Peter Attia· MD
so let's start with the front end let's start with nitrogen in so that's basically you just take a a bunch of food and you do an chemical analysis and you measure the nitrogen and you multiply it by a factor of 6. 25 so a you're measuring nitrogen it's not really protein it could be nucleic acids it could be anything with nitrogen you're calling it protein and then you're multiplying it by 6.25 which says I believe that protein contains 16% nitrogen which also isn't always true