ssh

Let me lay everything out so less speculation can be made. eat something light in morning. few hours later I drink 1L water + 30g whey + 30g dextrose ten minutes later I start my workout, and for the next 1.5hours I drink 1L water + sodium + 60g dextrose After workout I drink another 1L water + 60g dextrose + 30g whey + sodium shower For the next hour I eat carbs + protein After an hour or so I start drinking whole milk which lasts for the rest of the day, and eat other shit. Currently I'm getting in approx 3300kcal, and for the last three months it has netted higher strength, but likely still limited due to less muscle mass grown (no substantial weight change, and bf% doesn't seem any different to the eye). In the past when I could drink an entire gallon of whole milk daily without lactose issues I was getting around 4000kcal, and after a month or so the gains were noticeable. So at this point it's simply more kcal I need. I recognize the use of carbs for refilling muscle glycogen stores, and anabolic response from high insulin levels, but it's not my plan to eat a shit-load of "sugar" to get the rest of the kcal I need. I could also argue all day long that I don't believe there is anything wrong about eating that much butter in terms of cardiovascular health, but I feel it would be wasted energy so I'll simply shrug it off. I don't give a shit about "all natural," I just eat what I feel is healthy, and that happens to include butter. Also fwiw I tested my RMR with an o2->co2 meter: 1600kcal. What is a sodium shower? I also don't believe butter will do anything to your heart either. I do however believe that olive oil and other omega rich fats have value MUCH MUCH greater value to brain, heart, and many other organs over saturated fat. Not related to cholesterol at all, but how they interact both with your organs. I add sodium to my drinks. Take shower, then eat.

Not sure but it's pretty optimal. I belIeve rick si built it. Is it ported or sealed? Ported. Drivers are stiff.

Not sure but it's pretty optimal. I belIeve rick si built it.

I'm probably going to regret this, but whatever. Seth, I'm going to skip the initial digestion and absorption of lipids as it's not entirely needed. Lipids, cholesterol, and lipid-soluble nutrients end up being packaged into chylomicrons. Chylomicrons travel through the lymphatic system supplying fat, nutrients, and cholesterol to tissue. Excess chylomicrons are picked up by the LDL receptor to the liver. Once in the liver these lipids, cholesterol, and lipid-soluble nutrients are packaged into lipoprotein particles. The shell of the lipoprotein particles is composed of phospolipids and protein. This allows it to carry non-water soluble lipids through the water soluble blood stream. The first type of lipoprotein to leave the liver is VLDL, very low density lipoprotein. VLDL primarily contains triglycerides with a lesser amount of cholesterol and lipid-soluble nutrients. VLDL travels through blood stream supplying fat, nutrients, and cholesterol to tissue alike the chylomicrons. The remnants of the VLDL is primarily cholesterol, and is now considered LDL, low density lipoprotein. The remaining LDL that isn't taken up by cells is now taken back to the liver—whatever LDL that isn't taken up tends to oxidize. Phagocytosis occurs where monocytes begin eating up the oxidized LDL, and this creates foam cells. Over time foam cells accumulate into a fatty streak. Once fatty streak gets large enough it's known as an intermediate lesion continuing to enlarge and accumulate collagen into a fibrous lesion, plaque. As time progresses this plaque can will build up occlusively or nonocclusively. The plaque accumulation toward the lumen would be considered an occlusive lesion (common to cause chest pain, require coronary bypass, etc). Non-occlusive lesions tend to be more unstable, and more likely to rupture causing blood clots and heart attacks. In simple terms CVD occurs when LDL particles become damaged due to oxidation. So the general belief is that if you keep the quantity of LDL particles floating around low than one's chances for oxidation to occur are lowered, and less likely to have CVD. So eat less fat and less cholesterol for lower LDL. Your doctor tells you you want low LDL, and high HDL. Anecdotally and scientifically studied there are large groups of humans that eat large amounts of fat, their LDL is high, yet they don't suffer from CVD. Is it the type of fat they eat, their lifestyle, or their “special” genetics that allow for this? I'm willing to bet it's the combination of the first two. So if it's possible to have high LDL, yet not suffer CVD then why isn't LDL oxidation occurring, and why aren't lesions forming? Further research into LDL shows that all LDL isn't the same, but rather there are subclasses: large sized LDL, and small dense LDL. To my current knowledge the average blood work does not differentiate LDL particle size, for this one needs a VAP test. From what I've researched small dense LDL particles are significantly more prone to oxidation in comparison to large LDL particles. From everything I've been able to get my hands on saturated fat does increase one's LDL, but it increases the large LDL particles, and not the small dense LDL particles. It's also known that saturated fatty acids in direct comparison to unsaturated fatty acids and trans fatty acids are less prone to oxidation. So personally I don't feel I'm increasing my risk for CVD by eating lots of butter. If I was drinking canola oil, vegetable oil, palm oil than I would have a different opinion. I literally just sat down for two hours and typed this out off the top of my head hence no references, so take it as you will. Perhaps I'm entirely wrong, and will die young, but in either event you should at least know I've spent a significant amount of time researching such things before simply agreeing “yes xxx is bad, and yyy is good.” If it makes you feel any better if you ask any large health organization or food manufacturer they will agree with your point of view.

