IN thaw frozen meat, often times you put it in a container filled with water. Apparently, the wrong way!
Thaw frozen meat stored in a freezer due to long-term, by placing it in the water it is one of the fastest way of eliminating the existing ice content in the meat.
According Readerdigest, with water then put in the melting point of the meat will not work with most, especially nutrition and nutrient content in the meat will disappear, especially its solution will get into the water.
In addition, the temperature of the temperature factor is in the meat cooler with temperatures in the water must have been different. The temperature difference is what will accelerate nutrition and nutrition is in the meat so it disappeared.
Then, how the melting technique right? Defrost frozen meat should be done slowly, by putting frozen meat into the container and let the entire content of the ice cubes melt in the meat itself.
Warm conditions, there are no other material would quickly push the cold temperature. Do not even want to take off the wrapping meat when the meat melt.
Let loose wrapping up, when it melted all the liquid waste that is in the container, then open the wrapping.
After the cold temperatures that exist in the flesh was gone, then rinse the meat with water as this will make the cells in the meat will be together again.
No comments, bulicio, June 21, 2018
Vegetarianism and raw food enthusiasts fall into many different groups with different theories of what kind of natural foods are best. Most vegetarians eat fruits, vegetables, nuts and grains. Vegans eat no animal by-products at all, including dairy or eggs. Fruitarians eat primarily fruits. And some vegetarians eat only sprouts.
Sprouts are very nutritious because they contain all the elements a plant needs for life and growth. The endosperm of seed is the storehouse of carbohydrates, protein and oil. When the seed germinates, these become predigested amino acids and natural sugars upon which the plant embryo feeds to grow. This life force we eat is filled with energy which is capable of generating cells of the body and supplying us with new vigor and life. For this reason sprouts can retard the ageing process.
Sprouts contain goodly amounts of male and female hormones, as well, in their most easily assimilated form. Research shows that sprouts are among the highest food in vitamins. They are not only a low cost food but are also tasty and easy to grow. Children and the elderly can make sprouting a profitable hobby. All of us can profit from the boost to health they provide.
Almost any seed, grain or legume can be sprouted though some are tastier than others. You may try mung beans, alfalfa, wheat, peas, fenugreek, chickpeas, radish, fennel, celery seed, etc. These are most readily found in natural food stores. Remember to soak small seeds only for 4 hours and beans for 15 hours. You also can mix these seeds. Get a 2 liter wide-mouth jar and a piece of cheesecloth or old nylon stocking to fasten as a cover with a rubber band. Put seed into the jar as follows:
2 Tsps alfalfa, 2 Tsps radish or fenugreek, 1/4 cup lentils, 1/2 cup mung beans. Soak these seeds for 15 hours and drain the water. Afterwards rinse and drain well twice daily for about 3-5 days. If you wish to make larger amounts of sprouts, so you may share with others, place 2 cups of mixed seed into a large porcelain pot, in the bottom of which holes have been drilled for easy rinsing. Simply place underneath the faucet and rinse morning and evening with warm water. Cover with a plate. The seeds grow beautifully and abundantly in a few days.
No comments, bulicio, June 21, 2018
IF you are already ripe bananas, then one way to avoid wasted process is to make banana bread. To taste more delicious and healthy recipes change with healthy cooking tricks.
Use brown sugar
Try using sugar as little as possible for your banana bread. As a result, the sweetness of the bread will feel natural and soft bananas. So, the recipe asked for two medium-sized banana, three banana change with use. As a result, the banana bread is softer and more strongly flavored banana and toast do not worry because you will be fine.
Should select brown sugar. This sugar will add a sense of deeper and more caramel for you than sugar bread where it is less nuanced.
Use whole wheat flour
Replace white flour with whole wheat flour. Generally, at least half of the composition of the flour called for in the recipe can be replaced with whole wheat flour. However, you can also substitute whole wheat flour with whole wheat flour.
In addition to healthier, more nutty taste if using whole wheat flour. The fiber content of whole wheat flour four times higher than regular wheat flour, contains potassium, magnesium and zinc.
Add Healthy Fruits and Nuts
In addition to increasing the number of banana bread in the recipe, you can also mix different kinds of fruits and nuts in your banana bread recipe. The result, texture, taste and health benefits of growing anyway.
