Practically every food in the world contains a combination of fat, carbs, and protein. When you hear people refer to a food as a "carb" or a "protein" it is not because it is made up entirely of carbs or protein but because it’s high in that nutrient. But if we want to succeed at dieting, it is not enough to know if a food is mostly a “fat”, a “carb”, or a “protein”, we need to know the percentage of fat, carbs, and protein the food has. For some reason people tend to confuse things further by classifying foods as “fruits,” “vegetables,” “milks,” etc.

These labels will not help you on your diet where the important thing is to determine the percentages of fat, carbs, and protein. For example: Broccoli has more protein than steak, yet people call broccoli a "vegetable" and steak a "protein". Broccoli is 36 percent protein, and has zero fat. Steak is 32 percent protein, and the rest of it is fat.  Broccoli is a much better source of protein than steak. Knowing the ratio of fat, carbs, and protein in the foods you eat is fundamental to succeeding on your diet.

The mastering of this skill needs to be developed over a period of time and is one of the most valuable things you will learn on this program. 

Foods high in Fat 

Oil, Avocado, Nuts, Cheese Dressing, Steak 

Foods high in Carbs 

Bread,Potato, Pasta, Quinoa, FruitMilk 

Foods high in Protein 

Chicken, Turkey, Fish, Greek yogurt, Chick peas, Broccoli

 

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