Protein or Calories?

I posted earlier that I'm trying to lose about 4" of belly fat for the
next 8 weeks for an upcoming charity event, while keeping as much
muscle as possible. For now, my question is regarding protein
supplements, and how much I should be getting.

The protein I've been using is Body Fortress 100% whey protein (the
Wal-Mart kind), which is pretty much the only thing available locally.
A serving size offers 23g of protein, 110 calories (a little more than
the optimum 4 calories per gram of protein, but not much more), 2g of
carbs, 1g of sugar, and 55mg of sodium (this on surprised me, since
it's considerably more than a can of soda).

My daily diet brings in about 40-50g of protein (I eat a lot of
chicken), and I'm adding 2 servings of the Body Fortress protein (one
serving about 15 minutes before working out, and another about 15
minutes after working out). I usually don't add protein on my rest
day, unless I'm particularly tired or sore.

It's also worth knowing that I add 9g of glutamine (4.5g before, 4.5g
after the workout), and until recently, 5g of creatine. I dropped the
creatine with the hopes that I can re-load a couple of weeks before
the event, and hopefully see a burst of improvement.

Here are my actual questions:

1. If you've seen my routine posted in an earlier thread, I'm
wondering if 100g of protein is enough? I haven't gained any
additional belly, so I feel confident that it's being utilized well,
but I do not know if I should add more with the current routine.

2. Since I'm currently trying to lose fat, I'm concerned about the
additional 220 calories that I'm bringing in. Since I haven't LOST fat
since I started lifting, I'm wondering if dropping the calories would
help me to lose the fat?

So, I guess the short question is, should I increase protein, decrease
protein, or stay on course?

TIA,

Jason

Jason" <jwcarlton@gmail.com> wrote in message
news:1177456097.107884.29820@u32g2000prd.googlegro ups.com...
>I posted earlier that I'm trying to lose about 4" of belly fat for the
> next 8 weeks for an upcoming charity event, while keeping as much
> muscle as possible. For now, my question is regarding protein
> supplements, and how much I should be getting.
>
> The protein I've been using is Body Fortress 100% whey protein (the
> Wal-Mart kind), which is pretty much the only thing available locally.
> A serving size offers 23g of protein, 110 calories (a little more than
> the optimum 4 calories per gram of protein, but not much more), 2g of
> carbs, 1g of sugar, and 55mg of sodium (this on surprised me, since
> it's considerably more than a can of soda).
>
> My daily diet brings in about 40-50g of protein (I eat a lot of
> chicken), and I'm adding 2 servings of the Body Fortress protein (one
> serving about 15 minutes before working out, and another about 15
> minutes after working out). I usually don't add protein on my rest
> day, unless I'm particularly tired or sore.
>
> It's also worth knowing that I add 9g of glutamine (4.5g before, 4.5g
> after the workout), and until recently, 5g of creatine. I dropped the
> creatine with the hopes that I can re-load a couple of weeks before
> the event, and hopefully see a burst of improvement.
>
> Here are my actual questions:
>
> 1. If you've seen my routine posted in an earlier thread, I'm
> wondering if 100g of protein is enough? I haven't gained any
> additional belly, so I feel confident that it's being utilized well,
> but I do not know if I should add more with the current routine.
>
> 2. Since I'm currently trying to lose fat, I'm concerned about the
> additional 220 calories that I'm bringing in. Since I haven't LOST fat
> since I started lifting, I'm wondering if dropping the calories would
> help me to lose the fat?
>
> So, I guess the short question is, should I increase protein, decrease
> protein, or stay on course?
>
> TIA,
>
> Jason
>

100 gr. is far too little protein. The min I would take in would be 1 gr/lb
and that being whole proteins from meat, eggs, dairy etc. I generally don't
even count the protein that I take in with carbs etc. Do you know how many
cals you are taking in? What is your % of fat-pro-carb? If anything, I would
increase the protein and cut back in carbs and fats that are not helping
you. I get 50 gr of protein from a single can of canned chicken breast, so
it is not hard to get enough protein just from food. I'm not a big
supplement guy as I enjoy eating protein, but I do use Whey if I am in a
hurry or post workout. If you have not lost any fat so far, then I would cut
the cals and possibly add light aerobic work post work out.