If you want to add fruit, you should select with a sour taste, like blueberries. Add approximately 1 1/2 cups of blueberries to your banana bread, add after the wet and dry ingredients are well blended.
As for the beans, use 1/2 cup chopped toasted walnuts that have been rough. Mix into the dough before baking to add a nutty flavor and crunchy taste on your toast. Nuts contain omega-3 good fats, which can help lower “bad” cholesterol LDL. Walnuts contain monounsaturated fats are healthy.
Cut butter and buttermilk multiply
Buttermilk gives a sense of the fantastic banana bread. By using a mixture of non-fat buttermilk 1 cup plus 2 tablespoons canola oil, you can make banana bread contains almost no butter. You only need 2 tablespoons, a very little amount. In addition to sharp and unpleasant taste, buttermilk helps keep the bread moist during the roasting process.
No comments, bulicio, June 21, 2018
Do you know if the red bean is one of the most famous pea in the world? Yes, red beans have been the variety of delicious cuisines in the world of vogue.
Red beans commonly consumed when it was really cooking in the form of dried beans. In Indonesia, dried red beans usually cooked into porridge, soup or mixed vegetable, rice or ice team. Red beans are also often cooked into a sweet jam is used as a filler such as Steamed Bun some cakes, moon cakes, cakes moci, dorayaki cakes, donuts content, and others.
No comments, bulicio, June 16, 2018
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No comments, bulicio, June 16, 2018
Is there a difference between vegetarian and raw food diets? A raw foodist is a vegetarian, but one who generally is not going to cook his vegetables or fruits. A vegetarian is someone who simply doesn’t eat meat, fish or poultry, but only consumes vegetables, pasta, and rice. A vegetarian might eat meatless spaghetti sauce or order onion rings in a restaurant. (Not the healthiest choice, but sometimes it’s hard to find something to eat in a restaurant if you’re vegetarian – even harder if you’re a raw foodist.)
There are different categories of vegetarians, like vegans, or fruitarians, and raw foodist is a category of vegetarianism. We haven’t seen anything about sushi being considered a raw food, but it is. Raw food, though, generally means eating raw, uncooked fruits, vegetables, dried fruits, seaweeds, etc.
But to be a raw food purist means raw broccoli, not steamed. To a vegetarian, someone committed to not eat meat or fish or animal products, steamed vegetables are just as good, although everyone would agree that steaming can take out nutrients from foods, rendering them less nutritious. A vegetarian might consume dairy or egg products; however a vegan will not consume any animal products at all. And a raw foodist is a vegan who consumes only uncooked, unprocessed raw foods.
Proponents of the raw diet believe that enzymes are the life force of a food and that every food contains its own perfect mix. These enzymes help us digest foods completely, without relying on our body to produce its own cocktail of digestive enzymes.
It is also thought that the cooking process destroys vitamins and minerals and that cooked foods not only take longer to digest, but they also allow partially digested fats, proteins and carbohydrates to clog up our gut and arteries.
Followers of a raw diet cite numerous health benefits, including:
• increased energy levels
• improved appearance of skin
• improved digestion
• weight loss
• reduced risk of heart disease
No comments, bulicio, June 9, 2018
When it comes to coffee makers, Krups coffee makers are the cream of the crop. Krups coffee makers can be found in a large number of kitchens and offices around the world. Krups has made sure that homemakers and coffee lovers will find many reasons to prefer their products over others.
And the best reason they found? A much more affordable price for their coffee makers. Bearing the weapon of a more affordable price tag, Krups coffee makers went into the market and conquered large chunks of it. Coffee lovers looking for their ultimate coffee making companion and those who want to have good cups of coffee at home will definitely love the reasonably-priced Krups coffee makers.
Why You’ll Love Krups Coffee Makers
If you are wondering whether Krups coffee makers are worth buying, here are some reasons why they most certainly are. First of all, coffee makers manufactured by Krups are made entirely for the purpose of brewing excellent-tasting coffee that can perk up your mornings, boost your energy when you need it, and nurture your love for coffee.
The result is always good coffee with a strong, natural flavoring. If you have a Krups coffee maker, then that means you can brew your perfect cup anytime. And what will this perfect cup cost you? Not much, if Krups has anything to do about it. Krups coffee makers are among the most comfortable coffee brewing products around.
