XCCELLENCE Forums

High Carb - Cut Diet

PLANETGETLOW — Fri, 18 May 2012 01:07:11 GMT

Can somebody post the macros for switching off of a conventional 70% protein 10% fat 20% carbs diet to a high carb diet?

The McCalculator

PLANETGETLOW — Thu, 17 May 2012 18:35:37 GMT

Pretty cool!!

http://www.mcdonalds.ca/ca/en/food/n...alculator.html

Box Jumping

PLANETGETLOW — Tue, 15 May 2012 15:36:15 GMT

Not really my forte since I'm vertically challenged but I came across this video and thought it was cool.

Teenage Bodybuilding

PLANETGETLOW — Mon, 14 May 2012 15:43:44 GMT

My son is wanting to grow again now that track and wrestling season is over. I have him eating around 3K a day and he's already gained 3lbs so he's going in the right direction. He's a hard-gainer though and very lean, probably 5% bf..

Anybody have any diet plans or recommendations for quick gains or calorie intakes?

New Supplement Site in Europe

caregg — Mon, 14 May 2012 15:42:43 GMT

Hi guys,

(preface- I read the sticky on advertising and think this should be ok. The site is in Europe and does not sell to the US so it doesn't conflict with your own sales, and I'm offering a discount to the good people form Xccellence so that fits in with the sticky on making sure it benefits members. If it doesn't and you (Mod's) need to delete it, feel free, and I'm sorry if it's breaking any rules)

Now that that's out of the way I thought I'd share something with you guys. I run two Supplement stores that sell mainly health foods and vitamins and minerals etc however we also do a range of bodybuilding and other fitness related stuff. Very recently we've moved online and are selling all over Europe.

We offer cheaper prices than most sites since we're VAT free, and have free shipping on all orders over �40.00.

We also have our own brand all made in the UK to GMP standards. Usually we're cheaper than all other brands! Our own brand creatine for example is �14.99 for 120 capsules.

So have a browse and if you like what you see, place an order.

Use the code XCCELLENCE to get a 10% discount.

Also for those of you that have wives/girlfriends that are interested in vitamins, minerals and herbal supplements we have quite a large range. We're also adding things every few days as we have around a 10th of what we sell in store on the website currently. Shipping can be costly on certain items so we're slowly working out what we can and can't sell at a reasonable price and adding only the things we think we can sell at reasonable prices.

So feel free to have a look!

www.thehealthstoreeurope.com

From pink slime to this??

HATETANK — Sun, 13 May 2012 01:20:43 GMT

http://m.motherjones.com/tom-philpot...ross-it-sounds

Is "Meat Glue" As Gross As It Sounds?

By Tom Philpott on Mon. May 7, 2012 3:00 AM PDT

Broadcast news and social-media sites have been aflame with reports about something called "meat glue."

"If you were disturbed to hear about 'pink slime' in your burger, you'll want to know about 'meat glue,' because a fat, rare-cooked filet mignon may not be what it seems," ABC News' Bay Area affiliate gasped last week.

First reaction: Ooh, gross. Reaction upon a bit of reflection: Meat glue, an enzyme known as transglutaminase, is indeed a trick up the meat industry's sleeve, but a relatively minor one in the grand scheme.

A couple of weeks ago, I named four common industry practices that are "grosser than pink slime." (Pink slime itself is pretty gross.) Here's a fifth: Every year, dairy and beef cows are fed around 2 billion pounds of chicken litter�chicken shit, dead chickens, and leftover feeds, which contains cow protein. Cows being fed chicken shit is deeply gross; cows eating cow protein is downright scary.

But using transglutaminase to glue pieces of meat together? It can be a dodgy practice, but it doesn't make the cut.

Transglutaminase is an enzyme, naturally found in blood, that can bind proteins together. Food scientists figured out how to synthesize it from bacteria, and a Japanese company called Ajinomoto markets it in the United States under the brand name Activa.

