Recent content by psychonaut

olive oil makes a fantastic sandwich filling, the romans used it to dip bread. I recently bought a seed-grinder and several kilos sunflower and flax seeds to help make efa's a greater part of my daily fat quotient. I dont think olives contain any efa's at all.

If only they could stop measuring everything in 'cups' - what exactly is their problem with weight? Anyone whos bothered enough to count calories will have gram scales.

i did the math last week at how much all this casein is costing me (£10-12/k) compared to when i relied on milk/eggs/fish. To my amazement the powders are actually cheaper than milk.

how long does it take to remove a carrot out the fridge? sure brocolli & lettuce take a bit longer to rinse but were talking seconds not minutes. edit: just realised tomato is not a vegetable

just found this; Regular or Decaf, Coffee May Ward Off Diabetes

herbal teas ie. peppermint? hot water has to be the most underated drink ever - even the bleach-cordial out my taps makes a refreshing treat warmed up ;)

I gave up on 1-legged donkeys because i didnt feel comfortable with athe asymetrical (sp?) spinal load. been doing this instead for a while now, working great :) http://www.hypertrophy-specific.com/cgi-bin....=18;t=5

for various reasons ive never felt comfortable doing 1 legged donkeys with loose discs and a dipping belt, so i came up with this solution; you add weight to a barbell on the floor - one side has a single large disc, the other the actual load. then you stand over the weight with a medium...

Ive recently started using 1-legged donkeys. I have loose weights sitting directly on the chain (with my belt i have to use plates with a slightly greater than 1" diameter to get the chain through) Geting uprights been proving awkward, but 10k plates on a dumbell was knocking my knees...

that calculator linked above works near-enough perfect, but only on lower reps. So id do your 15s the hard way, then guess what your 8 is and as long as you can get 10 or less reps on that weight, feed it through the calculator to get 5s and 10s. Shouldnt take more than 1 or two usual sessions.

I use this calculator, its fairly self-explanatory; http://www.engr.mun.ca/~butt/mrcalc2.html Like it says on the page, calculations involving high reps will not be accurate - so its impossible to estimate your 15RM accurately, or any other reps from a 15RM. For lower reps ive found it to be...

I *think* the mercury level (assuming it is something to be worried about) varies from place to place, with southern areas typically lower. I eat a 400g tin of south-atlantic pilchards every day - thats 80gs protein and 4gs omega-3 for 67p (uk) - miles cheaper than any other supermarket brand...

Dont want to hijack the thread, but thought i might stick a little increment query of my own here :) on the FAQ it says "....Your muscle, depending on the size of the muscle group, will not likely be able to sense a small increases in load, such as 2.5 pounds or 1 kilo.Your CNS won't...

thanks a lot for the replies, ive been reading up on this all weekend. Not sure how i missed that FAQ answers my question about fat, even got its own acronyn. I think ill start with 11Kcal per Lb for my cut. im 170lb, 17-19% fat atm, i thought i had a fairly high metabolism but perhaps at 25...

Im just starting to take dieting seriously and learning (finally!)the importance of caloric intake and P/C/F breakdown. Theres a couple of things ive had trouble getting my head round; It seems that a lot of Bodybuilers have a preffered P/C/F that they keep the same throughout the dieting...