Don’t know how big your fridge is, but I can barely fit a weeks fresh groceries in ours let alone 5 days worth of cooked legumes for a family of 5!
Yeah. Its a struggle and thats just for a family of three.
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Have a separate chest freezer so the fridge is 6 foot high.
Theres usually 6-8 tupperwares of various sizes wedged in there.
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I am lazy, so I eat canned beans. 
Frozen edamame is pretty good too…easy enough to toss into pasta/stir fry/salad in a pinch, and pretty solid as a snack on it’s own.
I believe it is sensible to try eat lots of different beans and lentils. Some are higher in certain amino acids than others so you can balance things out with variety.
Is that actually true? I would have assumed most beans were fairly similar. That said I eat an awful lot of kidney beans, black beans, and chickpeas…
From what I’ve heard, yes. I believe lentils and split peas should be had in addition to various beans.
Thats what I’m going with anyway. Its no hardship, I love cooking and each have their own personality.
Quick Google suggests that wholegrains balance out the amino acid profile of the legumes nicely.
I just went for the ‘throw enough eggs at the wall approach’ and cook as many different wholefoods as possible. It’s a pleasure to eat a variety.
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Most of the historical food combinations create complete proteins. Rice and beans, pita and hummus, etc.
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Nice. That’s an easy way to remember.
Yea. If a culture has been eating the same thing for a thousand years, you’ll probably do ok on it 
Are there any people much smarter than me that can explain why in a research paper you would compile results and share them as an collective average in the case of performance related to diet rather than sharing the broken out data based on set testing periods?
I have written in my notes that episode 349 of the TR Podcast they did a deep dive (I think it was a deep dive anyway) into protein for cyclists. May be some more useful info in there for this discussion.
Yeah Amber shared her experience of how helpful increasing protein was for her. Good episode. I think they covered other nutrition stuff too.
No one should pay any attention to people like Attia.
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I’ve enjoyed hearing alternative takes on nutrition recently. Up until now, cycling podcasts have been my sole source of information but on hearing other views I realise these cycling podcast may (and I emphasise may) have been putting out information that has been skewed by the sports nutrition industry.
I think it’s good to question everything and the first step to that is to get information from a wide variety of sources. The next step for me is to experiment on myself which is what I’m doing now.
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Extra proteins are not healthy, especially for your kidneys. I find that adding protein powder to my daily diet, just means i allocated a portion of that protein budget to empty proteins with nothing added. Now I have less b12 i can obtain from beef, for example. less iron. and less of a few others things. Or maybe I’ll have to eat 3 eggs instead of 5. And lose out on vitamin d, and many other nutrients.
It’s really all marketing, there are ring gymnasts that train completely fasted until night, such as Uchimura. You don’t have any need for that supplement right after or while training.
- it also either tastes like crap (the flavourless), or you’re filling up with artificial flavors and sugars. I’d rather indulge my zero-calorie sugar ‘‘cheat’’ for proper treats, not a jug of industrial flavored residue.
Well that’s my take on protein powders
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Actually, today it’s really hard to eat high fat diet. In the US, even during this obesity epidemic, Americans eat less grams of total fat per capita than in the 60s/70s. Industrial stuff is very high in carbs.
Fats per gram contain more calories than a carb or protein… but that doesn’t mean absolutely anything.
I guess that drives the common misconception that eating fat= fat.
While really carbs is what makes you purely fat. protein you just need enough. Fats contain most of the stuff you need, most of the vitamins. By eating mostly fats, you are 1. full, satiated 2. satisfied all vit. and minerals required. That’s why eating just fats is the best way to lose fat, and it’s also really the most natural diet. You can’t eat fruits, yea, because they’re fruits we engineered. You can eat fruits that would be in the wild: avocados. most berries, in moderation. The fruits you would avoid with keto, are those fruits that we have made into a sort of pastry, packed with sugars, and much less fiber (hence the high NET carb value, to avoid with keto). Those common fruits you’re eating daily, don’t exist in nature.
If you consume 2500, and you want to go in deficit and eat 1500… the best option to be satisfied/full, and to satisfy vit/minerals, is to allocate all those calories in high-fat foods, and low net carb veggies/sides. Try playing around with different foods, and see it’s difficult to get more optimal combinations than these. I use cronometer to figure out combinations.
An effective high-fat diet is expensive, unless you’re lucky to live in a particular location. High quality meat is expensive, and most toxins and hormones are stored in fat, so it’s not desirable to do a keto on supermarket meat for a long time, for example.
Also farmed salmon is highly toxic (although the matter has been silenced over and over, I remember in 2008/9 or somewhere around then, a researched in Norway warned, he was fired immediately and the news about salmon toxicity ridiculed. The leader of that branch of government had a substantial stake in salmon farm stocks.)
Wild salmon is a better option, but costs about twice as much, and not easy to find.
So it’s really expensive to have a healthy high-fat diet.
In regards to wheat, whether it’s wholegrain or not, the only really healthy option would be to use ancient ‘‘farro’’, i.e. the ancient strain of wheat. The new strains give much higher yields, but the protein (gluten) is not attached to the other main components of the grains in the same way, hence it’s less digestible… for everyone… not just for the ‘‘intolerants’’.
Freshly milled farro, kept in the fridge for up to a month, otherwise frozen. That’s maybe the healthiest wheat I think you could get. Obviously it takes out of the equation all shelf products.
A pack of pasta made with ancient farro will typically cost 5-10 bucks instead of 1.
Rye bread with peanut butter, tomatoes, and an egg on top for post gym breakfast then mixed veg for 10am and lunch.
Just seems to work for me. Dinner may contain some meat or fish but often doesn’t.
I’m avoiding anything ultra processed and whey protein powder would fall into that category. Call it gut instinct but I feel better both physically and mentally just eating well rather than worrying about protein intake too much.
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Maybe I missed something…what is the motivation to not eat wheat?
If you accidentally swallow one of those unmilled grains, it grows inside you and comes out your ears.
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