SteveJWatson Member

Some strong first posts in this thread....is it because its January?

What is this thing of picking and choosing bits from various dishes on the menu? Its not done over here and is kind of an insult to the chef, who will (or should have) balanced the flavours in each dish. If you cant order something on the menu, stay at home and cook it yourself.

If you have ankle problems had you not considered hiking boots?

We cant have any shank without any skank, rudeboy.

That is f*cking outstanding. I love it when somebody kicks adversities *kitten* instead of allowing themselves to be a victim.

Whey is all 'natural' its a by-product of cheesemaking. It is all concentrated too, have you ever seen a bucket of actual whey? I think what you mean is to avoid ones with added ingredients...which makes sense to me, then you can add whatever you find tasty.

I like you.

Just to re-iterate: Food. Meat, especially.

I always logged the raw ingredients of anything I made thinking I was being lazy, but now I see I've been doing it correctly all along. I like it when this happens. :drinker:

If you want beer, drink beer, damnit. Light beer is just wrong.

Does it need any more, really?

Dance, monkey, DANCE.

...big ones, small ones...some as big as your head....

They are good cos they are tasty as *kitten* and low-cal. I love me some hot sauce....

I think this is closer to the mark - an awful lot of jobs are sedentary now and for those who have not discovered logging foods, it is very easy to overeat because they dont move about much.

Europe? It is perfectly possible in most of France (if I remember, its been a while) to get a decent, home cooked meal for less than McDonalds or Quick (the burger chains seem to be pretty expensive there, maybe because novelty value).

Yes, its called cake.

Lidls veg is often British, too (presumably because it is 'budget' and it costs less than importing it). They also do a better job than the big supermarkets in offering British meats.

Also: whey is whey - I wouldn't buy too much into the quality of whey argument, just buy the cheapest you can.

"The butterfly pullup takes a lot of co-ordination, timing and technique" So......er you dont just flail your legs round like a spanner then? :laugh:

If you can already dip (like most in the vid) why would you then 'kip'? That is ****tarded.

From what I have read on here, you cut and bulk on about 1g/lb lean body mass - the increase in cals mostly comes from carbs when you are bulking.

Oddly, back on the day, I used to fatten pigs on whey and rolled barley. No wonder these suppliment companies are making money, upmarketing swill, basically....:bigsmile:

That ought to be punishable by some sort of public ordeal. Stoning at the very least.

Its like Readybrek but finer - and as we all know (those of us with kids, anyway) Readybrek is like oaty concrete. I think one is 'supposed' to blend it with milk and drink it if one follows the companys directions, but that sounds awful.

Its basically this. Estimates are estimates based around formulae to fit a generalised model. Everybodys TDEE/FCR (for those of you not familiar with animal feed science FCR = Food conversion ratio) is different. What you have managed to do is determine your own TDEE experimentally, which is always going to be more…

I wold have thought you could perform 10 x 1 minute sprints with much greater intensity than 1 x 10minute...middle distance effort.

The short answer is yes - people might quibble about whether it is the most effective way to gain, but if you are lifting and eating at a surplus then you will gain.

Er, no. "Shrink your stomach?" Try reading the links already posted and having a little think about what is sustainable.

Not quite, I understand it thus: alcohol is the simplest carbohydrate and will be broken down in preference to others, all fat loss will be inhibited until the body has used up the energy available at any given moment in time.