If you want to talk about bad data, you might notice that of those two cuts of beef, the one with the fat trimmed off has a higher fat content per 100 grams, and a lower protein content per 100g. This is because adipose tissue still needs structure. The majority of that protein is collagen, which is high in glycine and low in methionine. but human adipose tissue is about 6% protein, mouse adipose tissue is about 1% protein. It varies between species and between individuals, and I can't find data on cows. This is not a matter of opinion or an area in which people can disagree.Īlso, we know keto has nothing to do with macro ratios.įat tissue does contain protein. If you eat 120g of protein a day, then if the foods you consume are fatty meats they have a higher ratio of glycine to methionine than lean meats, and you will therefore be eating more glycine and less methionine when you eat the fatty meats. At weight maintenance, if you're eating 20% protein instead of 15% or are getting more of your protein from meat (both counts apply to me), I disagree. Lean pork shoulder Glycine to methionine ratio of 1.79
GREAT LAKES HYDROLYZED GELATIN SKIN
Ground beef 30/70 Glycine to methionine ratio of 3.38īeef liver Glycine to methionine ratio of 2.14Ĭhicken breast with skin Glycine to methionine ratio of 2.18 Compare a couple of high fat meats to organ meats and to lean meats for an eye-opening comparison: I don't mind you disagreeing per se, but there are facts that are easily discoverable that confirm you are not correct.įat tissue does contain protein, and a large portion of it is collagen, which is a protein which contains glycine, which is an amino acid.
GREAT LAKES HYDROLYZED GELATIN HOW TO
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