4 ms·

Fiber does everything you say. However, it doesn't address for example why e.g. ground meat is less filling than whole meat, which is why I used it as an examp

Fiber does everything you say. However, it doesn't address for example why e.g. ground meat is less filling than whole meat, which is why I used it as an example. There appears to be something about the process of chewing that induces fullness. It could be something as simple as the additional time it takes to consume the food allows for our satiety to catch up with the amount of food we have eating. The article talks about "texture" instead, but it appears to refer to the same idea. Fiber-rich foods alone don't seem sufficient to provide satiety either. Consume a head of broccoli and you will feel physically full, as your stomach will be stretched, but you will still want more food. This makes sense, as you have not consumed an adequate amount of calories or protein.

hombre_fatal 3y ago
Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat. Potatoes are more interesting to consider than a head of broccoli though since they are one of the most satiating foods and it’s easier to ask why one food is satiating than why another is not.
- argiopetech 3y ago
  Perhaps I've misunderstood, but 80% ground beef has 20% fat, making it less than a 25-30% far tenderloin (can't confirm that number, just going with yours), which seems to invalidate your claim.
  - hombre_fatal 3y ago
    Yeah, you're right. I'm not sure how I butchered that so badly. The thought of ground beef being 80-95% fat even sounded absurd to me as I was writing it.
  - spicymapotofu 3y ago
    Not that person, but I believe you're right. I think it's to do with muscle fiber - breaking the connections between the meat is fully pre-empted by grinding, and I theorize a connection between the mechanics of chewing and satiety.
- david-gpu 3y ago
  > Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat You got that backwards, as others have pointed out. 80% chuck is 80% lean and 20% fat. Simply look at the different grades of ground meat and compare their appearance. 95% "extra lean" ground meat is a darker shade of brown while 70% "medium" ground meat is much whiter due to the higher fat content.

hombre_fatal 3y ago

Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat. Potatoes are more interesting to consider than a head of broccoli though since they are one of the most satiating foods and it’s easier to ask why one food is satiating than why another is not.

argiopetech 3y ago
Perhaps I've misunderstood, but 80% ground beef has 20% fat, making it less than a 25-30% far tenderloin (can't confirm that number, just going with yours), which seems to invalidate your claim.
- hombre_fatal 3y ago
  Yeah, you're right. I'm not sure how I butchered that so badly. The thought of ground beef being 80-95% fat even sounded absurd to me as I was writing it.
- spicymapotofu 3y ago
  Not that person, but I believe you're right. I think it's to do with muscle fiber - breaking the connections between the meat is fully pre-empted by grinding, and I theorize a connection between the mechanics of chewing and satiety.
david-gpu 3y ago
> Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat You got that backwards, as others have pointed out. 80% chuck is 80% lean and 20% fat. Simply look at the different grades of ground meat and compare their appearance. 95% "extra lean" ground meat is a darker shade of brown while 70% "medium" ground meat is much whiter due to the higher fat content.