When bulking, is it calories per day or calories per week? The reason I’m asking is that I work a part time job that, 3 times a week, limits my eating. Its a resturant job, and there is no time to get a serious meal for about a six hour shift. Don’t tell me find a way, I’ve been doing it for 2 years, and I would have found one. So, if I manage to eat maintaince level calories on work day, and then 1000+maintaince on days that i don’t work, will abulking still be effective? Or should I attempt to cram as much food into me in as short a time as possible before I go to work (not always possible)?
2. Has anyone heard anthing about EAS' InsuLoad? It sounds like a glorified ALA, but I was wonder if there's more to it than that. Thanks.
Meals per day. Missed meals are water under the bridge. You said: “Don’t tell me find a way, I’ve been doing it for 2 years, and I would have found one.” My opinion is that you need to MAKE time for meals instead of finding time. Do you go six hours without taking a leak? If it means telling them that you’re going to the can and chugging an MRP while you’re gone, then that’s what you’re going to have to do. Trying to make up for missed meals on the other days will just make you fat.
I must agree with Eric’s statement. You can find time to drink an MRP or when they come out eat a grow bar. The main reason for eating six small meals is to balance your energy systems. As for bulking without adding fat, search powerlifting, dr. squat and check out his article on the Zig Zag diet. Best of Luck.
calories per day, calories per week…it’s really hard to say. One could even make an argument that it’s not the total calories per day that count but the # and type of calories consumed during certain times when the body is best apt to use them to build muscle. For this I would say you best be eating a good breakfast…you BETTER be taking a postworkout shake…and you BETTER be eating like a horse during the 6 hours postworkout. Any times other then these and I feel that total # of calories is relatively unimportant as any extra calories will probably only be deposited into fat.
uh, okay you can’t eat 6 hours of that day? Aren’t you awake another 10 or so? Get 5 meals in those 10 hours you don’t work. NOT THAT HARD. You can’t sown a RTD in 30 seconds?! What happened to this forum it used to be moslty hardcore thought provoking questions now it is full of BS.
I also work in a restaurant. Eric is right on, you have to make time. Hell, if you have too, premix your shake and slug it down when you have a second.
I agree with Eric also man. Bring an MRP along in a Poland Spring Bottle and chug it half way through your shift.
And similar to a glorified ALA, Insuload triggers a insulin surge, similar like that of a carbohydrate potentiated one. You should take it with your creatine, carbs, and some protein or branch chain amino acids post work out.
Why not answer the quys question. He asked to give him a way not tell him to just do it.
It is obvious that neither of you have worked in the resturant business. This is not a desk job where you can sneak off to grab a snack whenever you feel like it. For reasons such as company policies and a little thing called the health code a lot of places do not allow people to eat on the job. Unless of course you wouldn’t mind a waiter with a mouth full of food. So if your going to post answer the mans question and quit writing pointless threads and wasting every ones time.
Okay, you and I both know that the resturant industry is not busy for 6 hours at a time. Depending on where you work 11:30 thru 1:30 for lunch and anywhere between 6- 9 for dinner. If I were still in your shoes I would make sure to eat something around 11:00 and 5:30. My favorite thing to have on me were Myoplex bars and a glass of milk, hopefully grow barswill be out soon. Now look I am a much bigger fan of shakes but for time purposes I always found bars easy to store in my apron and easier to prepare. If calories are a concern have two or one before a shift and one after. I hope that helps. Know a lot of bartenders/waiters and the ones who are serious about training can find time. Also have found that once an employer realizes what you are doing they are more relaxed about you having a shake when you walk back to the kitchen. Good luck and what resturant do you work at?
Rubberman, I’m a line cook so I know what you are talking about. I make a very strong protein/carb drink(6-8 scoops/protein) and leave it in the walk in cooler. No matter what, you should be able to race to the cooler for a 60 second slam at least once every 2.5 hrs. Also, there is Designer whey’s Glycerlean time release protein powder that lasts up to 8 hrs.
I work at a restaraunt also and have to deal with this very same situation. What makes it more frustrating is that there is food all around you and you still cant eat sometimes. What I do is eat a meal right before a six hour shift, take in a protein shake with a few fish oil caps after three hours, then eat a meal at the end. also those starkist tuna packets are really convienient because you dont have to drain them. Just dump it out on a plate and put olive oil on it some spices, and you have a perfect pro/fat meal. It really only takes a minute to do this. I have been working in restaraunts for about 5 years and I know how hard this can be, but good luck. And whatever you do dont eat bread all day at work, I dont know what restaraunt you work at but mine has damn good bread and when your hungry its hard to resist.
Eric did answer his question, and Patricia concurred. They just did not feel the need to go into detail.
Eric wrote: "If it means telling them that you're going to the can, and chugging an MRP while you're gone, then that's what you're going to have to do."
How much more info does a person need?
As far as the health code argument goes, there is also something called labor law. Workers are entitled to a break, during which they can knock back an MRP.
Thanks all, well, thanks to most. The nature of my job is such that from the moment the first bill comes in to the time the last plate leaves the kitchen I really can’t be away from the floor or the kitchen for long. I get a protein bar (300 cals) down just before my shift (5:30), one at about 10 when I do the liquor order and at staff meal (usually pasta with veg but I eat it anyway) at 11:30 or so. This might be enough food if I was standing around all the time, but I’m usually busting my ass, so my concern is also for calories burned during the shift. I guess I should have rephrased my original post, but I did say “time for a serious meal”…protein bars just feels like snacks which don’t do a lot for me. Any other thoughts, besides the ubiquitious “duh…eat”?
Yes, according to labor laws workers are entitled to a break, but you should know as well as anyone that resturants are a grey area. I can’t exactly declare myself “on break” in the middle of the rush and go eat. Believe you me, I would like a break as much as the next guy, but a legitimate break just ain’t gonna happen.
Ko works in a 4-star restaurant where the kitchen is seen from the patrons. Basically, you walk in get seated and depending upon your seating, can either turn around or look forward and see Ko, right there in the kitchen. SO, eating, for him is a true difficulty. But he does it.
He gets up (at 4AM) and makes himself a huge protein shake to drink either right there or as he's walking to work. He brings the "fixins" for a protein shake with him to work so that he has it right at hand. And he finds the time to eat at work. When he gets home, he makes himself another protein shake before he sits down for another meal.
Let's look at this way: are you a naturally well organized person? Why I'm asking is that if you were, I doubt you would be asking this question. It's a matter of organizing your time.
Yes, I know - restaurant business is busy and busy times can be unexpected. However, you have a breakfast rush, a lunch rush and a dinner rush. Right? Plan your breaks for a quickie MRP or protein bar around those times. Drink a protein shake right before going into work or right when you get in to work and another one right before you leave. Without any of us sitting right there in your restaurant, we'll never know exactly the workflow. Ultimately, it'll all be you and your ability to organize your time.