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  1. #1
    Registered User FatBoy3000's Avatar
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    Is 60 grams of protein in 1 sitting too much?

    Im 6'2.5 at 205, just wondering is 60 grams of protein at onetime is too much? will the body even process this?

  2. #2
    Recreational Lifter ArchangelEST's Avatar
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    Originally Posted by FatBoy3000 View Post
    Im 6'2.5 at 205, just wondering is 60 grams of protein at onetime is too much? will the body even process this?
    No problems. Eat away.
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  3. #3
    Chasing cats since 1967 WonderPug's Avatar
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    Did you ever eat a steak? If so and it was a decent size steak, you have consumed 125 to 175 grams of protein in that one sitting just from the steak alone.

    Now do you see why your question is silly?

  4. #4
    Registered User FatBoy3000's Avatar
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    Originally Posted by WonderPug View Post
    Did you ever eat a steak? If so and it was a decent size steak, you have consumed 125 to 175 grams of protein in that one sitting just from the steak alone.

    Now do you see why your question is silly?

    looool shiitttt, I do feel rather silly now, Thanks man

  5. #5
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  6. #6
    Registered User Apex702's Avatar
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    Working 110g of protein -- for breakfast.

  7. #7
    caught you mirin bertostare's Avatar
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    ive had 150 grams pretty often in one sitting, no worries at all
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  8. #8
    Registered User J35T3R's Avatar
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    Surely your body takes all the protein it can in any one sitting, 60g in one meal is fine.....I've taken more in meals.

  9. #9
    Real Life Ninja Dujin77's Avatar
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    Nope 60 is way too much your body can only adsorb 30 sorry you wasted the other 30. (notsrs.jpg)

  10. #10
    1.62m of fawking awesome circusmidget's Avatar
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    Originally Posted by WonderPug View Post
    Did you ever eat a steak? If so and it was a decent size steak, you have consumed 125 to 175 grams of protein in that one sitting just from the steak alone.

    Now do you see why your question is silly?
    wtf kind of steak do you eat? An averaged-size piece of scotch fillet fetches about 40g according to my (infinitely reliable) internit sources.
    Interstellar bears climb back to save the enemas.

  11. #11
    Pizzabrah YeomenKek's Avatar
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    Originally Posted by circusmidget View Post
    wtf kind of steak do you eat? An averaged-size piece of scotch fillet fetches about 40g according to my (infinitely reliable) internit sources.
    notsureifsrs

    http://www.wolframalpha.com/input/?i...500g&t=mfftb01

    125g+ not hard to believe at all.
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  12. #12
    Chasing cats since 1967 WonderPug's Avatar
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    Originally Posted by circusmidget View Post
    wtf kind of steak do you eat? An averaged-size piece of scotch fillet fetches about 40g according to my (infinitely reliable) internit sources.
    A 16 ounce ribeye contains about 125 grams of protein* and 24 ounce ribeye contains about 190 grams of protein.**



    EDIT: YeomenKek beat me to it


    -------------
    * http://www.wolframalpha.com/input/?i...e+ribeye+steak
    ** http://www.wolframalpha.com/input/?i...e+ribeye+steak

  13. #13
    1.62m of fawking awesome circusmidget's Avatar
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    Originally Posted by WonderPug View Post
    A 16 ounce ribeye contains about 125 grams of protein* and 24 ounce ribeye contains about 190 grams of protein.**
    Holy crap. 16 - 24oz is conisdered a normal-sized steak in the US? Our typical supermarket scotch fillets are about 7.5oz.

