Is 60 grams of protein in 1 sitting too much?

[FatBoy3000]

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

[ArchangelEST]

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.

[WonderPug]

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?

[FatBoy3000]

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

[PBateman2]

http://www.wannabebig.com/diet-and-n...a-single-meal/

[Apex702]

Working 110g of protein -- for breakfast.

[bertostare]

ive had 150 grams pretty often in one sitting, no worries at all

[J35T3R]

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.

[Dujin77]

Nope 60 is way too much your body can only adsorb 30 sorry you wasted the other 30. (notsrs.jpg)

[circusmidget]

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.

[YeomenKek]

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.

[WonderPug]

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


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

[circusmidget]

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.

[YeomenKek]

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).

[WonderPug]

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.


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

[Ozo nasty]

i ate 100grams last night.

[circusmidget]

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.

[YeomenKek]

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.

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

[WonderPug]

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*.




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

[circusmidget]

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."

[circusmidget]

You guys post too damned fast.

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.

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.

[YeomenKek]

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.

[myangusisready]

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.

[WonderPug]

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.

[myangusisready]

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 ******* negged me several times after I showed him wrong.

Plagiarizing dumb nut.

[circusmidget]

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).

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.

[WonderPug]

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".

[circusmidget]

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 ;-)

[MikeK46]

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."

[AdamWW]

Use the forum search function and you will found 100's of previous threads related to your OP.