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Originally posted by Jodi Not all DP and w8's plans are under 30G of carbs per day. It just seems to be the most popular because its easy to follow and I find it to be the faster fat loss. 
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Originally posted by Jodi Not all DP and w8's plans are under 30G of carbs per day. It just seems to be the most popular because its easy to follow and I find it to be the faster fat loss.
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Originally posted by Fit Freak I wasn't trying to make an assessment of w8/DP |
....but I still wanted to clarify just because it is a big misconception among a lot of people 
That's all
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Originally posted by Fit Freak Just wrote a little rant which has lead me to post a question: Does anyone on the board utilize their own original nutritional plan when cutting...say for a competition...other than the notoriously popular DP/w8 high protein/moderate fat/low carb strategy? If so, what are your macros, carb sources, etc?
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Originally posted by Fit Freak Just wrote a little rant which has lead me to post a question: Does anyone on the board utilize their own original nutritional plan when cutting...say for a competition...other than the notoriously popular DP/w8 high protein/moderate fat/low carb strategy? If so, what are your macros, carb sources, etc?
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| rice cakes (post workout only) |
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Originally posted by Fluid Yuck! Those things taste like cardboard! Good thing you're having them post-workout as they're extremely high GI. |
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Originally posted by Fluid But why? They taste like poop! |
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Originally posted by gopro On a low carb, pre-contest diet rice cakes taste like cookies to me after a while, LOL. |
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Originally posted by P-funk I think they boil the chicken to get the sodium out of it. |
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Originally posted by gopro Nah, no boiling. Just broiling or baking for me. Just a matter of taste. |
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Originally posted by freeman1504 Are there any significant benefits of boiling over broiling/baking/grilling? It does seem like boiling it would make it taste like crap. |
I'm glad I won't have to put up with that crap when I go on a cut!
chicken is already bland as it is...
| However, just for kicks, I am starting a DdiPasquale/Lyle CKD in a few weeks |
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Originally posted by P-funk How closely are you going to follow the Lyle Mcdonald CKD diet? Does this mean that every Sat. and Sun. you are going to be feasting on butterfinger bars, donuts and whole boxes of lucky charms w/skim milk? lol |
| Exactly! Though, I'll be making different carb choices. I am thinking Fruit Loops, Cap'n Crunch, pasta, bagels, smarties, etc. |
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hey GP, do you ever boil your chicken? I've heard of ppl doing that on cuts... I think they boil the chicken to get the sodium out of it. Makes sense. But does it have any other benefits I wonder? Anyone know? |
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Grand Forks Human Nutrition Research Center -------------------------------------------------------------------------------- How You Cook Your Meat May Affect Your Health Cindy D. Davis We all worry about making sure our meat is adequately cooked in order to avoid bacterial infection but did you know that cooking meat -beef, poultry and fish- at high temperatures for long periods of time can also be dangerous to your health? A growing number of epidemiologic studies suggest a relationship between methods of cooking meat and various cancers. Different methods of cooking expose foods to different temperatures. Steaming, boiling and stewing expose food to heat not exceeding 100oC; baking , microwaving and roasting expose food to temperatures up to 200 oC; and broiling and barbecuing use temperatures up to 400oC. Frying with a pan or wok normally uses high surface temperatures. It has been shown that well-cooked meat has as many as 20 compounds known as heterocyclic amines, or HAs for short. The amounts of the different HAs in food vary with the type of food and the method of cooking. In general, broiling and frying produce high levels of HAs andsteaming, boiling and stewing of meats produce little or no formation of HAs . Specifically, it is the burning of meat juices that generates these compounds. Most fast-food hamburgers do not have high amounts of HAs. In long-term feeding studies, these compounds have produced cancers in various organs of laboratory animals, suggesting that they are human carcinogens. Furthermore, HAs have also been