    Edit: That site gives about 1.5x the amount of protein for the same cut/weight as my source.
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  14. #14
    Pizzabrah YeomenKek's Avatar
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    Originally Posted by circusmidget View Post
    Holy crap. 16 - 24oz is conisdered a normal-sized steak in the US? Our typical supermarket scotch fillets are about 7.5oz.
    You're talking about different cuts of meat. I dunno what part of Australia you're from, but here in Brisbane, it's fairly uncommon to find a regular cut of beef (rump, blade, chuck) under 400g at the supermarket (Coles/Woolworths).
    Last edited by YeomenKek; 09-23-2011 at 05:12 AM.
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  15. #15
    Chasing cats since 1967 WonderPug's Avatar
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    Originally Posted by circusmidget View Post
    Holy crap. 16 - 24oz is conisdered a normal-sized steak in the US? Our typical supermarket scotch fillets are about 7.5oz.
    Here's the relevant part of the menu from a rather typical New York steak house*:

    Filet Mignon 9 ounce
    Filet Mignon 14 ounce
    New York Strip Aged USDA Prime 12 ounce
    New York Strip Aged USDA Prime 16 ounce
    Double Cut New York Strip Aged USDA Prime 32 ounce for two
    Double Cut Lamb Rib Chops three 6 ounce chops
    Bone-In Rib-Eye Steak Aged USDA Prime 24 ounce

    As you can see, there's variance in the portion size, but many folks consume 16 to 24 ounce steaks. I often consume the double cut, which is 32 ounces.


    ----------------
    * http://www.thepalm.com/Our-Menu/Dinner

  16. #16
    Registered User Ozo nasty's Avatar
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    Talking

    i ate 100grams last night.
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  17. #17
    1.62m of fawking awesome circusmidget's Avatar
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    Originally Posted by YeomenKek View Post
    You're talking about different cuts of meat. I dunno what part of Australia you're from, but here in Brisbane, it's fairly uncommon to find a regular cut of beef (rump, blade, chuck) under 400g at the supermarket (Coles/Woolworths).
    I'm in Brisbane, and I wouldn't consider blade or chuck good for anything besides stewing. Typical scotch fillets are 200-250g, and what they call "porterhouse" (= NY Strip) is about the same.
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  18. #18
    Pizzabrah YeomenKek's Avatar
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    Originally Posted by circusmidget View Post
    I'm in Brisbane, and I wouldn't consider blade or chuck good for anything besides stewing. Typical scotch fillets are 200-250g, and what they call "porterhouse" (= NY Strip) is about the same.
    I said nothing about the quality of the meat, only the regular cuts. The 400-500g cuts of steak for $10-15/kg are far more popular than the 200-300g cuts for $18-20/kg for obvious reasons.

    Originally Posted by circusmidget View Post
    Edit: That site gives about 1.5x the amount of protein for the same cut/weight as my source.
    WolframAlpha gives the average of a collection of data. From the website;

    We aim to collect and curate all objective data; implement every known model, method, and algorithm; and make it possible to compute whatever can be computed about anything. Our goal is to build on the achievements of science and other systematizations of knowledge to provide a single source that can be relied on by everyone for definitive answers to factual queries.
    Another website too - http://nutritiondata.self.com/facts/...roducts/3515/2
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  19. #19
    Chasing cats since 1967 WonderPug's Avatar
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    Originally Posted by circusmidget View Post
    I'm in Brisbane, and I wouldn't consider blade or chuck good for anything besides stewing. Typical scotch fillets are 200-250g, and what they call "porterhouse" (= NY Strip) is about the same.
    I've eaten at a number of Sydney steak houses and I've enjoyed 16 to 32 ounce ribeye steaks, for example at Iceberg*.




    ---------------
    * http://www.idrb.com/bondi/index.php?...d=15&Itemid=14

  20. #20
    1.62m of fawking awesome circusmidget's Avatar
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    Originally Posted by YeomenKek View Post
    I said nothing about the quality of the meat, only the regular cuts. The 400-500g cuts of steak for $10-15/kg are far more popular than the 200-300g cuts for $18-20/kg for obvious reasons.
    There's nothing wrong with those cuts, it's just that they're not suited to fast, dry cooking methods such as frying or grilling and as such I wouldn't consider them a normal choice for "steak."
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  21. #21
    1.62m of fawking awesome circusmidget's Avatar
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    You guys post too damned fast.

    Originally Posted by YeomenKek View Post
    WolframAlpha gives the average of a collection of data. From the website;
    Thanks for that. Sounds more reliable than some of my sources, on the face of it.

