How much protein do you guys eat?

[Eddie.]

Yeah agree. Weigh raw, eat cooked. All the USDA values are based on raw weights.

I wasn't thinking and replied too quickly, thinking you were eating raw potatoes. Mea culpa. Blame tren.

LOL! Yeah, i don't understand why coaches talk with ounces of cooked meat per meal and not raw. Chicken breast can fluctuate a lot depending on how cooked you want it and how you cook it, eg boiled it keeps enough moisture but air fried or in the pan? Man, i prefer to eat chicken a little over and sometimes cooked it loses 40% of its weight.

 

[malfeasance]

All the BB podcasts and judges are talking about small stomachs now. Thin waste lines, etc.

2024 bloated guts aren't going to win any competitions unless they can also pull off a good vacuum pose.

I don't think he means that his gut is bloated, just that he does not naturally have a tiny ballerina type waist even when very lean.

Of course, he did mention that he did not get as lean as he should have, so I would encourage him to get into proper contest shape before making that assessment. Shredded. Then see how the waist and body shape looks.

He guessed at maybe 200 instead of the 207, but he may not know.

When my experienced posing coach told me weeks out not to lose any more weight, as I was perfect, just keep this weight to the show, I called BS. Photos of my back poses lacked that "Christmas tree" look in the lower back.

I pushed hard on my cut until I got that Christmas tree in the posing photos. That was another 12 pounds lower than an experienced NPC guy's advice. And I stepped on stage shredded and blew all the younger (and some larger) competitors away.

Get into proper conditioning, then make an assessment of body shape.

This also means he has a lot of room left to grow some muscle and still compete in Classic Physique - at his best guess of 200 pounds at weigh in, he still has 9 pounds he can add. If he pushes even leaner, he may be able to add more than that, 10-15 pounds? That's an entire off season or two, and he can add it wherever it is most needed to look better in Classic Physique. Maybe an experienced coach who has won trophies in Classic Physique for his clients, maybe had some turn pro, could be very helpful in adding those pounds exactly where they are needed.

Still a lot of room to grow and improve in Classic Physique.

 

[malfeasance]

LOL! Yeah, i don't understand why coaches talk with ounces of cooked meat per meal and not raw. Chicken breast can fluctuate a lot depending on how cooked you want it and how you cook it, eg boiled it keeps enough moisture but air fried or in the pan? Man, i prefer to eat chicken a little over and sometimes cooked it loses 40% of its weight.

I don't think it matters so long as you do it the same way every time.

I prefer to weigh almost everything cooked, but, for example, I do oats dry (because I know a cup or a half cup dry is so many carbs) but I do rice by weight in grams cooked.

It works well, and I always hit my physique goals when tracking.

I decided on cooked when Iearned about moisture content in chicken breasts, like you were just posting about. A grilled breast loses a lot of water weight, and water is not protein. So we are thinking the same thing, but we reached different conclusions.

Weighing cooked got me to a bodybuilding trophy, so it worked for me.

 

[AlexDavis43]

I decided on cooked when Iearned about moisture content in chicken breasts, like you were just posting about. A grilled breast loses a lot of water weight, and water is not protein. So we are thinking the same thing, but we reached different conclusions.

Plus the shenanigans of injecting chicken meat with water & sodium phosphates (or whatever) to increase the weight.

I mean, it's sold by the pound (which includes water), not by grams of protein (which would be way better).

 

[PermaBlastingTren]

2g/lbd bw

 

[Doog33]

250g on training days. 200g on rest days

 

[laclark89]

All the BB podcasts and judges are talking about small stomachs now. Thin waste lines, etc.

2024 bloated guts aren't going to win any competitions unless they can also pull off a good vacuum pose.

How it should be, even though my waste is as wide as my shoulders lol.

LOL! Yeah, i don't understand why coaches talk with ounces of cooked meat per meal and not raw. Chicken breast can fluctuate a lot depending on how cooked you want it and how you cook it, eg boiled it keeps enough moisture but air fried or in the pan? Man, i prefer to eat chicken a little over and sometimes cooked it loses 40% of its weight.

