[quote]HoustonGuy wrote:
[quote]Tech-Junkie wrote:
Just as with most foods, eggs taste much better cooked in the oven. I will take some pics soon and give instructions. [/quote]
Sounds interesting![/quote]
x2 as I’m not sure how you can beat a runny egg yolk.
[quote]MAF14 wrote:
[quote]HoustonGuy wrote:
[quote]Tech-Junkie wrote:
Just as with most foods, eggs taste much better cooked in the oven. I will take some pics soon and give instructions. [/quote]
Sounds interesting![/quote]
x2 as I’m not sure how you can beat a runny egg yolk.[/quote]
x3
I took some pics to help get an idea of what were making. Sorry it was using a cheap phone camera but it’s all I have.
First you get a dish like this, or if you wanted more than 1 to 2 eggs you would use something bigger. I like these because it’s perfect to bake in and eat right out of. If you wanted more than one or 2 eggs then just use a bigger baking dish.
Before you start pre-heat the over to 400 degrees. Put some butter (or whatever you believe is good for you) in the baking dish and stick the baking dish in the over for a couple of minutes so the butter melts. Take it out and swish the butter all over so there is an even coating.
[quote]MattPorter wrote:
I would deem excessive egg consumption “unhealthy” if you have high circulating levels of insulin due to excess carbohydrates in the diet.
Insulin will make the cholesterol a problem if the insulin is NOT under control. If you go on a very low carbs diet and use whole eggs as a staple most people blood work has gotten better in regard to cholesterol (hdl:ldl) and also triglycerides.
When the typical BB goes into the “mas building phase” and then eats tons of carbs + fats , thats when health becomes a concern.
Control your macro’s
-Matt[/quote]
Could you expand more on why it is unhealthy to consume the cholesterol in eggs when having high circulating insulin levels? Are you saying its bad if you have chronic high levels of circulating insulin levels and are say prediabetic. Then things like artery and vessel damage come into play and high levels of dietary cholesterol could impact that.
Otherwise, I am not sure why if someone is bulking, and has acute periods of high insulin levels because of carb intake, but is otherwise healthy, would have a problem with a high intake of dietary cholesterol from eggs.
The egg cracked in it with salsa added on top.
Use a fork to move the yolk around and make it a bit more even throughout the dish.
Usually try to leave it in for a full 20. This one I only left in for about 15 and it was still a bit runny inside, YUK!
^Looks good but takes too long, for me. If I wanna eat, I wanna eat fucking NOW.
Anyway, I do something pretty much the same except more eggs, less cheese/salsa and just use a pan. Cover until whites are firm, cheese is melted and yolks still runny. Much quicker if you are in a crunch.
[quote]MAF14 wrote:
^Looks good but takes too long, for me. If I wanna eat, I wanna eat fucking NOW.
Anyway, I do something pretty much the same except more eggs, less cheese/salsa and just use a pan. Cover until whites are firm, cheese is melted and yolks still runny. Much quicker if you are in a crunch.[/quote]
Hmmm… I do use a lot of cheese.
[quote]Tech-Junkie wrote:
Finished baking for about 15 - 20 minutes.[/quote]
What temp?
[quote]Spidey22 wrote:
[quote]MattPorter wrote:
I would deem excessive egg consumption “unhealthy” if you have high circulating levels of insulin due to excess carbohydrates in the diet.
Insulin will make the cholesterol a problem if the insulin is NOT under control. If you go on a very low carbs diet and use whole eggs as a staple most people blood work has gotten better in regard to cholesterol (hdl:ldl) and also triglycerides.
When the typical BB goes into the “mas building phase” and then eats tons of carbs + fats , thats when health becomes a concern.
Control your macro’s
-Matt[/quote]
So Matt, to avoid the problems you mentioned, what type of macro breakdown do you find best for mass building? [/quote]
If you do NOT have problems with insulin resistance and LDL/ high triglycerides, by all means eat yolks + wonder bread.
But that would be a easy way to certainly increase arterial damage and potentially skew lipid panels… of course blood work would be advantageous here to really see what is going.
I have done well mass-building on predominantly fats and proteins w/ carbs implemented 2 times a week.
I cannot post any links here but if you search my article in google “Dont get ripped off by carbs and get ripped with saturated fat” that should shed some light on this subject.
Of course for UTMOST mass building/ weight gain etc… you simply must include ALL macros, but anything to push muscle growth through uncharted territory will ALWAYS be “unhealthy.”
-Matt
[quote]MattPorter wrote:
I have done well mass-building on predominantly fats and proteins w/ carbs implemented 2 times a week.[/quote]
Anabolic Diet w/ mid-week carb up? If not, do you mind going into a bit more detail? Thanks
Yes but more of a bi-weekly refeed from Natural Hormonal Enhancement methods. (Rob faigens book).
I did very well on entire tubs of PB , raw almond butter peeled buns BK quad stackers… stayed very lean while putting weight on
-Matt
[quote]HoustonGuy wrote:
[quote]Tech-Junkie wrote:
Finished baking for about 15 - 20 minutes.[/quote]
What temp?[/quote]
400
