You know… now that I remember, I used to put chalk on my back and used a bar that had knurling all the way acrossed. This is probably why I couldn’t get the bar where I wanted it. I can’t belive I forgot this. I know this one thing will make a big difference as I used to do it before. Makes me want t go back to the gym to get another workout in, FUCK. HOW COULD I FORGET!
02/06/08 wednesday diet (will update this as day progresses)
Meal 1:
3 whole eggs (cooked in coconut oil)
3 pieces Ezekiel bread
Smart balance buttery spread
Meal 2 (training)
Pre-workout shake:
60g waxy maize, 30g egg white protein powder, 10g instantized BCAA’s
During workout shake
40g waxy maize, 8g hydrolyzed whey, 10g instantized BCAA’s
Post workout shake:
75g waxy maize, 45g egg white, 10g instantized BCAA’s
Meal 3:
3 whole eggs
1/2 cup egg beaters
3 pieces Ezekiel bread
Smart balance buttery spread
Shake:
1/2 cup frozen fruit (blue berries, raspberries, blackberries, cherries)
1 cup egg white beaters
4 raw eggs
Cinnamon
Meal 4:
8oz raw bison (not buffalo) top round
6oz russet potato
6oz broccoli
27g olive oil
5x1g fish oil caps
Spices
Meal 5:
6oz raw bison top round
2oz raw turkey breast
200g brown rice
25g macadamia oil
5x1g fish oil caps
Spices
Meal 6:
8oz raw turkey breast
190g brown rice
6oz broccoli
25g olive oil
5x1g fish oil caps
Maybe I missed it, but what’s up with all the raw food?
Jake, I remember earlier you had expressed concern regarding how much fat you’re taking in…
Assuming your cuts of meat are relatively lean, this shouldn’t be a problem eating them raw, but did you ever consider cooking a few of them to lower the fat?
It would not make that large of a difference, but I’m of the opinion that every little bit helps…
[quote]World1187 wrote:
Jake, I remember earlier you had expressed concern regarding how much fat you’re taking in…
Assuming your cuts of meat are relatively lean, this shouldn’t be a problem eating them raw, but did you ever consider cooking a few of them to lower the fat?
It would not make that large of a difference, but I’m of the opinion that every little bit helps…[/quote]
You know what, I never thought about that until you brought it up. I am always amazed/disgusted by the amount of fat that comes out of the meat that I cook. Part of the problem is that in Japan, the fatter the meat, the higher the quality. Seriously, the really expensive stuff here appears to be 50% or more pure fat. It tastes good, but damn. Jake, you definitely should think about that. Is eating your food raw a religion, like veganism? Or is it just something you prefer? If it is the former, there will be no helping you, if the latter, though, you might just try cooking your food a couple of times to get a good idea of how many extra calories (not necessarily the good kind) you are taking in.
Good point. I do trim off as much fat as I can. I mainly do it for convince because my life is pretty busy at the moment.
Here are some things I notice with raw meat.
-
Maybe it is just my imagination, but i feel I recovery much much faster; and, I have more energy through workouts. It is proven that raw meat not only has more protein, but it also has more creatine, and plenty more amino acids.
-
I digest raw meat so much better than cooked meat. It is also proven that raw meat contains many more enzymes than cooked meat.
-
So much more convenient and fresher. Before I train in the morning, I throw out my meat, and when I get home its defrosted.
I do remember reading some oldschool bodybuilders/powerlifters back in the day ate raw meat. I remember reading sometime a while back that Paul Anderson (the strongest man of all time) ate some raw buffalo and drank buffalo blood during workouts. They said that people that consumed raw meat had much more strength than people that ate cooked meat (I know this is probably not proven).
02/07/08 Thursday training
5:00
30minutes elliptical
Barbell flat bench
Warmup
Barx20 slow
135x12 slow
145x8
Worksets
195x5
195x4
205x3
195x5
195x4
205x3
225x2
235x1
30 degree DB incline (2.5 notch up)
25x15
Worksets
65x5
75x5
80x5
80x5
DB floor press
65x5
75x5
85x5 (little help on last one)
DB flies w/ negatives at end
35x8 + 5 negatives
35x8 + 7 negatives
35x8 + 3 negatives
Decline ab ball toss w/ partner
20(lb ball)x10 toss
20(lb ball)x15 toss
20(lb ball)x15 toss
Decline reverse abs + toes to sky (with 25lb chain wraped around ankles). AKA leg raise on decline
25x6 (slow decent) + toes to skyx10
25x5 (slow decent) + toes to skyx10
BWx10 (slow decent) + toes to skyx10
Training notes:
Workout went well today. Bench was lower than i would have expected it to be, but I am sure it will move up quick again.
