Protine vs. Fat
 

New here, just starting out so I'm going to need some help
from my new forum friends, I hope I do good.
My question is what a good fat to protine ratio.
This has to play a big part in my diet because I do
weight training and require a lot of protine. I hope
you can help me. Thank you, take care. Gyroflex http://www.lowcarbsite.com/images/sm...n_question.gif

Thanks for the reply cath http://www.lowcarbsite.com/images/sm...on_biggrin.gif

When I bother to check my % I like to see about 10% carb (I'm in OWL, not Induction... Induction level would be less than 10%) and something close to 45% each on the fat and protein. That's hard to do if you're generous with the added fats like butter, mayo and olive oil. In order to make fats and proteins closer to equal, you have to use added fats in moderation because your protein natually comes with its own fat, but fat doesn't come with protein. Have a tsp of butter, a tablespoon of salad dressing, a TBS of mayo, an ounce of cream, an ounce of cheese... not these unlimited dollops and generous pours "just because we can" since they're no/low carb. That will help you balance your fat and protein %.

Here's an example of how I might choose what to eat based on the protein/fat ratio:

1 oz cooked chicken breast = 9g protein, 1g fat (0g carb)
1 oz beef sirloin = 8.6g protein, 1.7g fat (0 carbs)
1 oz cheddar cheese = 7g protein, 3.1g fat (0.4g carb)

The chicken has the best ratio at 9:1, the beef is very close to the chicken, but the cheese has the worst at 7:3.1. Yes, we can have all three, but the chicken will allow me to have a little GOOD added fat like extra virgin olive oil without tipping the fat % beyond the protein %. The cheese puts me in the position where I need to make up for the lack of protein and extra fat in the cheese. Cheese has protein, but it's really not a good source. Therefore, I use cheese as a condiment, not a protein.

HTH,
Tril

I thank you for the reply Tril.
You've been vary helpfull . Thank you,take care.
Gyroflex