My Experience On the Anabolic Diet

Nutrition
6562

OK this question doesn�??t really belong here but since I consider this thread to be my T-Nation home, please help and share if you have any ideas.

Last 3 workouts have been pure shit because the during the very first set of whatever movement, my head started pounding, feeling every single pulse popping out both sides of my temple. The level of pain right after the set is over is enough to make me squint and cringe, thumping down and my heart slows, only to return for my next set.

This is very odd to me because nothing has changed, in terms of wo intensity, set/rep, choice of movements, my diet (AD of course), sleeping habits�?� but the pain begin 3 workouts ago and is still here�?� wtf I am actually scared for next wo, yes the pain is that bad!

Before someone mentions, I am breathing all the way through and am certain holding my breath isn�??t the issue. My initial thought was that it might be coffee, the first two of the workout with pain, I�??d consumed no or less amounts of coffee.

Since I am a regular coffee drinker, I�??ve gotten headaches before from caffeine deprivation. However today, coffee consumption was normal, yet the pain as well.

AD background �?? on for 1 year as of coming September. Only supplements are whey and fish oil, AND here�??s one thing new, I�??ve just added Perfect Food from Garden of life. This was added 2 days before the first headache was observed. Any input is appreciated.

6563

Wait so are there any samples of meals for a typical week on the Anabolic diet?

6564

Progress report. 14th day 2nd carb up day, for some reason it wasn’t as great as expected. I am more interested in getting back on the low carb days. I guess I’m more motivated by results now. I didn’t eat as much as I thought, I simply wasn’t that hungry. And again more interested in results.

This diet is not really like a diet, which I like best! With all the benefits! I’m taking the RD route in terms of length, sticking to it until next goal met, or 7 days, which ever comes first. One carb up day from here until goal met, then 2. Easy stuff, getting leaner than ever, and no loss of strength!

6565

[quote]Clark Banner wrote:
Progress report. 14th day 2nd carb up day, for some reason it wasn’t as great as expected. I am more interested in getting back on the low carb days. I guess I’m more motivated by results now. I didn’t eat as much as I thought, I simply wasn’t that hungry. And again more interested in results.

This diet is not really like a diet, which I like best! With all the benefits! I’m taking the RD route in terms of length, sticking to it until next goal met, or 7 days, which ever comes first. One carb up day from here until goal met, then 2. Easy stuff, getting leaner than ever, and no loss of strength! [/quote]

I was like that at first (not looking forward to CHO-ups), but after some months pass, you may find you enjoy them as I do now.

AD

6566

I stumbled across this link and thought my fellow ADers might find it interesting.

I have had their blue cheese dressing and it was great, I
didn’t know they made all these other products.

6567

If I had to guess, I’d say that 75% of my fat calories are coming from EVOO on the AD. My good fat of choice b/c it is so calorie dense. I’m ingesting a 17oz. bottle per week.

Anyway, for those who are familiar with the EVOO controversy regarding its authenticity, I found the following link:

Scroll down to where it says, “Simple Tests for True Quality Extra Virgin Olive Oil.”

Since it is so expensive, it would be good to be able to verify its authenticity, so I’d also be interested in anyone else’s thoughts on the subject…

-james

6568

[quote]natural59 wrote:
If I had to guess, I’d say that 75% of my fat calories are coming from EVOO on the AD. My good fat of choice b/c it is so calorie dense. I’m ingesting a 17oz. bottle per week.

Anyway, for those who are familiar with the EVOO controversy regarding its authenticity, I found the following link:

Scroll down to where it says, “Simple Tests for True Quality Extra Virgin Olive Oil.”

Since it is so expensive, it would be good to be able to verify its authenticity, so I’d also be interested in anyone else’s thoughts on the subject…

-james[/quote]

I found another telltale property of olive oil, although, the reference didn’t really specify if it is property of olive oil in general, or EVOO specifically.

At any rate, according to the reference, it produces a peppery bite in the back on the throat that forces a cough.

-james

-james

6569

crap, I get olive oil from costco, which is in a plastic bottle…and it says “Cold pressed first”…no idea what that means, but I hate the word “first” in there. lol.

6570

So today is my first carb-up day on the AD, and I’m wondering how exactly I’m supposed to feel? I’m a little groggy and slow moving right now, but I did have to get up quite early for work this morning. What did you guys experience?

6571

[quote]Doh wrote:
what do you guys think about including whip cream during the low carb days. I’m surprise there is only a little amount of carb in it. Is it safe to consume?[/quote]

I use whip cream with my jello usually. i’m pretty sure its fine on the diet, unless you od on it.

6572

I was wondering if anybody takes powder BCAA’s and if so, what they mix it with? This stuff tastes way too bitter to just mix with water. I’ve been mixing mine with Hood Chocolate Milk / heavy cream / water, which makes it taste aright.

