Tejas Kulkarni Profile picture
Jul 11 8 tweets 11 min read Read on X
If your goal is to live longer, think clearer, age slower, and reduce your risk of chronic disease, the answer isn’t hidden in a supplement or a biohack.
It’s muscle.

Not because it looks good but because every extra kilogram of muscle makes you more resilient to disease, stress, and aging.

Muscle isn’t cosmetic tissue. It’s biological insurance.

In this post, I will explain resistance training strategy and protein (intake, distribution, muscle full effect etc.) information to maximise muscle protein synthesis.
Exercise (Strength / Resistance training ) is essential for building and maintaining muscle mass.
+1 kg of muscle → lower risk of death
People with the most muscle had a lower mortality than those with the least.

Low muscle = risk of age related brain disease risk
Smaller muscles = higher dementia risk
Sarcopenia nearly triples Alzheimer’s risk.
Muscle protects the brain.

Cancer? Muscle matters
Strength training = lower cancer risk
Losing lean mass increases cancer death risk

Heart health
More muscle = lower cardiovascular events
Your biceps may be better than your blood pressure meds.

Type 2 Diabetes
Strength training = lower diabetes risk
Muscle is where glucose goes. No muscle? No glucose control.

Why muscle is a longevity organ

Muscle releases myokines hormone-like signals that:

Reduce inflammation
Protect the brain
Improve insulin sensitivity
Support blood vessels
Boost metabolic health

The more muscle you have, the more of these protective molecules your body makes.

The crazy part
You don’t need dramatic gains.
Just +1% muscle per year (totally doable with strength training) compounds into massive risk reduction over a decade.
Small improvements → huge protection.
Across populations, people with more muscle consistently live longer and experience better quality of life than those with less. Even small differences matter. A major 2025 study showed that individuals with higher lean body mass had a significantly lower risk of developing type 2 diabetes.
pubmed.ncbi.nlm.nih.gov/40551720/

Low muscle mass, on the other hand, is strongly associated with higher risk of dementia, cardiovascular disease, cancer mortality, and early death.
Muscle protects the brain, not just the body
Muscle loss isn’t just about weakness it’s about cognition.
People with lower muscle mass experience faster cognitive decline and higher dementia risk. Sarcopenia nearly triples the risk of Alzheimer’s disease. Those with greater muscle mass and strength show better memory, executive function, and brain structure preservation. Muscle communicates with the brain through hormone-like signaling molecules called myokines, which reduce neuroinflammation, support blood flow, and improve insulin sensitivity in neural tissue.

pubmed.ncbi.nlm.nih.gov/40784602/
pubmed.ncbi.nlm.nih.gov/38754987/
pubmed.ncbi.nlm.nih.gov/39948829

Muscle lowers cancer, heart disease, and diabetes risk
Strength training is associated with lower cancer incidence and lower cancer-related mortality.
Losing lean mass increases the risk of dying from cancer, while maintaining muscle improves survival outcomes.
Muscle mass is also a powerful cardiovascular protector. Higher muscle mass is linked to fewer cardiovascular events, improved blood pressure regulation, better lipid handling, and lower systemic inflammation.
And when it comes to type 2 diabetes, muscle is central. Muscle tissue is where most glucose is disposed of after meals. Less muscle means poorer glucose control and higher insulin resistance. More muscle means better metabolic flexibility.
Strength training consistently lowers diabetes risk across populations.

pmc.ncbi.nlm.nih.gov/articles/PMC11…
pmc.ncbi.nlm.nih.gov/articles/PMC12…
ahajournals.org/doi/10.1161/JA…

Muscle is not optional tissue it is a metabolic organ
Skeletal muscle acts like an endocrine system. When it contracts, it releases myokines that:
• reduce chronic inflammation
• improve insulin sensitivity
• protect blood vessels
• support brain health
• enhance immune function
The more muscle you have, the more of these protective signals your body produces. This is one reason doctors increasingly recommend resistance training not just for athletes but as preventive medicine for aging.

bjsm.bmj.com/content/56/13/…
pmc.ncbi.nlm.nih.gov/articles/PMC99…

Even modest gains matter. You don’t need dramatic transformation. Just a 1% increase in muscle per year compounds into meaningful protection over a decade. Small improvements, done consistently, change long-term outcomes.

Muscle becomes even more important during stress. When the body faces illness, injury, surgery, or infection, it draws on muscle to supply amino acids needed to repair tissue, support immunity, and control inflammation.

