Baby boomers are convinced they are one meal away from protein starvation.
You probably eat enough protein. If you’re not actively doing muscle building levels of exercise and are eating a normal western diet you’re getting plenty.
When I start biking again as it warms up I’ll probably have to intentionally eat some extra protein, solely because I’ve lost shape over the past year and am (essentially) a vegetarian who doesn’t pay attention to macros
Too much protein can make you sick, too. It can cause kidney stones, for example. (This only applies to animal protein.)
It’s ridiculous a lot of people and their obsession with protein. There is protein in all sorts of foods they get, 10 percent or so of wheat, lots in potatoes, other grains. You aren’t going to be lacking eating all carbs even.
Often while they shun fat, which is the important part, without an amount of fat the stomach doesn’t feel full and you will overeat. And people get way too much sugar instead of that fat. Fructose, which is half of sugar and 60% of high fructose corn syrup, isn’t recognized as food and does not contribute to a full feeling.
Basically people have been misled in nutrition by people trying to sell them stuff, and are too obsessed with protein, not appreciative of fat which is key to a lot of things, and obsessed with getting more protein than a normal diet would provide that we don’t really need.
The protein part needs to be repeated. People in the US (at least) already consume far more protein than required. It’s not without risks, as too much protein can screw with your liver and kidneys, and even lead to osteoporosis, among other health issues. Yet companies keep shoving it into everything as if we’re in a famine, and people don’t seem aware that too much protein can have downsides at all.
People in the US (at least) already consume far more protein than required.
I don’t think it’s that far above the recommended minimums. CDC data shows that Americans get about 15-16% of their calories from protein, and on a 2500 calorie diet that might mean 100g of protein per day.
There research that there is some benefit up to about twice the recommended minimum before excess protein starts to cause cardiovascular or kidney issues, depending on activity levels.
So for that 90kg person on a 2500 calorie diet, with the American average of 16% of calories from protein, we’re talking about 100g of protein per day. Basically in the middle between the recommended minimum (0.8g per kg of body weight or 72g for our 90kg person) and the upper limits of optimum amounts for the very active (1.5g per kg, or 135g for a 90g person).
The protein fad is annoying, but it’s probably one of the less harmful issues facing public health in the United States today.
90kg is waaaay above what an average person should weight. 70 kg is much closer to a healthy weight.
I guess obesity has the upside of making protein consumption of USians appear reasonable? Silver lining!
2500 calorie diet
Hmm yes.
If people swap their steaks for salads, then maybe they’ll need to top up on protein. But more likely if they cut calories to make 2500, they’ll be cutting out sugary drinks, snacks, alcohol and such before they stop eating protein.
I wonder how much that cdc data is averaged though… I definitely know way too many people who have completely bought into the protein fad, and they greedily lap up all of the ‘protein’ offerings from stores and restaurants believing it’s the ‘real way to lose weight!’
Well I could go on all day about this, but I think the vast majority of people overestimate how much protein (in the strict definition of the macronutrient made out of amino acids) is in meat products and underestimates how much protein is in plant products, especially grain products.
For example, the typical hot dog on a bun has nearly half the protein from the bun itself. Typical bun is 5g of protein, and typical hot dog itself is 6g of protein.
Same with things like deli sandwiches where the two slices of bread provide a substantial amount of protein and the cured meat and cheese in between is sometimes not substantial enough to really add a lot of protein.
Peanut butter sandwiches are a staple in my home and just regular bread and regular peanut butter makes a snack with 17g protein (more than 2 eggs).
To whatever extent processed food is substituting in protein, they might actually be reducing carbs and fat in a way that makes people consume fewer calories overall.
And frankly, some of the labels are just outright misleading about how much protein is in them. High protein pop tarts have as much protein as plain slices of bread (5g each).
And that’s not even getting into the bioavailability of protein powders. Your body isn’t absorbing all of the protein from your shake or whatever.
Yeah but gainz bro
Exactly I mean if I don’t eat 5kg of protein per day all my muscles will atrophy immediately
What the fuck is a kilogram?
Slightly OT, but I bought a Ninja Creami a couple years ago, excited about all the crazy ice cream recipes and experiments I would find online. Little did I know that 99% of content creators with a Ninja Creami only make disgusting looking protein powder ice cream over and over and over. What’s the recipe for chocolate ice cream? Chocolate protein powder. And for vanilla ice cream? Vanilla protein powder. And for strawberry ice cream? Strawberry protein powder, of course. And so on.
I have nothing against adding protein to your diet/recipes but this is just ridiculous at this point.
Even the recipes from the book that came with it that aren’t protein based are just base ingredient (milk or oat milk or whatever), thickener, flavoring. Like, at that point, don’t print a ‘one hundred pages of recipes’ book, just have one page and be done with it.
What else is the recipe going to be? That’s the recipe for Ice Cream.
Cream, sugar, flavoring
If it’s the same amount of cream & sugar it sounds like it would be better if it were just the list of flavors and the amount to use for a “standard batch” of Ice cream.
It is about choice. Want to have healthy similar option. Good! Want to have the original thing? Righto.