Their products are all priced just right, so anyone who loves coffee don’t have to worry about the price. By appealing to the part of the market that’s more budget-conscious, these coffee makers sure provided a way for everyone to enjoy brewing their own coffee. And if good coffee now does not cost that much for your pocket, it certainly does not cost much effort in making as well, especially with Krups coffee makers in the picture. Coffee makers with the Krups brand on it are synonymous to fast and easy coffee making without the hassle. They are very user-friendly and can be operated with the least amount of effort from you.
These smart coffee makers can come up with the perfect blend of coffee without your assistance. Coffee making is not impossible even without coffee makers. In fact, you can make coffee without these machines like people in history did.
But coffee makers are around to make life so much easier for you and to make coffee making a breeze. So why buy a coffee maker that you’d have to exert a lot of effort operating? Better buy a Krups coffee maker, sit back, let the machine do what it does best, and enjoy your perfect cup of freshly brewed coffee afterwards.
Complete Your Coffee Experience
Krups coffee makers can complete your coffee making and coffee drinking experience with the help of several great features on their coffee makers. Coffee makers from Krups are quite advanced. They come with automatic brewing timers, built-in water filters for pure coffee taste, and pause function for instant coffee servings anytime. Also, some models can brew coffee within minutes, and some can brew for a lot of people all at once.
Krups coffee makers even come with filters that keep your coffee not just tasting great but smelling wonderfully as well. Since half of the magic of coffee lies in its soothing and tempting aroma, you can be sure that you get every part of your coffee experience with Krups. So if you are in the market for a coffee maker that can offer durability, affordability, efficiency, and great coffee, you have only one brand to go to, and that’s Krups.
No comments, bulicio, June 8, 2018
HOW about a cafezinho, freshly made and piping hot? For some, this custom is on the wane, but Brazilians still enjoy the fame of drinking coffee from early morning till late at night. Inflated cost of coffee has not caused a hurried switch to other drinks. In fact, one third of the world’s population still are coffee drinkers. For instance, every year the Belgians drink 149 liters (39 gallons) of coffee, compared with only six liters (1.6 gallons) of tea. The average American drinks 10 cups of coffee to one of tea. In the Western world, only the British break the general rule by annually consuming six liters of coffee to 261 (69 gallons) of tea.
Brazil holds the title as the world’s largest producer and exporter of coffee. In the first four months of 1977, receipts for exports of this “brown gold” reached the staggering total of $1,000,000,000 for 4.5 million bags, an all-time record.
However, coffee is not at all native to Brazil. Would you like to know how the use of this almost universal drink developed, where it originated, and how it got to Brazil?
Origin and Use
The word “coffee” is derived from the Arabic qahwah, meaning strength, and came to us through the Turkish kahveh. Coffee’s early discovery is shrouded in legend. One story tells about Kaldi, a young Arabian goatherd who noticed his goats’ frolicsome antics after nibbling on the berries and leaves of a certain evergreen shrub. Moved by curiosity, he tried the mysterious little berries himself and was amazed at their exhilarating effect. Word spread and “coffee” was born.
Originally, coffee served as a solid food, then as a wine, later as a medicine and, last, as a common drink. As a medicine, it was and still is prescribed for the treatment of migraine headache, heart disease, chronic asthma and dropsy. (Immoderate use, however, may form excessive gastric acid, cause nervousness and speed up the heartbeat. The common “heartburn” is attributed to this.) As a food, the whole berries were crushed, fat was added and the mixture was put into round forms. Even today some African tribes “eat” coffee. Later on, the coffee berries yielded a kind of wine. Others made a drink by pouring boiling water over the dried shells. Still later, the seeds were dried and roasted, mixed with the shells and made into a beverage. Finally, someone ground the beans in a mortar, the forerunner of coffee grinders.
Coffee in Brazil
Although coffee probably originated in Ethiopia, the Arabs were first to cultivate it, in the fifteenth century. But their monopoly was short-lived. In 1610, the first coffee trees were planted in India. The Dutch began to study its cultivation in 1614. During 1720, French naval officer Gabriel Mathieu de Clieu left Paris for the Antilles, carrying with him some coffee seedlings. Only one survived and was taken to Martinique. From Dutch Guiana coffee spread through the Antilles to French Guiana, and from there Brazilian army officer Francisco de Melo Palheta introduced it to Brazil by way of Belém, doing so about 1727. During the early nineteenth century, coffee cultivation started in Campinas and other cities of São Paulo State, and soon reached other states, especially Paraná.