Without this reserve, the body breaks itself down.
ICU patients can lose 15–20% of their muscle in just one week equivalent to decades of aging compressed into days. This loss leads to slower recovery, prolonged weakness, higher complication rates, and poorer survival.

Patients who enter illness or hospitalization with more muscle recover faster and show up to 75% less long-term impairment months later.

sciencedirect.com/science/articl…
journals.sagepub.com/doi/10.1177/08…

Muscle is not just about strength it’s about survival.
We often talk about lifespan how long you live, But an equally important concept is strengthspan, how long you stay strong, functional, and independent.

A longer strengthspan means you’re more likely to:
• avoid lifestyle diseases
• maintain mobility
• live independently
• recover faster from illness
• avoid institutional care
Strength isn’t something to think about at 65. It’s something you build gradually, starting now and protect for life.
Your body needs a reason to build muscle. That trigger mainly comes from:

Resistance exercise (like lifting weights)
Protein intake

First thing to consider is a well planned exercise routine. Attempt to train all muscle groups 2-3 or even more than that per week. If you are a beginner, can start with 1 exercise per muscle group, for example dumbbell bicep curl for biceps , execute the exercise well and progress in it properly.
You can add some strategies to optimise the performance- for example getting some support for the back of the shoulder, this will provide additional stability and improve bicep curl performance

If you have some experience add 2-3 exercises per muscle group, prefer choosing exercises that provide different amount of resistance (torque) at different ranges of motion so that different lengths ( shortened, middle and lengthened) of the muscle are challenged appropriately.

Taking the example of the biceps again, the dumbbell biceps curl will provide most resistance at the middle length/position of the biceps ( 90 degrees of elbow flexion). The dumbbell bicep curl provides almost 0 resistance to the elbow flexors / biceps when the arms are straight or when the biceps are lengthened so you can add a cable curl while facing away from the cable station or an incline bench dumbbell curl to provide resistance to the biceps at its lengthened position/length.

To provide more resistance at the shortened length/position of the biceps you can consider a preacher curl machine or a modified incline bench dumbbell preacher curl or even a cable curl facing towards the cable station.

Important to execute the exercises well.
2 sets for 2 exercises would be good for each muscle group- training every muscle group 3x per week (can do 3 sets as well)
Keep sets high effort , to technical failure.

There is no ideal best rep range , varies on the exercise selected, individual anatomy/physiology and biomechanics, you can choose to train in different rep ranges for slightly different adaptations, But If I had to give a suggestion, for most exercises 6-12 rep range can work well.
Important to also perform the reps in a constant tempo, aim to spend approx. same time performing the eccentric and concentric portion of the lift/ exercise.

Slowly progress in each exercise and this way you can plan and implement your exercises to maximise muscle hypertrophy / maximally build muscle.

Rest days/ periods would be dependent on individual circumstances.Take rest periods depending on subjective perception of fatigue or symptoms of fatigue.

The workout split can be based on the individual it can vary from 2 days to 7 days per week. For optimal results train muscle groups more frequently.
What about people who say - I dont have time.

you can even build some muscle by training 2x per week (1 high quality high effort set of an exercise for every muscle group) may not be the best strategy for maximising muscle growth but for people who cant train more than 2 days per week, it will still be extremely beneficial

Technically speaking all exercises are forms of resistance training. All movements including running involve force production to overcome a resistance - for a rank beginner even running would build some muscle

Have a well structured strength training plan where you train your muscles with well planned exercises at least 1x per week.
If you explore higher frequencies even better ( I am a bit biased towards training every day)

Dont forget to factor some high duration activity (endurance) for a start it can be as simple as walking more then planning runs ( distance or speed based) or even play a sport.

Exercise as whole in any form will benefit you.
There is no replacement for the benefits exercise provides. You can reduce risk of all cause mortality just by adding some lean muscle mass and improving your maximum Vo2 max by % points.

VO2 max is the maximum amount of oxygen your body can use during intense exercise. Think of it as your engine’s capacity,the higher your VO2 max, the better your heart, lungs, and muscles can work together to keep you going faster, longer, and harder. It’s a key measure of your fitness level and endurance.
Exercise improves Vo2 max.