But when you ask for a deliciously creamy cheesecake that is absolutely a lot in regard of calories and you get the alternative. That’s where is goes wrong.
Mismanaged expectations.
This feels like a nothing burger to me. If people enjoy yoghurt and biscuits then let them have that. Taste is entirely subjective anyway, and if it reminds them of cheese cake then I guess it does. I personally think Dr. Pepper tastes like liquid cheese cake, and no one can stop me from thinking otherwise.
This feels like a nothing burger to me.
It isn’t a burger; it’s a cake. Duuhhhh…
Doi, that was foolish of me! 🥴
Dr. Pepper tastes like liquid cheese cake
Bro, wtf type of cheese cake are you eating?
This kind. Main flavour is bitter almond and almond. Dr. Pepper has a very distinct bitter almond flavour. Ergo, it tastes like cheesecake to me.
Huh. Well, okay, I guess I might have to try that. As someone who used to like dr. pepper though, it still seems absolutely strange and incomprehensible that a cheesecake (even with that recipe) would be anything like the drink.
Naturally the textures aren’t even remotely similar. It’s just that Dr Pepper to me has a very pronounced bitter almond flavour. I know a lot of people associate that with cherries, so I think for people like that, our cheesecake would probably taste more like cherries.
When processed, maraschino cherries often have bitter almond oil added as a flavour enhancer, hence the connection to cherries.
That article says it’s not cheesecake, just if you calque it into English you get cheesecake.
It doesn’t say that it’s not a cheese cake. It is a cake made out of cheese. It says that the two “shouldn’t be confused”, which honestly feels like that shouldn’t even be on Wikipedia. It’s stemming from a bit of a pet-peeve some people have here, when say a restaurant lists “ostkaka” and then an American cheesecake gets served.
When we say “ostkaka” (cheesecake) we mean the linked thing. When we say cheesecake, we generally mean the New York style cheesecake.
This sounds very much like, to most people, “cheesecake” is not the correct translation of ostkaka. It’d be like translating German “tintenfisch” as “inkfish” instead of “squid”.
No. Ost means cheese, kaka means cake. It can also mean biscuit or cookie depending on what type of English you speak.
It’s honestly a lot more like that. If you say biscuit in England, that generally conjures up a picture of a small-ish, often round, harder, dry pastry. In the U.S. a biscuit is closer to what you in England would call a scone.
When we use the Swedish word ostkaka, we refer to the Swedish cheesecake. When we use the English word cheesecake, no one expects a Swedish cheesecake. The cake is made by making cheese, so I don’t really know how much more of a cheesecake it could be.
How does this argument not work with “tinte means ink, fisch means fisch, therefore tintenfisch means ink fish”? Or maybe a better example would be translating “Warenhaus” as follows: “Ware means ware, Haus means house, so Warenhaus means warehouse” when the actual translation is “department store”. (The difference between the two examples is that “ink fish” is not an English compound word, whereas “warehouse” is, yet it’s still the wrong translation).
So, I still think that translating “ostkaka” as “cheesecake” is dubious.
Now I’m tempted to try this, or a variation of it anyway… I like dr pepper and I make a mean cheesecake…
Can you recommend a recipe? Half the ones I’ve looked at don’t even mention almonds.
I’ve never actually made the cheese variant myself, so I can’t really recommend a recipe. I found this one though, and it’s very from-scratch. I saw a few others that used store-bought cottage cheese but given that this recipe calls for mixing the flour in with the milk when making the cheese I’m not 100% sure that’d work out as well.
Ingredients
- 3½ litre (3500ml) milk
- 2½ decilitre all purpose wheat flour (210 gram)
- 1 tablespoon rennet
- 30 gram sweet almonds
- 4 bitter almonds
- 1½ decilitre whip cream (that’s generally 40% fat here)
- 1 decilitre granulated sugar
- 3 eggs
- grease for the pan
My own notes:
- It probably doesn’t have to be specifically rennet, but if you use a different coagulant adapt the cheese-making portion of the recipe to match that.
- I’d pour some of the milk into the flour, and mix that until you have a smooth batter, before pouring that mixture into the milk, rather than mixing the flour directly into the milk. Just to avoid lumps.
- Speaking from experience making paneer, milk that’s been pasteurised at a high temperature (I think usually referred to as ultra pasteurised) to extend its shelf-life is trickier to get to coagulate properly. I’d recommend avoiding that.
Directions:
Heat the milk to 37C (98.6F). Mix in the flour and add the rennet. Stir and let sit for approximately 30 minutes. Stir again so the whey separates out, and let sit for another 30 minutes.
Dampen a thin kitchen towel/cheese cloth and put in a colander. put the colander in a large bowl. Pour the cheese into the colander and let drain for approximately 8 hours in a refrigerator.
Turn the oven on 200C (392F).
Finely chop the sweet almonds. Grate the bitter almonds finely.
Put the cheese mixture in a bowl. Mix together cream, sugar, and egg in a separate bowl and combine the mixture together with the almonds with the cheese mixture. Grease a pan (2½ litres) and pour in the batter. Cook in the oven, preferably in a water bath, for approximately 55 minutes. Let the cake cool and set, you can do this in a refrigerator.
