Re: Research Question of the Week: How to Optimize Fat Efficiency in the Diet
I was re-reading the original post and just though of 2 more questions
1) A lot of the studies showed how a lower fat intake (such as going from 40% to 20% of total calories comming from fat) had a lower amount of anabolic hormones. So, generally, do you think fats could be upped to as much as 25-35%?
2) When steak was mentioned I thought of how back in the day Arnold and all those bodybuilders were still eating high fat cuts of red meat and plenty of whole eggs. Are these natural sources mainly constituted of MC triglyceride type saturated fats? and junk food like Mcdonalds comprised of longer chain fats?