Exercise brings about unique Musculoskeletal, Cardiovascular, Psychological / Cognitive benefits

onlinelibrary.wiley.com/doi/10.1002/jc…

sciencedirect.com/science/articl…

pubmed.ncbi.nlm.nih.gov/37285331/

pmc.ncbi.nlm.nih.gov/articles/PMC74…

pubmed.ncbi.nlm.nih.gov/28991040/

pubmed.ncbi.nlm.nih.gov/24561114/

sportrxiv.org/index.php/serv…
Protein
Muscle proteins are in constant turnover.

Growth occurs only when muscle protein synthesis (MPS) exceeds muscle protein breakdown (MPB):
Net Muscle Protein Balance = MPS − MPB

Exercise is the strongest driver of MPS. Protein intake supports it.

For most active individuals, 1.6 g protein/kg/day is sufficient. For advanced trainees, those dieting, or aiming for maximal hypertrophy, up to 2.2 g/kg/day may be beneficial.
During aggressive dieting or endurance-heavy phases, needs can be higher.

pmc.ncbi.nlm.nih.gov/articles/PMC58…
pmc.ncbi.nlm.nih.gov/articles/PMC89…
Practically:
• Focus on total daily protein first
• Distribute protein across 3–5 meals
• Aim for 20–40 g protein per meal
• Ensure ≥2 g leucine per meal
Leucine is a key trigger of MPS through activation of the mTORC1 pathway, acting as both a signal and substrate for muscle growth. Older adults require higher leucine doses due to anabolic resistance.

pmc.ncbi.nlm.nih.gov/articles/PMC63…
frontiersin.org/journals/nutri…

Muscle doesn’t just help you lift weights, It protects your brain,It stabilizes your metabolism,It improves survival during illness,It preserves independence with age.

More muscle is associated with lower risk of dementia, diabetes, heart disease, cancer, and early death. Less muscle predicts the opposite. Muscle keeps you moving, thinking, and living on your own terms.

If longevity is the destination, muscle is the vehicle. Build it. Maintain it. Protect it for life.

Disclaimer: This information is for educational purposes only and is not health or medical advice

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More from @TejasTekk

Apr 30
Protein awareness is increasing in India and honestly, that is a great thing.

But there is one important nuance:
20 g protein from grain/wheat, millets, rice, or grain-heavy products is not nutritionally identical to 20 g protein from whey, dairy, eggs, meat or tofu/soy, or a well-designed pea + rice blend.

This does not mean grain protein is useless.
It counts, contributes and matters.

There are few layers to understand, so here is a detailed post on this
First layer- how protein is measured

total protein in a food is measured by its nitrogen content.

How it works- The food sample is digested in acid to release nitrogen.

The total nitrogen content is measured.

Then it's multiplied by a factor, typically 6.25, to estimate total protein.

Why 6.25?
Protein is approximately 16% nitrogen on average.

So: 100 ÷ 16 = 6.25

The factor of 6.25 approximates the average percentage of nitrogen (16%) in amino acids , but nitrogen composition varies widely in different protein sources.
Every amino acid has a different nitrogen content.
Non-essential amino acids vs essential amino acids differ by nitrogen content.
phenylalanine: 8.5%
Leucine: 10.7%
glycine: 18.7%
arginine: 32.2%

If there is a high protein content food, it should also mention amount of 9 essential amino acids.
Thus, the true average differs across proteins, and therefore also differs across foods with plant proteins generally containing higher amounts of nonessential amino acids that have higher percentages of nitrogen.
The general protein factor 6.25 assumes protein contains about 16% nitrogen. But different proteins have different nitrogen content, so the correct factor varies by food source.

FAO/Jones factors include:

Milk/whey: 6.38
Wheat flour/endosperm: 5.70
Whole wheat: 5.83
Millets: 5.83
Rice: 5.95
Soybean: 5.71
Eggs/meat: ~6.25

So, if a label says 10g protein using the general 6.25 factor:

Wheat flour / wheat protein

Corrected protein:
10 ÷ 6.25 × 5.70 = 9.12g

So 10g labelled wheat protein may be closer to 9.1g, meaning it is overstated by about 9–10%.

Whole wheat / millet

Corrected protein:
10 ÷ 6.25 × 5.83 = 9.33g

So 10g labelled whole wheat or millet protein may be closer to 9.3g, meaning it is overstated by about 7%.

Whey / milk protein

Corrected protein:
10 ÷ 6.25 × 6.38 = 10.21g

So if whey/milk protein is calculated using 6.25 instead of 6.38, it may actually be slightly underestimated, not overestimated.

But nitrogen correction is only the first layer.

