how much protein can your body absorb at one sitting ?

[AnabolicDiabetic]

30G of protein at a time for me is just fine.

 

[gy]

MS hit the nail on the head.

 

[diamonddiceclay]

65g or less at a time is best

 

[AnabolicDiabetic]

MS, my understanding was that our bodies synthesize creatine from meats. When taking creatine powder orally the absorption is different. I'd be interested in other info though.

 

[MS]

Normally the body can synthesize all the creatine it needs form glycine and arginine. As long as these aminos are present in adequate amounts (and kidney/liver/pancreas function is not impaired) there is usually no problem with lack of creatine. But we know that some people (eg bodybuilders) may need benefit from more. Dietary sources merely boost the supply, but there is recent evidence that long term supplementation with excessive creatine may cause downregulation of the creatine transporter required to get it into the cells.

3-6g/kg creatine (and reportedly up to 10g/kg in herring) are found in muscle meat; smaller amounts in heart muscle and insignificant amounts in offal. Creatine is not found in milk, or in most non-vertebrate sources of meat or in vegetables. Degradation of creatine to creatinine is usually less than 5% in beef, chicken and rabbit purchased in the supermarket. Boiling or stewing meat results in a 30% loss of creatine to creatinine within one hour, with all of the creatine now contained in the stock. Conversion of creatine to creatinine in lightly fried steak maybe <7%. 90% of creatine is retained in air dried meats (biltong and beef jerkies) where its content may reach 13g/kg or more. Dietary intake has been estimated between 0g for a vegetarian to 1-2g (average mixed diet and 75kg bwt), with higher amounts in the traditional Inuit diet. Low dietary intakes are likely also in those consuming poor quality and heavily processed/cooked meat. Dietary intake by prehistoric man may have averaged closer to 3-6g/day, based on the consumption of 1 to l.5kg/day of meat, and may represent the dietary level taken for the longest period in human evolution. Creatine is readily absorbed by man and canines but not by equines or some ruminants, when supplied with food or as a solution or in solid form. Fortification of the diet with meat extract containing high levels of creatine, prepared by sweating diced beef in a sealed vessel (so- called "beef juice"), was used by weight lifters in the 1930's and post-war era. Claimed benefits to performance, however, were attributed to the high protein content of the extract. High meat ingestion (up to lkg of steak) has been used by rowers and body builders to provide up to 5g supplementary creatine (equivalent to 5.7g Cr.H2O).

 

[MS]

Normally the body can synthesize all the creatine it needs form glycine and arginine. As long as these aminos are present in adequate amounts (and kidney/liver/pancreas function is not impaired) there is usually no problem with lack of creatine. But we know that some people (eg bodybuilders) may benefit from more. Dietary sources merely boost the supply, but there is recent evidence that long term supplementation with excessive creatine may cause downregulation of the creatine transporter required to get it into the cells.

3-6g/kg creatine (and reportedly up to 10g/kg in herring) are found in muscle meat; smaller amounts in heart muscle and insignificant amounts in offal. Creatine is not found in milk, or in most non-vertebrate sources of meat or in vegetables. Degradation of creatine to creatinine is usually less than 5% in beef, chicken and rabbit purchased in the supermarket. Boiling or stewing meat results in a 30% loss of creatine to creatinine within one hour, with all of the creatine now contained in the stock. Conversion of creatine to creatinine in lightly fried steak maybe <7%. 90% of creatine is retained in air dried meats (biltong and beef jerkies) where its content may reach 13g/kg or more. Dietary intake has been estimated between 0g for a vegetarian to 1-2g (average mixed diet and 75kg bwt), with higher amounts in the traditional Inuit diet. Low dietary intakes are likely also in those consuming poor quality and heavily processed/cooked meat. Dietary intake by prehistoric man may have averaged closer to 3-6g/day, based on the consumption of 1 to l.5kg/day of meat, and may represent the dietary level taken for the longest period in human evolution. Creatine is readily absorbed by man and canines but not by equines or some ruminants, when supplied with food or as a solution or in solid form. Fortification of the diet with meat extract containing high levels of creatine, prepared by sweating diced beef in a sealed vessel (so- called "beef juice"), was used by weight lifters in the 1930's and post-war era. Claimed benefits to performance, however, were attributed to the high protein content of the extract. High meat ingestion (up to lkg of steak) has been used by rowers and body builders to provide up to 5g supplementary creatine (equivalent to 5.7g Cr.H2O).