Nowadays, coffee plantations are planned with technical rigidity. Instead of sowing seeds in the field, seedlings are cultivated in shaded nurseries. About 40 days after planting, the coffee grain germinates. Its unmistakable appearance gave it the name “match stick.” After a year of careful treatment in the nursery, the seedlings are replanted outside.
Usually on hillsides, the seedlings are placed in curved rows to make mechanized field work easier and to prevent soil erosion. Four years after planting, the trees are ready for the first harvest. All the while, irrigation boosts growth and output up to 100 percent.
On the other hand, the coffee grower’s headache is his never-ending fight against insects and plant diseases, such as leaf rust and the coffee-bean borer. Rust is a fungus that attacks the leaves and may kill the tree. The coffee-bean borer is a worm that ruins the beans by eating small holes into them. Of course, there are effective fungicides and insecticides, but their constant use increases production cost.
Preparation of the Coffee Beans
On the plantation, coffee may be prepared by either a “wash” or a “dry” process. It is admitted that the wash process yields a fine quality product, since only ripe coffee berries are selected. But because of less work and lower cost, Brazilian coffee usually goes through the “dry” process.
First, all the berries, from green to dry, are shaken off the bush onto large canvas sheets. Then they are winnowed with special sieves. Next, the berries are rinsed in water canals next to the drying patios, in order to separate the ripe from the unripe and to eliminate impurities. Afterward, they are spread out in layers for drying in the open air and sun. They are turned over frequently so as to allow even drying. Eventually, the dry berries are stored in wood-lined deposits until further use.
The drying process, by the way, is of utmost importance to the final quality of the coffee. Some plantations, therefore, use wood-fired driers for more rapid drying, especially in rainy weather.
In other Latin-American countries and elsewhere, the “wash” process is customary, although it is more time-consuming and costly. First, a pulping machine squeezes the beans out of the skin. They fall into large tanks where they stay for about 24 hours, subject to light fermentation of the “honey,” as the surrounding jellylike substance is called. After fermentation, the “honey” is washed off in washing canals. Next, the coffee is laid out to dry in the sun, as in the “dry” process. Some growers make use of drying machines, perforated revolving drums, in which hot air circulates through the coffee. Finally, the coffee beans pass through hulling and polishing machines. And just as the best quality coffees are hand-picked, so the inspection of the berries after washing is done by hand.
Soon the last step is taken–packing the coffee in jute bags for shipment. The 60-kilogram (132-pound) bag, adopted by Brazil, is held world wide as the statistical unit. Bags are stacked in clean, well-aired warehouses. At last, the coffee is ready for sale.
Classification, Commercialization and Cost
The Instituto Brasileiro do Café (IBC: Brazilian Coffee Institute) supplies technical and economic aid to Brazilian coffee growers and controls the home and export trade. For classification, coffee is judged by its taste and aroma. No chemical test for quality has ever been possible. The senses of smell and taste are still the deciding factors. According to its source, preparation and drying, it is classified as strictly soft, soft (pleasant taste and mild), hard (acid or sharp taste) and rio (very hard type preferred in Rio de Janeiro). Other types are less important to the trade.
For the last 20 years coffee has brought about 50 percent of Brazil’s export receipts. Some 15,500,000 persons are employed in its cultivation and trade. But Camilo Calazans de Magalhães, president of the IBC, warned that 1978 will present an unheard-of situation in the history of the coffee trade. For the first time ever, it will depend entirely on the harvest, as any stocks of Brazilian coffee outside Brazil will be exhausted by then. Additionally, the IBC fears that the specter of problems with frost, insects and diseases may unleash new losses in the 1977/78 and 1978/79 harvests.
Very recently, a series of misfortunes befell some of the world’s large coffee producers, causing scarcity of the product, price increases–and a lot of speculation. It all began in July 1975. Brazil was hit by an exceptional cold spell, which destroyed almost half the plantations, or 200 to 300 million coffee trees. Next, in Colombia, a drought, followed by torrential rains, devastated their plantations. In Angola and Uganda, political unrest affected exports. And then an earthquake struck Guatemala.
