Virta Health blog article: How much protein do you need in nutritional ketosis?

(Ben Davis) #1

https://blog.virtahealth.com/how-much-protein-on-keto/

GREAT article. Goes very deep but also very understandable.

So my question is - how do I measure my amount of protein? I understand that the scale weight of whatever protein I am going to consume does not equal the mass of protein in the food. Are there general conversion ratios for different foods? Beef, fish, poultry, etc.? For food without a label which is what I try to eat the most of, I don’t know how much of this macronutrient is in it. I just eat to satiety right now, but it would be interesting to measure and N=1 this thing. Thanks in advance!

(Jason Fletcher) #2

Weigh it then plug the amount into my fitness pale or cronometer should be able to look up all the foods in the aps.

(Karen) #3

I tried a bit of an n=1 today. Bumped up my protein. Still 0.4 g / lb of weight. Not as much fat today. Just switching it up.

K

(Tom Seest) #4

I don’t really try to measure it, and I never have. I tend to eat intuitively. Is it an optimized path? Probably not. But, it is simple and doable. I find that if I’m hungry for specific things like meat, I just go eat meat until satisfied. With my heat problems this last year, I’m finding that I’m hungry for almonds more than I used to be. So, I eat more almonds. Will I lose weight more quickly? No. Do I care? No. At this point (Just over three years), I’m trusting my body to direct me to what it needs.

While measuring could be optimal, and may be the “best” way, it may not be practical. It is very hard to accurately measure what the body absorbs, and uses, and I’d rather spend my time chasing the wind.

I’m not saying this to people that want to be optimal and have the time to be optimal. I’m just pointing out that it’s not necessary. We don’t have to be mathematicians to lose weight or gain health. But, it may help to be optimal.

(ianrobo) #5

This is the point Tom that bless you have deep knowledge of your body then we can only go on our rough estimates and how we feel. To be honest I doubt pro sports people know exactly the right details

(Tom Seest) #6

I agree.

(Bunny) #7

I like weighing the meat 3 oz. or 4.oz of meat (anymore than that turns to sugar/glucose or gluconeogenesis)!

Or eyeball it, to two decks of playing cards (Dr. Berg).

So far works for me!

(Rob) #8

This thread covered a visual approach but using an app is good too. Unfortunately, both express average macros so your specific chicken thigh or ribeye will have different macros based on the degree of skin/fat etc. on that particular one. When buying, look for the most fat/skin etc. to make your macros easier or else you’ll be adding more butter etc. to things.