You must have the freekiest “stay lean” genes ever, eating all that shit.
1 Like
Haha a few of factors at play there:
-
If I stop training and ate like my body wants me to (not clean, just not intentionally high cal, still full of junk though) I’d drop back to around 11.5/12 stone probably within around 6 months I think, I’ve done it before my body has zero desire to keep body weight (muscle or fat).
-
Ties in above but I’ve always struggled to gain and keep weight I remember reaching 12 stone (168lbs for the uninitiated) it was a massive milestone for me and took a geniunely mammoth effort involving 4pts of whole milk and bags of nuts every day (physically demanding job).
-
Dark horse is significant here, first time in a long time I’ve struggled to put on weight like this, normally I’d just eat some extra cheese and boom on come the lbs - although probably with more fat than I realised. Now if I’m not eating enough I lose quickly - this isn’t necessarily how I always eat and I got up to 15.7 once and I was a bit wobbly (but wasn’t training anywhere like this).
-
TRT - I can’t say I’ve noticed a huge role in the gym, but I can’t deny that just because I don’t feel it doesn’t mean it doesn’t have an impact. I’d be lying to say anything but that, when I have regularly disturbed sleep, when I eat crap, when I don’t live in a way that supports natural T production I know that I’m still at peak levels, always. That alone is a big benefit that I hadn’t thought too much of until now. I’m not using anything above trt doses (definitely isn’t adding any significant levels muscle mass) but no matter how much I abuse my body I’ll always keep optimal levels.
4 Likes
I am jealous of your “genetics” 
1 Like
And another phrase goes right behind that… I am not going to have any either! Surely that can’t be a real thing. Nevermind, I googled it 
Really?? The Chinese in me finds that one of the few UK dishes I can get behind- along with blood pudding and Haggis
1 Like
Eels are not on the top of my list of things to eat. Those are one of the critters you save for the zombie apocalypse. Just in case there is no more grass or tree bark to eat first 
2 Likes
Eel sushi with eel sauce isn’t half bad.
2 Likes
To be fair I have pretty strong genetics for being tall and skinny - I’ve been really skinny for about half my life and still never looked lean, just skinny.
I have awful upper arm genes but reasonable calf genes - win some you lose some.
2 Likes
Really, all those things are awful (haven’t tried haggis or eels to be fair but given my lack of love for seafood - tuna and white fish are about it - eels are definitely out and haggis?!!)
1 Like
Admittedly, I have a strange love for organ meats and things most ppl would question the edibility of.
I’m personally more picky about how stuff is made rather than what is in it.
My issues with British food is how one note it is and the propensity to cover everything in sauces. This is the same critique I have of homestyle Chinese cooking (not the deep frying part, although based on how much oil my dad puts into his stirfries, the food might as well be deep fried)
I wouldn’t say there’s an over reliance on deep frying in the UK, but one note for sure, I cook a lot from scratch, but even then my repertoire is limited, not by my palate, just by experience and knowledge. My parents were “adventurous” for their day and age and would cook curries and “Chinese” style stir fried.
“American” food could mean Deep South deep fried food, yes, but it could also mean Maine seafood, or midwestern beef, or barbecue, etc. There is an enormous part of America that has very little reliance on deep fried anything.
1 Like
Yeah, the UK doesn’t have an over reliance on deep fried food WHATSOEVER, I lived in Bristol for a year and have visited a dozen times since. Besides awesome curry and decent breakfasts, the only thing the UK has is an underreliance on spices, especially considering so much of their history was about them.
1 Like
True, I’ll edit. That’s why most of my critique is targeted towards the brits.
very delicious, without the sauce
Yeah, but the Brits don’t have an over reliance on deep fried foods…it’s there, but British food does not have that reputation.
2 Likes
That’s why there are jellied eels. See, deep fried eel just sounds better at least… lol
1 Like
Sorry, I meant the critique on one- notedness. American food is quite diverse much like Chinese cuisine. However, I still think there’s an over-reliance on sauces and lack of readily available product variety (ie types of vegetables, cuts of meat, types of meat). Farmer’s markets are great, but it kind of sucks for those who don’t live near one
I 100% admit I prefer common “western” homestyle cooking( lots of broiling, baking , steaming etc) techniques over common Chinese homestyle cooking techniques
If you don’t mind the questions:
How long have you been on?
What made you check your t-levels in the first place?
What kind of effects did you notice from it?
I ask because I/ docs have been looking at that possibility for me… long story.
Yup, agreed 100% curry is pretty strong over here fry ups (aka full English breakfast) are decent, I’m a fan of traditional English stuff, roast dinners (Yorkshire puddings!), Fish and chips, cottage pie etc - but very one dimensional (meat and veg).
1 Like