Baby boomers are convinced they are one meal away from protein starvation.
Boomers? All the “high protein” weird shit I see on social media is Gen Z or maybe millennials making stuff with hard boiled eggs, cottage cheese, and yoghurt and chucking it in a blender.
Yeah it’s others now, the boomers have been on the protein kick from 20 years prior though. They may still be doing so but no one cares any longer.
It is about choice. Want to have healthy similar option. Good! Want to have the original thing? Righto.
But when you ask for a deliciously creamy cheesecake that is absolutely a lot in regard of calories and you get the alternative. That’s where is goes wrong.
Mismanaged expectations.
Or cheese
You probably eat enough protein. If you’re not actively doing muscle building levels of exercise and are eating a normal western diet you’re getting plenty.
When I start biking again as it warms up I’ll probably have to intentionally eat some extra protein, solely because I’ve lost shape over the past year and am (essentially) a vegetarian who doesn’t pay attention to macros
Too much protein can make you sick, too. It can cause kidney stones, for example. (This only applies to animal protein.)
It’s ridiculous a lot of people and their obsession with protein. There is protein in all sorts of foods they get, 10 percent or so of wheat, lots in potatoes, other grains. You aren’t going to be lacking eating all carbs even.
Often while they shun fat, which is the important part, without an amount of fat the stomach doesn’t feel full and you will overeat. And people get way too much sugar instead of that fat. Fructose, which is half of sugar and 60% of high fructose corn syrup, isn’t recognized as food and does not contribute to a full feeling.
Basically people have been misled in nutrition by people trying to sell them stuff, and are too obsessed with protein, not appreciative of fat which is key to a lot of things, and obsessed with getting more protein than a normal diet would provide that we don’t really need.
Feels good to read these comments. Wasn’t that long ago that I’d get downvoted to oblivion by the protein bros for raising these easy to verify facts.
People don’t realize that you are only supposed to eat an amount of meat with the volume of a pack of playing cards.
A 6oz steak gives you 90% of your daily value of protein.
It’s NOT cheesecake.
You can take stale phyllo dough and put it in yogurt with some orange zest and juice and sugar, etc. and it makes a decent cake.
Exactly. Use soy yoghurt instead. Get some plant protein up in this bitch
Mmmm Plantcake.
I remember when Yoplait started putting out a bunch of yogurts that were supposed to taste like desserts and they were better for you because lowfat or something. Now we’re doing this crap again but trying to eat a year’s worth of protein in one meal as well.
A lot of the Low-Fat marketed products were loaded with sugar, which no doubt played a part in the global obesity levels skyrocketing.
At least when things are crammed with protein, it usually ends up with fewer grams of sugar overall?
Bring on the jacked generation Beta, I’m all here for it.
I don’t know.There’s been at least one protein powder that turned out to be overpriced cake mix. https://www.reddit.com/user/Sufficient_Letter175/comments/1j2xf2l/holmes_protein_mix_scamfake_macros/
Lol, I feel attacked here. The orange / lime flavors were amazing. Now I’m on to light strawberries in skyr.
That sounds like a good quick breakfast! I’m just more upset at the marketing for those and diet culture in general than anything
Industrial Agriculture Corporations: “YOU WILL CONSUME BYPRODUCTS FOR A PREMIUM PRICE AND YOU WILL LOVE IT.”
I didn’t get very into yogurt until after I had moved from the US to Canada, and now I’m haunted by the huge selection of flavours in the US that I no longer have access to. That’s okay, though. Liberté Greek yogurt is far superior to anything I ever tried down there.
Greek yogurt? Yuck. I could see it with just whipped/beaten cream cheese (since the best cheesecake is basically whipped cream cheese, lemon juice, and sugar), over some kind of biscuits (since I happen to like a graham cracker crust)
I tried it. It tasted nice, but definitely no cheesecake. Needed a bit of sugar too, at least for plain Greek yogurt.
I made a Tres Leches cake the other day and it felt so fake and made up the entire time.
It started with separating egg whites and whipping to STIFF peaks, takes a long time, with added sugar, in a separate bowl mixing sifted cake flour, sugar, baking powder, egg yolks, salt, and sour cream and prepping a pan with parchment paper lined with coconut oil. Oven preheated to 350F. Mix the two bowls to consistent color then add to pan and then oven, if your timing is off the egg mix might deflate and we don’t want that.
Then they take this beautiful tall fluffy cake and they poor a mixture of canned milk on it? Like, wtf? And they top it with whipped cream topping? Though it does have to sit in the fridge for a while to soak it all in, but still.
I actually had more heavy cream leftover so I reduced it into Dulce Leches and that drizzled on top made the cake a Quatro Leches Cake.
240 grams flour
3/4 tsp Baking Powder
1/2 tsp salt
5 eggs
250g sugar ( about 1/4th cup to the whites SLOWLY, rest to yolk mix )
1/2 cup Sour CreamThey said FiniteBanjo was crazy, they said it couldn’t be done. But after a lifetime of searching, they found the mythical fourth milk
Remembering that one clip about someone cutting their sushi into peaces and mixing them into a soup with “boom boom sauce.”
You’ve clearly never had a 10% fat yogurt.
This take is confusing from a (central) european perspective. Only the New York Style cheesecake uses cream cheese while the European original uses Quark which is extremely rich in protein.
That Wikipedia article makes me want to go to Germany for food
Signs You May Be Mentally Ill
Saying “European original” is a bit weird given that Europe is large with plenty of variation even within short distances. Like potato salad is not the same between East/West Germany.
In Sweden, the standard “ostkaka” (lit. cheesecake) refers to the Småland cheesecake which at a glance looks like the burnt basque cheesecake, but is far from the same. What we call “cheesecake” here generally refers to the New York style one.
Hell my go-to recipe for the Småland-style cheesecake doesn’t even use dairy. The signature flavour isn’t cheese, but bitter almond, and almonds. I substitute cheese for courgettes. It’s less decadent but just as delicious.
Yes, that is true, I simplified. I was referring to it as the original because it is where the American recipe originated.
Why is or called cheese cake when it doesn’t contain dairy or dairy alternatives? It sounds really interesting. I might give it a try. I indeed have never heard of any Scandinavian cheese cake approaches.
If you put Yoghurt in a coffee filter and let it drip off some water, you have cream cheese. Which is the main ingredient of cheesecake.
I’m sorry but biscuits in yoghurt is indeed basically cheesecake if you want to be pedantic.
Cream cheese substitute … sure.
Actual cream cheese, nope. The flavor is completely different. This is more like Labneh
You’ve just turned your basic Yoplait yogurt into Greek yogurt doing that. Not cream cheese.
lol weird thing to get pressed over.
