EPTTL Health and Fitness Initiative 2013 - Page 53
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decafchicken
United States20021 Posts
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NarutO
Germany18839 Posts
On April 03 2013 21:03 decafchicken wrote: Fat and carbs font make people fat. Caloric surpluses do. It's just easier to eat too many calories that way because fat is calorie dense and carbs are easy to eat (compared to the same amount of protein) The combination of fat and carbs compared to carbs and protein or protein and fat does indeed make fat. Ofcourse we are talking about surplus when building up muscle, but don't you agree that with a surplus based on carbs and fat you would build % more fat than you would with building up the other way (protein/fat , protein/carbs) ? Both ways do lead to increase in muscle mass, but I argue that one way does better than the other or with less increase in bodyfat. | ||
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Osmoses
Sweden5302 Posts
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mordek
United States12704 Posts
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infinity21
Canada6683 Posts
On April 03 2013 21:06 Type|NarutO wrote: The combination of fat and carbs compared to carbs and protein or protein and fat does indeed make fat. Ofcourse we are talking about surplus when building up muscle, but don't you agree that with a surplus based on carbs and fat you would build % more fat than you would with building up the other way (protein/fat , protein/carbs) ? Both ways do lead to increase in muscle mass, but I argue that one way does better than the other or with less increase in bodyfat. I'm not an expert on this but afaik, carbs will spike insulin but if you train with heavy weights, your body will be anabolic and use the protein to rebuild muscle. So you want to spike insulin after working out. I don't know of any meal that is just protein and carbs unless you mix whey powder with water (which I find less than palatable). I do have meals that are just protein+fat but never just protein+carbs. I think that heuristic comes from the fact that most processed foods will contain both carbs and fat (pizza, hamburger, fries, etc.). I usually don't have carbs for lunch and my dinner will look something like steak/ribs/sausages + mashed potato. It's been working pretty well for me. | ||
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NarutO
Germany18839 Posts
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infinity21
Canada6683 Posts
 My view on food is: if it doesn't taste good, then don't eat it. | ||
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NarutO
Germany18839 Posts
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StorrZerg
United States13919 Posts
On March 27 2013 09:49 BoxingKangaroo wrote: 65kg seems a little on the low side for your height I think. Provided you eat healthier and keep up the training, I don't see why you couldn't maintain (or even increase your weight) while looking better at the same time. well I've gone up to 75kg now. So i think that is a good sign. I still believe i have plenty of fat to lose though. I do feel stronger, one of my little personal goals was to be able to do pull ups again. (which i can now do woot) One other small accomplishment is that i have finished my container of protein powder. My previous 2 attempts just ended with throwing it out cause i stopped working out. | ||
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decafchicken
United States20021 Posts
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BeMannerDuPenner
Germany5638 Posts
On April 03 2013 22:06 infinity21 wrote: I guess lean chicken breast is pretty low fat. I absolutely despise eating low fat meat though so I don't My view on food is: if it doesn't taste good, then don't eat it. youre crazy. breast is best. just gotta know how to treat it well also most filet cuts are really lowfat compared to the other parts. but i fully agree on your view on food. but at the same time you can prepare most things in a nice way. for example few days ago i was over at a friends place and he made himself red beet with goat cheese on top (vegetarian). i always avoided red beets and never liked it but what he made was quite damn delicious (as a side for a steak or something ;P) | ||
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Crushinator
Netherlands2138 Posts
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Osmoses
Sweden5302 Posts
Frustrating day at the gym as my mobility is still lacking and I was struggling to lift, well, basically the same weights I lifted a year ago. I've lifted consistently for a year, and I'm leaner now, at basically the same bodyweight as I started cutting from last year. In theory that ought to mean I have more muscles now, yet I'm still struggling to lift babby-weights. It's a mystery. | ||
