opinion is key when it comes to fats.

Look at Flax Oil and Fish Oil both give you Omega-3's both are healthy? Which is better? I'd say Fish oil simply because of the IGF-1 influence on the body which Flax oil doesn't do unless I am mistaken but I will still use Flax oil.

Anyway, good subject I am here to learn.

LoneSilver

Lonesilver,

The point of the post isn't about omega3's in beef (which it should have yes, if it's grass fed organic etc - if you can afford that beef by all means have it), it's about the fat levels.

Incidentally, you say saturated fat is 'bad' yet poly and mono fats are good? Would you consider vegetable oil (polys) good for you?

Beef fat is NOT 100% saturated. It's about 50% saturated (give or take). Something else people miss.

 

[LoneSilver]

Sounds good simon I'll have to do a google.

This subject is interesting to say the least so much info floating around out there makes one's head dizzy.

LoneSilver

The author (Anthony Colpo) has a book which goes into much more detail, data, analysis etc.

 

[Warboss Alex]

I have never said people don't need a balance of fats. 30-50% of your fat can be saturated, the rest must be unsaturated and must include fish oil. Fish oil is superior to flax oil because it contains EPA/DHA while flax contains only ALA.

Yes people need a balance of fats for optimum health. But in no way is saturated fat (as part of the balance) unhealthy.. please show me some research that says it is.

 

[LoneSilver]

Definitely agree.... when saturated fat is part of the balance it's all healthy definitely and good for us who train.

If I said otherwise I made a big mistake but I believe I said it was the mix of the different fats together that are good and definitely healthy.

Glad we are having this discussion it sure helps alot and puts alot of confusion to rest.

LoneSilver

I have never said people don't need a balance of fats. 30-50% of your fat can be saturated, the rest must be unsaturated and must include fish oil. Fish oil is superior to flax oil because it contains EPA/DHA while flax contains only ALA.

Yes people need a balance of fats for optimum health. But in no way is saturated fat (as part of the balance) unhealthy.. please show me some research that says it is.

 

[Warboss Alex]

Saturated fat has always had a bad rep.. when it's extremely necessary to our good health and optimum performance. It has MANY benefits people overlook.

 

[LoneSilver]

Definitely agree again.

I just got through reading an article (link below) that sums up what we both are really saying about the health benefits of these fats and we both are right on.

LoneSilver

http://chetday.com/saturatedfatscholesterol.htm

 

[mrRuckus]

No, why should it? Saturated fat is only anabolic to fat cells if taken in with a lot of carbs (as with most fats really).

If it does have a tendency to get stored as fat more easily (for people with poor insulin sensitivity, but you're not overweight so it shouldn't be an issue with you) you have the rest of the day to burn it off.

Der I guess it's rather obvious now that it's pointed out about the insulin. Should've thought of that.

What do you mean by overweight? I'm trying to burn fat right now as the top priority, but not SO important that i'm stifling all weight room gains. The strength gains i'm getting at the moment are pretty much neural as far as I can tell since I'm not eating enough for much muscle building.

Remember of course that it's a great deal more calories than lean beef so factor this in. But generally in such a low carb environment I would definitely go with the fattier beef; the morning is the best time take it in for a few reasons.

I keep track of it all on fitday. I'd just take less olive oil in a day. Either way my fat/calorie totals for the day are going to remain the same.

It's easy to say "oh i'll just burn it off later in the day" but i really just want what is optimal. More fat from less lean beef or more fat from olive oil is what it comes down to. Which makes it harder to lower my body fat? But, my original question was: does it REALLY matter 93/7 or 80/20 beef to justify the price increase, and it looks as though you've answered the question: even if there is a difference, it's not enough to care unless i'm eating it with carbs.

And the other thing is that if i can buy cheaper beef then i'll eat more beef and less chicken because the price in both won't be quite as far apart as it was.

Thanks

 

[Warboss Alex]

Der I guess it's rather obvious now that it's pointed out about the insulin. Should've thought of that.