Even after correcting the label math, 10g protein from wheat or millet is not nutritionally the same as 10g protein from whey.

Whey generally has:

PDCAAS: 1.00
DIAAS: often ~1.09–1.10+, depending on product and reference age group

Wheat and many cereals are usually limited by lysine and tend to score lower on protein quality. In cooked cereal grain data, DIAAS values have been reported around 20 for whole wheat, 10 for foxtail millet, 37 for polished rice, and 42 for brown rice, showing much lower digestible indispensable amino acid availability compared to dairy proteins.

Simple comparison

Millet/Wheat flour protein
Label: 10g
Approx. Corrected protein: ~9.1g
Main issue: low lysine

Whey protein
Label: 10g
Corrected protein: ~10.2g
Protein quality: high
PDCAAS: 1.00
DIAAS: commonly ~1.09–1.10+

This doesnt mean that wheat / grain or millet protein isnt good or should not be counted they do matter.
DIAAS and PDCAAS has limitations which will be discussed further
Read 7 tweets
Feb 28
Cooked rice should not be left out for more than a few hours.

Consume it within few hours or If not consuming it within 4-6 hours then store it in the fridge at 4 °C or below (after cooling slightly) to prevent the growth of toxic spore-forming bacteria.

You might ask is this Cereus? 😬
Yes.

Bacillus cereus, a spore-forming bacterium naturally present in uncooked rice can be the problem

bacteria can multiply rapidly , almost doubling every 20 minutes. This exponential growth means bacterial counts can reach dangerous levels after few hours.
According to one study,
Cooking didn’t kill all spores. Boiling rice ~15 min left some Bacillus cereus spores alive; 4/8 strains survived cooking.

Temperature after cooking matters a lot

30 °C (warm kitchen): several strains started growing within 12 h and reached ~10^5 CFU/g by 18–24 h. Reported generation times were ~1.2 h at 30 °C (fast doubling).

25 °C (room temp): growth appeared by 24–48 h depending on strain.

4 °C (fridge): no detectable growth for 7 days (for this organism, in this model).

pmc.ncbi.nlm.nih.gov/articles/PMC99…
Under ideal growth conditions (moist, starchy food at ~30 °C / 86 °F):

B. cereus can reach toxin-producing levels (≥10⁵–10⁷ CFU/g) in as little as 4–6 hours.

Significant toxin accumulation can occur within 8–12 hours at room temperature.

Things to consider:
Emetic toxin (Cereulide) - Heat-stable, survives cooking/reheating, causes nausea/vomiting in 1–6 h,

Enterotoxins – Heat-labile, destroyed by reheating, cause diarrhea/cramps in 6–15 h.

Once cereulide forms, no cooking can destroy it ,prevention is the only protection.
Read 7 tweets
Dec 14, 2025
In a rope pushdown, each arm doesn’t share the load equally.
The outward pull quietly increases the force.

If you're doing the two-handed rope pushdown for triceps, you're probably loading the cable with 20kg, you would expect 10 kg of load experienced by each end
But the actual force experienced by each hand is greater than half of the total cable weight.
Because you're not just pushing down you're pushing down and out.

More details below ⬇️
Your triceps are responsible for elbow extension.
Any exercise that challenges this motion will train the triceps.
Now in a double-hand rope pushdown, the direction of the cable resistance is downward but once you start pushing the rope outward at the bottom, things change.

You're now applying force in two directions:
Vertical (downward) — to oppose the cable weight.
Horizontal (outward) — to separate the rope ends and finish the rep in full extension

Let's say you're using 20 kg on the cable machine.

In a perfect vertical push (like with a straight bar or single-arm setup), each arm handles 10 kg.

But with a double-hand single rope, the ends of the rope move outward as you push down, forming an angle ‚let's assume 30° per side from vertical (total 60° between ropes).

Now you're not just pushing down, you're also pushing out.
Total load: 20 kg
Each rope side angled 30° from vertical

10/ cos 30º=11.55

Each arm ends up handling = 11.55 kg instead of just 10 kg.
That's about 15% more load per arm even though the cable stack still says 20 kg.

Single arm pushdown or using 2 long ropes instead of one can reduce the angle and make each rope hang more vertically, so the outward force drops and each arm handles closer to 10 kg, not 11.55

Rope angle makes a big difference
The more you pull the rope outward, the wider the angle becomes.
A wider angle means a bigger horizontal force, increasing the total force your arm has to produce.

