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Examples
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Arteries were clogged on the high-fat, high-protein, low carbohydrate diet but clean on the low-fat, moderate-protein, high-carbohydrate diet.
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Arteries were clogged on the high-fat, high-protein, low carbohydrate diet but clean on the low-fat, moderate-protein, high-carbohydrate diet.
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After reading part III, “Eating Out, Eating In: Atkins in the Real World,” move on to part IV, where we discuss the compelling research that confirms that consuming a high-fat, moderate-protein diet, which describes Atkins, improves a broad range of health indicators that impact heart health, metabolic syndrome, and diabetes.
THE NEW ATKINS FOR A NEW YOU Dr. Eric C. Westman 2010
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After reading part III, “Eating Out, Eating In: Atkins in the Real World,” move on to part IV, where we discuss the compelling research that confirms that consuming a high-fat, moderate-protein diet, which describes Atkins, improves a broad range of health indicators that impact heart health, metabolic syndrome, and diabetes.
THE NEW ATKINS FOR A NEW YOU Dr. Eric C. Westman 2010
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The most interesting twist is that when you look at what happens to the cellulose, the gorilla is actually on a low-carb, moderate-protein, high-fat diet.
Are we meat eaters or vegetarians? Part I | The Blog of Michael R. Eades, M.D. 2009
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The Zone Diet is a moderate-carbohydrate, moderate-protein, moderate-fat lifestyle plan.
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If anything low-carb diets are high-fat diets and moderate-protein diets.
Is there a single save your heart diet? | The Blog of Michael R. Eades, M.D. 2008
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For these reasons, moderate-protein flours make better batters than bread flour, and some batters are made from other grains, or from a mixture of wheat flour and other flours or starches.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The second function is to provide additional protein for moderate-protein flours used in both home and industrial production.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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For these reasons, moderate-protein flours make better batters than bread flour, and some batters are made from other grains, or from a mixture of wheat flour and other flours or starches.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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