Doing the math Rib Eyes

#21

I forgot about this post till I went to Smart & Final where a two or three pack (2.5 - 3.5 lbs) trimmed Rib Eye is 9.95 a pound. I go to S & F when I only need a few things and don’t what to stand in line at Costco which is the same price, But Costco also has PRIME if I feel like spoiling myself a little. Costco has Prime Boneless Short Ribs which is a real treat but I forgot how much it is but maybe 10 something a pound.

#22

My opinion is that it is really tough to beat the meat department at Costco.

For roughly $12/lb you can get USDA Prime Ribeye(rib roast) and for $10 you can get USDA Choice.

I get the prime and slice steaks of my desired thickness, vacuum seal and freeze. I always have the steak on hand for a meal and it is much better than the USDA choice at the supermarket for the same price.

(You've tried everything else; why not try bacon?) #23

This article, which is where I got my definitions from in the earlier post, makes it sound as though the thermic effect of food and the energy cost of metabolism are separate effects.

The thermic effect of food is highly variable and depends on the individual’s previous history, degree of insulin resistance, and so forth. It is the difference between the metabolic rate as measured after a meal and the basal metabolic rate. Because of individual variability, the thermal effect of food cannot be calculated, only measured.

On the other hand, the energy cost of metabolising glucose or a particular fatty acid is fixed and calculable. Every chemical reaction either yields a certain amount of energy when it happens or requires a certain amount of energy in order to happen. The sum total of the energy requirements and yields from the complete cycle of metabolism (i.e., when the starting nutrient is fully reduced to ATP, carbon dioxide, and water) is the energy cost of the process. It can be figured as the amount of energy required to produce a given quantity of ATP from the nutrient, or as the amount of energy required to fully metabolise a gram of the nutrient.

(Doug) #24

Paul, I still have to disagree. All I can see in that link is the ‘abstract,’ not the full article, and there’s not much there.

The thermic effect of food or specific dynamic action has to include the metabolic cost of processing food.

the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. --That’s a Wikipedia definition, but I’ve never seen anything that states the opposite, or that TEF doesn’t involve the metabolic cost of digesting food.

While it may vary from one individual to another, the substantial difference among the macronutrients is a constant, and it’s common to see “The thermic effect of protein” listed as 20-35%, for example.

(Bunny) #25

Thermogenic regulation of metabolism, that sounds interesting?

Trying to achieve that with food would be rrreeeaaalll sloooow, not really worth taking as a measurement?

This little thing they call ”meat sweats” is a very tiny example of what I think is possible!

For example the human body is always trying to maintain that 98.something core temperature, so the outer cortical layers of emanating heat has no external resistants until you drop the external ambient temperature to 65° or lower, so the closer the resistants that penetrates closer to the core temperature effects the EER (energy efficiency ratio), so the harder the metabolism has to work to maintain that core temperature; that will or should speed up (secretions of epinephrine) the basal metabolic rate without moving a muscle, so your going to burn twice or three times the calories in glycogen storage and then body fat in a shorter amount of time?

Cold showers every morning are amazing!

Another way to explain it is controlling the water temperature and using a thermometer until water is 65° everyday for a month then dropping it when you become cold adapted to lower temperatures!?

The lower the temperature you can handle means your generating lots of heat and speeding up what would take you long stretches of time to achieve in actual adipose tissue shrinkage and browning meaning more mitochondria is being injected into the adipose lipids…

Being in ketosis and making sure your omega 3 intake is higher than your omega 6 (10:1) speeds it up even more.

Important Caveat: Don’t even attempt this without a spotter (some one watching you or aware of what your doing in the immediate area) if you are doing this in the form of a bath!

(Doug) #26

Bunny, I agree that “trying to regulate our metabolism by eating different macronutrients” (as far as going by the energy they consume in digestion) would be slow and not very productive - digestion only accounts for around 10% of our energy expenditure, so we’d be playing with a small slice of the pie, to start with.

Very few of us have to struggle to stay warm, these days. If you mean burn 2 or 3 times the calories that we do in temperature maintenance while in climate-controlled settings, then maybe so - I don’t know. I think that here too, we’re beginning with a comparatively small energy usage - somewhere around 5% of our total energy expenditure.

Our bodies are frustratingly efficient at making heat and physical motion. Some people swear by sauna treatments, although not much fat is being burned there - it’s mostly just a lot of water coming out. I picture some metabolic cost to the body having to switch modes, to go into “cooling” or “heating” beyond what it’s used to, and I do personally find cold air or water invigorating.

I would think it’s good to get our brown fat into real heat-making mode, too. If, as some people say, our white fat takes on some characteristics of brown fat when we’re in a cold environment (for a long enough time?) then so much the better.

I can’t find the actual study, but the following article mentions Aaron Cypress, who I think is a straight-shooter. The picture he paints of using more energy keeping warm is fairly limited:

In studies where he’s put participants in cold rooms for entire days, they burned off an additional 150 to 200 calories. Again, that’s a full day of cold — not an hour’s worth of outdoor activity.

(Central Florida Bob ) #27

My cold water coming out of the faucet right now is 75. Six weeks ago (early September) it was more like 80. I stand in the cold water in the shower, but it doesn’t seem to do anything. I wonder why? :crazy_face:

They make heaters to make hot water, but nobody sells a cooler for the water out of the pipes.

One of my pet annoyances is that when we had to replace our washing machine a few years ago, we thought it was broken. If we set it to hot water, the hot came on. If we set it to cold, that came on. If we set it to warm, only the cold tap came on. I figured there was a wire in the wrong place and when we set it to warm, the washer never turned on that valve. So we called the service guy. It turns out that there’s a government rule that they have to program the washer for and it says that our cold water was legally warm water and we can’t set the washing machine to the temperature we want. After a year living with this machine we realized that we could get it to switch to warm a few times in the year, but only on the coldest days we get.

(Bunny) #28

I throw ice cubes into the bath tub water a few at a time and use a thermometer to gauge the temp until it reaches 65° or lower, been studying Wim Hof (he has a training app now), Ray Cronis and Jack Kruse’s (he’s been looking a little plump lately hmmm?) stuff lately…

Hof really stresses yoga and breathing techniques with the cold thermal adaption…

#29

This caught my eye. I haven’t read the whole thread. Apologies, if you mentioned it already.
Why the beta blocker Bob?

(Ryan Roy) #30

Thanks for this information. It useful