This is especially tough at the bottom of the movement, when your elbows are fully extended and your triceps are in a weaker, shortened position. So it feels harder ,because it actually is.
Read 5 tweets
Dec 6, 2025
Want to live longer, think clearer, age slower, and dodge chronic disease?

Build muscle.

Not because it looks good,
but because every extra kilogram of muscle literally makes you harder to kill.

What the research shows

+1 kg of muscle → lower risk of death
People with the most muscle had a lower mortality than those with the least.

Low muscle = risk of age related brain disease risk
Smaller muscles = higher dementia risk
Sarcopenia nearly triples Alzheimer’s risk.
Muscle protects the brain.

Cancer? Muscle matters
Strength training = lower cancer risk
Losing lean mass increases cancer death risk

Heart health
More muscle = lower cardiovascular events
Your biceps may be better than your blood pressure meds.

Type 2 Diabetes
Strength training = lower diabetes risk
Muscle is where glucose goes. No muscle? No glucose control.

Why muscle is a longevity organ

Muscle releases myokines hormone-like signals that:

Reduce inflammation
Protect the brain
Improve insulin sensitivity
Support blood vessels
Boost metabolic health

The more muscle you have, the more of these protective molecules your body makes.

The crazy part
You don’t need dramatic gains.
Just +1% muscle per year (totally doable with strength training) compounds into massive risk reduction over a decade.
Small improvements → huge protection.
A major 2025 study people with higher lean body mass (i.e. more muscle/lean tissue compared to fat) had a significantly lower risk of developing type 2 diabetes
pubmed.ncbi.nlm.nih.gov/40551720/

Muscle is more than strength, It’s a metabolic organ
Your muscles don’t just move your body they protect your metabolism. When you strength train, your muscles release special hormones and signals that help your body manage sugar, burn fat, and use energy more efficiently. That means:
More muscle = better metabolic health
Less muscle = higher risk of obesity, insulin resistance, and type 2 diabetes
Doctors now recommend strength training not just for athletes, but as essential medicine for ageing well.

Introducing: Strengthspan
Just like lifespan is how long you live, strengthspan is how long you stay strong and functional. The longer your strengthspan, the more likely you are to:
Live independently, Avoid lifestyle diseases
,Maintain mobility as you age
and enjoy a higher quality of life
Strength isn’t something you should start worrying about at 65, it’s something you build now, little by little, and protect for life.

pubmed.ncbi.nlm.nih.gov/40784602/
pubmed.ncbi.nlm.nih.gov/38754987/
pubmed.ncbi.nlm.nih.gov/39948829
When the body
faces illness, injury, surgery, or any major stress, it draws on muscle to supply amino acids and proteins needed to:
* Repair damaged tissues
* Support the immune system
* Fight inflammation
* Maintain vital organs
Without this reserve, the body is forced to break itself down.

Why muscle matters during illness

ICU patients can lose 15–20% of their muscle in just one week.
That’s like aging several decades in days.
This massive muscle loss leads to:
❌ slower recovery
❌ prolonged weakness
❌ higher risk of complications
❌ poorer survival rates
But here’s the good news:
Patients who enter illness, surgery, or hospitalization with more muscle recover faster and experience up to 75% less long-term impairment months later.

sciencedirect.com/science/articl…
journals.sagepub.com/doi/10.1177/08…
Read 9 tweets
Nov 29, 2025
Air fryers: Are they safe?

Air fryers cook by rapidly circulating hot air, not oil around food. This initiates the Maillard reaction, which browns food and creates flavour.
Air frying uses significantly less oil than deep-frying, which reduces fat content.

(TLDR: Air-fryers are safe)

Here is a detailed post on this topic⬇️Image
Air fryers can help you make french fries with less oil and less calories still maintain crisp texture then
what is the concern?
The concern around airfryers is due to acrylamide formation.

Acrylamide is a Maillard byproduct formed during high heat cooking. Acrylamide isn’t an additive. It’s a natural byproduct formed foods undergo high-heat, dry cooking.
Acrylamide is classified as a probable human carcinogen (IARC Group 2A) based mainly on animal studies at extremely high doses
Most studies on fried potatoes show that air frying produces much less acrylamide than deep frying often 60–90% lower, especially when you also soak, blanch, or use plant-based pretreatments before cooking.

Air-fried fries and chips cooked around 170°C for 8–12 minutes generally have lower acrylamide and less oil, making them the healthier option.

