Heavy vs light proteins: some more broscience

If you've ever busted your ass at the gym lifting heavy weights, afterwards you get these cravings. You start to want to eat beef, eggs, or chicken. These are what I classify as heavy proteins. Their texture is tougher. They're harder to digest. But they're also the raw materials from which muscle is built.  You absolutely must gorge yourself on meat and poultry and eggs if you expect to make strength gains.

Then after the 36 to 44 hours you stuffed your face with meats, your animal protein cravings subside. You don't feel quite as hungry as after you just worked out but there still is some residual cravings for animal protein.

So what's your next move? How do you satisfy the cravings without expelling all your expensive protein down the toilet drain?

You have to move to lower quality protein sources. I classify them as light proteins because when compared to the amount of volume they occupy the actual protein that is in them is very low. For example, yogurt has about 15 grams of protein per cup. Deli meats are another terrible source of protein.  One package of sliced pastrami is no more than ten or fifteen grams of protein. Gyro meat has no more than fifteen grams of protein per six ounces.

It's not like you're going to build a lot of muscle with these low quality protein sources. The idea is to use these as something to satisfy your animal protein cravings and add volume to your meals thus making you feel full without forcing your body to digest large amounts of protein. Probably about 24 to 36 hours before your next workout is ideal for consumption of these lower quality proteins.