Yes, I follow @GardnerPhD and listen to everything he has to say, much of which I like.
But are Americans really eating “too much” protein, as Dr. Gardner claims?
Well, as it turns out, the answer is yes AND no. 😬
Let’s unpack this.
🧵…
Dr. Gardner argues that most Americans eat way more protein than the RDA (we average ~90g/day vs. ~60g needed). According to Dr. Gardner, extra protein is just extra calories.
He bases this on absolute protein grams vs. the RDA. True—most of us eat around ~16% of calories from protein, and around ~1.2 g/kg/day. This is definitely adequate protein to be alive (which is, of course, beyond obvious).
But absolute grams are misleading. Obese junk-food eaters often eat lots of protein grams, only because they eat massive calories overall.
What really matters is protein PERCENT of calories (protein %). Protein leverage [ Raubenheimer & Simpson @eatlikeanimals ] show animals—including humans—overeat carbs/fats if protein % is too low.
Here’s a scenario:
🍔 Obese junk-food eater → 120g protein/day at just 15% of calories.
🥩 High-protein eater → 120g protein/day at 30%.
Same grams. Very different outcomes.
High protein % diets drive:
✔️ Less calorie intake
✔️ Lower body fat %
✔️ Better lean mass retention
✔️ Improved metabolic health
ABSOLUTE grams can’t explain this. But RELATIVE grams can explain this all day long. 😑
One more thing.
Dr. Gardner is very concerned with diet QUALITY, which I greatly appreciate! 👏🏼😁
Guess what: all micronutrients track with protein foods far more than carbs or fats. Higher protein % diets = better nutrient adequacy, full stop.
[ ht @martykendall2 ]
So yes, Americans eat “enough” protein in absolute grams. But we only get this because we have huge bodies, for which we eat a ton of protein-diluted calories.
But PROTEIN PERCENTAGE is too low. That leads to obesity, poor body comp, & diluted nutrition.
PROTEIN PERCENTAGE [protein %] — relative versus absolute quantities — is the missing piece. Worth a rethink, @GardnerPhD? 🤔😁
The 2021 Tufts University Food Compass nutrient profiling system was an ambitious attempt to rate the healthiness of food on a 1 to 100 scale based on a multitude of factors, turning a complex subject into a single number with the goal of guiding people towards healthier eating.
Critics argued that the system ranked some foods in a way that contradicts common dietary guidance. Some ultra-processed breakfast cereals were rated as healthier than whole foods like eggs and beef, raising concerns about the algorithm’s accuracy and the weighting of attributes.
Responding to these criticisms, the researchers have made some adjustments to the scoring system, using “new data on specific ingredients and the latest diet-health evidence.” In general, the changes do appear to be a move in a positive direction.
🧵 ⚠️ Lengthy seed oil rant warning — DO NOT READ ANY OF THIS 😁
I recently triggered the entire paleo/low carb/keto/carnivore community by expressing my opinion that magically replacing all of our seed oils with saturated fat might not improve outcomes.
I dragged Dr. Eenfeldt down with me simply by association, as he was asking me audience questions on a Hava podcast at the time.
Subsequently we were invited to partake in a seed oil debate…
…with the assumption that we would be taking at least some degree of pro-seed oil and anti-saturated fat position. Unfortunately this type of dichotomy completely misses the nuance of my position [and at the risk of speaking for Dr. Eenfeldt, I would say 'our' position].
Every week I meal prep a bunch of all-purpose protein that I can throw into anything — a salad, wrap, stir-fry, soup, scramble, or really anything else I want.
Blackened skinless chicken breast is a favorite.
Delicious, and look at those macros! 🤩
Here’s how I make it:
🧵…
But first, the challenges.
Skinless chicken breast can be EXTREMELY unforgiving.
It is so lean that it is incredibly easy to overcook, and it dries out something awful. 🌵☀️
It is also a bit bland, so without the right seasoning you are left with only the taste of sadness. 🥹
And of course we have food safety issues, so while you don’t want to overcook it, you really REALLY don’t want to undercook it. 🤢
Did I mention the fact that they are asymmetrical in all three dimensions, making this narrow unforgiving cooking range PHYSICALLY IMPOSSIBLE? 🙁
Doing some CME and I will give you one guess as to the answer to this question — which diet is the least appropriate for a type 2 diabetic 😜
➘
Yes you are correct, the Atkins diet, or at least as described (high fat, low carbohydrate) would be it. 😬
They do admit that low or very low carbohydrate diets have the most evidence for lowering glycemia compared to other diets, and they also admit that minimizing added sugars, grains, and refined foods while preferentially emphasizing non-starchy vegetables is evidence-based.
•Satiety Per Calorie• can be visualized using these three spectra:
1. PROTEIN vs ENERGY — protein improves long term satiety per calorie.
2. FIBER vs CARBS — fiber improves short term satiety per calorie.
3. WATER vs FAT — water improves intra-meal satiety per calorie.
➘
Note that PROTEIN vs ENERGY spectrum is really just protein percentage of calories. Highest importance [which is why I wrote an entire book on Protein.Energy].
Also, WATER vs FAT is essentially synonymous with food energy density [~95% of which is simply water vs fat].
Why would we care about fiber and water when they are only helpful for short-term satiety [or in fact in the case of water, only intra-meal satiety, also know as ‘satiation’]?