What do you mean by overweight? I'm trying to burn fat right now as the top priority, but not SO important that i'm stifling all weight room gains. The strength gains i'm getting at the moment are pretty much neural as far as I can tell since I'm not eating enough for much muscle building.

BY OVERWEIGHT I MEAN SUBSTANTIALLY OVERWEIGHT (CARRYING ENOUGH BODYFAT TO AFFECT INSULIN SENSITIVITY - 20% OR MORE), WHICH AS FAR AS I REMEMBER YOU'RE NOT. YOU CAN STILL GAIN MUSCLE IF YOU EAT ENOUGH PROTEIN BUT IT DOES DEPEND ON HOW FAR UNDER MAINTAINANCE YOU GO, AS AFTER A POINT YOU USE INGESTED PROTEIN AS FUEL.

I keep track of it all on fitday. I'd just take less olive oil in a day. Either way my fat/calorie totals for the day are going to remain the same.

It's easy to say "oh i'll just burn it off later in the day" but i really just want what is optimal. More fat from less lean beef or more fat from olive oil is what it comes down to. Which makes it harder to lower my body fat? But, my original question was: does it REALLY matter 93/7 or 80/20 beef to justify the price increase, and it looks as though you've answered the question: even if there is a difference, it's not enough to care unless i'm eating it with carbs.

THE TRUTH OF THE MATTER IS THAT IT WON'T PARTICULARLY MATTER GIVEN YOUR CURRENT DIET SETUP. IT'S JUST THAT THE FATTIER BEEF CAN BE BENEFICIAL FOR MANY OTHER REASONS IN A FAT LOSS (OR BULKING UP) PHASE ESPECIALLY AS FAR AS STRENGTH AND HORMONE PRODUCTION IS CONCERNED (BOTH OF WHICH TYPICALLY SUFFER WHEN DIETING). THEREFORE IT WILL HELP YOUR FAT LOSS INDIRECTLY, BUT NO IT DOESN'T BURN FAT BY ITSELF. I WOULD SAY THEN THAT A HIGHER PROPORTION OF SATURATED FATS IN YOUR DIET (30-50%) IS OPTIMAL ON A ZERO CARB DIET (AS PER YOUR OFFDAYS), YES FOR OPTIMAL HEALTH AND PERFORMANCE. BUT YOU MAY GET THE SAME RESULTS (FAT LOSS WISE) WITH A DIFFERENT MIX OF FATS AS FAT LOSS IS DEPENDENT ON CALORIES AND SUFFICIENT FATS IN THE DIET TO SPARE PROTEIN AND NOT SO MUCH THE TYPE OF FATS (THERE'S FAT LOSS DIETS WHICH USE ONLY FISH OIL OR ONLY PEANUT BUTTER AS FAT INTAKE AND IT WORKS FINE - BUT MUSCLE IS LOST ON THESE DIETS TYPICALLY)

BOTTOM LINE IS, YOU HAVE NOTHING TO LOSE WITH EXTRA SATURATED FATS AND POTENTIALLY A LOT TO GAIN.

And the other thing is that if i can buy cheaper beef then i'll eat more beef and less chicken because the price in both won't be quite as far apart as it was.

I WOULD ALWAYS BUY THE CHEAPER BEEF ANYWAY AS YOU CAN RINSE OFF A GOOD DEAL OF THE FAT IF YOU NEEDED IT LEANER. THE MOST COST EFFECTIVE BEEF IS 85/15 I BELIEVE BUT I'M NOT FAMILIAR WITH AMERICAN FOOD PRICES. YOU CAN REDUCE 80/20 BEEF TO ABOUT 5% FAT BUT IT TAKES A BIT OF TIME (BUT IF YOU BULK PREPARE BEEF FOR THE WEEK IT'S NOT TOO MUCH TROUBLE).

Thanks

...

 

[Throttle]

for what it's worth, i've done & occasionally re-checked the math for my local kroger selections, and a big ol' tube of 85/15 ground round is by far the best price point for maximum protein per $. you only save a few cents on the 80/20 to get significantly more fat, but usually pay through the nose for anything leaner unless it's on a crazy sale (in which case the fattier stuff probably is too!)

this ignores any potential benefits of fattier beef that WBA & others have mentioned above. the only trouble i have with draining or rising 80/20 down to 85/15 is that in my experience the missing fat takes some of the best flavor with it. with cheap beef, I need all the flavor I can keep.

