From: gts (gts_2000@yahoo.com)
Date: Mon Apr 21 2003 - 14:32:13 MDT
Damien Sullivan wrote:
> On Mon, Apr 21, 2003 at 02:40:04PM -0400, gts wrote:
>
>> Not sure what Harvey was using, but all turkey meat
>> without the skin contains roughly 85% to 95% protein after excluding
>> the H2O.
>
> I think I agree with Lee that %age of calories is the most useful
> metric.
Sure. Lee and I don't disagree on that point, at least for general purposes.
Lee was objecting to the fact that I picked skinless turkey breast as an
example of "lean meats" in my post to samantha after she suggested that some
beans and greens (never specified by her) are richer sources of protein than
lean meats. Protein intake is measured in grams, so I made comparisons in
grams.
Lee thinks I should have used a more general definition of turkey meat.
However this would include the fatty dark meat and the fatty skin, both of
which are distasteful to a significant percentage of people. Moreover the
point to which samantha was objecting concerned my statements about *lean
meats*. Skinless turkey breast is a superb example of lean meat, and one
that is appealing to practically any non-vegetarian.
Veggies look pretty good on a protein/calorie ratio but beans don't look so
good on that same scale. Beans tend to be rich in carbs.
I wonder if people here realize that carbs are not even essential to the
human diet.
There are three main meta-nutrients: carbs, fats and proteins. Only fats and
proteins are essential in the human diet, which is not to say that I think a
diet with little or no carbs is optimal.
-gts
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