    Originally Posted by WonderPug View Post
    I've eaten at a number of Sydney steak houses and I've enjoyed 16 to 32 ounce ribeye steaks, for example at Iceberg*.
    I'd suggest that restaurant portions are typically larger than supermarket ones. I'd expect a ribeye of about 300g to be the norm at a restaurant. I don't normally go 'supersize' on my order though, as you can probably imagine from my stats.
    Interstellar bears climb back to save the enemas.

  22. #22
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    Originally Posted by circusmidget View Post
    There's nothing wrong with those cuts, it's just that they're not suited to fast, dry cooking methods such as frying or grilling and as such I wouldn't consider them a normal choice for "steak."
    Again I'm not quite sure why you're talking about cooking methods or quality. Despite what you would consider a normal choice for whatever reasoning, big chain supermarkets still stock and sell more of the cheaper cuts simply because you're getting more bang for your buck. That's what makes them a regular choice.

    I do agree with you on what you said, but it's irrelevant to the point I'm trying to make.

    Edit: Out of curiousity what website were you using? I've found CalorieKing.com.au to have false information in the past.
    Log: http://forum.bodybuilding.com/showthread.php?t=159405991
    Macros for my pizzas: http://i.imgur.com/c64Sdif.jpg

  23. #23
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    Nothing is going to waste, but it doesn\\\'t make sense to eat 60 grams of protein in one sitting either as far as muscle protein synthesis is concerned.

  24. #24
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    Originally Posted by myangusisready View Post
    Nothing is going to waste, but it doesn\\\'t make sense to eat 60 grams of protein in one sitting either as far as muscle protein synthesis is concerned.
    Look who's back. It's r^10's new troll account.

    I really feel sorry for you, r^10. You have so much rage, so much dissatisfaction in life and so much resentment.

  25. #25
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    Originally Posted by WonderPug View Post
    Look who\'s back. It\'s r^10\'s new troll account.

    I really feel sorry for you, r^10. Some much rage, so much dissatisfaction in life, so my resentment.
    I\'m not rhizome you cherry-picking Pubmed ninja. I have no idea why you\'re so obsessed with the idea that I MUST be rhizome but I\'m not. In fact the phaggot negged me several times after I showed him wrong.

    Plagiarizing dumb nut.

  26. #26
    1.62m of fawking awesome circusmidget's Avatar
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    Originally Posted by YeomenKek View Post
    Again I'm not quite sure why you're talking about cooking methods or quality. Despite what you would consider a normal choice for whatever reasoning, big chain supermarkets still stock and sell more of the cheaper cuts simply because you're getting more bang for your buck. That's what makes them a regular choice.
    I'm talking about it because this discussion began with what was considered a normal typical steak. You're comparing leaner cuts not supposed to be used as steak, so I didn't think it was really appropriate for the discussion. Not trying to be a prick, just saying that the macros for blade weren't really relevant imo (but maybe I'm just being pretentious bastard, I don't know).

    Originally Posted by YeomenKek View Post
    Edit: Out of curiousity what website were you using? I've found CalorieKing.com.au to have false information in the past.
    I've definitely used CalorieKing in the past, but I'm not sure exactly what I used for that one. I tend to look at a few and take the most pessimistic one.
    Interstellar bears climb back to save the enemas.

  27. #27
    Chasing cats since 1967 WonderPug's Avatar
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    Originally Posted by circusmidget View Post
    I'm talking about it because this discussion began with what was considered a normal typical steak.
    Actually, the phrase used was "decent size steak", which has a very different meaning than "normal typical steak".

  28. #28
    1.62m of fawking awesome circusmidget's Avatar
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    Originally Posted by WonderPug View Post
    Actually, the phrase used was "decent size steak", which has a very different meaning than "normal typical steak".
    True, but my first post on the subject related to "average-size" piece of scotch fillet, and let's face it, my post was the important one ;-)
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  29. #29
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    60 grams of protein at "one time" (don't mind the fact that it will take hours to digest) is too little actually.

    You see, the body won't register that protein is coming in and won't release the proper enzymes to break it down. It is optimal to consume between 80 and 120g protein at "one time."

  30. #30
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    Use the forum search function and you will found 100's of previous threads related to your OP.
    I like having fun.

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