Protein

[sallyseachange]

Re: Protein

Mitzimarie... if you learn to cook, you won't regret it! It's so relaxing and a lot of creative fun! And it'll open your Atkins choices enormously.

I agree with Megs on the percentages, and stand by what I've often said: Dr A didn't worry unduly about them, so I don't think we should unless they're quite obviously way out of kilter. Reading this board makes one conscious of them, which is not a bad thing... but still, they're really just a guide.

Another thing I don't stress too much about is the saturated fat issue. I don't believe that sat fat is bad for you. There are a whole wealth of studies around that question it... also, that raised cholesterol levels are bad for you. There's compelling evidence around that there's no link between your cholesterol levels and heart attacks; and one thing is certain: We can't do without cholesterol. At the turn of the century, people ate a diet far heavier in saturated fats and didn't have the heart problems we have today. We need to look at sugar, carbs (well, one and the same) and trans fats if we're looking for something to blame for our society's appalling heart health these days!

I have these convictions based on things I've read over the last two years...but am not very good at remembering which studies I read ... or the exact science behind these facts; just that they were very thought provoking and turned my way of thinking.
I tried to read various conflicting opinions too.

[not2late]

Re: Protein

I use a regular frying pan/skillet to make stir-fries. They have larger cooking surface area and they can be used for other things. I have a cast iron skillet.

I don't eat much soy anymore, but generally:

Use firm/regular tofu if you want to stir-fry.

Use soft tofu if for soups/stews.

Best way to stir-fry tofu is to cut it into cubes. Pat the cubes dry with paper towels or a clean kitchen towel to prevent major splattering of the oil. Heat oil in a skillet/frying pan. Add the cubes in a single layer, being sure not to crowd them. Fry until they are golden brown on all sides. Frying them like this gives them a more chewy texture and a better flavor, imo.

For soft tofu, mash it up and mix it with Ricotta cheese. Use that as the cheese filling for eggplant or zucchini lasagna.

[gonnabskinny]

Re: Protein

Mitzi, it sounds like you and I both are trying to figure this out and both of us are at 40 carbs now. I have had problems getting enough protein. Until last week, I had not hit 30% as an average in any given week. If I am keeping my calories right about 2000 calories, I need to be getting 155 grams of protein in order to keep my percentage at 30%, while keeping my fat to somewhere around 120-125 grams.

I am finding things like tuna, chicken breast (no skin), salmon, shrimp will boast my protein levels up without increasing the fat. I also find that eggs are almost exactly the correct ratio of carbs, fat, and protein all in one convenient package in order to maintain a balance. I also drink the Atkins shakes before my weight workouts, which have only 2 grams of fat, 2 net carbs, but have 15 grams of protein. I know, I sound like a commercial. LOL

You know what is funny. I also have trouble now trying to find ways to have ENOUGH CARBS! Who would have ever thought that would be an issue? LOL

[mitzimarie]

Re: Protein

Mitzi, it sounds like you and I both are trying to figure this out and both of us are at 40 carbs now. I have had problems getting enough protein. Until last week, I had not hit 30% as an average in any given week. If I am keeping my calories right about 2000 calories, I need to be getting 155 grams of protein in order to keep my percentage at 30%, while keeping my fat to somewhere around 120-125 grams.

I am finding things like tuna, chicken breast (no skin), salmon, shrimp will boast my protein levels up without increasing the fat. I also find that eggs are almost exactly the correct ratio of carbs, fat, and protein all in one convenient package in order to maintain a balance. I also drink the Atkins shakes before my weight workouts, which have only 2 grams of fat, 2 net carbs, but have 15 grams of protein. I know, I sound like a commercial. LOL

You know what is funny. I also have trouble now trying to find ways to have ENOUGH CARBS! Who would have ever thought that would be an issue? LOL

This is wild, Don! I, too, all of a sudden am having trouble getting up to 40 carbs. Crazy...

I was drinking shakes for a while at the beginning of my re-start, but the damn things stalled me. Sad about that, because I like them, they fill me up, and it would be a good way to boost protein. Can't go down that road till maintenance, it looks like.

I'm crunched for time right now, but we'll talk more later. Thanks for stopping by.