Dr. Wayne Campbell and his colleagues at Purdue’s University Laboratory for Integrative Research in Nutrition, Fitness, and Aging conducted a weight loss study of 46 overweight or obese women. The women were instructed to follow one of two reduced-calorie diets. Protein was 18% of the caloric intake in one group’s diet; it was 30% of the caloric intake of the second group’s diet. Each group consumed six ounces of lean pork per day for twelve weeks. It was their only meat source. The result was that the women who ate a higher percentage of protein were better at maintaining lean … Continue reading →