RRM wrote: If constantly sufficient fat AND glucose is available, very little redundant protein will be converted into energy.
Kookaburra wrote:What if you eat an avocado? For every 100g, it contains 14.66g fat, 0.66g sugar and 2g protein. So, the protein will get converted to sugar right? What is the conversion ratio? Do all the 2g protein become 2g sugar? Lets say that it is. So 2 + 0.66 = 2.66g. The new ratio of sugar:fat is 2.66:14.66. How is that stabilized? I thought the ratio is 2:1? Clearly, by converting the protein to sugar, it does not make a difference at all.
It is the same for egg yolks. For every 100g, it contains 26.54g fat, 0.56g sugar and 15.86g protein. Even if all the 15.86g protein are converted to sugar, the new ratio of sugar:fat is (15.86 + 0.56 = 16.42) :26.54. How is that stabilized?
Let me see if I am understanding this correctly. When I eat an avocado, its protein will be used for energy together with the fat right? How much energy does its protein provide? USDA says that for 100g of avocado, it provides 160kcal. Since its protein is used for energy, the actual energy an avocado provides is more than 160kcal right?Oscar wrote:I think you're confusing a number of things.
The sugar:fat ratio is a (minimum) guideline when looking at a potential daily diet. It has nothing to do with the ratio of available sugars/fats in specific fruits.
The body has a list of priorities when looking at the available energy. Survival (being able to run away, search for food, etc) has a higher priority than maintenance/(re)construction. This means that if the body needs sugar energy and there's only protein energy available, it will use that for energy instead of maintenance/(re)construction.
If there is not sufficient fat AND glucose available, protein will be used for energy right? In that case, it doesn't matter whether you eat egg yolks in the morning or evening because since egg yolks are mostly fat, all its protein will be used for energy right?