 

[Warboss Alex]

the only trouble i have with draining or rising 80/20 down to 85/15 is that in my experience the missing fat takes some of the best flavor with it. with cheap beef, I need all the flavor I can keep.

you can rinse/blot/drain 80/20 down to 5% fat or less.. then just make chili with it!

 

[LoneSilver]

What about ground turkey as another option I eat.

I bought some last week that was 85/15 for under 5 bucks for 4lbs to me a good price isn't this another good source of protein and fat?

LoneSilver

 

[Throttle]

you can rinse/blot/drain 80/20 down to 5% fat or less.. then just make chili with it!

true. also perfectly acceptable for taco meat, and anything else where you're going to drown out any beefy nuances with sheer firepower (cayenne, cumin, paprika, etc.)

 

[mrRuckus]

Ground turkey would pretty much be the same as chicken breasts but probably with more fat. It just looks the same as beef.




My current calorie count is just on the very edge of me being able to lose fat. I wasn't losing any fat at a slightly higher carb count so i lowered it a bit more and the body fat started coming off.


I don't see 85/15 beef for sale here very often. 93/7, 80/20 and rarely 90/10. Hell, 73/27 i see a lot too...

I don't really want to rinse it all the time because i tend to make meatloaf out of it so it's just packed into a baking pan raw and put into the oven and the pan drained without really rinsing the meat since it's now in a big loaf. But I do rinse it when i cook it in other ways. I'm not scared of fat.

thank you, fellers.

 

[mrRuckus]

you can rinse/blot/drain 80/20 down to 5% fat or less.. then just make chili with it!

Is there a good way to make chili without carbs? Tomato sauce of some sort seems to always be a staple but the cans of sauce i see always say like 10g of sugar per serving and that's the last thing i need in a fat meal.

 

[spesmilitis]

Bottles of sauce?

 

[Warboss Alex]

Is there a good way to make chili without carbs? Tomato sauce of some sort seems to always be a staple but the cans of sauce i see always say like 10g of sugar per serving and that's the last thing i need in a fat meal.

Well, now you are getting anal.. 10g of carbs from tomatoes won't kill you. You can have 10-15g of carbs from veggies in a pro/fat meal. Tomatoes are very low GI and have a minimal impact on blood sugar levels (I've never heard of a 'tomato high').

If you're concerned, buy canned tomatoes instead. The sauce is a concentrated form which has more carbs per serving. Brown the beef, rinse/drain/whatever, add your tomatoes (plus mushrooms, bell pepper, whatever you want) and spices, slow cook over medium until the liquids from the tomato have thickened to your liking.

 

[LoneSilver]

I bought yesterday 80% ground chuck now if I am not mistaken this is simply ground chuck roast or maybe chuck steak not really sure but wonder will ground chuck get our testrostrone up the same as ground beef?

LoneSilver

 

[LoneSilver]

That makes sense.

Are you in the states Mr.Ruckus it looks like you would have a better selection on beef numbers but guess it depends on the area one lives but I could be wronger than the word wrong.

I have forgotten about a good ol' meat loaf that is a clever way to bring the fat up on top and all you do is pour it in a bowl or bottle and your done.

LoneSilver

Ground turkey would pretty much be the same as chicken breasts but probably with more fat. It just looks the same as beef.




My current calorie count is just on the very edge of me being able to lose fat. I wasn't losing any fat at a slightly higher carb count so i lowered it a bit more and the body fat started coming off.


I don't see 85/15 beef for sale here very often. 93/7, 80/20 and rarely 90/10. Hell, 73/27 i see a lot too...

I don't really want to rinse it all the time because i tend to make meatloaf out of it so it's just packed into a baking pan raw and put into the oven and the pan drained without really rinsing the meat since it's now in a big loaf. But I do rinse it when i cook it in other ways. I'm not scared of fat.

thank you, fellers.