Thanks Eddie for bringing that up, I was just thinking about this the other day.

But judging that water weight moisture weight? That’s basically all water in chicken breast it’s so lean, especially no fats oils added. I think beef can loose way more especially ground.

But I prefer to eat a lot of lean beef. Do you know how much excess fat and grease I can drain off of it? Even leaner cuts, And even more if I let it sit on a paper towel or paper bag after cooking. I’ve even cut up a beef sausage and fired it in its own fat and was able to drain tons of the Grease off. Had to effect total macros from cooked to uncooked.

This is why I have a harder time judging macros, in my diets. If it was 100 % egg whites and chicken and rice it would be super easy.

 

[laclark89]

250g on training days. 200g on rest days

Protein can stay consistent, I would play with carbs at that point.

 

[AlexDavis43]

How it should be, even though my waste is as wide as my shoulders lol.


Thanks Eddie for bringing that up, I was just thinking about this the other day.

But judging that water weight moisture weight? That’s basically all water in chicken breast it’s so lean, especially no fats oils added. I think beef can loose way more especially ground.

But I prefer to eat a lot of lean beef. Do you know how much excess fat and grease I can drain off of it? Even leaner cuts, And even more if I let it sit on a paper towel or paper bag after cooking. I’ve even cut up a beef sausage and fired it in its own fat and was able to drain tons of the Grease off. Had to effect total macros from cooked to uncooked.

This is why I have a harder time judging macros, in my diets. If it was 100 % egg whites and chicken and rice it would be super easy.

There's an app that you can take pictures of meals and it gives you a rough estimate of the macro's. Search Hava App.

90-day free trial period seems long enough to teach you enough so you don't need it after that point.

I'd try it but I'm an old who doesn't like apps.

 

[Eddie.]

Thanks Eddie for bringing that up, I was just thinking about this the other day.

But judging that water weight moisture weight? That’s basically all water in chicken breast it’s so lean, especially no fats oils added. I think beef can loose way more especially ground.

I don't know man, maybe weighing it cooked it's better, it just doesn't make sense to me. Some guys count it raw some cooked. For example Roman Fritz cooks a big portion of 4kg raw, it ends up 3100 and then he says "so for every 70gr cooked chicken i have 100gr raw".

When i prepare my chicken in the pot, i boil 5,5lb and in the end it comes out 3,5lb. It's a lot of "fluids"..I divide this at 8 servings and if i count it cooked it gives me 53gr of protein per serving which is 190gr and if i count it raw which is 310gr it gives me 70gr of protein and 100cals more.

Obviously i've searched the macros for raw as well as cooked and not use the same caloric label in both circumstances. So which one is right and which is wrong?

 

[iris]

I don't know man, maybe weighing it cooked it's better, it just doesn't make sense to me. Some guys count it raw some cooked. For example Roman Fritz cooks a big portion of 4kg raw, it ends up 3100 and then he says "so for every 70gr cooked chicken i have 100gr raw".

When i prepare my chicken in the pot, i boil 5,5lb and in the end it comes out 3,5lb. It's a lot of "fluids"..I divide this at 8 servings and if i count it cooked it gives me 53gr of protein per serving which is 190gr and if i count it raw which is 310gr it gives me 70gr of protein and 100cals more.

Obviously i've searched the macros for raw as well as cooked and not use the same caloric label in both circumstances. So which one is right and which is wrong?

Idk. This is probably wrong, but I always look at the raw values.
So if 100gr of raw chicken is 30gr protein, say, I will go with that.
When it is cooked, it loses water content but I would think the protein content remains pretty much unaffected.

This below comes from a study that shows the effects of ooking a piece of beef and how the meat was affected by the two cooking methods.
The study says : "The two cooking methods modified the chemical composition and nutritive value of the meat but no differences between cooking methods were found. Cooked meat showed lower water contents and consequently higher energy values than raw meat. The Piemontese meat showed a high protein density and exhibited also a very high true protein retention in the cooked meat".
I would imagine it's pretty similar for white meat.