Perhaps I missed it but all the food prep comments neglected to include the cost of energy to prepare the food with heat, to light the room and to clean up after. Not to mention the tools required to do the cooking even if they are items you already have since you would need to amortize the depreciation over the cooking life of the equipment. Then there is the waste factor if you eat in the restaurant vs. at home.
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Quote:
Originally Posted by new man
As for the vegetarian anti protein eater, the body needs a lot more protein than a handful a week for optimal performance, especially factoring in any form of exercise. even by the US govt's low lowest common denominator standards that also has to acct for 100 lb grandmothers, 3 oz a day is recommended. About 65 grams.
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Who wouldn't you want to eat more if you can? If you gain much of your protein from plant sources you accompany the protein intake with a great deal of soluable and unsoluable fiber. That helps protect your colon and even better, keeps things moving if you know what I mean.
I get protein from fish, beans, milk, cheese, eggs (all which are natural, non-processed, free range and organic) - I could go on. The point is that there are many sources.