Any reason not to test with potatoes? I always have bags of them sprouting.

Here is mine. http://www.chefknive...yabi-7000d.html 8" also VG10 with a little dimascus touch to the outside. Good point, I wouldn't recommend a 10" for you Stefan. Your hands are too small. For me an 8" is dangerous as riding it on my knuckles could mean cutting them since they are so high off the cutting board. I need the extra vertical in my knife. Exactly why Hung uses a Chinese cleaver sometimes when not using the flexy chef knife. Word. If I do buy a knife it'll be in a few months, so I'll have plenty of time to look around.

Let me lay everything out so less speculation can be made. eat something light in morning. few hours later I drink 1L water + 30g whey + 30g dextrose ten minutes later I start my workout, and for the next 1.5hours I drink 1L water + sodium + 60g dextrose After workout I drink another 1L water + 60g dextrose + 30g whey + sodium shower For the next hour I eat carbs + protein After an hour or so I start drinking whole milk which lasts for the rest of the day, and eat other shit. Currently I'm getting in approx 3300kcal, and for the last three months it has netted higher strength, but likely still limited due to less muscle mass grown (no substantial weight change, and bf% doesn't seem any different to the eye). In the past when I could drink an entire gallon of whole milk daily without lactose issues I was getting around 4000kcal, and after a month or so the gains were noticeable. So at this point it's simply more kcal I need. I recognize the use of carbs for refilling muscle glycogen stores, and anabolic response from high insulin levels, but it's not my plan to eat a shit-load of "sugar" to get the rest of the kcal I need. I could also argue all day long that I don't believe there is anything wrong about eating that much butter in terms of cardiovascular health, but I feel it would be wasted energy so I'll simply shrug it off. I don't give a shit about "all natural," I just eat what I feel is healthy, and that happens to include butter. Also fwiw I tested my RMR with an o2->co2 meter: 1600kcal.

From a weight gaining perspective eating before bed is a complete non issue. Kcal in Kcal out when it comes to pure weight gain factors. That being said from an anabolic perspective it is HIGHLY preferable to have fat and protein before bed. It is also highly preferable to have fast carbs and fast protein in the morning. This takes advantage of our hormone release cycles. Stefan, there is one thing I think I should touch on. The human body can only digest X amount of fat, protein, and even carbs(though we can process way way way way way way way more carbs in the same amount of time as the other two). When you "flood" your GI with protein or fat one of 2 things happen, you get sick(happened to you) or it just goes through your body undigested. You may not always notice it coming out though because it does change. You puked it up when you GI revolted against trying to process it. The fact you didn't get it into the intestines is also a bit of a tell take sign you should try easier to digest foods, and spread it out over a longer period of the day. It doesn't just come out the way we ate it though so some people don't notice.... ****gross notice for those with weak tum tums*** Case in point, if you ever have a big dump that sticks to the side of the bowl, it is usually caused by fat that didn't get absorbed or digested properly. This isn't always true, but if you notice it after certain meals, it's an indicator. Same if it smells chemically. Most describe it as an acetone smell. That is more common with the liver not being able to cope with it, usually due to liver shut down. It also it pretty common in babies to have what some moms(chicks go figure) as nail polish remover smell. This can happen if you get wasted drunk and have a tripple whopper with extra fat. Your liver decides it has better poison to work on than the fat nutrients and doesn't cough up the bile needed. The smell or bowl sticking shit isn't always a big deal, but indicates to unabsorbed and not digested properly fat. Could be you just ate too much. If you eat a lot of fiber this can be masked however. You would probably have the highest volume shits on the planet made of a nasty froth of insoluble fiber and fat, but some would just crap per normal. That's what I learned, so I'm going to try it again with less butter and over a larger time span.