--
Robert Schuh
"Everything that elevates an individual above the herd and
intimidates the neighbour is henceforth called evil; and
the fair, modest, submissive and conforming mentality,
the mediocrity of desires attains moral designations and honors"
- Nietzsche

http://www.hardbopdrums.com/

"Hard Bop Drums" <nospam@hardbopdrums.com> wrote in message
news:KlzXh.282300$6P2.242317@newsfe16.phx...
> Jason" <jwcarlton@gmail.com> wrote in message
> news:1177456097.107884.29820@u32g2000prd.googlegro ups.com...
> >I posted earlier that I'm trying to lose about 4" of belly fat for the
> > next 8 weeks for an upcoming charity event, while keeping as much
> > muscle as possible. For now, my question is regarding protein
> > supplements, and how much I should be getting.
> >
> > The protein I've been using is Body Fortress 100% whey protein (the
> > Wal-Mart kind), which is pretty much the only thing available locally.
> > A serving size offers 23g of protein, 110 calories (a little more than
> > the optimum 4 calories per gram of protein, but not much more), 2g of
> > carbs, 1g of sugar, and 55mg of sodium (this on surprised me, since
> > it's considerably more than a can of soda).
> >
> > My daily diet brings in about 40-50g of protein (I eat a lot of
> > chicken), and I'm adding 2 servings of the Body Fortress protein (one
> > serving about 15 minutes before working out, and another about 15
> > minutes after working out). I usually don't add protein on my rest
> > day, unless I'm particularly tired or sore.
> >
> > It's also worth knowing that I add 9g of glutamine (4.5g before, 4.5g
> > after the workout), and until recently, 5g of creatine. I dropped the
> > creatine with the hopes that I can re-load a couple of weeks before
> > the event, and hopefully see a burst of improvement.
> >
> > Here are my actual questions:
> >
> > 1. If you've seen my routine posted in an earlier thread, I'm
> > wondering if 100g of protein is enough? I haven't gained any
> > additional belly, so I feel confident that it's being utilized well,
> > but I do not know if I should add more with the current routine.
> >
> > 2. Since I'm currently trying to lose fat, I'm concerned about the
> > additional 220 calories that I'm bringing in. Since I haven't LOST fat
> > since I started lifting, I'm wondering if dropping the calories would
> > help me to lose the fat?
> >
> > So, I guess the short question is, should I increase protein, decrease
> > protein, or stay on course?
> >
> > TIA,
> >
> > Jason
> >
>
> 100 gr. is far too little protein. The min I would take in would be 1
gr/lb
> and that being whole proteins from meat, eggs, dairy etc. I generally
don't
> even count the protein that I take in with carbs etc. Do you know how many
> cals you are taking in? What is your % of fat-pro-carb? If anything, I
would
> increase the protein and cut back in carbs and fats that are not helping
> you. I get 50 gr of protein from a single can of canned chicken breast, so
> it is not hard to get enough protein just from food. I'm not a big
> supplement guy as I enjoy eating protein, but I do use Whey if I am in a
> hurry or post workout. If you have not lost any fat so far, then I would
cut
> the cals and possibly add light aerobic work post work out.
>

AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough of
this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
CANNED chicken!

I suppose this can be found near the tuna cans?

Richard



> --
> Robert Schuh
> "Everything that elevates an individual above the herd and
> intimidates the neighbour is henceforth called evil; and
> the fair, modest, submissive and conforming mentality,
> the mediocrity of desires attains moral designations and honors"
> - Nietzsche
>
> http://www.hardbopdrums.com/
>

In news:1177456097.107884.29820@u32g2000prd.googlegro ups.com,
Jason <jwcarlton@gmail.com> typed:
> I posted earlier that I'm trying to lose about 4" of belly fat for the
> next 8 weeks for an upcoming charity event, while keeping as much
> muscle as possible. For now, my question is regarding protein
> supplements, and how much I should be getting.
>
> The protein I've been using is Body Fortress 100% whey protein (the
> Wal-Mart kind), which is pretty much the only thing available locally.
> A serving size offers 23g of protein, 110 calories (a little more than
> the optimum 4 calories per gram of protein, but not much more), 2g of
> carbs, 1g of sugar, and 55mg of sodium (this on surprised me, since
> it's considerably more than a can of soda).
>
> My daily diet brings in about 40-50g of protein (I eat a lot of
> chicken), and I'm adding 2 servings of the Body Fortress protein (one
> serving about 15 minutes before working out, and another about 15
> minutes after working out). I usually don't add protein on my rest
> day, unless I'm particularly tired or sore.