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decafchicken
United States20021 Posts
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mordek
United States12704 Posts
Chipotle is sooo good. Why do I live in a city small enough not to have one TT | ||
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Recognizable
Netherlands1552 Posts
On April 03 2013 19:18 Thor.Rush wrote: You have to get use to eating more, gradually increase it. Suddenly eating a lot more, won't do anything in the beginning anyway since your body is not used to it; it will just go in and out of your system. I usually watch youtube or whatever while I'm eating (makes it much easier imo). Have a protein shake when you really don't feel like eating. This... Is very true. I'm pooping a lot more because of all the extra food I eat, haha. I am on the train so I cannot write a wall of text but overall I aagree.A good example for protein and carbs is chicken with rice and vegetables. You could have that for dinner as it will cut the fat. Awwyea, I love this. I should make it more ^.^ | ||
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Deadeight
United Kingdom1629 Posts
It's primarily a weightlifting club that's in two disused squash courts at a Rugby club. Doesn't look like much, but it has like 15 Eleiko bars, and loads of Eleiko plates. The guy who runs it was really nice, used to be on the GB weightlifting team in the 80s and has coached loads of strong people. Given that he's an older guy, was crazy seeing him squat like 240 or something AtG, at 82kg. The fee? £20 ($30) a month. Everyone there was strong. And a couple of guys there who train Strongman (which is why I went there), got some good equipment, though not as much as the Strongman gym I go to when at Uni. They recommended I switch to high bar squats, at least for a while. So I'll see how that goes. And the coach is going to teach me how to power snatch and power clean, which are things I'd struggled with teaching myself. I'm also going to stop the cut, I've lost a bit of fat and I'm happy, and realistically I need to start bulking up (clean bulking) because my category is u105kg. I really wish I'd gotten into lifting at an earlier age. Some of the guys there were quite young but under proper coaching and direction were really impressive. | ||
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infinity21
Canada6683 Posts
On April 04 2013 03:53 BeMannerDuPenner wrote: youre crazy. breast is best. just gotta know how to treat it well also most filet cuts are really lowfat compared to the other parts. but i fully agree on your view on food. but at the same time you can prepare most things in a nice way. for example few days ago i was over at a friends place and he made himself red beet with goat cheese on top (vegetarian). i always avoided red beets and never liked it but what he made was quite damn delicious (as a side for a steak or something ;P) haha I've never managed to get it perfect for chicken since I'm afraid of undercooking it. My go-to meals are new york striploin steak and ribs. Restaurants typically suck balls at cooking steak (even at more expensive ones I've been to) and the meat is either overcooked or too tough or both. Starting to vary it up a bit more at home nowadays. Made osso buco from the 4-hour chef the other night and it was decent. Made meatza a couple of times (using ground beef instead of dough) which was pretty good. I enjoy cooking so I'm willing to try cooking something at least once. Anyone have some favourite recipes (involving meat)? @Deadeight: I think we all wish we started lifting when we were younger haha | ||
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feanor1
United States1899 Posts
On April 04 2013 08:04 infinity21 wrote: haha I've never managed to get it perfect for chicken since I'm afraid of undercooking it. My go-to meals are new york striploin steak and ribs. Restaurants typically suck balls at cooking steak (even at more expensive ones I've been to) and the meat is either overcooked or too tough or both. Starting to vary it up a bit more at home nowadays. Made osso buco from the 4-hour chef the other night and it was decent. Made meatza a couple of times (using ground beef instead of dough) which was pretty good. I enjoy cooking so I'm willing to try cooking something at least once. Anyone have some favourite recipes (involving meat)? @Deadeight: I think we all wish we started lifting when we were younger haha Oven-baked chicken 35-40 minutes @ 375F. So moist and perfectly cooked. | ||
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Najda
United States3765 Posts
On April 04 2013 09:46 feanor1 wrote: Oven-baked chicken 35-40 minutes @ 375F. So moist and perfectly cooked. What do you put on it? I've just been cooking mine on the stovetop but I figure I can kill two bird with one stone and cook the chicken in the oven with the yams. | ||
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