Ex, Lamming has mentioned that turkey is low in isoleucine. Would there be a downside to substituting 85% (lowest I can find around me) ground turkey in Ex150? Maybe re: PUFAs or any other negative “biochemical” reactions with ground turkey compared to 80% ground beef?
Ex, Lamming has mentioned that turkey is low in isoleucine. Would there be a downside to substituting 85% (lowest I can find around me) ground turkey in Ex150? Maybe re: PUFAs or any other negative “biochemical” reactions with ground turkey compared to 80% ground beef?
Ex, thanks for taking the time to reply. If turkey is worse in terms of isoleucine, then I'm definitely not doing that. I asked because Lamming mentioned turkey was low in isoleucine at the end of one of the videos he was in that I watched. So, I wanted to get your take on it. I'll just stick with 80% ground beef. Your Ex150 got me from 244 to 185 since September of last year so thank you for all the time and effort you have put into this!
Weird, different USDA entries have very different isoleucine ratios. Some have 2.9%/total protein, which is quite low - others are around 5% like "normal" muscle meats. I'm not sure why this is.
244 to 185 - wow, that's amazing! Congrats :) Sounds like you don't need to change anything, haha. Would you be interested in writing up a little experience report of the whole thing that I could post on the blog?
You could obviously do it whatever way you want, but if you want some inspiration, you could check out some of the n=10 trial reports that I wrote up a while back:
Ex, Lamming has mentioned that turkey is low in isoleucine. Would there be a downside to substituting 85% (lowest I can find around me) ground turkey in Ex150? Maybe re: PUFAs or any other negative “biochemical” reactions with ground turkey compared to 80% ground beef?
If you do turkey, I'd actually go with the leanest you can find. Turkey fat is nearly 25% linoleic acid:
https://foods.exfatloss.com/food/174493
In principle if you avoid the turkey fat, it should work well. You could do the leanest turkey you can find and just add dairy fat or beef suet.
Interestingly, according to the USDA database, turkey isn't even lower in isoleucine per protein than beef, compare to this:
https://foods.exfatloss.com/food/171796
I've had people say it though, so not sure...
Ex, thanks for taking the time to reply. If turkey is worse in terms of isoleucine, then I'm definitely not doing that. I asked because Lamming mentioned turkey was low in isoleucine at the end of one of the videos he was in that I watched. So, I wanted to get your take on it. I'll just stick with 80% ground beef. Your Ex150 got me from 244 to 185 since September of last year so thank you for all the time and effort you have put into this!
Weird, different USDA entries have very different isoleucine ratios. Some have 2.9%/total protein, which is quite low - others are around 5% like "normal" muscle meats. I'm not sure why this is.
244 to 185 - wow, that's amazing! Congrats :) Sounds like you don't need to change anything, haha. Would you be interested in writing up a little experience report of the whole thing that I could post on the blog?
Absolutely. It's the least I can do. Let me know what I should address in it and I'll get started.
You could obviously do it whatever way you want, but if you want some inspiration, you could check out some of the n=10 trial reports that I wrote up a while back:
https://www.exfatloss.com/i/137953312/trials-with-other-people