Why not? It's on rest days that the muscles are repairing/building?

>
> It's also worth knowing that I add 9g of glutamine (4.5g before, 4.5g
> after the workout), and until recently, 5g of creatine. I dropped the
> creatine with the hopes that I can re-load a couple of weeks before
> the event, and hopefully see a burst of improvement.
>
> Here are my actual questions:
>
> 1. If you've seen my routine posted in an earlier thread, I'm
> wondering if 100g of protein is enough?

Nope, increase it to 1gr/lb ot whatever Rob wrote.

> I haven't gained any
> additional belly, so I feel confident that it's being utilized well,
> but I do not know if I should add more with the current routine.
>
> 2. Since I'm currently trying to lose fat, I'm concerned about the
> additional 220 calories that I'm bringing in. Since I haven't LOST fat
> since I started lifting, I'm wondering if dropping the calories would
> help me to lose the fat?
>
> So, I guess the short question is, should I increase protein, decrease
> protein, or stay on course?
>
> TIA,
>
> Jason



--
Bully
Protein bars: http://www.proteinbars.co.uk

"A pessimist sees the difficulty in every opportunity; an optimist sees
the opportunity in every difficulty." Sir Winston Churchill

>> 1. If you've seen my routine posted in an earlier thread, I'm
>> wondering if 100g of protein is enough? I haven't gained any
>> additional belly, so I feel confident that it's being utilized well,
>> but I do not know if I should add more with the current routine.
>
> 100 gr. is far too little protein. The min I would take in would be 1 gr/lb
> and that being whole proteins from meat, eggs, dairy etc. I generally don't
> even count the protein that I take in with carbs etc.

Are there actual studies on protein requirements of lifters, or is this
just 'gym wisdom'?


--
I have nothing at all against well-trained, knowledgeable Indian
technical support. I hope to speak to one before I retire. --JW, ASR

In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
"Richard" <no@spam.invalid.domain> wrote:

> AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough of
> this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
> CANNED chicken!
>
> I suppose this can be found near the tuna cans?
>
> Richard

It's outrageously expensive!

Rotisserie??? Why?

There are a million ways to prepare chicken!
If I'm doing a large batch, I generally braise them in a large covered
cast iron pan or pot with aromatic veggies such as carrots, celery,
onions, garlic, ginger root, and any other item that looked interesting
at the time and was reasonably low starch (carrots being the exception
so we limit them).

Add a variety of herbals, thyme, rosemary, mexican oregano and basil and
you are good to go.

Chili and cumin if you want a mexican touch, tomato and increase basil
if you want an italian touch.

Cleanup is easy and you can do a large batch this way.
It's even freezable if you don't leave it too long.

Canned chicken tastes like cat food.

Even oven roasting 2 or 3 birds at a time is easy, and the cleanup is
even easier if you use a table top oven:

TableTopRoaster.jpg
http://i15.tinypic.com/2v35t29.jpg

RoastedHens.jpg
http://i15.tinypic.com/333lvgn.jpg

Those two chickens were roasted for 1 hour at 350.
Cleanup is a breeze if you use a drip pan and the drippings make a
wonderful gravy if you add a bit of dry red wine and some arrowroot
thickening.

That oven will hold 4 whole chickens easily. It's one of the best
investments in cooking toys I've ever made!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" <omp_omelet@gmail.com> wrote in message
newsmp_omelet-F2E703.09540125042007@news.giganews.com...
> In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
> "Richard" <no@spam.invalid.domain> wrote:
>
> > AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough of
> > this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
> > CANNED chicken!
> >
> > I suppose this can be found near the tuna cans?
> >
> > Richard
>
> It's outrageously expensive!

But its easy

> Rotisserie??? Why?

Cause someone gave me an as-seen-on-tv rotisserie machine for Christmas. And
I find that the meat is juicer when cooked this way. But I've also been
buying pre-cooked rotisseries at the grocery store. The problem is that they
are extremely small.

> There are a million ways to prepare chicken!
> If I'm doing a large batch, I generally braise them in a large covered
> cast iron pan or pot with aromatic veggies such as carrots, celery,
> onions, garlic, ginger root, and any other item that looked interesting
> at the time and was reasonably low starch (carrots being the exception
> so we limit them).

