I'm losing weight, so far so good, but I'd like to get my food (and knowledge) dialed in. I am curious about the whole protein/fat, protein/carb connection. I understand that if you want to lose weight, it's key to have your meals be primarily protein/carb or protein/fat. However, I figure there also has to be some kind of range of tolerances. For example, very few protein rich foods have 0 fat. Even boneless/skinless chicken breast. Also, even veggies like broccoli have some carbs, and I find it hard to believe that eating a cup or 2 of raw broccoli and a salad w/ some tomato, cucumber, green onion, lettuce, etc will be enough carb to throw off your meal.... I'm not talking about eating a steak with a baked potato like I'd imagine you might do if you're bulking, just wondering about how for example fresh veggues will affect a protein/fat meal. or even something like half a pita. Alternately, how much fat would be safe to eat with a protein/carb meal? Like I said, almost all protein sources have fat. In fact, even carbs like oats have some fat. 1 cup of raw oats have 5 grams of fat. Sure, its more than 3/5 poly or monounsaturated, but there's still 45 cals of fat in 1 cup of plain old raw oats. Like I said, I figure there has to be a range of tolerance... Can someone please explain how this works?