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Source of Protein

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Mason
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2003/05/13 16:18:46 (permalink)

Source of Protein

Hello! I'm new to lifting and dieting and trying to eat 250 grams of protein a day. I eat A LOT of chicken, but what are other sources? I'm not too fond of "egg whites" or "plain tuna". I am drinking 2 protein shakes daily, but still need 180 grams! Thanks!
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    J_Sagu
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    RE: Source of Protein 2003/05/13 17:49:44 (permalink)
    Turkey, Mackerell, Salmon, Cottage Cheese...
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    Bengdogg
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    RE: Source of Protein 2003/05/13 17:55:08 (permalink)
    Turkey, milk (skimmed for me),yoghurts, cottage cheese,lean meats generally are good erm? Nuts, i use mrps and whey to get about 140g a day and the rest of mine comes from the other thing i mentioned it depends on if your cutting or bulking too where oyu want to get it from im sure some of the more seasoned members will elaborate on this and what ive put so far
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    Bintang
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    RE: Source of Protein 2003/05/31 14:28:11 (permalink)
    Nuts are my favorite - especially Peanut Butter samiches! But you have to watch it if you're trying to cut up. Don't buy the Kraft crap; get natural roasted peanut butter. The fat is the good kind mostly, but it's still fat.

    Sushi is great too, but watch the rice if you're tyring to cut up. You can buy rice now that's loaded with amoni acids so that's a plus. Even when your cutting you still need some carbs and starchy carbs are ok about an hour after a workout. Try to take in something sweet like a protien shake with a tad of straberry syrup just after a workout.

    Any fish you can get your hands on will be good. Tune is the quickest fix. Dairy products are good, but again there's a lot of fat.

    Point is, if you're looking to pile on some mass and are a pencil neck like me (used to be) then any of these suggestions will work fine. If your not an ectomorph (love those silly words that trainers use to make themselves sound smart) and you neet to watch your waistline, I'd stick mostly to fish, chicken breasts, protien shakes and egg whites.

    Have fun getting buff
    #4
    Bintang
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    RE: Source of Protein 2003/05/31 14:42:07 (permalink)
    Oh yea, after re-reading your post. If you're new to training and you're taking in 250 gs of protein a day then you weigh about 200-225lbs right? If so, yes you need to watch the fats that you eat. Kick up the cardio mate.

    If not, and you're going by what some of these big fellas are saying, "2 gs of protein per lb of body weight" then you should consider something. First of all, the people saying this in magazines are massive and it's almost all muscle. Not to mention many of them are juiced up to their eyeballs. If you've just started working out and aren't taking any drugs (which you shouldn't be) then you don't need 2 gs of protein per lb of body weight.

    Some folk might disagree with me but all I can tell you is what I know. I took in 2gs per lb (with low carbs) after about one year of solid lifting and ended up with a pretty plump stomach in 2 months. And I'm naturally a skinny guy. I then dropped to 1.5 gs and have stopped gaining fat while still managing to get muscle. If you are going to work up to 2gs per lb then do it slowly mate. Don't just go from 80gs a day to 250 in a blink. You need to shock your body, but shock it too much and it'll just turn it into fat.

    Damn that was long-winded. Like my farts after creatine loading. Sorry
    #5
    veganlifter
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    RE: Source of Protein 2003/06/01 08:02:14 (permalink)
    quote:
    Originally posted by Bintang

    Damn that was long-winded. Like my farts after creatine loading. Sorry




    aha! Thats why I have been like a steam engine these past few days! I just started the loading phase...
    #6
    mattawest2003
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    RE: Source of Protein 2003/06/10 10:41:21 (permalink)
    if your not a fan of plain tuna try some tomato sauce. tastes gr8
    #7
    cold_turkey
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    RE: Source of Protein 2003/06/10 11:47:03 (permalink)
    personally i use a bit of heinz light salad cream. tastes great and there's sod all fat in it.
    #8
    roxyyo
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    RE: Source of Protein 2003/06/10 21:17:39 (permalink)
    Lately I've been buying frozen fish filets and poaching them, by putting some water and salt in a deep pan, and bringing the water to a boil, then adding the fish and reducing to medium heat. Then let it go until its no longer pink (unless its salmon!) Then I put lemon, sea salt and pepper on, and maybe open some omega 3 fish oil caps and squeezing it on the top to moisten it. Keeps things interesting bc dry tuna gets BO-ring!
    #9
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