Sounds good!

> Add a variety of herbals, thyme, rosemary, mexican oregano and basil and
> you are good to go.
>
> Chili and cumin if you want a mexican touch, tomato and increase basil
> if you want an italian touch.
>
> Cleanup is easy and you can do a large batch this way.
> It's even freezable if you don't leave it too long.
>
> Canned chicken tastes like cat food.

That doesn't sound very appealing! Rob do you think so? I bet the sodium
content is pretty high with canned chicken.


> Even oven roasting 2 or 3 birds at a time is easy, and the cleanup is
> even easier if you use a table top oven:
>
> TableTopRoaster.jpg
> http://i15.tinypic.com/2v35t29.jpg
>
> RoastedHens.jpg
> http://i15.tinypic.com/333lvgn.jpg

The links didn't work. Are you using an aluminum cooking pan?

> Those two chickens were roasted for 1 hour at 350.
> Cleanup is a breeze if you use a drip pan and the drippings make a
> wonderful gravy if you add a bit of dry red wine and some arrowroot
> thickening.

I suck at making gravy.


> That oven will hold 4 whole chickens easily. It's one of the best
> investments in cooking toys I've ever made!

Wish I could see the pictures. I have a wide oven, but I've never tried
cooking a chicken in it. Will give it a try.. especially if I can make 3 at
a time!


Richard


> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

"Omelet" <omp_omelet@gmail.com> wrote in message
newsmp_omelet-F2E703.09540125042007@news.giganews.com...
> In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
> "Richard" <no@spam.invalid.domain> wrote:
>
>> AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough of
>> this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
>> CANNED chicken!
>>
>> I suppose this can be found near the tuna cans?
>>
>> Richard
>
> It's outrageously expensive!
>
It's not that expensive at Costco. Definitely less smelly than the delicious
pre-marinated cutlets and good for a change now and then. I just cooked up
some lime flavored turkey on the grill, which turned out to be surprisingly
juicy, great cut up for a salad. BTW, an 8 or 9 inch sudoko knife is great
for slicing up chicken or turkey. They're hefty enough so you can put some
weight on them if necessary.

In article <gdTXh.251$27.74@newsfe12.lga>,
"ATP*" <waxwingslain@azurepane.com> wrote:

> "Omelet" <omp_omelet@gmail.com> wrote in message
> newsmp_omelet-F2E703.09540125042007@news.giganews.com...
> > In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
> > "Richard" <no@spam.invalid.domain> wrote:
> >
> >> AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough of
> >> this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
> >> CANNED chicken!
> >>
> >> I suppose this can be found near the tuna cans?
> >>
> >> Richard
> >
> > It's outrageously expensive!
> >
> It's not that expensive at Costco. Definitely less smelly than the delicious
> pre-marinated cutlets and good for a change now and then. I just cooked up
> some lime flavored turkey on the grill, which turned out to be surprisingly
> juicy, great cut up for a salad. BTW, an 8 or 9 inch sudoko knife is great
> for slicing up chicken or turkey. They're hefty enough so you can put some
> weight on them if necessary.

Oh! You meant the WHOLE canned chickens! Sorry!
I'd forgotten about those. :-) I thought that someone was referring to
the small cans of just meat, like cans of tuna.

I've never cared much for that.

The whole canned chickens are handy for camping. I have one up in the
cabinet right now and am considering making soup out of it.

My biggest issue with canned meats tho' is the sodium content.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> Do you know how many
> cals you are taking in? What is your % of fat-pro-carb? If anything, I would
> increase the protein and cut back in carbs and fats that are not helping
> you. I get 50 gr of protein from a single can of canned chicken breast, so
> it is not hard to get enough protein just from food. I'm not a big
> supplement guy as I enjoy eating protein, but I do use Whey if I am in a
> hurry or post workout. If you have not lost any fat so far, then I would cut
> the cals and possibly add light aerobic work post work out.

It's tough to say how many calories I bring in, honestly. I'm self-
employed, and 4-5 days out of the week I meet clients for lunch at a
restaurant. I try to restrict my meals to things that I recognize,
like chicken or turkey with a lot of lettuce (just because I like it),
but it's hard to know how the meals are made, or what seasonings go
into them.

