why are fried burgers so bad?

**bobjack** · 07-18-2012, 12:10 PM

so most people count the macros for there meat raw.

so how can frying it be so bad because your defiantly not going over?

**Times Roman** · 07-18-2012, 12:12 PM

fried vs. grilled.

fried retains the fat (grease), grilled let's it cook off.

animal fat is typically not good, since it contains large amounts of unsaturated fat (the bad kind)

**gbrice75** · 07-18-2012, 12:14 PM

^^ this, although I think Roman meant saturated fat.

**bobjack** · 07-18-2012, 12:14 PM

but your counting that fat in your macros anyways even though its being removed, right?

or should you take a few grams off of fat when you grill?

**--->>405<<---** · 07-18-2012, 12:33 PM

yeh but if u fry it u have to use oil.

oil = additional fat

**Times Roman** · 07-18-2012, 12:43 PM

Originally Posted by gbrice75

^^ this, although I think Roman meant saturated fat.

uh, yeah, that is what i meant.

**gbrice75** · 07-18-2012, 12:57 PM

Originally Posted by bobjack

but your counting that fat in your macros anyways even though its being removed, right?

or should you take a few grams off of fat when you grill?

I count it. Yes some is being removed when you grill... that's why I don't mind when my daily fat macro is a bit over... because I know it's not accurate. No matter how hard you try, you will NEVER get your macros 100% accurate so don't sweat it. Just get as close as you can and stay consistent.

Originally Posted by --->>405<<---

yeh but if u fry it u have to use oil.

oil = additional fat

Personally I don't. I find that even 95/5 ground beef has enough fat to allow me to cook it on high heat without any additional oil. Either way though, grilled tastes so much better... and it's not sitting in it's own fat so it's a no brainer, assuming you have access to an outdoor grill. If not, a grill pan with deep slots is your next best bet.

**--->>405<<---** · 07-18-2012, 01:02 PM

yeh i use the 96/4 and have a hard time pan frying it even with cooking spray. it wants to stick.. to me "fried" = with oil

**gbrice75** · 07-18-2012, 01:15 PM

Now you're making me hungry... and all I have atm is some effing greek yogurt with blueberries and oats... grrr.

**bobjack** · 07-18-2012, 01:21 PM

ok thanks i just didn't think it would make much a difference since i'm using 95/5i don't use oil but it did stick a bit

95% of time i go outside and grill but it storming and only protein i got atm is beef haha

**gbrice75** · 07-18-2012, 02:52 PM

^^ You using a non-stick pan? A good one?

**eightythree** · 07-18-2012, 03:37 PM

I can't stand 95/5 beef, it has no taste and doesn't seem to hold together very well. I don't stress about saturated fat too much, considering it's used in the production of testosterone .

**gbrice75** · 07-19-2012, 08:59 AM

Originally Posted by eightythree

I can't stand 95/5 beef, it has no taste and doesn't seem to hold together very well.

Very true - that's why it needs to be spiced up. Worcestershire, garlic salt, onion powder, pepper, etc. Fry up some onions and mushrooms, a few pickle slices... good to go.

**--->>405<<---** · 07-19-2012, 09:21 AM

when not on low carb days i use reduced sugar ketchup. 125 cals in the whole bottle and 25g carbs (sugar but hey its a whole bottle!)

**Kawigirl** · 07-19-2012, 09:26 AM

OMG...I can hear the arteries hardening. I would be worried about saturated fat.....might wanna read the composition and effects

**gbrice75** · 07-19-2012, 09:47 AM

Originally Posted by Kawigirl

OMG...I can hear the arteries hardening. I would be worried about saturated fat.....might wanna read the composition and effects

^^ holy shyte!! Look who the cat dragged in to the diet section! *wave* KG

**--->>405<<---** · 07-19-2012, 09:55 AM

Originally Posted by Kawigirl

OMG...I can hear the arteries hardening. I would be worried about saturated fat.....might wanna read the composition and effects

U talkn bout the ketchup?

**gbrice75** · 07-19-2012, 10:16 AM

Originally Posted by --->>405<<---

U talkn bout the ketchup?

Pretty sure she was referencing the post below...

Originally Posted by eightythree

I can't stand 95/5 beef, it has no taste and doesn't seem to hold together very well. I don't stress about saturated fat too much, considering it's used in the production of testosterone.

**--->>405<<---** · 07-19-2012, 10:47 AM

Originally Posted by gbrice75

Pretty sure she was referencing the post below...

gotcha! i figd if that was her in the avi i better listen to what she had to say!

**gbrice75** · 07-19-2012, 11:05 AM

^^ that is her, and you better listen or she will kick your ass! I'm not saying I know this from experience or anything...

**bobjack** · 07-19-2012, 11:07 AM

Originally Posted by eightythree

I can't stand 95/5 beef, it has no taste and doesn't seem to hold together very well. I don't stress about saturated fat too much, considering it's used in the production of testosterone.

good thing i don't eat for taste =] rly tho it isn't bad much more taste then plain chicken breast

**kalspic** · 07-19-2012, 11:34 AM

i really wonder how much fat does get absorbed when using oil to cook? i imagine it cant be that much if yo cook it right.

**gbrice75** · 07-19-2012, 11:45 AM

Originally Posted by bobjack

good thing i don't eat for taste =] rly tho it isn't bad much more taste then plain chicken breast

No way in hell could I ever eat another plain chicken breast. When I started out, I was so hardcore I was BOILING them and eating em' just like that. Fvcking gross!

Originally Posted by kalspic

i really wonder how much fat does get absorbed when using oil to cook? i imagine it cant be that much if yo cook it right.

It depends on the meat, how pourous it is and it's ability to absorb oils. Rule of thumb - just use the least amount possible, assuming you're trying to keep fats to a minimum.