I'm glad you at least post your ideas....terrible as I think they are. Amusing. What didn't you like about the way I make hot chocolate. 3 pints of heavy cream is close to 4500. If you can't find real heavy it may be 5 pints. Still yummy versus wtf. You were making hot chocolate stefan? Shit I thought you were just eating butter. Cream is the only way to go. Hot chocolate + butter.

On the speaker terminals? You can trim the end of the speaker wire some.

In any event I'll be following 50 Cent's philosophy: Not really, but what'eves.

After I get a BS in biochem I'll start doing work, and hopefully fall into med or some masters / PhD program--we shall see. I seem to have a knack for picking up a subject, learning as much as I can for a few years then losing interest, and finding another subject to pillage.

Biggest reason why I haven't spent much time learning. Once I'm on my own that will change, and I'll be wishing I knew how to cook.

If enough people tell you the earth is flat will you eventually believe it, or continue to refute it? Something done by the masses doesn't always mean it's right, correct, or better. For whatever reason there seems to be a huge influx of people believing 4th order ported bandpass enclosures are the key to loudness. One could argue: "But I've seen so many loud setups with such enclosures, so how do you explain that?" It's simple, when you put that many drivers together with that much power it's pretty much going to be loud no matter what, you have to seriously and more than likely purposefully fuck something up in the design big time to alter that. Now the kicker is that out of most of those installs if they had simply used a ported enclosure they could have ended up with more output on average with more bandwidth to boot.

We have a clay (or maybe ceramic, I don't know) pot that goes in the oven, but for super long stuff I typically see the crock pot being pulled out. If you have a recipe you dig, stick with it for now. Adding other things is a better start. It'll make you want to change what you know now later Yeah I mean my mother cooks all that, and I'm very content with it. Though I did raise hell that the second batch didn't "melt in my fucking mouth." like it did in the first batch a week prior. I was promptly called a "dumbass" and told to "deal with it."

<^- first world problems.

God dammit. Someone put an open soda all the way in the back of the fridge, and of course I bumped it over. Then to make things worse this stupid fucking Bosch fridge has an alarm that goes off after the doors are open for fifteen seconds. Ugh

We have a clay (or maybe ceramic, I don't know) pot that goes in the oven, but for super long stuff I typically see the crock pot being pulled out.

I'll check our knives in the morning, but after I get my speeding ticket taken care of I can add a knife to the buy list. Why is it that people use crock pots for cooking rather than the stove on low heat? Afraid to leave the stove on when no one is home? Earlier this week we had shredded beef and chile (that I got from Hatch, NM).

I don't use my chinese knife for onions. Instead I got a tall bodied chef's knife. Biggest key in chopping is to ride the knife on the knuckle of the hand that is holding the food. Impossible to cut yourself then and only requires you look at the food and where it is. Making sure there is a flat side on whatever the target is (even small shit like garlic) so it can't move is the next bit of golden advice. You skip those to then you will always be slow. Pretty sure I just caused everyone on the board to go "SHIT" that cares. Next it's nice to know how to approach each item. I can dice an onion in about 2x the time it took him to slice one. Longest portion for me is getting the skin off. Friends come over when I am prepping and ask to help. They get to peel garlic. Everything else is easy *starts a notepad file* What type of knife was he using in the video where he said he used it for 90%.

Biggest reason why I stopped my fasting for 16hours, and 8hour eating window. Simply couldn't get enough kcal in 8hour window, so it became counterproductive in my situation--though others would venture to say it was always counterproductive.

Sort of what I have going, but needs expanding to more options like you say: I eat light in the morning prior to my workout then just eat like a pig. With so much fat in my diet digestion and absorption is slower, so getting a meal in right before bed is a non issue.

Huh? You got ninja'd. Refresh and scroll.

Sometimes I see the tree, and not the forest so to speak.

Damn he's fast. That's probably the most I've ever learned about proper knife use.