Serve the cheese cake lukewarm with whipped cream and jam.
–
This looks to me like the Småland variation recipe. There’s one from Hälsingland which I’ve never had. It sounds like it’s quite different and it’s generally served with cloudberries or a “juice sauce.”
The wikipedia page for ostkaka also has this note, which I think was kind of fun.
According to the tradition from Småland, one always starts eating ostkaka from the middle. One theory for this is that in the old days, it was baked in a copper pot with a tin lining. If cracks appeared in the tin, the cheesecake would mix with the toxic copper. This way, the more distinguished guests would at least not ingest as much of the poison. Others claim it’s because the cheesecake is creamiest in the middle and a bit drier and more burnt at the edges, which were saved for the children and the servants.
I remember when Yoplait started putting out a bunch of yogurts that were supposed to taste like desserts and they were better for you because lowfat or something. Now we’re doing this crap again but trying to eat a year’s worth of protein in one meal as well.
Industrial Agriculture Corporations: “YOU WILL CONSUME BYPRODUCTS FOR A PREMIUM PRICE AND YOU WILL LOVE IT.”
A lot of the Low-Fat marketed products were loaded with sugar, which no doubt played a part in the global obesity levels skyrocketing.
At least when things are crammed with protein, it usually ends up with fewer grams of sugar overall?
Bring on the jacked generation Beta, I’m all here for it.
I don’t know.There’s been at least one protein powder that turned out to be overpriced cake mix. https://www.reddit.com/user/Sufficient_Letter175/comments/1j2xf2l/holmes_protein_mix_scamfake_macros/
Lol, I feel attacked here. The orange / lime flavors were amazing. Now I’m on to light strawberries in skyr.
That sounds like a good quick breakfast! I’m just more upset at the marketing for those and diet culture in general than anything
I didn’t get very into yogurt until after I had moved from the US to Canada, and now I’m haunted by the huge selection of flavours in the US that I no longer have access to. That’s okay, though. Liberté Greek yogurt is far superior to anything I ever tried down there.
This take is confusing from a (central) european perspective. Only the New York Style cheesecake uses cream cheese while the European original uses Quark which is extremely rich in protein.
Saying “European original” is a bit weird given that Europe is large with plenty of variation even within short distances. Like potato salad is not the same between East/West Germany.
In Sweden, the standard “ostkaka” (lit. cheesecake) refers to the Småland cheesecake which at a glance looks like the burnt basque cheesecake, but is far from the same. What we call “cheesecake” here generally refers to the New York style one.
Hell my go-to recipe for the Småland-style cheesecake doesn’t even use dairy. The signature flavour isn’t cheese, but bitter almond, and almonds. I substitute cheese for courgettes. It’s less decadent but just as delicious.
Yes, that is true, I simplified. I was referring to it as the original because it is where the American recipe originated.
Why is or called cheese cake when it doesn’t contain dairy or dairy alternatives? It sounds really interesting. I might give it a try. I indeed have never heard of any Scandinavian cheese cake approaches.
Right so the original Småland cheesecake does contain cheese. The courgette version modeled after it tastes similar because the main flavour isn’t from the cheese, but rather the almonds and the bitter almond extract.
Growing up here, I associate bitter almond flavour with cheese cake. The Dr. Pepper soft drink also tastes of bitter almonds to me, so in my head it’s basically cheese cake flavoured soft drink.
That Wikipedia article makes me want to go to Germany for food
Signs You May Be Mentally Ill
Remembering that one clip about someone cutting their sushi into peaces and mixing them into a soup with “boom boom sauce.”
Or cheese
Liam is risen
You’ve clearly never had a 10% fat yogurt.
I made a Tres Leches cake the other day and it felt so fake and made up the entire time.
It started with separating egg whites and whipping to STIFF peaks, takes a long time, with added sugar, in a separate bowl mixing sifted cake flour, sugar, baking powder, egg yolks, salt, and sour cream and prepping a pan with parchment paper lined with coconut oil. Oven preheated to 350F. Mix the two bowls to consistent color then add to pan and then oven, if your timing is off the egg mix might deflate and we don’t want that.
Then they take this beautiful tall fluffy cake and they poor a mixture of canned milk on it? Like, wtf? And they top it with whipped cream topping? Though it does have to sit in the fridge for a while to soak it all in, but still.
I actually had more heavy cream leftover so I reduced it into Dulce Leches and that drizzled on top made the cake a Quatro Leches Cake.
240 grams flour
3/4 tsp Baking Powder
1/2 tsp salt
5 eggs
250g sugar ( about 1/4th cup to the whites SLOWLY, rest to yolk mix )
1/2 cup Sour CreamThey said FiniteBanjo was crazy, they said it couldn’t be done. But after a lifetime of searching, they found the mythical fourth milk
lol weird thing to get pressed over.
It’s NOT cheesecake.
You can take stale phyllo dough and put it in yogurt with some orange zest and juice and sugar, etc. and it makes a decent cake.
