Posted by Chuck – July 28th, 2012
The Beef Checkoff funded a research project conducted by Stuart Phillips (pictured during a video interview), McMaster University, Department of Kinesiology, Hamilton, Ontario, that focused on nutrient-rich proteins in offsetting age-related muscle loss. Basically, Stuart says they compared 4 oz. of beef with 4 oz. of soy protein and beef performed much better.
Another interesting finding is that the optimal amount of beef is 6 oz. to stimulate muscle protein synthesis. This research will have significant impact on diets for aging well as we better understand how different protein sources perform.
Listen to my interview with Stuart here: Interview with Stuart Phillips