My best guess is that I bring in an average of around 1700 calories a
day. It was more than that 6 months ago, but I've completely cut out
all sodas and junk food. I expected to lose fat after cutting those
out, but since the calories of the soda and chips amount to about the
same as what I'm bringing in with supplements, that depletion hasn't
had much of an impact except that I breath better.

Lunch is really unavoidable, but I think that I can probably make some
substantial cuts at supper time, though. Chicken tenderloins on a
George Foreman are quick, easy, and cheap, with very little fat and
carbs. Add that to some brown rice, and I should be able to add a
substantial amount of protein without adding too many calories.

I've never tried canned chicken, either (that I know of). I think
there's another thread going about high-protein recipes, so I'll
bounce over there and see if I can find something good to make with
it.

Last question. When you say 1g / 1lb of body weight, is that current
body weight, or the body weight you hope to achieve?

- Jason

Richard" <no@spam.invalid.domain> wrote in message
news:ytBXh.224950$JN6.77482@newsfe17.phx...
> "Hard Bop Drums" <nospam@hardbopdrums.com> wrote in message
> news:KlzXh.282300$6P2.242317@newsfe16.phx...
>> Jason" <jwcarlton@gmail.com> wrote in message
>> news:1177456097.107884.29820@u32g2000prd.googlegro ups.com...
>> >I posted earlier that I'm trying to lose about 4" of belly fat for the
>> > next 8 weeks for an upcoming charity event, while keeping as much
>> > muscle as possible. For now, my question is regarding protein
>> > supplements, and how much I should be getting.
>> >
>> > The protein I've been using is Body Fortress 100% whey protein (the
>> > Wal-Mart kind), which is pretty much the only thing available locally.
>> > A serving size offers 23g of protein, 110 calories (a little more than
>> > the optimum 4 calories per gram of protein, but not much more), 2g of
>> > carbs, 1g of sugar, and 55mg of sodium (this on surprised me, since
>> > it's considerably more than a can of soda).
>> >
>> > My daily diet brings in about 40-50g of protein (I eat a lot of
>> > chicken), and I'm adding 2 servings of the Body Fortress protein (one
>> > serving about 15 minutes before working out, and another about 15
>> > minutes after working out). I usually don't add protein on my rest
>> > day, unless I'm particularly tired or sore.
>> >
>> > It's also worth knowing that I add 9g of glutamine (4.5g before, 4.5g
>> > after the workout), and until recently, 5g of creatine. I dropped the
>> > creatine with the hopes that I can re-load a couple of weeks before
>> > the event, and hopefully see a burst of improvement.
>> >
>> > Here are my actual questions:
>> >
>> > 1. If you've seen my routine posted in an earlier thread, I'm
>> > wondering if 100g of protein is enough? I haven't gained any
>> > additional belly, so I feel confident that it's being utilized well,
>> > but I do not know if I should add more with the current routine.
>> >
>> > 2. Since I'm currently trying to lose fat, I'm concerned about the
>> > additional 220 calories that I'm bringing in. Since I haven't LOST fat
>> > since I started lifting, I'm wondering if dropping the calories would
>> > help me to lose the fat?
>> >
>> > So, I guess the short question is, should I increase protein, decrease
>> > protein, or stay on course?
>> >
>> > TIA,
>> >
>> > Jason
>> >
>>
>> 100 gr. is far too little protein. The min I would take in would be 1
> gr/lb
>> and that being whole proteins from meat, eggs, dairy etc. I generally
> don't
>> even count the protein that I take in with carbs etc. Do you know how
>> many
>> cals you are taking in? What is your % of fat-pro-carb? If anything, I
> would
>> increase the protein and cut back in carbs and fats that are not helping
>> you. I get 50 gr of protein from a single can of canned chicken breast,
>> so
>> it is not hard to get enough protein just from food. I'm not a big
>> supplement guy as I enjoy eating protein, but I do use Whey if I am in a
>> hurry or post workout. If you have not lost any fat so far, then I would
> cut
>> the cals and possibly add light aerobic work post work out.
>>
>
> AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough of
> this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
> CANNED chicken!
>
> I suppose this can be found near the tuna cans?
>
> Richard
>

Yes! Get the Swanson brand too. It is FAR more tender and it tastes REALLY
good. :-)

