Liquifying Your Nutrition

Nutrition
62

[quote]BillO21 wrote:
The V-Diet is not based around Whey but Casein protein. This makes a big difference. [/quote]

I know that it has Casien. That was an edit by the mods that put the “whey” in my post. It all used to be called Grow! sans the “whey”. They changed the name to Metabolic Drive. I still call it Grow!

Then we disagree. A liquid diet is a liquid diet. Sorry.

Get Shredded is not designed for fat asses. Neither is The V-Diet. I have done both, and you stay fuller much longer on real food than you do liquids.

Who said anything about after the diet? The damage is done during the diet. Especially with overweight folks.

[quote]I used the diet as a start to getting my eating habits in order and it has worked. I have not cheated since 1/1/08 and I keep making progress. I know I could have and have done it without the drastic measures but it was a good way for me to get focused.

The only real proof I have that I am correct is wait another couple of months to see the results I have attained. If I am still fat you were right, if I am even further along the road to being lean you were wrong.

This post is honestly not directed to Rainjack or anyone else. I am using this tool to get what I want. I have done the same things differently but I like to try new things and to push myself to see what I can accomplish.

BTW I do believe whole foods are better when dieting. I do however drink a few shakes a day to get a steady stream of nutrients. I wouldnt be able to do that with only whole foods.
[/quote]

No one is knocking the use of MRP’s. But it is foolish to use it as the sole source of nutrients. It is also foolish not to inform people who are too overweight to benefit from the severity of the diet that it could cause more harm than good.

I wish you luck. No hard feelings here. But I think you could have made wiser food choices since the new year and been further ahead. I would strongly suggest that if you are serious about your nutrition to do a search on “The T-Dawg Diet”.

63

[quote]bad bowtie wrote:
Ok thanks, i have been thinking about getting some too add a little variety in the meats i eat. I may just try both and see what i like the best.[/quote]

Over the weekend I picked up some chicken liver for less than $1/pound. I sauteed 2 shallots in a stick of butter, cleaned the veins out of the liver, and whipped the shallots, butter, liver, plus an egg, cayenne, salt, and some thyme up in a blender. I poured the concoction into 4 ramekins (cups) and put then in the 250 degree oven (in a water bath) covered for 55 minutes.

I put them in the fridge to cool over night. Eat at room temperature. Chicken liver terrine. Goes well with little grapes and baby gherkin or cornichon pickles.

I love cooking and eating too much to throw all that shit in the blender and leave it at that. Thankfully, my girlfriend does too. I’ve never made anything she didn’t like.

For a slightly more complicated version of what I made:

http://www.epicurious.com/recipes/food/views/233962

64

I can’t really add much to what Rainjack said. Good post.

65

[quote]Loose Tool wrote:
bad bowtie wrote:
Ok thanks, i have been thinking about getting some too add a little variety in the meats i eat. I may just try both and see what i like the best.

Over the weekend I picked up some chicken liver for less than $1/pound. I sauteed 2 shallots in a stick of butter, cleaned the veins out of the liver, and whipped the shallots, butter, liver, plus an egg, cayenne, salt, and some thyme up in a blender. I poured the concoction into 4 ramekins (cups) and put then in the 250 degree oven (in a water bath) covered for 55 minutes.

I put them in the fridge to cool over night. Eat at room temperature. Chicken liver terrine. Goes well with little grapes and baby gherkin or cornichon pickles.

I love cooking and eating too much to throw all that shit in the blender and leave it at that. Thankfully, my girlfriend does too. I’ve never made anything she didn’t like.

For a slightly more complicated version of what I made:

http://www.epicurious.com/recipes/food/views/233962

[/quote]

I’m not sure if I’ll ever recover from reading this post. That’s practically cardio dude.

66

[quote]Tiribulus wrote:
Loose Tool wrote:
bad bowtie wrote:
Ok thanks, i have been thinking about getting some too add a little variety in the meats i eat. I may just try both and see what i like the best.

Over the weekend I picked up some chicken liver for less than $1/pound. I sauteed 2 shallots in a stick of butter, cleaned the veins out of the liver, and whipped the shallots, butter, liver, plus an egg, cayenne, salt, and some thyme up in a blender. I poured the concoction into 4 ramekins (cups) and put then in the 250 degree oven (in a water bath) covered for 55 minutes.

I put them in the fridge to cool over night. Eat at room temperature. Chicken liver terrine. Goes well with little grapes and baby gherkin or cornichon pickles.

I love cooking and eating too much to throw all that shit in the blender and leave it at that. Thankfully, my girlfriend does too. I’ve never made anything she didn’t like.

For a slightly more complicated version of what I made:

http://www.epicurious.com/recipes/food/views/233962

I’m not sure if I’ll ever recover from reading this post. That’s practically cardio dude.[/quote]

I make a bigger version. I use bacon to line the pan. Mmmm bacon.

[EDIT - It’s low carb!]

67

[quote]rainjack wrote:

No one is knocking the use of MRP’s. But it is foolish to use it as the sole source of nutrients. It is also foolish not to inform people who are too overweight to benefit from the severity of the diet that it could cause more harm than good.

