I’m feeling rather nauseated today. This is my fifth day of a high-protein, low-fat, low-carb diet, and I have already developed a deep-seated hatred of egg whites. My regimen includes uncomfortable quantities of grilled chicken breast, fat-free cottage cheese, Greek yogurt, and egg protein, occasionally garnished with a lettuce leaf or perhaps a blueberry. Just yesterday I had to drink a plastic test tube of liquid protein to meet my goals (see offending product image to the left). It looked like a blood-tinged albumin sample, and tasted like orange flavor crystals with a splash of soy sauce.
I know that the scientific literature (if we distill it and perhaps oversimplify it a bit) seems to suggest that there may be a short-term advantage to high-protein diets in terms of weight loss, but that this advantage fades after a year. Yet almost every trainer and athlete I’ve encountered keeps telling me that the only way to get “really lean” is to eat unimaginable amounts of protein, avoid refined carbs, dramatically limit the complex carbs, and dial down the fat intake. Essentially, I must be reduced to swilling test tubes of orange-soy “albumin.”
When I strenuously protested the diet plan presented to me by my trainer, she simply said, “If you care what food tastes like then you’re not serious about losing fat.”
“Well how long do I need to consume 50% of my calories as protein?” I asked meekly, assuming that there would be an end point in sight. Read more »