Does anyone cut up on their own diet?

[Freeman]

yeah...sounds really gross.. chicken is already bland as it is...

 

[Twin Peak]

I have boiled chicken plenty of times. Not that bad actually, though it look gross.

As to the original question. I have used many different diets to cut. The most effective, I have used personally, is the one I utililized last year in my journal titled Ripped. Fitbabe, DV, and a few others, I think have tried variations of it. Though I have never used a DP/W8 diet (too much counting).

I will tell you, it is very similar in principle. The types of food are similar, though my diet is lower in fat. As to carbs, the types of carbs are generally the same (slow burning), but I cycle the amounts daily, in a three day cycle.

This has worked very effectively for me dropping a significant amount of BF and getting to a ripped 4-5% for 2 shows.

However, just for kicks, I am starting a DdiPasquale/Lyle CKD in a few weeks.

 

[P-funk]

However, just for kicks, I am starting a DdiPasquale/Lyle CKD in a few weeks

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

 

[Twin Peak]

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.

I am not kidding either. Actually, I'll prolly vary my carb ups. A couple of Lyle-stlye, a few Duchaine style, and compare the difference.

Hey, where has your buddy Yan been?

 

[P-funk]

Exactly! Though, I'll be making different carb choices. I am thinking Fruit Loops, Cap'n Crunch, pasta, bagels, smarties, etc.

Man actually I tried doing the diet like that. It really worked. I was consistently losing .5-1lb per week. It was funny because I would eat so much over the weekend that on monday I would weigh in about 8-10lbs heavier do to water. I would eat crap also. For a while my lunch on Sat. consisted of 1 box of waffles topped with a pint of ben&jerry's cherry garcia, 1 banana, candy corn and hot syrup. That was so good!

Yan was getting sick of dieting and shit so he took a break. He also got pretty ill. He was getting fed up with eating so clean and counting calories but I talked to him on Sunday and he just snapped back and is ready to rock again. He was on the forum all weekend. He said he is going to come back hard now. He starts cutting today and said he would update his journal complete with cut diet tonight.

 

[Twin Peak]

Glad he'll be back.

I'll get a CKD journal going when I start in about 3 weeks.

 

[P-funk]

It is a good diet. I have about 7 weeks left on my cut and I might go CKD during the last few weeks.

 

[chanota]

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?

This has nothing to do with cutting, but as far as which method of cooking meat is best for your overall health.... cooking meat with water helps prevent the formation of the cancer causing componds heterocyclic amines.

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!

http://www.gfhnrc.ars.usda.gov/News/nws9905a.htm

http://www.mercola.com/2002/may/29/over_cooking.htm

 

[cornfed]

Free radicals don't actually last long enough in the system to cause the proposed damage.

 

[chanota]

where's the info on that?

 

[oceangurl01]

if you boil the chicken and cut it into little pieces and mix it with lettuce, broccoli, and celery, add vinegar and olive oil.... you'll love it!

 

[kuso]

even better is boiled chicken mixed with sliced cucummber and sesame paste ( ground an add some flax ) and some red pepper. Ban banji..
Fucking great taste

 

[oceangurl01]

whats a sesame paste?

 

[kuso]

grind up some sesame seeds until they become doughy, the splash a bit of flax oil on them to make it more like a runny peanut butter

 

[oceangurl01]

how much carbs in that? and in the cucumber? i know not alot.. but you know how much?

 

[kuso]

Um...somwhere betweem &%# and &*?+#% You could work it out on fitsavers by putting in each ingreadiate though.

 

[w8lifter]

Originally posted by kuso
Um...somwhere betweem &%# and &*?+#% You could work it out on fitsavers by putting in each ingreadiate though.

Fitsavers huh?...been hanging at mm.com lately? lol

 

[Twin Peak]

Originally posted by w8lifter
Fitsavers huh?...been hanging at mm.com lately? lol

BUSTED!

LMAO!

 

[Freeman]

You're in trouble now!

 

[cornfed]

Originally posted by chanota
where's the info on that?

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).

 

[kuso]

Originally posted by w8lifter
Fitsavers huh?...been hanging at mm.com lately? lol

Alright!!! Who`s the smartass that edited my post??????

 

[chanota]

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).

wasn't trying to undermind your knowledge on this. i'd like to learn as much as possible about diet, health and fitness. just curious where i could find this info, cuz so far what i've found about this subject states differently than what your saying. currently, i'm not studying food science

 

[cornfed]

I didn't mean it in a negative way, just couldn't remember any of the texts and sites and documents I was forced to read LOL. I reread my post and it sounded pretty rough. I just meant that the whole free-radical issue is the same as aspartame. Overblown and no real danger unless you are purposely trying to hurt yourself by taking things to an illogical extreme.

 

[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"

 

[Jodi]

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.

 

[cornfed]

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"

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.

 

[Freeman]

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.

Damn, so I should stop injecting sacharine into my arm? And aspartame into my ass? That sucks!

 

[cornfed]

Oh, and did I mention that I'm pro hormone enhanced animals? and pro BT? and pro irradiation? well... I am

I'll give myself a damned injection of BST and prove that it isn't harmful to humans Seriously Bovine somatrophin does not affect humans positively or negatively

 

[Freeman]

I'm pro-ecoli, pro-salmonella, and pro-ebola (just for the hell of it with this one)

 

[cornfed]

I was fuqqin' serious though

I stand by those beliefs