At the end of each set on decline reverse abs, it felt like some one socked me in my gut, litterally. I love that feeling. Lets you know you’re hitting it hard.
[quote]Cortes wrote:
World1187 wrote:
Jake, I remember earlier you had expressed concern regarding how much fat you’re taking in…
Assuming your cuts of meat are relatively lean, this shouldn’t be a problem eating them raw, but did you ever consider cooking a few of them to lower the fat?
It would not make that large of a difference, but I’m of the opinion that every little bit helps…
You know what, I never thought about that until you brought it up. I am always amazed/disgusted by the amount of fat that comes out of the meat that I cook. Part of the problem is that in Japan, the fatter the meat, the higher the quality. Seriously, the really expensive stuff here appears to be 50% or more pure fat. It tastes good, but damn. Jake, you definitely should think about that. Is eating your food raw a religion, like veganism? Or is it just something you prefer? If it is the former, there will be no helping you, if the latter, though, you might just try cooking your food a couple of times to get a good idea of how many extra calories (not necessarily the good kind) you are taking in. [/quote]
Yeah, meats such as ribeye and new york, for example, tend to sell for much more money. Reason being is the fat makes them taste better. It is the cheaper meat cuts such as top round, top sirloin, and flank that don’t taste as well, but they are much leaner. For instance, I get bison top round for around 4$/lb where I buy my meat. It is like 13$/lb for a ribeye. BIG DIFFERENCE! Also, it makes no sence to spend that much money on meat for the sole reason of taste when the other stuff taste good too (not as good, but still good) and is much better for you from a health standpoint.
[quote]Jakebambeeno wrote:
02/07/08 Thursday training
5:00
30minutes elliptical
Barbell flat bench
Warmup
Barx20 slow
135x12 slow
145x8
Worksets
195x5
195x4
205x3
195x5
195x4
205x3
225x2
235x1
30 degree DB incline (2.5 notch up)
25x15
Worksets
65x5
75x5
80x5
80x5
DB floor press
65x5
75x5
85x5 (little help on last one)
DB flies w/ negatives at end
35x8 + 5 negatives
35x8 + 7 negatives
35x8 + 3 negatives
Decline ab ball toss w/ partner
20(lb ball)x10 toss
20(lb ball)x15 toss
20(lb ball)x15 toss
Decline reverse abs + toes to sky (with 25lb chain wraped around ankles). AKA leg raise on decline
25x6 (slow decent) + toes to skyx10
25x5 (slow decent) + toes to skyx10
BWx10 (slow decent) + toes to skyx10
Training notes:
Workout went well today. Bench was lower than i would have expected it to be, but I am sure it will move up quick again.
At the end of each set on decline reverse abs, it felt like some one socked me in my gut, litterally. I love that feeling. Lets you know you’re hitting it hard.[/quote]
Jake,
Don’t take this the wrong way, but your lifts suck and for someone starting their first cycle there a joke. It would probably be in your interest not to post these figures as it might make you taken more seriously by vets and other well informed posters. Of course on the other hand your hourly posts are also amusing in that they further highlight your incredible lack of knowledge. As I said before don’t take this personally just take it seriously.
Crashball
I said before my lifts are not great, so there should be no surprise. I am keeping this log for my own benefit (and also to help others, if I can). So I can compare where I was at before my cycle and where I am at after. My other posts highlight my lack of knowledge, huh? Well please inform me oh wise one. Maybe your wisdom can do some good instead of criticism, huh?
Is that really a pic of you in your photos? If so, you don’t look in any condition better than me (except for less bodyfat).
Judging from some of your current post (such as “how do to improve the lower portion of my deadlift”), would lead me to believe that you are not even credible to criticize.
Nice try though.
Hi Jake,
Normally I don’t post too much, but I am a bit concerned about your raw meat intake. First of all, I work in food safety. It is my job to ensure that raw and processed foods that make it on the shelf, don’t kill or hurt the American people. Having said this, some of the freshest and most parasite free meat can be found in this country, so you are fairly lucky.