One 2024 study seemed to show slightly higher acrylamide with air frying, but the levels were below the lab’s detection limit and far lower than typical values in the literature, so its results are considered unreliable and don’t overturn the broader evidence in favor of air frying.

Study review- comments on the study:
Reviewing the Study Claiming Higher Acrylamide in Air-Fried Potatoes
A study reported more acrylamide in air-fried potatoes than in deep-fried or oven-fried ones. However, several issues limit its reliability:
All acrylamide values were below the Limit of Quantification (LoQ), meaning they could be detected but not accurately measured or compared.
Reported levels were about 10× lower than what other studies typically find in fries and chips, suggesting methodological inconsistencies.
Soaking potatoes before deep frying reduced acrylamide to almost undetectable levels.
Sunflower oil used in the study may have caused minor cross-contamination, but levels were still unusually low compared to existing research.
Takeaway: The study’s acrylamide values are too low and imprecise to draw firm conclusions, so it should not overturn the broader evidence showing air frying generally produces less acrylamide than deep frying.

fppn.biomedcentral.com/articles/10.11…
ffhdj.com/index.php/ffhd…
pubmed.ncbi.nlm.nih.gov/25619624/
efsa.europa.eu/en/topics/topi…
pubmed.ncbi.nlm.nih.gov/32375322/
pubmed.ncbi.nlm.nih.gov/25872656/
frontiersin.org/journals/nutri…
mdpi.com/2304-8158/13/4…
pubmed.ncbi.nlm.nih.gov/33610846/

Comments on the study:
frontiersin.org/journals/nutri…

pubmed.ncbi.nlm.nih.gov/25619624/
efsa.europa.eu/en/topics/topi…
pubmed.ncbi.nlm.nih.gov/32375322/
pubmed.ncbi.nlm.nih.gov/25872656/
frontiersin.org/journals/nutri…
Read 8 tweets
Nov 23, 2025
Every single day, your body synthesizes approx. 200-300g of new protein to replace old or damaged proteins.
This turnover happens at different rates across tissues, your liver, muscles, and connective tissues are constantly renewing themselves.

Over the course of a year, you’ve effectively replaced nearly every protein in your body four times over.
Muscle accounts for ~50% of your body’s total protein, but only about 25% of the total turnover happens here.

The liver, on the other hand, has a much higher turnover rate because it constantly produces proteins for metabolism.

While carbohydrates (glycogen) and fats (triglycerides) have dedicated storage, there is no long-term storage for amino acids.
Instead, your body maintains a dynamic amino acid pool, but it only lasts for about 8 hours.
After that, your body must obtain new amino acids, either from dietary protein or by breaking down muscle tissue.
This constant flux is why regular protein intake is essential for maintaining muscle mass, enzyme function, and overall health.

Your body is always rebuilding give it the raw materials it need.

Here is everything you may need to know about protein, an extremely detailed post.
Proteins are made of amino acids
Your body needs 20 amino acids to function

Essential (9) → must come from diet
Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine

Conditionally Essential (6) → needed in stress/illness/growth or special conditions etc.
Arginine, Cysteine (from Methionine), Glutamine, Glycine, Proline, Tyrosine (from Phenylalanine)

Non-Essential (5) → usually made by the body
Alanine, Asparagine, Aspartic acid, Glutamic acid, Serine

The focus should be to get all essential amino acids in adequate amount by consuming adequate amount of protein (this will also help provide conditionally essential amino acids in good amount)
Protein RDA part-1

Why the protein RDA of 0.8g of protein per kg of bodyweight is not enough for most people.
For most people protein intake of 1.2-1.5g protein per kg of bodyweight is considered optimal.

The Recommended Dietary Allowance (RDA) for protein in adults is currently set at 0.8 g/kg/day. This value is not based on modern measures of muscle protein synthesis or health outcomes but rather on nitrogen balance studies conducted decades ago, often in young college students.

The science behind Protein RDA

Nitrogen balance method
Protein is the only macronutrient containing nitrogen.
Nitrogen balance measures the difference between nitrogen intake (from protein in food) and nitrogen losses (mainly urine urea, but also feces, sweat, respiration, hair, and skin).

Zero balance = intake equals loss → considered adequate.
The RDA is set at the intake needed to achieve zero nitrogen balance plus a safety margin.➝ Limitation: This method tells us only about net nitrogen retention, not whether protein intake optimizes health, muscle, or performance.
Read 21 tweets

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