It’s a really good program. Definitely feeling the effects of the first week (plus my hike yesterday). Right up your alley, in fact.
Edit: oh, and yes. Prep phase is 2 cycles @ 4 days/wk. Second phase is 3 days a week and you’re supposed to drop OHP but I’m strongly considering dropping bench instead.
Conventional Deadlifts at 135 and Pull-ups
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 each for 100 total for time, except I forgot to time it. Honestly couldn’t say how long it took but I only rested at 9, 10, and 9 on the way down for a few seconds.
Then did sets of 20 on the Ab crunch machine superset with 5 hanging leg raises, going up the stack until I failed at 140#
Food afterwards was a half pound of shredded instant pot taco chicken (proper homemade taco marinade, not that taco seasoning nastiness) over 4 eggs with beans and pico de Gallo.
Also, I think I’m done buying regular store bought eggs - I had 2 regular and 2 free range organic ones, and I’ve noticed when I just have the free range ones my digestion handles them well, but the regular ones definitely give me gas. Check out the difference in yolk color, too -
Thanks, dude. Everything’s flowing great right now. Definitely still carrying more pudge than I want, but already have been able to tighten my belt to another notch, so I’m on the right track.
I also want to put my conditioning workout in the “training every day” thread, but I don’t think that guy wants to hear about it.
I’m not an expert, so maybe it’s in MY head, but I don’t think that’s the case. I think the stupidly low prices of cheap beef/chicken and eggs allow us to rationalize the negative effects that come along with them. Lately though, I feel like even if they’re twice as expensive, I’m getting twice the benefits and none of the negatives. “Twice the benefits” being an arbitrary, random guess of course, but it’s my new rationalization for spending more money.
He’s the perfect example of some so entrenched in a specific mindset, the thought of something outside that is impossible to understand. It’s… kinda sad, actually.
Yeah, dude. That’s why I said, whatever was happening in terms of discussions in that other place means nothing if, by your own admission, everybody was still doing the same thing for decades. The amount of discussions that take place on here involving new stuff AND trying it out far outshines any other lifting forum I’ve seen. It’s hard to find two training logs doing the same thing, even if they’re running the same program. We’ve got tactical barbell, deep water, 5/3/1, powerlifting, bro splitting, HIT, and a bunch of other variations going on right now.
That’s insane. “Twice as expensive” is honestly probably accurate only for the meat, because eggs are 59 cents for a dozen and the free range organic ones are 6 bucks. Cage free “natural” (bullshit term) are still 2.50, so several times more.
This is bananas to me. Up here, the difference between regular eggs and free-range organic is only a couple bucks. The FR ones are about the same as you guys, but the regular dozen are waaaaay more expensive.
It’s so hard to justify that insane mark up. It can’t truly cost 10x more to produce these eggs. I think the industry is banking on the fact that those who buy organic foods in general tend to be more “successful” members of society (monetarily).
I need to find a local producer nearby my hometown and try to get the price somewhere around $3 a dozen - that way I only spend 12-15 bucks a week on eggs.
I will say a lot of the “organic” “free range” “cage free” etc. chicken farmers feed their chickens marigolds for color. And actually its in a lot of feed too. Our chickens seem to have a color between the 2 and they free range for a few hours every night. The titles they put on the eggs like free range or cage free are total BS… I think their is some certifications to be Organic but beyond that its a TOTAL crapshoot.
@cyclonengineer yeah, it’s nuts. Fortunately, we get some free super fresh (feathers still on the eggs) eggs from a customer and my wife’s work every few weeks, but I agree - doesn’t cost that much to produce them. I’m not sure how the markup got so high, and I’m alright with the “natural” ones for $2.50 - they seem to be easy on my gut too. I do notice the expensive ones, when fried, are definitely the most delicious though.
@zeptrey Didn’t know about the marigolds. That’s a cool tidbit of info. I’m no expert or chicken owner, so good to know what’s a significant difference and what’s cosmetic.
One crazy thing I have noticed is that all meat and produce (except seafood) is significantly more expensive for me in Florida than it was when I was in the Midwest. I am assuming this is a function of no local farmland and the need to ship everything long distances to get to market. Our local grocery chain - Publix - is insanely expensive compared to a lot of places. They do occasionally put the organic eggs on buy one get one free so I stock up then.
Thankfully, I have a Winn Dixie opening near my house next month.
