zlacker

>>atestu+(OP)
Of note: the US's per capita consumption of meat has increased by more than 100 pounds over the last century[1]. We now consume an immense amount of meat per person in this country. That increase is disproportionately in poultry, but we also consume more beef[2].

A demand for the average American to eat more meat would have to explain, as a baseline, why our already positive trend in meat consumption isn't yielding positive outcomes. There are potential explanations (you could argue increased processing offsets the purported benefits, for example), but those are left unstated by the website.

[1]: https://www.agweb.com/opinion/drivers-u-s-capita-meat-consum...

[2]: https://ers.usda.gov/data-products/chart-gallery/chart-detai...

>>woodru+fO
I'm a weightlifter and as part of my training, I eat pretty close to about a pound of meat a day during bulk, usually about 12-14oz. This is because I need to eat about 200g of protein a day. I supplement it with protein shakes.

I find that to be a challenging amount of meat. It's a lot! And to find out that's average???

Americans eat way too much meat. Cheese, too.

>>parl_m+rP
I too try for 200g of protein/day, with meat and supplements by shakes. It’s difficult to eat more meat than that, because of how it fills you up, its prep requirements and its cost.

I don’t believe that the average American eats nearly a pound of meat per day. I do believe if the average American ate meat before carbs, we could get there, and all be a lot healthier, though.

For me, processed carbs make me much hungrier, but the kale salad I’m eating right now makes me less hungry.

>>dfee+mX
I cut out mammal products and replaced with plant protein like lentils and wild rice.

I can eat 200g of lentil noodles in a sitting.

>>itsama+I31
I've been cooking more with lentils as well, so many cheap tasty recipes. I've been following this chickpea hack (cooking in microwave for like 5ish) to great success. Microwaving the chickpeas splits them into a crispy texture, then after that it's very flexible to create all kinds of dishes:

https://www.youtube.com/watch?v=5EU76q3Vf3Q

My favorite is pan frying them in a hot sauce + aromatics for a quick chickpea rice bowl, I even gotten into the habit of using chickpeas as a chicken replacement for many of my Mexican dishes.

If you're use to the typical American diet, please try cooking more lentils! Very tasty, filling dishes, low on costs and high on nutrients.

chicken 100g/27g of protein

chickpeas 100g/19g of protein

That's a good ratio for something that costs less than a dollar a can compared to chicken.

>>shimma+n61
fwiw at the level of protein i need to eat to build muscle mass (im weight training 3x a week), even that 27 vs 19 difference starts to become a problem.

people don't realize how challenging it is to eat 200g of protein a day, every day, for months, without eating like 3000cal lol

that said, i do eat a lot of plant based protein. i love chickpeas and i also fuck w tofu a lot.

>>parl_m+j91
There’s a pretty versatile and tasty milk product called tvoroh in eastern/Central Europe. It has about 18g of protein, and 0-10% fat depending on what you’re buying. So for low fat options it can be as low as 70-90kkal/100g with 18g of protein.

What is the problem of consuming say 80-100% of whey protein? Not all of it has sweeteners.

>>blks+Qf1
(I am from Eastern Europe). "Tvorog" / "Творог" is almost identical to commonly available cottage cheese. I buy the latter in big tubs from Costco and eat it almost every day for breakfast (with whatever fruits are on hand, or with raisins and nuts in the worst case).

>>skirmi+JG1
Yeah, I actually learned how to make it myself, although it requires access to kefir/piimä, or making it yourself first. Once you have it, it’s very easy to make it, although often unnecessary when local eastern shops have it quite cheap.

Not sure about availability in the US, in EU cottage cheese often is sold as much more creamy spread, like Philadelphia cheese.

>>blks+LD3
You may be calling it "quark" then? From a quick search:

"The two most common translations of tvorog are cottage cheese (common in the US) and quark (common in Germany). The process of making these different cheeses is quite similar: you take fermented, acidized or sour milk, and separate the curds from the whey. For cottage cheese, cream is added to the curds before they’re packaged, and for quark, the curds are not overly dried so the curds come out quite soft and creamy. Tvorog, on the other hand, is most often packaged as dry grainy pieces of curd."