
Originally Posted by
sleepybum
From the replies thus far, I see that there are 2 reasons to discourage a diet that does not contain any red meats, chicken, and turkey.
1.
and,
2.
jamyjamjr: It is true that the amount of protein per ounce is lower in seafood (~25-30 g/100 g) than lean beef, veal, lamb, pork, turkey and chicken (~30-36) g/100 g). So that is up to 6 grams fewer/100 g serving.
I also know that parmesan cheeses provide the most protein serving (up to ~ 42 - 36 g/ 100 g); up to 6 g more than any lean meats. Additionally, mature beans (soybeans for example) provide around 37 g/ 100 g, and Lupin beans which provide 36.2 g/ 100 g, which is still more than any lean meats. If protein density is the issue with a diet that does not consist of lean meats, I would like to think that mature beans and high quality cheeses can compensate for that. Would I be correct in this assumption?
Twist: It's true that beef is slow digesting, but so is casein protein. The total release of amino acids in the bloodstream via casein can last as long as 7 hours after ingestion.
As for the nutritive value of seafood proteins... I have read in journals that:
"The nutritive value of marine fish proteins is equal to or better than that of casein and red meat proteins because of their favourable essential amino acid pattern... protein quality of most fish may exceed that of meat or are equal to that of an ideal protein such as lactalbumin"
from,
Marine Products for Healthcare: Functional and Bioactive Nutraceutical (Venugopal, Vazhiyil)
If what I know is true, and I can work around the fact that a) lean meats have a higher protein density than seafood and b) other protein sources have a still slower digestibility than lean meats; then, is it necessary still to incorporate lean meats into my diet?
Thanks so much for your feedback.
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