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Arkk's Weight Lifting / Fitness Thread
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Ossoi
Tranny Chaser
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It's lyrical, the guy that was using DNP
'I felt like I was burning up from the inside out': what are the effects of DNP?
ZyyzYzzy
RIP USA
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Tuco
I got Tuco'd!
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What do your meals look like at 240 / 40 / 40? I'm adjusting to a non-keto diet and having to cut back on fat. It's not hard persay, just a change that I'm adapting to. I'm really looking for better protein sources that have low fat without having to eat chicken breast / cod / egg whites all day.
Also how much of a difference do you really think it makes doing 240/40/40 vs say, 200/60/60?
ZyyzYzzy
RIP USA
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3" spine compression
I think you could completely remove several vertebrae and not lose 3" height
Blazin
Creative Title
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Anyone into rowing? I do a lot of hiking/walking/climbing but this year wanted to reach for more as far as my overall fitness. I've been rowing for 4 months now (https://www.amazon.com/Concept2-Model-Indoor-Rowing-Machine/dp/B00OUGNUO8) and I gained an 1" on my chest while losing 6lbs which I really wasn't intending but I did nothing to really eat more when I added in new routine. I'm just curious if anyone has been rowing for a few years to see where this type of exercise might plateau. I'm currently 155lbs @ 5'9".
I know %BF measurements as recently discussed are not terribly accurate. I track mine mostly to track change I don't really care what the actual number is, since June I've dropped 3% currently sitting at mid 16s. Outside of just wanting to be healthy my primary passion is mountain climbing and I was finding just putting more miles on the pavement wasn't helping me anymore on harder climbs and strength training is going to be a better help on the peaks I want to tackle.
So any rowers out there? strength routines to share?
I know %BF measurements as recently discussed are not terribly accurate. I track mine mostly to track change I don't really care what the actual number is, since June I've dropped 3% currently sitting at mid 16s. Outside of just wanting to be healthy my primary passion is mountain climbing and I was finding just putting more miles on the pavement wasn't helping me anymore on harder climbs and strength training is going to be a better help on the peaks I want to tackle.
So any rowers out there? strength routines to share?
Asshat wormie
2023 Asshat Award Winner
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I row at the start of every work out. Best cardio exercise because its the least boring imo.
Ossoi
Tranny Chaser
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At such low calories I need higher protein to preserve muscle
Today was 800g chicken breast lol (sous vide makes eating this much easy)
3 eggs scrambled at breakfast.
160g sweet corn at lunch
300g sweet potato at dinner
A protein bar
I'm at 2000 calories so way over lol, it was easier at the weekend when I was getting up later
For fat I either eat lean meat with avocado, nuts or eggs, or fattier cuts of meat e.g. Salmon (sous vide salmon is probably the best meal I'll ever cook and stupidly easy)
Tuco
I got Tuco'd!
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What sous vide machine do you use / recommend? How long does it take to prepare a chicken breast, and how do you reheat it (if you do reheat it)?
I've thought about getting a sous vide but not that seriously since they seem so expensive and I'm not sure if the difference between using it and an oven was worth it.
The problem I have with chicken breast is what the sous vide is supposed to mitigate: if you eat a chicken breast without a bunch of carbs/fat on it, you have to cook it right for it to be easy to eat in large quantities.
Ossoi
Tranny Chaser
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I have one which was only sold in UK to my knowledge but there a number of US circulator brands, where you provide the container and they heat/circulate the water. Anova and Joule are the main ones I think
Chicken takes 60 minutes - I literally sprinkle some rub on them and that's it. Reheating is either putting them back in the water for 15 minutes or eating cold.
Lately I've been buying frozen chicken because you can cook it sous vide from frozen, you just add on another 15 minutes or so. I can get 750g chicken for £3, or 800g unfrozen for £6. You can't tell them apart, and yes the difference is massive between SV and oven.
I've had it 2 years and I cook ALL my meat in there, except when I grill (bought a kamado joe in January and that hardly gets used lol
)I can make several days worth of chicken/meat in advance, the most effort is bagging individual breasts up and then dunking the bags in iced water to cool down for the refridgerator.
I also cook other meats in there - you can cook all red meats eg beef, lamb etc at the same temp, the only difference is the duration. So I might put a small brisket joint in there at 130c for 48 hours, some boneless lamb legs that are 8% fat only take 12-18, throw in some burgers or steaks in there too as they only take an hour.
Sous vide produces results that transform the meat - when you put some lamb on a fork your brain thinks it knows what to expect but when it lands on your tongue it takes you by surprise because you've never had lamb cooked that precisely before or that tenderly.
Same with salmon, blows my mind every time, it's like fishy butter is the only way I can describe it
I am methodical in my meal prep but also lazy. I'm sure someone prepared to invest a little more time could come up with even better results. eg last week I tried batch cooking the chicken in the SV, then cooking some stir fry veg in a pan with curry paste and coconut milk then adding the chicken to it to make chicken curry. It was incredible because the chicken was so tender but I'm lazy so back to just SV chicken and rub
Tuco
I got Tuco'd!
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Sold, thanks.I have one which was only sold in UK to my knowledge but there a number of US circulator brands, where you provide the container and they heat/circulate the water. Anova and Joule are the main ones I think
Chicken takes 60 minutes - I literally sprinkle some rub on them and that's it. Reheating is either putting them back in the water for 15 minutes or eating cold.
Lately I've been buying frozen chicken because you can cook it sous vide from frozen, you just add on another 15 minutes or so. I can get 750g chicken for £3, or 800g unfrozen for £6. You can't tell them apart, and yes the difference is massive between SV and oven.
I've had it 2 years and I cook ALL my meat in there, except when I grill (bought a kamado joe in January and that hardly gets used lol
I can make several days worth of chicken/meat in advance, the most effort is bagging individual breasts up and then dunking the bags in iced water to cool down for the refridgerator.
I also cook other meats in there - you can cook all red meats eg beef, lamb etc at the same temp, the only difference is the duration. So I might put a small brisket joint in there at 130c for 48 hours, some boneless lamb legs that are 8% fat only take 12-18, throw in some burgers or steaks in there too as they only take an hour.
Sous vide produces results that transform the meat - when you put some lamb on a fork your brain thinks it knows what to expect but when it lands on your tongue it takes you by surprise because you've never had lamb cooked that precisely before or that tenderly.
Same with salmon, blows my mind every time, it's like fishy butter is the only way I can describe it
I am methodical in my meal prep but also lazy. I'm sure someone prepared to invest a little more time could come up with even better results. eg last week I tried batch cooking the chicken in the SV, then cooking some stir fry veg in a pan with curry paste and coconut milk then adding the chicken to it to make chicken curry. It was incredible because the chicken was so tender but I'm lazy so back to just SV chicken and rub
Shonuff
Mr. Poopybutthole
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My trainer makes me send him weekly progress pics.
The first pic is of me at 273, this second on the right is at 251. I'm 246 now. Like I said, we'll get down to 227 and I'll go get a hydro measure. We'll see. He's adding in cardio very soon, right now it's just weights and MMA.
Also, I haven't really lost that much size, my trainer has dropped my calories by 20%. I fill out the next day after a cheat meal.
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