--
Robert Schuh
"Everything that elevates an individual above the herd and
intimidates the neighbour is henceforth called evil; and
the fair, modest, submissive and conforming mentality,
the mediocrity of desires attains moral designations and honors"
- Nietzsche

http://www.hardbopdrums.com/

Richard" <no@spam.invalid.domain> wrote in message
news:CkNXh.5103$OJ1.3158@newsfe13.phx...
> "Omelet" <omp_omelet@gmail.com> wrote in message
> newsmp_omelet-F2E703.09540125042007@news.giganews.com...
>> In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
>> "Richard" <no@spam.invalid.domain> wrote:
>>
>> > AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough
>> > of
>> > this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
>> > CANNED chicken!
>> >
>> > I suppose this can be found near the tuna cans?
>> >
>> > Richard
>>
>> It's outrageously expensive!
>
> But its easy
>
>> Rotisserie??? Why?
>
> Cause someone gave me an as-seen-on-tv rotisserie machine for Christmas.
> And
> I find that the meat is juicer when cooked this way. But I've also been
> buying pre-cooked rotisseries at the grocery store. The problem is that
> they
> are extremely small.
>
>> There are a million ways to prepare chicken!
>> If I'm doing a large batch, I generally braise them in a large covered
>> cast iron pan or pot with aromatic veggies such as carrots, celery,
>> onions, garlic, ginger root, and any other item that looked interesting
>> at the time and was reasonably low starch (carrots being the exception
>> so we limit them).
>
> Sounds good!
>
>> Add a variety of herbals, thyme, rosemary, mexican oregano and basil and
>> you are good to go.
>>
>> Chili and cumin if you want a mexican touch, tomato and increase basil
>> if you want an italian touch.
>>
>> Cleanup is easy and you can do a large batch this way.
>> It's even freezable if you don't leave it too long.
>>
>> Canned chicken tastes like cat food.

That is not true at all. Tuna tastes like cat food. Canned chicken breast is
good.

>
> That doesn't sound very appealing! Rob do you think so? I bet the sodium
> content is pretty high with canned chicken.
>

I don't worry too much about sodium. I have tried low sodium and it makes no
difference in my BP nor water retention. I don't eat junk food for the most
part either.


>
>> Even oven roasting 2 or 3 birds at a time is easy, and the cleanup is
>> even easier if you use a table top oven:
>>
>> TableTopRoaster.jpg
>> http://i15.tinypic.com/2v35t29.jpg
>>
>> RoastedHens.jpg
>> http://i15.tinypic.com/333lvgn.jpg
>
> The links didn't work. Are you using an aluminum cooking pan?
>
>> Those two chickens were roasted for 1 hour at 350.
>> Cleanup is a breeze if you use a drip pan and the drippings make a
>> wonderful gravy if you add a bit of dry red wine and some arrowroot
>> thickening.
>
> I suck at making gravy.
>
>
>> That oven will hold 4 whole chickens easily. It's one of the best
>> investments in cooking toys I've ever made!

Do you toss all the dark meat? I can't stand the taste of dark meat.


>
> Wish I could see the pictures. I have a wide oven, but I've never tried
> cooking a chicken in it. Will give it a try.. especially if I can make 3
> at
> a time!
>
>
> Richard

I don't have the time nor inclination to roast chicken all the time. If
anything I would go to Costo and buy the boneless, skinless breasts and
grill them, but I generally want to eat faster than that. :-)

--
Robert Schuh
"Everything that elevates an individual above the herd and
intimidates the neighbour is henceforth called evil; and
the fair, modest, submissive and conforming mentality,
the mediocrity of desires attains moral designations and honors"
- Nietzsche

http://www.hardbopdrums.com/

On Wed, 25 Apr 2007, Omelet wrote:

> In article <gdTXh.251$27.74@newsfe12.lga>,
> "ATP*" <waxwingslain@azurepane.com> wrote:
>
>> "Omelet" <omp_omelet@gmail.com> wrote in message
>> newsmp_omelet-F2E703.09540125042007@news.giganews.com...
>>> In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
>>> "Richard" <no@spam.invalid.domain> wrote:
>>>
>>>> AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough
>>>> of this rotisery machine crap.. I hate cleaning it out!! I'm going to
>>>> buy CANNED chicken!
>>>
>>> It's outrageously expensive!
>>
>> It's not that expensive at Costco. Definitely less smelly than the
>> delicious pre-marinated cutlets and good for a change now and then. I
>> just cooked up some lime flavored turkey on the grill, which turned out
>> to be surprisingly juicy, great cut up for a salad. BTW, an 8 or 9 inch
>> sudoko knife is great for slicing up chicken or turkey. They're hefty
>> enough so you can put some weight on them if necessary.
>
> Oh! You meant the WHOLE canned chickens! Sorry! I'd forgotten about
> those. :-) I thought that someone was referring to the small cans of
> just meat, like cans of tuna.

