Portioning Macronutrients: Protein

by | May 18, 2015 | Health Habits, Nutrition Support, Uncategorized

The critical importance of portioning macronutrients for overall health

Macronutrients – or “macros” for short – are the three critical energy sources in our food: carbohydrates, fat, and proteins. These three energy sources are digested and expended differently in our bodies, and understanding how to leverage the proper portions of these nutrients is critical to dietary success.

One of the most well known macro is protein. Protein often receives the lion’s share of the credit for successful macronutrient consumption. Many products boast high protein levels to assist in weight loss, but it is critical that you understand this macro properly before beginning to consume it in high levels.

Protein is often considered the “healthiest” macronutrient, because it takes much longer to turn into fat in the body and remains a viable energy source for a longer period of time. However, an over consumption of protein can also result in weight gain if not balanced with a proper exercise regimen.

There are many theories and strategies for proper protein consumption and exercise, but as with the other macros, each body processes protein differently and therefore it is important to monitor your intake with care and develop a routine that will allow you to reach your health and weight loss goals. If you have a regimen that includes frequent bouts of heavy lifting, your body may be more successful at turning proteins into muscle than a more sedentary person. There are also many strategies for timing protein consumptions around these heavy lifting exercises.

There are several reputable websites that post these strategies and allow members to give feedback, like www.bodybuilding.com, www.t-nation.com, and www.muscleandfitness.com. It may be useful to reference these forums for further information on the intricacies of protein consumption, and balancing this consumption with other macronutrients for health and weight loss success.