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It all depends on heart rate. 70% of your maximum HR. (max=220-age) is the "fat burning" above 70% is cardio, where you will actually burn some muscle as well as fat. so its good to mix them up, unless you are training for a body building competition where every bit of muscle counts.
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It depends on what is in the "fat burner" if its a thermogenic fat burner, and it isn't just Niacin flush, then yes they do work. Stay away from ones that have "proprietary blends" cause those will be the ones that just make you feel hot from Niacin. I use NLN Ignite, its all natural, and uses Yohimbe, and i tested it, it…
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as far as burning fat. its very simple. cals burned>cal intake=fat loss. I dont subscribe to the low carb diet fad, but it does work. my ratio of calories, 40-50% Carbs, 25-35% protein, 20-30% fat. now those carbs come in the form of whole grains like oats or quinoa, rather than simple sugars and fruit juice, but as long…
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My thought on the subject is that if people are paying attention to what other people do or wear at the gym, then the less they are focusing on their workout. if your hands hurt, by all means get some gloves. you need to get the best workout you can, and if you are in pain, you arent going to. its the same thing as guys…
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Awesome weight loss man, only thing i would suggest is start doing weights, one by product of an all cardio and cal deficit diet is losing muscle as well. not wanting to budlk up is one thing, but you can burn as many cals lifting for a good 20 mins, as you would doing cardio for the same amount of time.
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aside from the arms, which are flexed in the 60 and 90 day photos which could be misleading, great increase in overall numbers. gratz.
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Green Veg is usually good for low carbs too.
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you should let any meat that is going to be cooked through(i.e. chicken pork) rest outside the fridge for 30-45 min. to let the chill come off a bit before cooking. you don't want it room temp, but if its straight from the fridge, the middle is going to take longer to cook through. causing the meat closer to the surface to…