shown to be toxic to the heart in animals and therefore may play a role in the development of chronic heart disease in humans. To put the risks of under- versus overcooking meat into perspective, the Centers for Disease Control and Prevention reported 340 cases of E. coli infection in 1997. This corresponds to an incidence rate of 2.1 per 100,000. In contrast, scientists have estimated that the average cancer risk because of heterocyclic amine exposure ranges from 1 per 10,000 for the average person to greater than 1 in 50 for those ingesting large amounts of well-done muscle meats, especially flame-grilled chicken. In light of the possible role of HAs in the development of human cancer and/or chronic heart disease, it appears prudent to minimize exposure to these compounds. Simple measures for doing so include avoiding overcooking of meats and preparing meats by stewing or microwaving rather than by broiling or pan-frying; if making gravy from meat droppings do not allow them to become dry prior to preparing the gravy; eat beef medium or medium-well rather than well done; when barbecuing, wrap meat or fish in aluminum foil to prevent contact with an open flame; and remove the blackened parts of charred food prior to eating. Furthermore, briefly microwaving meat and pouring off the juices before frying, broiling or barbecuing greatly reduces heterocyclic amine formation because juices contain high amounts of precursors. So, enjoy your meat but be careful how you cook it! |
You could work it out on fitsavers by putting in each ingreadiate though.
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Originally posted by kuso Um...somwhere betweem &%# and &*?+#% You could work it out on fitsavers by putting in each ingreadiate though.
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Originally posted by w8lifter Fitsavers huh?...been hanging at mm.com lately? lol |
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Originally posted by chanota where's the info on that? |
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Originally posted by w8lifter Fitsavers huh?...been hanging at mm.com lately? lol |
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Originally posted by cornfed Study food science for a couple years (or even less) and you'll find an abundance. Unless the meat is fuqqin' charred beyond recognition after being doused w/ lighter fluid, there will be no noticable increase in free radicals (in potential risk). |
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Originally posted by oceangurl01 how much carbs in that? and in the cucumber? i know not alot.. but you know how much? |
OG this is why I told you to use fitday.com. Do you think we know all this off the top of our head. 
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Originally posted by chanota forced to read... hehe. aint school grand. i don't think we are going to see eye to eye on any of this. personally, i disagree with you about aspertame and the overcooking issue as being no real danger to your health. maybe i'm too extreme, donno. hmmm... seems to me there's enough things that are damaging to our bodies that we can't prevent. every little bit helps, so i'll opt for choosing the healthiest way that's humanily possible. you only get one shot at this life. --just "IMO"
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) the deal w/ aspartame is that the level at which it becomes harmful is so dadgum high that it's actually quite hard to reach. Just like chocolate's druglike effect's threshold. You'd have to eat more than your bodywt to get high. Same w/ aspartame, though it's a bit less than your wt. Same w/ sacharine, sodium... and even water. All can be toxic at certain levels, just that it's rather difficult to reach that level, unless you're trying... or pumping a 8oz lad mouse full of it LOL I could prove any substance to be toxic, but does that mean it's bad? no |
Originally posted by cornfed Agree to disagree (but... ) the deal w/ aspartame is that the level at which it becomes harmful is so dadgum high that it's actually quite hard to reach. Just like chocolate's druglike effect's threshold. You'd have to eat more than your bodywt to get high. Same w/ aspartame, though it's a bit less than your wt. Same w/ sacharine, sodium... and even water. All can be toxic at certain levels, just that it's rather difficult to reach that level, unless you're trying... or pumping a 8oz lad mouse full of it LOL I could prove any substance to be toxic, but does that mean it's bad? no I'll drop it at that. |
Seriously Bovine somatrophin does not affect humans positively or negatively
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Originally posted by oceangurl01 you guys know how the sugar-free, fat free jello has 0 carbs and 0 fat and 10 grams of cals i bought it and made it, but it tasted sweet ! and im afraid to eat it! would the company might be lying ? |
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Originally posted by oceangurl01 OK |
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