I wish you luck. No hard feelings here. But I think you could have made wiser food choices since the new year and been further ahead. I would strongly suggest that if you are serious about your nutrition to do a search on “The T-Dawg Diet”.
[/quote]

Ive heard of the T-Dawg but never really read it, thanks. Its a good suggestion. I am on a Ketogenic diet right now because well I have too much fat to lose to eat carbs IMO. When I got lower I was going to add carbs in upon waking and PWO. The rest of the day I was going to take in the least amount of carbs to keep glucagon at bay.

hmm the T-Dawg seems like it might be a better option than the Anabolic Diet… But then there has been recent studies suggesting BCAA’s peri workout might do the same thing as carbs… We’ll see. I am going to stay on the Keto diet because I see no reason for a cheat meal. I will keep going til I get to the bf I want and then decide.
thanks
bill

68

[quote]Loose Tool wrote:

cleaned the veins out of the liver,

[/quote]

Ha, I didn’t even know how he made it, but I would eat it WITH veins, it is so delicious!

69

[quote]Loose Tool wrote:

<<< I make a bigger version. I use bacon to line the pan. Mmmm bacon.

[EDIT - It’s low carb!][/quote]

Have at it bro. I don’t love eating and especially cooking that much. Don’t get me wrong, I’m not faulting you for doing what you like, but it ain’t for me any more than glop is for you. Whatever,s most nutritious, least expensive and quickest to prepare gets my nod. Food’s a tool to me, just like the weights. Boring to some and tragic to others, but I just don’t get anything out of caring any more than that.

70

In regards to the V-Diet, I think I read in a topic about it that you could actually replace the Shakes with whole foods if you actually kept the count the same- I may have even read that in one of the Physique Clinic pages. Either way, I’ve got to say that people should chew at some point during the day. If you have one liquid meal, it’s not that bad, but otherwise, I would just have to say in my opinion chewable foods tend to fill me up longer and give me more energy than does liquid stuff.

Once again, just my opinion, I have no science to back it up. But I still stand by it.

71

[quote]Tiribulus wrote:
Loose Tool wrote:

<<< I make a bigger version. I use bacon to line the pan. Mmmm bacon.

[EDIT - It’s low carb!]

Have at it bro. I don’t love eating and especially cooking that much. Don’t get me wrong, I’m not faulting you for doing what you like, but it ain’t for me any more than glop is for you. Whatever,s most nutritious, least expensive and quickest to prepare gets my nod. Food’s a tool to me, just like the weights. Boring to some and tragic to others, but I just don’t get anything out of caring any more than that.[/quote]

And I respect what you do. Your solution to eating is simple and effective.

72

[quote]Loose Tool wrote:
Tiribulus wrote:
Loose Tool wrote:

<<< I make a bigger version. I use bacon to line the pan. Mmmm bacon.

[EDIT - It’s low carb!]

Have at it bro. I don’t love eating and especially cooking that much. Don’t get me wrong, I’m not faulting you for doing what you like, but it ain’t for me any more than glop is for you. Whatever,s most nutritious, least expensive and quickest to prepare gets my nod. Food’s a tool to me, just like the weights. Boring to some and tragic to others, but I just don’t get anything out of caring any more than that.

And I respect what you do. Your solution to eating is simple and effective.

[/quote]

OK, here’s my recipe of the week which I usually make Friday night for the carb load that starts the next day just so people don’t think I have no taste for food at all.

2 large onions, a bunch of hot peppers, a half dozen or so cloves of garlic and a few tomatoes all diced in the, you guessed it, food processor. Simmer altogether for a bout 20 minutes in a large cast iron pot after lightly sauteeing everything but the tomatoes in real butter.

Add about a pound and a half of ground beef, a bunch of diced steamed potatoes, sweet potatoes and carrots, 4 or 5 cups of black eyed peas, a good dash of EVOO and season with salt and pepper. You end up with a giant pot of a kind of frontier stew. This keeps the blood glucose stable, gets the glycogen loaded and tastes great believe or not.

That’s the extent of my weekly culinary ambitions, but should dispel any suspicions that I don’t live AT ALL where food,s concerned =]

73

[quote]Tiribulus wrote:
Loose Tool wrote:
Tiribulus wrote:
Loose Tool wrote:

<<< I make a bigger version. I use bacon to line the pan. Mmmm bacon.

[EDIT - It’s low carb!]

Have at it bro. I don’t love eating and especially cooking that much. Don’t get me wrong, I’m not faulting you for doing what you like, but it ain’t for me any more than glop is for you. Whatever,s most nutritious, least expensive and quickest to prepare gets my nod. Food’s a tool to me, just like the weights. Boring to some and tragic to others, but I just don’t get anything out of caring any more than that.

And I respect what you do. Your solution to eating is simple and effective.

OK, here’s my recipe of the week which I usually make Friday night for the carb load that starts the next day just so people don’t think I have no taste for food at all.

2 large onions, a bunch of hot peppers, a half dozen or so cloves of garlic and a few tomatoes all diced in the, you guessed it, food processor. Simmer altogether for a bout 20 minutes in a large cast iron pot after lightly sauteeing everything but the tomatoes in real butter.

Add about a pound and a half of ground beef, a bunch of diced steamed potatoes, sweet potatoes and carrots, 4 or 5 cups of black eyed peas, a good dash of EVOO and season with salt and pepper. You end up with a giant pot of a kind of frontier stew. This keeps the blood glucose stable, gets the glycogen loaded and tastes great believe or not.

That’s the extent of my weekly culinary ambitions, but should dispel any suspicions that I don’t live AT ALL where food,s concerned =][/quote]

lol you are nuts bro, I can’t even think of eating like that. However you have inspired me to go buy a food processor and try this out.

I hate eating the foods I need to. They are bland and taste like crap so anything that makes it quicker is great in my book!