No comments, bulicio, June 7, 2018
If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these eleven steps:
1. Use Quality Coffee Beans
Stay out of the grocery stores! OK that is a serious statement, but seriously do not buy coffee beans at the grocery store. No one knows when it was roasted and that is a critical, key point in coffee freshness. These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!). No one really knows how long the beans have been in the bins or bags. Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date. This is the only way to know you are buying freshly roasted coffee beans of gourmet quality. Their reputation is on the line so they strive for the best quality coffee freshly roasted.
2. Store Properly Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware. The more opaque the container, the better to keep harmful light out. Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.
Do not store in the freezer or refrigerator. Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry. Refrigerators harbor many odors and coffee is very porous. It will act like a sponge to odors whether it’s ground or whole bean. Freezers can cause freezer burn, and the flavor oils to crack and lose flavor. These oils are where the flavor is. Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.
Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.
3. Proper Grind and Grind Just Before Using
The grind of the coffee matters. Your coffee should be ground for the type of brewing method you are using. Coarse for French press and single serve, fine for espresso. The in between matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds should feel similar to typical bread crumbs. Espresso grinds should feel like somewhere between sugar and powdered sugar. Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.
Coffee is very porous and will absorb odors and air (oxygen) very fast. Oxygen will make your coffee taste really bad! So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.
4. Measure Properly
Weigh your coffee before you grind it. To make a good, well-rounded cup of coffee you should use approximately.75oz (22g) of coffee beans to every 8oz of cold water. You can +/- to taste but this is a good starting point.
5. Purified Water at Precise Temperature
Fresh, clean tap water (purified is best) or quality spring water is recommended. Do not use mineral water, distilled water or tap water with any type of odor. It will make your coffee taste bad. The water should be between 195-205 degrees when ready to brew. At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all. Good home coffee brewers will cost about $200 but are well worth it and last a lot longer. If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon. The taste difference is remarkable. Google search each method for more information.
6. Brew Just Enough to Drink
Letting your brewed coffee sit waiting is not a good idea. And more so please do not let it sit on the hot plate! This is a good way to cook your coffee. Constant ‘keep warm’ mode like this will make it taste bitter. If you have to brew more than one cup and are not going to finish is right away, get an airpot of air tight hot container to keep it in. Still drink it within an hour or so but it will buy your more time.
7. Let it Cool
By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about: the brightness, the chocolaty notes, the citrus notes, the spices. It’s all there, get a little geeky! If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!
8. Drink it Black
This is the coffee geek purist in me coming out! I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago. Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad. Coffee used to be bitter as a rule, but that was your father’s cup! Most likely the canned stuff from the grocery store. Ick! That is the old-school coffee made from Robusta beans, a low-grade coffee. Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters. When beans are blended and roasted properly black coffee is not bitter. It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!
9. Throw Out Any Leftover Brewed Coffee
This is part of #6 above, but deserves its own number. If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out. Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.
10. Throw Out Any Leftover Coffee Beans
OK let me clarify! By this I mean the coffee that is left over after 21 days. Coffee beans have a life span of approximately 21 days from the day it is roasted. I prefer to drink mine within 10 days but that is just the coffee geek again. If you can span your coffee for use within 21 days of the day it’s roasted you will get a better tasting and far more superior cup. I know, you are asking “how do I know when my Seattle’s Best or Newman’s Own coffee beans were actually roasted?” Well, see #1 above for your answer.
11. Rinse and Repeat
That says it all! If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!
No comments, bulicio, June 4, 2018
Nothing has been more distortive to muscle building information than the low profile prevalence of steroid use. What else can explain the vast amount of lousy and even useless training techniques for natural trainers that have become the prevailing wisdom in the bodybuilding industry? There’s an ongoing discord between fantasy and reality in what constitutes an effective natural muscle gaining routine. That discord is most likely attributable to the obvious yet often unaddressed contrast between the physiology of a steroid user and that of a non-user.
This contrast is the only explanation for bodybuilding’s longtime miring in misinformation; a muddling that’s often resulted in almost humorously contradictory recommendations and advice.
