zlacker

Steak is actually an excellent source of protein (and fat, if you get the fattier steak as you should).

Just because vegetables, lentils or nuts contain protein it doesn't mean it's the same/equivalent to the protein in an animal product.

Meat is actually super easy for humans to digest and it has no downsides to it. All vegetables on the other side contain plenty of anti-nutrients such as folate and oxalates.

Everything in human body, skin, connective tissues, tendons, hair, nails, muscles is essentially built out of protein and collagen. Fats are essential for hormone function.

>>samiv+(OP)
It's a good point, and maybe Broccoli isn't then as compelling as something like tofu, which contains nearly as much (and nearly as bio available) protein/calorie as lean steak.

I guess I'd challenge the 'no downsides' claim. Few people stick to super lean grass-fed cuts, and the picture on the site is even a ribeye steak :P

The protein density (g/kcal) of a ribeye steak is basically the same as tofu (I think like 14g/100kcal vs 11g/100kcal in tofu)

I know I'm moving the goal posts slightly (I admit I didn't know about bio availability, and see now that I have more to read up on e.g. Broccoli), but am learning as I discuss rather than arguing a fixed point.

>>samiv+(OP)
> Meat is actually super easy for humans to digest and it has no downsides to it.

The sound you are hearing is vegan heads exploding.

>>nihaku+A7
The bigger problem is nutritional density. I tried meeting the 1-1.5 g/kg protein level through a vegetarian whole grains diet and it's a lot of flipping food. Equivalent of like 3kg of chickpeas a day to make it.

It was definitely eye opening on the sort of ancient benefit of meat. It's really hard to reach your muscular potential without it.

>>samiv+(OP)
> Meat is ... has no downsides

Red meat has been linked to cardiovascular disease https://academic.oup.com/eurheartj/article/44/28/2626/718873... https://www.tandfonline.com/doi/full/10.1080/10408398.2021.1... etc

>>samiv+(OP)
> Meat is actually super easy for humans to digest and it has no downsides to it.

In moderate amounts, sure. But frequently eating red meat (more than two or three servings a week) is terrible for you. There's "a clear link between high intake of red and processed meats and a higher risk for heart disease, cancer, diabetes, and premature death": https://www.health.harvard.edu/staying-healthy/whats-the-bee...

>>treis+UD
An adult who weighs 75 kg, so is targeting about 75 grams of protein intake per day, would only need to eat 833 grams of cooked chickpeas (which are 9% protein by weight) to get there. That is indeed a lot of chickpeas! But a lot less than you claimed, and you probably shouldn't be getting all your protein from chickpeas anyway.

>>rafram+7G
You're probably talking about dry weight. My can says 6g protein / 130 g. I'm about 100kg and to hit the 1.6 g protein/kg I need 160g of protein. 6g/130g * 3500 g is 161 g of protein.

>>treis+bI
Two numbers from the USDA:

- Canned, drained and rinsed: 7g protein / 100g [1]

- Boiled: 9g protein / 100g [2]

Not sure what explains the discrepancy (though the second number is much older), but both are considerably higher than what your can says. Sure you aren't reading a per-serving amount?

[1]: https://fdc.nal.usda.gov/food-details/2644288/nutrients

[2]: https://fdc.nal.usda.gov/food-details/173757/nutrients

>>rafram+UK
Nope, here's the can:

https://www.kroger.com/p/kroger-garbanzo-beans/0001111010648

>>treis+4M
Net weight (3.5 * 130g = 455g) includes the liquid, which you'd normally drain before cooking. The beans themselves are much more nutrient-dense.

>>jandre+PA
And anyone who knows even basic facts about nutrition.

>>samiv+(OP)
All of the false statements are loosely based on industry propaganda and are completely disjoined from any modern scientific consensus on nutrition.

>>nihaku+A7
Bioavailabilty is a bit of a non-issue. It's measured as if the food you are measuring is the only food you eat. So if it is slightly low on one amino acid, the "bioavailabilty" drops, but noone eats like that. Once combined with other foods, the total "bioavailabilty" tends to increase.

>>rafram+PE
Not to mention how high heat cooking of meat, which is common for a steak via frying, brings health risks from Advanced Glycation End products (AGEs).

AGEs are also present in vegetables and legumes, but certain meats like bacon contain unbelievable amounts relative to other foods. (Interestingly: Rice contains almost no AGE's.)

Full guide: https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/

>>rafram+PE
Are these the same studies where they grouped frozen pizza with regular beef?

>>advise+nE
I really take issue with studies like this that put meat and meat products together.

Unprocessed meat is what humans what have been eating for hundreds of thousand of years.

Meat products are commercial new inventions and contain stuff like preservatives, volume expanders, flavor enhancers and coloring agents. They also typically contain added sugars, sodium, malto dextrin, corn syrup.

One can't seriously put these together and call them the same, make a study where participants might be eating SPAM and then conclude that "red meat is bad".

Given the choice between "Domino's vegetarian pizza", "IKEAs meatballs" and "steak that is fried,salted and peppered" which one do you think will be the healthiest option?

>>Knufen+vu2
That's exactly what they always are.

"We put a bunch of meat derived products with high amounts of artificial additives together with actual meat and then concluded that meat is the problem"

>>samiv+0x2
>Unprocessed meat is what humans what have been eating for hundreds of thousand of years.

Not in the quantities we eat of unprocessed meat these days.