Unfortunatly, no matter how close the meats are inspected, or how well they are butchered and stored, there is always the risk of catching something nasty. For example, are you aware that 1 out of every 20 eggs contains salmonella? Obviously this is just a raw average, but salmonella can land a person in the hospital if the dose is large enough. If you are in the hospital, than you obviously cannot train.
Meats also have their share of issues. Beef for example is, by law, to be graded and inspected. Grading doesn’t really matter to you in this case, but inspection does. You see, often times there is only 1 or so inspectors to cover a huge area of producers, and in turn, a massive amount of carcasses for them to look at. THINGS WILL SLIP BY UNNOTICED. This is not a chance, but a fact.
There are not enough inspectors in this country to thoroughly inspect every carcass inside and out (Americans have a voratious appetite for red meat). There can be worms (rare these days, but still something to watch for). A light amount of cooking for the meat will denature the protien that the worms are comprised of, and essentially kill them. Searing the outside of a steak (while the inside is still very rare) will reduce your risk of catching one.
Trust me when I say this, there are many worms that would LOVE to take residence in all of that fresh human muscle you are working hard to pack onto your frame. Most people who have them in muscle tissue, don’t know that they are even there (until it is almost too late). Your Buffalo (Bison)is coming from a fairly good source if it is from Durham Ranch (an odd little place in NH if I remember correctly). A clean operation, but small scale, and mostly off of the radar as far as inspectors go (although I have seen their meat in various places across the country).
There are also the issues associated with Ecoli (many different strains), Listeria, and many others too numerous to name here. Any one of these can land a person in the hospital, or kill them. The USDA has a zero tolerance policy on many of these organisms for this reason. I can’t tell you how many places I have inspected or heard of that STILL show positive for these organisms REGARDLESS OF CLEANING PRACTICES OR REGULATIONS. What this means for you, is that it is just a matter of time before something like this puts you on your back.
Obviously you are a BIG BOY, and can make your own decisions. But, Raw vs Lightly cooked will make a HUGE difference in stopping you from getting something nasty. Try searing a cut of meat with REALLY high heat, 1 minute on each side. You may be suprised at how good it is. It will also be nice and bloody rare on the inside (the only way that I eat steak).
Peace,
[quote]D3HT09 wrote:
Hi Jake,
Normally I don’t post too much, but I am a bit concerned about your raw meat intake. First of all, I work in food safety. It is my job to ensure that raw and processed foods that make it on the shelf, don’t kill or hurt the American people. Having said this, some of the freshest and most parasite free meat can be found in this country, so you are fairly lucky.
Unfortunatly, no matter how close the meats are inspected, or how well they are butchered and stored, there is always the risk of catching something nasty. For example, are you aware that 1 out of every 20 eggs contains salmonella? Obviously this is just a raw average, but salmonella can land a person in the hospital if the dose is large enough. If you are in the hospital, than you obviously cannot train.
Meats also have their share of issues. Beef for example is, by law, to be graded and inspected. Grading doesn’t really matter to you in this case, but inspection does. You see, often times there is only 1 or so inspectors to cover a huge area of producers, and in turn, a massive amount of carcasses for them to look at. THINGS WILL SLIP BY UNNOTICED. This is not a chance, but a fact.
There are not enough inspectors in this country to thoroughly inspect every carcass inside and out (Americans have a voratious appetite for red meat). There can be worms (rare these days, but still something to watch for). A light amount of cooking for the meat will denature the protien that the worms are comprised of, and essentially kill them. Searing the outside of a steak (while the inside is still very rare) will reduce your risk of catching one.
Trust me when I say this, there are many worms that would LOVE to take residence in all of that fresh human muscle you are working hard to pack onto your frame. Most people who have them in muscle tissue, don’t know that they are even there (until it is almost too late). Your Buffalo (Bison)is coming from a fairly good source if it is from Durham Ranch (an odd little place in NH if I remember correctly). A clean operation, but small scale, and mostly off of the radar as far as inspectors go (although I have seen their meat in various places across the country).
There are also the issues associated with Ecoli (many different strains), Listeria, and many others too numerous to name here. Any one of these can land a person in the hospital, or kill them. The USDA has a zero tolerance policy on many of these organisms for this reason. I can’t tell you how many places I have inspected or heard of that STILL show positive for these organisms REGARDLESS OF CLEANING PRACTICES OR REGULATIONS. What this means for you, is that it is just a matter of time before something like this puts you on your back.
