Bak Kwa, yummy but no, not a great idea for a meat replacement

As many of you know, most of our personal training and Singapore fitness boot camp clients at Genesis Gym are usually asked to increase their protein intake with healthy meat sources.

Meat has a good amino acid profile, and it also digests slowly. Improving blood sugar management, and feelings of fullness (so you don’t eat so much bad food).

Since Chinese New Year is coming, one of the common chats in our Singapore gym, goes like this:

Client: “Hey coach, you say we should eat meat right?”

Genesis Coach: “Yes”

Client: “So Bak Kwa is good right? CNY is coming and I love bak kwa!”

Genesis Coach: “Did a caveman have Bak Kwa?”

Client: “No”

Genesis Coach: “So there you have your answer”

Now for the more in depth explanation.

This comes from one of our coaches Chris, who actually wrote this nice article on the Genesis Gym coaches blog last week.

One of his relatives owns a business specializing in selling bak kwa.

The key thing to take note of, is the ratio of meat (which is minced and you can’t be sure of its quality), to sugar.

It’s roughly 2:1 ratio. That means that for each kg of meat, there is half a kilo of sugar.

This makes bak kwa pretty much meat flavored sugar!

I love bak kwa too but turns out its not a great CNY food…

However, a more reasonable recipe is to put a small pieces of bak kwa on your egg omelet. This reduces the total amount of bak kwa and makes a very tasty omelet dish.