Regarding Pork/Lean Beef & White Pasta - Berardi Article

Discussion in 'Dieting / Supplement Discussion' started by likkuid, Apr 23, 2008.

  1. likkuid

    likkuid Brown Belt

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    Regarding John Berardi's article: Massive Eating - Part II: Meal Combinations and Individual Differences...

    He lists examples of good proteins to eat for the recommended 3 daily meals of proteins + fats (with minimal carbs). They are:

    Proteins: beef, salmon, whey, casein, turkey, whole eggs, pork

    Beef and pork are high in saturated fat, and the article has the overtone that if his diet is followed, fat gain will be minimal. How does beef/pork work in with that [minimal fat gain]? Should I eat lean beef/low-in-fat pork (like tenderloin) or just regular ground beef, pork? Additionally, why isn't chicken there (and just turkey)? Can I have white chicken?

    Also, he lists examples of good carbs to eat for the recommended 3 daily meals of proteins + carbs (with minimal fat). They are:

    Carbs: apples, oranges, oatmeal, all bran cereals, vegetables, mueslix, white pasta, flax bread, yams

    Why white pasta over whole wheat?

    I know John Berardi knows COMPLETELY what he's talking about, this is just a question I have as I've read elsewhere to only eat lean meats/whole wheat pasta and am confused by this.

    Please advise! Thanks.
     
  2. Andy Rickert

    Andy Rickert Amateur Fighter

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    Fat content usually does not have nearly as much to do with adipose tissue ("fat") gains as you'd think.

    I dont know about the pasta
     
  3. ozzie

    ozzie Brown Belt

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    Something to do with white pasta spiking blood sugar more than brown? I don't know.
    Thanks likkuid.
     
  4. ozzie

    ozzie Brown Belt

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    BTW likkuid, some cuts of beef are very lean. Probably the same with pork. That's what Berardi is getting at there. Some fatty meat every now and again is fine as well (maybe even optimal).
    I'm surprised he did not mention chicken breasts, or do they go without saying?
     
  5. likkuid

    likkuid Brown Belt

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    Oh, really? In that case I'll eat lean beef.

    Well I thought it was the same as turkey, so my surprise was the same as yours.
     
  6. TopCat

    TopCat The Most Tip-top

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    On the meat side, it doesn't have to be lean meat. In fact, in PN he states that if you are looking to gain weight you may want to go with the fattier cuts of meat, such as 80/20 ground beef instead of 96/4 or whatever. The reason? He quite often stated in old articles, like the Fat Rountable on T-Nation, that saturated fats have been shown in studies to increase test production/sensitivity or something. If you keep the 1/3 split of Sat/MUFA/PUFA that Berardi advocates, you should be fine with fatty cuts.
     
  7. likkuid

    likkuid Brown Belt

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    1/3rd rule, got it. thanks.
     
  8. likkuid

    likkuid Brown Belt

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    ah for anyone still wondering i read in another topic that glucose is good PWO so that explains the white pasta.
     

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