Okay, like, what? Whole canned chicken? How? Anyone got a picture of that?

tom

--
there is not much call for a Chinese George Michael

On Apr 25, 1:18 am, "Bully" <bull...@proteinbars.co.ok> wrote:
> Innews:1177456097.107884.29820@u32g2000prd.googleg roups.com,
> Jason <jwcarl...@gmail.com> typed:
>
>
>
> > I posted earlier that I'm trying to lose about 4" of belly fat for the
> > next 8 weeks for an upcoming charity event, while keeping as much
> > muscle as possible. For now, my question is regarding protein
> > supplements, and how much I should be getting.
>
> > The protein I've been using is Body Fortress 100% whey protein (the
> > Wal-Mart kind), which is pretty much the only thing available locally.
> > A serving size offers 23g of protein, 110 calories (a little more than
> > the optimum 4 calories per gram of protein, but not much more), 2g of
> > carbs, 1g of sugar, and 55mg of sodium (this on surprised me, since
> > it's considerably more than a can of soda).
>
> > My daily diet brings in about 40-50g of protein (I eat a lot of
> > chicken), and I'm adding 2 servings of the Body Fortress protein (one
> > serving about 15 minutes before working out, and another about 15
> > minutes after working out). I usually don't add protein on my rest
> > day, unless I'm particularly tired or sore.
>
> Why not? It's on rest days that the muscles are repairing/building?
>
>
>
> > It's also worth knowing that I add 9g of glutamine (4.5g before, 4.5g
> > after the workout), and until recently, 5g of creatine. I dropped the
> > creatine with the hopes that I can re-load a couple of weeks before
> > the event, and hopefully see a burst of improvement.
>
> > Here are my actual questions:
>
> > 1. If you've seen my routine posted in an earlier thread, I'm
> > wondering if 100g of protein is enough?
>
> Nope, increase it to 1gr/lb ot whatever Rob wrote.
>
> > I haven't gained any
> > additional belly, so I feel confident that it's being utilized well,
> > but I do not know if I should add more with the current routine.
>
> > 2. Since I'm currently trying to lose fat, I'm concerned about the
> > additional 220 calories that I'm bringing in. Since I haven't LOST fat
> > since I started lifting, I'm wondering if dropping the calories would
> > help me to lose the fat?
>
> > So, I guess the short question is, should I increase protein, decrease
> > protein, or stay on course?
>
> > TIA,
>
> > Jason
>
> --
> Bully
> Protein bars:http://www.proteinbars.co.uk
>
> "A pessimist sees the difficulty in every opportunity; an optimist sees
> the opportunity in every difficulty." Sir Winston Churchill


You really sound like a candidate for Lyle's Modified Protein Sparing
Modified Fast diet. It's all written up in his book: The Rapid
Fatloss Handbook.

Look at bodyrecomposition.com.

Jason" <jwcarlton@gmail.com> wrote in message
news:1177563319.929892.148320@s33g2000prh.googlegr oups.com...
>> Do you know how many
>> cals you are taking in? What is your % of fat-pro-carb? If anything, I
>> would
>> increase the protein and cut back in carbs and fats that are not helping
>> you. I get 50 gr of protein from a single can of canned chicken breast,
>> so
>> it is not hard to get enough protein just from food. I'm not a big
>> supplement guy as I enjoy eating protein, but I do use Whey if I am in a
>> hurry or post workout. If you have not lost any fat so far, then I would
>> cut
>> the cals and possibly add light aerobic work post work out.
>
> It's tough to say how many calories I bring in, honestly. I'm self-
> employed, and 4-5 days out of the week I meet clients for lunch at a
> restaurant. I try to restrict my meals to things that I recognize,
> like chicken or turkey with a lot of lettuce (just because I like it),
> but it's hard to know how the meals are made, or what seasonings go
> into them.
>
> My best guess is that I bring in an average of around 1700 calories a
> day. It was more than that 6 months ago, but I've completely cut out
> all sodas and junk food. I expected to lose fat after cutting those
> out, but since the calories of the soda and chips amount to about the
> same as what I'm bringing in with supplements, that depletion hasn't
> had much of an impact except that I breath better.
>
> Lunch is really unavoidable, but I think that I can probably make some
> substantial cuts at supper time, though. Chicken tenderloins on a
> George Foreman are quick, easy, and cheap, with very little fat and
> carbs. Add that to some brown rice, and I should be able to add a
> substantial amount of protein without adding too many calories.
>
> I've never tried canned chicken, either (that I know of). I think
> there's another thread going about high-protein recipes, so I'll
> bounce over there and see if I can find something good to make with
> it.
>
> Last question. When you say 1g / 1lb of body weight, is that current
> body weight, or the body weight you hope to achieve?
>
> - Jason
>

