I'm ending my cut at the end of this month. This means way more carbs and way less fat.
Since I'll be eating less fat, this will mean eating more often because fat is filling and lets you eat less frequently. Or at least it does me. I don't skip meals intentionally and I WON'T go hungry - skipping meals is what led to my obesity in the first place. Losing all that weight taught me the value of eating frequently so that I don't go hungry, slow the metabolism, and over eat later.
I eat a lot of
chicken breast and tuna. A great deal of it out of cans because of my schedule and the need for convenience. I also eat lean steak and the occasional burger minus bun with the leanest ground chuck or ground round I can find - the stores generally add fat 20% fat 80% beef to what you buy. I have mine ground at a local meat market with no added fat.
Since I'm going to be reducing fat AND increasing calories - this will mean more whole
chicken breasts instead of the stuff from cans. These things are pretty pricey when you are eating 4-6 of them a day. Plus I can't eat breast and hand my kids a leg to chew on - that just wouldn't be right - well, they'd probably prefer it.
I was looking at chicken thighs and thinking about adding some of them since I'll be eating so often - lots of thighs and wings. Then I found that 4 wing pieces has 15g of fat to only 20g protein. One thigh has 13g of fat for 21g of protein. Not a good ratio - might as well just have a steak for that ratio.
Anyway - anybody have experience with this? I plan to keep my fat down below 40g/day while taking in a bit over 2600 calories. This will be difficult. Did I miss it when I looked up the nutrition content? Just stick with breasts? Suggestions?
Thanks.
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