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James A

Ok I see Mike has said that FPRs in the range between 50%-80% are “good” or “normal.”

But I’m unclear exactly what we’re measuring.

Normally a ratio is expressed as “x : y” So if a FPR is 60%, I understand that to mean 6 units of fat for every 10 units of protein … aka 6:10.

But given that protein is generally around 25-45% or so, I would say I have it backwards… for every 10 units of fat there are 6 units of protein.

Help me understand how these FPR percentages are calculated. Also do carbs factor in?