Dietitians Are Taught to Promote a Certain Amount of Starch in the Diet

[narouz]

The point is that the turkey breast is literally no fat. Under 150 mg of PUFA per 100g which is one meal for me. This is important for me. It is a good source of protein and calcium/phosphorus ratio is easily corrected by eggshell powder..

I haven't really looked into turkey breast specifically, Yura.
At one point I did wonder how bad chicken breast would be.
I saw similar kinds of fat/PUFA numbers (similar to the levels you note for turkey, that is).
It made me wonder if those charts/numbers are reliable.

In any case, I did come away wondering if eating some chicken breast
would really be much worse than eating some beef or lamb.
The muscle meats of poultry and ruminants,
when I compared their make-up by using charts/figures available by perusing the internet...
there wasn't a big difference, as I recall, in terms of fat/PUFA content.

Peat has said, I believe, that if somebody uses poultry
(and here I guess he meant the usual PUFA-fed poultry)
as a big part of their protein source,
that that person will likely experience suppressed metabolism.
I guess mainly from the PUFA and amino profile.

But then too:
Peat wouldn't recommend using even ruminant muscle meats
as a big part of one's diet.
Because of the amino profile.

So...this has been one of those murky areas for me in PeatDom.
I will eat a little chicken breast sometimes if I crave meat,
as an alternative to my more regular beef and lamb.

 

[YuraCZ]

And how ******* hard is use of google and search skinless turkey breast fat content????
So for the last time. 100 g of skinless turkey breast has 700mg of fat TOTAL with under 200 mg of PUFA. So pls. It is ridiculous...

 

[narouz]

And how f***ing hard is use of google and search skinless turkey breast fat content????
So for the last time. 100 g of skinless turkey breast has 700mg of fat TOTAL with under 200 mg of PUFA. So pls. It is ridiculous...

It wasn't too hard.
Even I could do it.

I still have some reservations about the numbers, reliability of such sites.
I have granted that you have made a respectable case for turkey breast,
and that I've essentially had similar thoughts in the past,
and that I eat a little chicken breast myself.

I tend to stick to "certified Peat" until I'm really persuaded otherwise.
Peat has said that eating a lot of chicken will suppress metabolism.
Maybe Peat would have a different view if pinned down specifically about skinless chicken breast
(or turkey breast I guess in your case).
Generally speaking though,
Peat recommends ruminant meat, not poultry,
especially typical poultry fed corn and soy and living in cages, etc.

There is also this bit floating around in my brain
about fat within tissue.
I believe Peat has said that to accurately gauge fat content
you can't just measure the subcutaneous fat.
The websites we're referring to as a source for the fat/PUFA content...
I'm not 100% sold they accurately measure fat within the muscle tissue.

I am sorry, Yura.
If I have to trust either Ray Peat or trust YuraCZ
I'm afraid I'm gonna go with Peat.

 

[YuraCZ]

Whatever LOL

 

[pboy]

turkey breast is a definite no go. Turkey beast though, is very, very good

 

[narouz]

turkey breast is a definite no go. Turkey beast though, is very, very good

I believe it is turning up in west Texas, pboy.
Out in the hilly, unpopulated reaches.
They say you need a pretty big dog to hunt it.
They've lost some smaller dogs to the beast....

 

[pboy]

lol!

i was hired to go with a crew to hunt the giant one....we were patiently waiting in the bed of a truck when out of no where it leapt out and grabbed the bait....in a state of near shock, all i could say was...we're gonna need a bigger truck

 

[narouz]

 

[Such_Saturation]

Is it grain-fed?

 

[Amazoniac]

You can make plastics that are derived from starch, but you can also make plastic that is derived from milk, even though the process is a little different. There are many industries that use lactic acid to manufacture their plastics. You can find many home experiments where people make their own from starch and from milk. The acid in those home experiments is used to break down the amylopectin - that heat alone is not enough sometimes and can make the final product bittle; or coagulate the casein in milch. Corn starch is also used to ferment with certain strains of bacteria to yield lactic acid and make polylactic acid - the most common bioplastic used nowadays. It can also be made from the fermentation of milk, but it's expensive and not as practical as corn fields.
For those who consume whole milk regularly, lactic acid may be part of the diet as a consequence of its fermentation, since it's not very fresh and you probably have some bacteria inside that thrived on those gallons!

 

[narouz]

Is it grain-fed?

That seems to be what the Snowden trove indicates.
A new Monsanto soybean strain.
Ate through an entire grain elevator before they started tracking it.
All denied, of course, by the government.

 

[Westside PUFAs]

That took me way too long for 10 minutes of radio.

If we are going by what "dietitians are taught", then we also have to include that dietitians are taught that saturated fat clogs the arteries, that polyunsaturated fat is heart healthy, that sugar is evil, and many other things. So your logic contradicts yourself here. If you look at it as all of those things are not true, including the promotion of starch, then the contradiction, or more appropriate, the irrelevance is that what dietitians are taught means nothing because it's not about objectivity.

Just take a look at this to see what dietitians are really taught, from the Holy Grail of schools, and you will see so much of it is not true:

http://www.hsph.harvard.edu/nutritionso ... d-you-eat/

What dietitians are taught doesn't matter. Thats politics, not science. What matters is looking at individual foodstuffs themselves, and more specifically:

"For the present, the important thing is to avoid the use of the least appropriate food products, while choosing natural foods that have historical, epidemiological, and biochemical justification." - RP

The starch that I talk about does have historical, epidemiological, and biochemical justification. Not isolated GMO starch particles fed to mice in a lab.

 

[Such_Saturation]

It was material for some guy on another thread who was fascinated by the amount of bodybuilders and gurus who do use starch.