Foods for sport
February 01st, 2010 | 
Category: 
Concerning food, at what point does cost outweigh quality? Example: standard canned pink shredded tuna vs solid canned albacore fillet vs fresh fillets. Or corn oil vs olive oil, of which the latter is three times greater in price.
Where do you draw the line and why? Which is actually more cost effective nutritionally? Note that I mean decent food, not shit like twinkies.
get the canned tuna and the olive oil. tuna is tuna, even if it doesn’t taste as good, but olive oil is healthier than corn oil
olive oil
i don’t eat much tuna
i draw the line at my health
food > many things.
decent food now = better health later, no?
agreed. i’ll side with quality food any day, but i don’t think its necessary to pay $15 for a filet of tuna when it can be had for $2 canned and little quality difference.
taste is of little concern.
no one else?
Chunk light tuna is actually better for you since it has orders of magnitude less mercury per ounce than Albacore. The texture of chunk light vs. albacore (which is what you’re paying for really) makes no difference to me since I make tuna fish sandwiches and stir fry with tuna. It’s also significantly cheaper and those savings add up over a year if you’re eating 3-5 cans a week.
Olive oil is worth it since it has better fats for low heat oil. Taste great as a butter substitute on bread, too. A very versatile oil. Buy a big gallon can of it, it saves a ton of money.
I wouldn’t use corn oil though, canola oil is much better for you as a high heat oil.
Alot of meats all go to the same place one caught or w/e. From there whatever company pays the most gets the better ‘looking’ product whilst the other companies deal with the rest. It’s still all the same product though.
Lol @ product fags.
Are you eating it for dinner with your GF or family? Get the good stuff.
Eating it just as food for working out? Get the cheaper stuff and trim the fat to 1/4″. Cheaper meat is tougher generally, so you have to tenderize it and cook it a little differently (usually longer).
Ground beef is garbage leftovers and shit (literally). Cook it thoroughly above 180 to kill any e. coli. It’s fine for food though. I usually spend a little more on leaner ground beef so the fat doesn’t cook all away and shrink the amount of meat you get.