2

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Freshly killed meat glycogen content?

Answered on August 19, 2014
Created August 19, 2012 at 7:13 PM

Obviously not talking about cows, pigs etc, but fresh fish, rabbits etc are easily accessible within hours of catching and killing them. I find most fish is best eaten before it goes into rigor mortis, and that I assume that this preserves the glycogen when you eat it? Does it exist in significant amounts, is it damaged by cooking, and can it be digested and metabolised as an energy source when eaten? Can it be preserved by rapid freezing?

many thanks in advance!

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on August 20, 2012
at 02:53 PM

Why take the time to post this response?

4e6baf393fd5f339ae5a92ffbeadc884

(305)

on August 20, 2012
at 08:12 AM

2% of 200g of fish is 4g, so it sounds like it will not amount to much, maybe 10% of my carbs on a fishy day? Probably less if cooking affects it.

4e6baf393fd5f339ae5a92ffbeadc884

(305)

on August 20, 2012
at 08:11 AM

Well, I was hoping it could make a contribution to keeping my carbs in the 50-100g range.

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2 Answers

1
E753cf7753e7be889ca68b1a4203483f

on August 19, 2012
at 08:04 PM

A muscle can be up till 4% glycogen, but that isn't normal in nature, only in carbloaded human athletes. My best guess will be 1-2%.

4e6baf393fd5f339ae5a92ffbeadc884

(305)

on August 20, 2012
at 08:12 AM

2% of 200g of fish is 4g, so it sounds like it will not amount to much, maybe 10% of my carbs on a fishy day? Probably less if cooking affects it.

-1
2e5dc29c61f97d335ffb990508424719

on August 19, 2012
at 09:04 PM

Nothing to lose sleep over.

4e6baf393fd5f339ae5a92ffbeadc884

(305)

on August 20, 2012
at 08:11 AM

Well, I was hoping it could make a contribution to keeping my carbs in the 50-100g range.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on August 20, 2012
at 02:53 PM

Why take the time to post this response?

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