Dr. Donald Layman

I'm pretty convinced that the thermogenic effect is a meal-based effect, basing food

the response of protein synthesis after a meal is where that extra thermogenic, that burning of calories comes from.

Wow, that is definitely sort of out of the strike zone of dietary guidelines at the moment.

I would hope that nutrition begins to get more focused on that.

We've written a number of papers sort of highlighting that.

One of the things that I think will be an outcome of the dietary guidelines is that the USDA has used something they call ounce equivalents, which basically was designed to allow people to substitute plant proteins for protein.

animal proteins.

And so the guidelines were that one ounce of chicken breast was equal to a fourth cup of beans or lentils or a half ounce of almonds.

Well, we've gone in and looked at that, and they're not equivalent at all.

A fourth cup of beans has barely a third of the protein of a chicken breast.

And almonds are even less, and almonds have a digestibility factor of less than 60%.

And so they're not equivalent.

So we have basically emphasized that if you want to substitute beans for chicken breast, it's three-quarters of a cup.

It's not, you know, three-fourths of a cup to be an equal substitution.

How many carbohydrates is that, roughly?

I'd have to think about that.

But 45, maybe 45 grams of carbs.

Yeah.

So it's I mean, that would that would get about nine.

So it'd be times four.