As far as I can tell, there are no health problems associated with consuming transglutaminase itself. Environmental Working Group's "Skin Deep" cosmetics database lists it as an ingredient in six hair-care products and categorizes it as a "low hazard" substance.

The dodgy part lies in how the meat industry can put it to use. Meat purveyors can use it to bind together disparate scraps of meat that can be sliced into cuts that look shockingly like whole steaks�thus passing off cheap scraps as pricey cuts. The Ajinomoto site has an image, captioned "Sample Beef Application," that illustrates how four thin strands of beef can be bound together into a piece resembling a fat beef tenderloin, which can then be sliced into cuts that look a whole lot like pristine filet mignons.It's what's for dinner: "Sample Beef Application": Ajinomoto Food Ingredients LLCIt's what's for dinner: "Sample Beef Application." Ajinomoto Food Ingredients LLC

Beyond deception, there's a food safety angle here, too. I've written a lot about how US meat is routinely tainted with pathogens, often strains that are resistant to antibiotics. These bacteria appear only on the surface of meat; so when you sear a real steak on both sides, you're also killing those bacteria, even if the meat inside is cooked rare. (Ground meat, of course, is different�since surface area gets ground into the final product, you have to cook it all the way through to ensure that you're not risking illness.)

But in a "steak" made up of several pieces bound by meat glue, surface meat (and any pathogens like salmonella clinging to it) ends up inside the final cut�so searing on both sides won't do the trick. A rare real steak can be a pleasure to eat; rare meat-glued "steak" presents a potential health hazard.

Happily, the USDA's meat inspection service decreed in 2001 that cuts that have been cobbled together with transglutaminase have to add a label indicating "that it has been formed from pieces of whole muscle meat, or that it has been reformed from a single cut." Such a labeling requirement, while important, doesn't warn consumers that the cuts should be cooked all the way through, though.

And anyway, such labels only inform consumers when they're shopping at the supermarket. But according to ABC News' reporting, consumers are more likely to encounter transglutaminase-bound cuts when eating outside the home.

Pinning down who is using transglutaminase isn't easy. One meat company owner told KGO-TV that gluing meat is common practice, and the most glued product by far is filet mignon destined for the food service industry. An industry trade group also said meat glue is most often used where filet mignon is served in bulk�at a restaurant, banquet, cafeteria or hotel.

God forbid, if I ever find myself at some cursed banquet where they're serving "filet mignon," I'll eat around the entree�whether or not it's cooked to the leather stage to kill pathogens. But honestly, I'll probably be thinking more about the cow's awful life and deplorable diet than I am about the meat glue.

Now, the other way consumers might find themselves eating glued meat is at a very different kind of meal: at a high-end restaurant run by a creative chef. The standard bearer for such chefs in the United States, Wylie Dufresne of Manhattan's WD-50, loves the stuff. According to Meat Paper, he has "concocted all manner of playful and bizarre food products with meat glue, including shrimp spaghetti, which he made by mixing salt, cayenne, deveined shrimp, and meat glue in a blender."

Would I eat Dufresne's famous "shrimp spaghetti" if confronted with a plate of it?

Honestly, yes. I trust chefs on Dufresne's level to use top-quality raw materials and cook them properly�even if I can rarely afford to eat their food. I guess, in the end, it's not the glue itself I find particularly gross; it's when it's used to bind together industrial meat that that it gets me.

Raw Milk

SierraKilo — Sat, 12 May 2012 05:31:19 GMT

Sup folks.
Been a while but thought about ya'll when I read this article. Hope something positive comes from it.

http://tucsoncitizen.com/usa-today-n...n-on-raw-milk/

Bodybuilding/Diet/Nutrition Apps

PLANETGETLOW — Fri, 11 May 2012 02:06:40 GMT

For Android...