I consider it your bodyweight now and even then, 1 gr/lb may be light. I
know what it is like to eat out and I know that unless you are really
willing to make a commitment, it does not matter who you eat with nor how
many times you eat, you will not meet your goals. We all think what we are
doing is odd, but it is a health choice and if the people whom you are doing
business with can't understand that, how important are they really?

--
Robert Schuh
"Everything that elevates an individual above the herd and
intimidates the neighbour is henceforth called evil; and
the fair, modest, submissive and conforming mentality,
the mediocrity of desires attains moral designations and honors"
- Nietzsche

http://www.hardbopdrums.com/

"Omelet" <omp_omelet@gmail.com> wrote in message
newsmp_omelet-02BE05.21001025042007@news.giganews.com...
> In article <gdTXh.251$27.74@newsfe12.lga>,
> "ATP*" <waxwingslain@azurepane.com> wrote:
>
>> "Omelet" <omp_omelet@gmail.com> wrote in message
>> newsmp_omelet-F2E703.09540125042007@news.giganews.com...
>> > In article <ytBXh.224950$JN6.77482@newsfe17.phx>,
>> > "Richard" <no@spam.invalid.domain> wrote:
>> >
>> >> AH HA! CANNED chicken breast! That sounds easy!! Never had it. Enough
>> >> of
>> >> this rotisery machine crap.. I hate cleaning it out!! I'm going to buy
>> >> CANNED chicken!
>> >>
>> >> I suppose this can be found near the tuna cans?
>> >>
>> >> Richard
>> >
>> > It's outrageously expensive!
>> >
>> It's not that expensive at Costco. Definitely less smelly than the
>> delicious
>> pre-marinated cutlets and good for a change now and then. I just cooked
>> up
>> some lime flavored turkey on the grill, which turned out to be
>> surprisingly
>> juicy, great cut up for a salad. BTW, an 8 or 9 inch sudoko knife is
>> great
>> for slicing up chicken or turkey. They're hefty enough so you can put
>> some
>> weight on them if necessary.
>
> Oh! You meant the WHOLE canned chickens! Sorry!
> I'd forgotten about those. :-) I thought that someone was referring to
> the small cans of just meat, like cans of tuna.
>
That's what I meant, the rest was just rambling. On a per pound of chicken
basis it may be a bit pricey, but I get two meals out of a can and they're a
couple bucks apiece or thereabouts.

In article <StSYh.54$cb7.27@newsfe12.lga>,
"ATP*" <waxwingslain@azurepane.com> wrote:

> > Oh! You meant the WHOLE canned chickens! Sorry!
> > I'd forgotten about those. :-) I thought that someone was referring to
> > the small cans of just meat, like cans of tuna.
> >
> That's what I meant, the rest was just rambling. On a per pound of chicken
> basis it may be a bit pricey, but I get two meals out of a can and they're a
> couple bucks apiece or thereabouts.

Tuna is cheaper... ;-)

How large are the cans you are getting for that price?
I generally just cook extra meat/food on weekends and consume leftovers
during most of the work week. Some of that depends too on what comes on
sale.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 25 Apr 2007 21:28:44 -0400, "ATP*" <waxwingslain@azurepane.com> wrote:

>.... BTW, an 8 or 9 inch sudoko knife is great
>for slicing up chicken or turkey.

Plus, they are great for fileting people who get too obsessed with sudoku.