about never combining fats and carbs

Im very short on cash(I can max spend 80$ a week on food :frown: ) so sometimes I have to buy cheaper meats then say lean pork chops.

Sometimes the fat% of the meat is as high as 10%, I usualy frie it(in water)togheter with wokked veggies and I get around 10-15g carbs from the veggies.
Is that a very poor combination?

I also often combine ground beef(10% fat cant get ahold of any leaner) with white beans in tomato sauce(about 2 cans of beans for 1kg of ground beef). Is that a decent or horrible meal for fat loss??

also how long should there be betwen a medium carb low fat meal and a medium fat no carb meal? Like I eat oatmeal for breakfast and get around 30g carbs from it. Is it ok to eat something that contains fat about 2 hours later or should I wait longer?

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Originally Posted by johan

Im very short on cash(I can max spend 80$ a week on food :frown: ) so sometimes I have to buy cheaper meats then say lean pork chops.

Sometimes the fat% of the meat is as high as 10%, I usualy frie it(in water)togheter with wokked veggies and I get around 10-15g carbs from the veggies.
Is that a very poor combination?

I also often combine ground beef(10% fat cant get ahold of any leaner) with white beans in tomato sauce(about 2 cans of beans for 1kg of ground beef). Is that a decent or horrible meal for fat loss??

also how long should there be betwen a medium carb low fat meal and a medium fat no carb meal? Like I eat oatmeal for breakfast and get around 30g carbs from it. Is it ok to eat something that contains fat about 2 hours later or should I wait longer?

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unfortunetly im in the same ship as you.. you shouldnt worry about the worry about the 10-15g of veggies if they are fibarous ones. i usuly boil my meat then fry it on the george formen grill which gets a good amount of fat out.

as far as the division of meal goes it depends on your metabolism.. but 2 hours should be fine..

i try to stay around 5-8 NET carbs per fat meal...so fiber is a good thing to add. this is just me though and though it has been working thus far i think it's more of a personal thing.

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Originally Posted by bigsd67

i try to stay around 5-8 NET carbs per fat meal...so fiber is a good thing to add. this is just me though and though it has been working thus far i think it's more of a personal thing.

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really? i try to keep non fiber carbs away druing fat/pro meals :( im always worried about **** like that..

oh i definitely keep non fiber carbs away from pro/fat hence the 5 to 8 net....this is an estimate though...i only really get carbs from veggies and then PWO and PPWO so anything else is just in small amounts.

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Originally Posted by Elliot

unfortunetly im in the same ship as you.. you shouldnt worry about the worry about the 10-15g of veggies if they are fibarous ones. i usuly boil my meat then fry it on the george formen grill which gets a good amount of fat out.

as far as the division of meal goes it depends on your metabolism.. but 2 hours should be fine..

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Why do you boil your meat before frying? does it significantly reduce the fat even if the cuts are lean? And for how long do you boil it. just curious.

Spoon

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Originally Posted by Spoon

Why do you boil your meat before frying? does it significantly reduce the fat even if the cuts are lean? And for how long do you boil it. just curious.

Spoon

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i dont boil 99% of the mean i eat.. just certin things chicken thighs sometimes breasts and then fry them just for the fried taste.. and i usuly boil it for 15 mins..

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Originally Posted by Elliot

unfortunetly im in the same ship as you.. you shouldnt worry about the worry about the 10-15g of veggies if they are fibarous ones. i usuly boil my meat then fry it on the george formen grill which gets a good amount of fat out.

as far as the division of meal goes it depends on your metabolism.. but 2 hours should be fine..

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Ok minimum 2 hours then I guess :cool:

**** I always wanted one of those george foreman grills but I have never ever seen one for sale in sweden :frown:

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Originally Posted by bigsd67

i try to stay around 5-8 NET carbs per fat meal...so fiber is a good thing to add. this is just me though and though it has been working thus far i think it's more of a personal thing.

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the veggies in my wok mix is
Carrot 20%
Yellow carrot 20%
water chestnut(not sure about this translation)13%
baby corn 12%
green beans12%
red paprika10%
red onion10%
black mushroom3%

is these veggies good or bad?

personally i would stay away from carrots and corn because they are starchy, sugary veggies....i stick with green beans, broccoli, spinach, asparagus, endive...basically anything green.

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Originally Posted by bigsd67

personally i would stay away from carrots and corn because they are starchy, sugary veggies....i stick with green beans, broccoli, spinach, asparagus, endive...basically anything green.

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agreed.

George Grill is good for fatty cuts...All the fat drips off...Unfortunately, Ive noticed if you cook lean items on it, e.g. chicken, Extra lean ground turkey, or fish, it sucks ALL the moisture out...Giving you a dried out piece of meat, which stinks :/\: !!!

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Originally Posted by johan

Ok minimum 2 hours then I guess :cool:

**** I always wanted one of those george foreman grills but I have never ever seen one for sale in sweden :frown:

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Originally Posted by AbsolutelyLethal

George Grill is good for fatty cuts...All the fat drips off...Unfortunately, Ive noticed if you cook lean items on it, e.g. chicken, Extra lean ground turkey, or fish, it sucks ALL the moisture out...Giving you a dried out piece of meat, which stinks :/\: !!!

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yeah i know :( but thats the you cant have your cake and eat it too.. mmm cake..

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Originally Posted by Elliot

yeah i know :( but thats the you cant have your cake and eat it too.. mmm cake..

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****it dont mention cake god ****. Blasphemy!!
you have any idea how hungry I am :lol:

johan cant you get one from like www.amazon.com thier like $20US

Il check into it, but I dont have a credit card so cant order stuff from other countries usualy :(