Quote from Joe2 on November 13, 2025, 4:05 pm

https://x.com/Will_of_Europa/status/1989077595661758566

(2) Will of Europa 🪐 on X: "Protein burden determines how much redox capacity the liver must spend on deamination, ammonia handling, and urea synthesis before it can return to oxidation. Every gram of high nitrogen meat forces the liver to allocate ATP, NAD, and glutathione toward processing amino groups." / X

Will of Europa 🪐
@Will_of_Europa
Protein burden determines how much redox capacity the liver must spend on deamination, ammonia handling, and urea synthesis before it can return to oxidation. Every gram of high nitrogen meat forces the liver to allocate ATP, NAD, and glutathione toward processing amino groups. That directly competes with the same machinery you need for restoring NAD cycling, bile flow, and mitochondrial throughput.

If the nitrogen load is too high, deamination pushes cytosolic NADH upward, slows regeneration of NAD plus, and suppresses thermogenesis. This is why you feel warm after carb dominant meals and cold after protein heavy meals. The liver is choosing clearance over oxidation.

Meats highest in deamination and NADH generation to lowest:

1) Ultra lean red meat and game meats. Highest nitrogen per gram. Highest deamination cost. Highest NADH generation.
2) Lean red meat. High essential amino acid density. High methionine. Heavy urea cycle load.
3) Poultry breast. High protein per gram. Low fat. High niacin content. Significant redox strain.
4) Poultry dark meat. More fat, lower nitrogen density, lower niacin. Moderate burden.
5) White fish. Lower amino complexity. Lower nitrogen density. Easier hepatic clearance.
6) Collagen heavy meats and gelatin rich cuts. Highest glycine proportion, lowest metabolic cost, lowest NADH load.

Meat isn't bad for you, but too much could be spiking NADH preventing your body from producing enough energy while making the liver shift priorities.
3:07 PM · Nov 13, 2025
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