Here’s a list of strange observations I’ve made over the years that I think can be linked, either directly or indirectly, to some of that misinformation:
o In 1988, I attended a bodybuilding seminar put on by one of the top Mr. Olympia contenders of the time. When asked by an audience member about a specific workout routine, the pro bodybuilder answered that the workout schedule in question would be worthless for putting on muscle mass. Within a month, I saw that exact workout/recovery schedule being recommended in a bodybuilding magazine by the then-Mr. Olympia.
o In the ’90s, that same Mr. Olympia had a morning workout television program for mainstream fitness. During an episode, I heard him talk to Geraldo Riviera about the evils of “anabolics” (code-word for steroids). He was apparently trying to dissuade youngsters from using them. Yet he admitted within other mediums that he used them regularly (of course he used them; he was a pro bodybuilder).
o During the aforementioned seminar in 1988, that Mr. Olympia contender told the audience that when he began bodybuilding, he was able to put on “ten solid pounds of muscle per year”. He went on to reveal that in his advanced stages in the sport, he was lucky to add “two pounds of muscle a year”. These words were from an elite professional bodybuilder who admitted to regular steroid use. Yet we’re treated to claims of gaining “twenty pounds of muscle in twelve weeks” from average Joe’s on the Internet. (no wonder I don’t see pictures with these claims).
o In the late eighties, there was a bodybuilding book that claimed you could gain 30 pounds of muscle in six weeks from doing “super squats” and drinking a lot of milk. That book should have been titled ‘How to become an over-trained gasbag within a month and a half’.
o I’ve actually heard a top professional bodybuilder say he didn’t believe in over-training; only “under eating and under sleeping”. So, even though our bodies are designed to burn and renew a finite amount of energy each day, just stuffing them with more food than they can process and sleeping until we’re drooling on our pillows will compensate for excessive muscle teardown? A very misleading statement.
o In the early ’90s, a bodybuilding guru was espousing an extremely high calorie diet for gaining muscle. I think he was the guy who started the “no such thing as over-training – just under-eating and under-sleeping” nonsense. Anyway, in order to make sure we could all take in our recommended 10,000 calories a day, he’d sell MCT oil to everyone. Just dowse some on your meals and add a whopping 120 calories per tablespoon so you can be in an “anabolic state”. The funny thing was that he recommended doing aerobic exercise each day to burn excess calories. Now let’s see, I think I’ll spend money on extra calories so I can try to burn them off each day before I turn into Jabba the Hut. Yeah… that makes a lot of sense. Yet there were write-ups about this guy in magazines as if he were a genius.
o I read an old interview of Arnold Schwarzenegger in which he estimated that anabolic steroids only gave bodybuilders like him a five percent edge over what they’d accomplish without them. Did he expect readers to believe that? Why would anyone risk their health for such a meager boost? If that were true, couldn’t he find a way to make up that little five percent in a less destructive manner?
o Back when the andro thing was big, a bodybuilder who worked in a supplement store tried to talk me into buying some. He said he gained five pounds of muscle in three weeks from using it. I knew he wanted to get super big, so I immediately wondered why he wasn’t continuing to cycle it so that he could gain umpteen pounds for the year. I told him “I’m not impressed; I can gain or lose five pounds of water weight in a single day”. Within a few months, he did a steroid cycle. I wondered what happened to his belief in andro.
o A competitive, steroid-built bodybuilder who works out at my gym sidelines as a personal fitness trainer. I witnessed him simultaneously train two people on a leg workout that had those unfortunate clients wobbling for the door as if he’d turned their underpinnings into wet noodles. He’d coaxed them to perform set after set of forced reps on a leg press machine. They were shaking their heads in disbelief as he wore an expression of self-indulged smugness. I guess he forgot to tell them they’d need to make secret trips to Mexico in order to recover from such a “workout”.
Some of these are kind of humorous, but not that last one. I’ve seen too many people hand over their hard-earned money for instruction in natural bodybuilding from those who don’t build their own bodies naturally. That’s money being paid oftentimes to merely feed the ego of someone that probably knows less about your body than you do. In the case I described above, he sure doesn’t know enough about bodybuilding to realize that the simplistic “harder you train – the more you gain” mantra most often leads to wasted time and disappointment.
My advice to natural bodybuilders: Seek unorthodox methods for making muscle gains. The routines that keep getting regurgitated in mainstream bodybuilding and fitness magazines are usually not the most conducive to long-term muscle gains.
No comments, bulicio, May 31, 2018