Obviously you are a BIG BOY, and can make your own decisions. But, Raw vs Lightly cooked will make a HUGE difference in stopping you from getting something nasty. Try searing a cut of meat with REALLY high heat, 1 minute on each side. You may be suprised at how good it is. It will also be nice and bloody rare on the inside (the only way that I eat steak).
Peace,[/quote]
Great, informative post. I would have a hard time arguing the opposite side.
Cortes, I envy you. If I was in Japan right now I’d be eating some of that good Kobe Beef (yum). I think it’s currently selling at like $50 american right now, for 8oz (if you can find it).
IMO, Jake, the best thing you can do is at least sear every piece of meat you consume. It serves two purposes:
1.) reducing fat
2.) more importantly, reducing the risk of disease
Assuming you don’t have access to a fire grill at all points of the day, I highly recommend investing in a George Foreman. They are handy little doo dads and are quite affordable (<$45)
[quote]D3HT09 wrote:
Cortes, I envy you. If I was in Japan right now I’d be eating some of that good Kobe Beef (yum). I think it’s currently selling at like $50 american right now, for 8oz (if you can find it).[/quote]
Yeah, but you probably wouldn’t approve of my devouring raw liver from time to time 
I want to think twice about what you have said next time I’m around it, but I may just “forget!”
I won’t disagree with you that raw meat contains more of a risk. This especially is important because I hear anabolics can lower your immune function. If I were to get sick on my cycle, this would definitely be a drawback.
I have always been blessed with a very strong immune system (sick free for over 4 years). One of my buddies was interested in eating some of my raw food. He did it for 2 days and told me he had the runts for 2 weeks after it. So, I know not everyone can handle it (or at least it takes some getting used to), that is for sure.
I have been eating raw meat for over a year now (raw eggs for 4 years) and never experienced one bad side effects (actually, experienced the opposite). I know it could be one of those things where “it’s just a matter of time,” but, I choose to take my chances (for now at least). During my cycle, I will consume raw meat based upon how I feel. If I notice I have trouble with it, I will take it out completely during my use.
Not to say that this justifies it as being alright to eat, but I have heard Christian Thibaudeau is not against eating raw meat and raw eggs. I found this from something he wrote:
"Raw food will always be slightly superior to cooked food. For one thing, when you cook food there is this thing called Mayard reaction that happens which can drastically decrease protein availability. In most cases the difference is not enormous, but some see it as worth it to eat raw.
Eating raw carries a slightly higher risk of food poisoning, but if the meat comes from a 100% reputable place (i.e. not a supermarket) then you are reasonably safe IMHO. However the meat should be eaten as soon as possible when received."
Old school bodybuilder’s such as armand peri credited his 1950 Mr. USA and the Pro Mr. America titles to his raw meat diet.
Also, look at paul anderson who attributed his strength to his raw meat.
I know these are JUST two people, but I have read of people that stay on a raw meat diet there entire life with no problems (not to say that this makes it safe to eat either).
I will be cooking all chicken breast and ground meats.
[quote]World1187 wrote:
Assuming you don’t have access to a fire grill at all points of the day, I highly recommend investing in a George Foreman. They are handy little doo dads and are quite affordable (<$45)[/quote]
I have a foreman at my appartment. Works great. I use it to cook my burgers and chicken breasts.
I “might” cook my meat slightly, as you suggest. that way, I can still get the benefits of it being raw but also be on the safe side of things.
[quote]Jakebambeeno wrote:
I said before my lifts are not great, so there should be no surprise. I am keeping this log for my own benefit (and also to help others, if I can). So I can compare where I was at before my cycle and where I am at after. My other posts highlight my lack of knowledge, huh? Well please inform me oh wise one. Maybe your wisdom can do some good instead of criticism, huh?
Is that really a pic of you in your photos? If so, you don’t look in any condition better than me (except for less bodyfat).
Judging from some of your current post (such as “how do to improve the lower portion of my deadlift”), would lead me to believe that you are not even credible to criticize.
Nice try though.[/quote]
Credible to criticize ? if looking for ways to improve my lifts makes you think that then you are even more stupid than I thought. If you really want to know I have been struggling to make a PR in the deadlift for some time now (my new goal being 310kg) and was looking for something different to try. With recard to the pic that was actually 4 years back when I was 16 and even then I had way better lifts than you.
Crashball