My son has a cool one called myfitnesspal:
https://play.google.com/store/apps/d...esspal.android
http://www.myfitnesspal.com/mobile

I found a couple:
http://www.androidfitness.com/

This one is supposed to be good:
http://www.noom.com/

HT

HATETANK — Fri, 11 May 2012 01:36:24 GMT

Why not. It's time to be committed or step down. I ain't ready to quit.

I have learned a lot of valuable lessons over the last couple years. Having some great progress in some lifts - some terrible (read: zero) progress in others. My goals are to train my stomach while continuing to lift - being consistent enough to start seeing the scale move in the correct direction again.

Just measured myself - I am just a couple ticks over 6'. Guess all the squatting has shrunk me, I was definitely 6'2" a few years back. Anyways, also still weighing in at 250#.

Goals: Hypertrophy / Strength. Upper body LBM. Bigger bench.

If anyone wants me to go into my training or nutrition plan I can, just let me know.

Here are some pics that are a few months old but no real changes - maybe a bit leaner.

How often do you train each body part per week?

caregg — Wed, 02 May 2012 18:38:12 GMT

Once, twice, thrice?

Saw a thread over on bb.com that made me think of this. The consensus over there seemed to be that for a natural athlete twice a week or every 3-5 days was best.

How come?

What are your opinions on this?

I've always trained each body part once every 7 days. What do you guys do?

Got my xrays.

medusa11 — Mon, 30 Apr 2012 21:58:57 GMT

My foot is not broken, however...I do have Hallix valgus + irregular deformity involving the neck of the 5th metatarsal(both a result og former breaks) + a calcaneal spur. Im being sent to a specialist. I also have OA starting (Im to young for this shit)

Question is what does this mean for lifting? Ill ask the specialist when I see him/her but thats gonna be a few months. You guys are the best Ive got right now.

Thanks.

Has anyone heard of Hulk Training Systems?

snowy91 — Thu, 26 Apr 2012 11:30:50 GMT

I live in middle of nowhere Canada and I'm pretty much the strongest around my area, thats not an ego thing I'm not that strong its just powerlifting just isn't that popular. So I was thinking of asking this fella for help, any reviews?

I should know better.

medusa11 — Tue, 24 Apr 2012 17:53:31 GMT

First off I dont much care about my weight. As long as Im within a couple lb of 145 its all good. My strength gains are coming stupid slow. I know its largely a diet issue as I dont really eat all that much and w/o for the most part have been fueled by 1 L chocolate milk and whatever calories are in my system from bedtime the night before. I know if I get it sorted thing will get better but to what degree do you guys find having enough fuel in you impacts your strength? Before becoming interested in pl I always traind fasted so Im used to it but things are going to slow.

Im hoping one of you will kick me in the ass. As I said, in theory I know better.

Let's Just Bodybuild!!

PLANETGETLOW — Tue, 24 Apr 2012 17:02:29 GMT

When I'm not running a 12 week bulk, I'm just lifting. I've kinda settled into this mentality lately about just eat some food (enough obviously) and get under the damn bar. Forget about a certain rep count, set count..etc. and just lift some good ole weight.

I mean, for those of us that have been doing this a while we KNOW how many reps and sets we need, it's programmed into our brains. Lately I've just been wanting to focus on MMC and don't even really attempt ME's or low rep sets to an extent.

Anybody else just lift to lift, because it feels good? Or just KNOW that you gotta get that session in to get your mind right? You know how many reps you'll do, how many sets you'll bust out, but moreso just to get under some damn steel?

thoughts on very low fat diet

kyleb15 — Tue, 24 Apr 2012 04:35:13 GMT

What are you guys thoughts on a very low fat diet. I'm to the point where I want to lose a bit of fat, but I'm prolly 10-11% so it won't be easy. Basic plan is 4 meals of chicken and rice(love) and 3 shakes with just whey and half cup of oats in each. Roughly 1800-2k cals, less than 20g fat 220 or so protein, the rest carbs.

Intense lifting 5 days a week, guess ill throw in stair stepper or something too.