Gaining Weight and Muscle - Page 5

I haven't read the whole discourse and don't really care to, so this response isn't directed solely toward you. I'm just trying to elucidate the misconceptions in this latest post. Or, like you stated later, they shouldn't eat so much in general. Actually, early evidence against dietary cholesterol was later disregarded because it was believed saturated fat (with, as you stated, cholesterol is often associated) instead of dietary cholesterol was the main determinant of cardiovascular disease. However, high saturated fat intake is not contraindicated because it is often accompanied by dietary cholesterol, but because it is believed -- perhaps erroneously -- that saturated fat is a primary determinant for cardiovascular disease itself as well as ancillary conditions that lead to cardiovascular disease (hypercholesterolemia, hyperlipidemia, etc.) The problem (as you alluded to) with most medical research is that it fails to separate the complex physiological processes involved with diet from one another and instead focuses the results from testing a single factor on large, distinct research groups that superficially seem similar (e.g. testing a high saturated fat diet on middle-aged men with a BMI of 30+ doesn't account for many more dominant factors: genetic predisposition to CV disease, lean mass, activity level, pre-existing conditions, etc.). It also assumes that changing one variable (e.g. saturated fat) will only produce one change in one process. It's an incredibly myopic view, and I honestly would like to know if researchers are ignorant or simply disingenuously conforming to scientific dicta for personal or professional gain. It's largely irrelevant since the liver tends to maintain necessarily levels of all amino acids. Eat a bowl of pasta and lysine will be deficient, but then eat eggplant and its relative lack of methionine is complemented by the pasta, while the pasta's relative deficiency in lysine is complemented by the eggplant. For the purposes of strength training and bodybuilding, animal sources of protein are perhaps more practical but are not necessary nor more 'complete' per se than a combination of other sources. Water loss via evaporation doesn't require a boil, nor is it effected solely by heat (cf. smoking, curing, etc.). Also, heat does reduce protein levels -- the 'blood' in red meat is actually myoglobin -- blood is drained from meat during butchering. Even still, were it blood, such a loss would also reduce protein levels. The white gooey liquid that is released from chicken or fish during cooking is also protein. Boil a chicken and the foam that forms on the top indicates that protein was released into the solution, increasing surface tension and allowing bubbles to form. This also occurs in the foam on the sea and in the urine of patients with hyperproteinuria. It's not a significant amount, but it is present nonetheless.

Tons of lulz itt

I don't think this is right, as a general statement (unless you are referring to the high protein with intermittent carb loading diets some use in cutting, as discussed by Lyle Mcdonald). It's tough to put on muscle on a ketogenic diet (or at least tougher than on a non-ketogenic diet).