Peter Attia· MD
you did a great discussion recently of a study that was um uh in which Luke vanon was one of the authors that used up to 100 grams and looked at the the the other end of the threshold is there an ASM toote is there a level in which you don't get any more benefit right where conventional wisdom was 40 Gish was the ceiling and I think the study from Luke suggested that might be true for a very rapidly hydrolized protein such as wey but with casan at least his data suggested maybe not time release protein might be a value and meals like a steak might be closer to casan kinetics than whey kinetics