Also, can I mix BCAA powder with creatine and/or Isopure? Any help would be appreciated. Thanks !

6573

[quote]Filmmakerr wrote:
crap, I get olive oil from costco, which is in a plastic bottle…and it says “Cold pressed first”…no idea what that means, but I hate the word “first” in there. lol.[/quote]

All of the recommendations I’ve seen advise against buying olive oil in plastic containers. Dark glass or tins are preferred.

If you are unaware of the problem with EVOO fraud, here is one article that discusses it:

Do a google search and you will find many more.

It’s also discussed in this T-Nation article:

http://www.T-Nation.com/readArticle.do?id=1689975

I think, it’s pretty important, since the AD diet is high in fats, and many, like me, are using EVOO as a staple…

-james

6574

[quote]Filmmakerr wrote:
crap, I get olive oil from costco, which is in a plastic bottle…and it says “Cold pressed first”…no idea what that means, but I hate the word “first” in there. lol.[/quote]

I actually asked Costco after reading TC’s article on it… this was their response in regards to their Pure OO and their EVOO. K/S is the Kirkland/Signature brand:

Dear Jeff,

Thank you for your email to Costco Wholesale.

  1. This year�??s (2002 Harvest) K/S program represents an approximately 45% of the total IGP Certified crop. Last

year, the K/S program represented about 35%.

  1. Tuscan olive oil is the highest quality olive oil in the world. Tuscany produces olive oil to such a high degree

that its olive oil has been given its own label of origin, in the same way as renowned wines are defined by

their regional origin. Tuscany is a protected geographical cultivation for oil. An organization called the

Consorzio manages and carefully documents the crop of each grower and provides a sequentially numbered

seal to every bottle.

  1. Only olives grown in the Tuscano region, located on the northwestern coast of Italy, are pressed and labeled

as IGP Certified Tuscan.

  1. The most prevalent olive varieties in the Tuscan region are Frantoio, Leccino, Moraiolo, and Pendolino.

However, there are many other varieties grown in smaller amounts. They are: Arancino, Ciliegino, Grappolo,

Gremignolo, Grossolana, Larcianese, Lazzero, Leccio del Corno, Leccione, Maddona dell�??Impruneto,

Morchiacio, Olivastra, Seggianese, Pesciatino, Piangente, Punteruolo, Razzaio, Rossellino, Rossello.

  1. There is no refining process used in the production of any Extra Virgin

  2. Olive Oil. All olives are pressed within 24 hours of harvest. Panel tests are performed to confirm the absence

of any defects. Total acidity must be equal or lower to 0.5%, Peroxides equal or lower to 16, and K232 equal

or lower to 2.3.

  1. All IGP Certified Tuscan product is excellent olive oil. The only difference between K/S product and other IGP

Certified product is that IGP�??s maximum acidity is 0.6%. Borges guarantees a 0.5% maximum on K/S

product.

  1. The max. temperature during all the pressing process of our Tuscan product is 28º Celsius. The conversion

from 28 degree Celsius is 82.4 degrees Fahrenheit.

Thank you,

Peggy
Costco Wholesale Corporation

6575

yep. Ive read that, lol.

I do say though, the olive oil certainly does give that burning sensation in my throat, and truly helps like fresh olive oil.

6576

[quote]nycsoccax wrote:
I was wondering if anybody takes powder BCAA’s and if so, what they mix it with? This stuff tastes way too bitter to just mix with water. I’ve been mixing mine with Hood Chocolate Milk / heavy cream / water, which makes it taste aright.

Also, can I mix BCAA powder with creatine and/or Isopure? Any help would be appreciated. Thanks ![/quote]

I actually do… I take an APEX brand and it tastes terrible…but it’s a good price, decent quality too… but I just suck it up and figure I am not entitled to having everything taste good. I also mix it with 3 scoops of Champion Creatine with the EAAs.

6577

[quote]natural59 wrote:
If I had to guess, I’d say that 75% of my fat calories are coming from EVOO on the AD. My good fat of choice b/c it is so calorie dense. I’m ingesting a 17oz. bottle per week.

Anyway, for those who are familiar with the EVOO controversy regarding its authenticity, I found the following link:

Scroll down to where it says, “Simple Tests for True Quality Extra Virgin Olive Oil.”

Since it is so expensive, it would be good to be able to verify its authenticity, so I’d also be interested in anyone else’s thoughts on the subject…

-james[/quote]

thank you!

6578

lifting on the carb-up days, good or bad?

and what type of lifts are going to be optimal if i am supposed to do so? i figure exercising the most muscles will be the best so legs and explosive?

any info would really be appreciated.

6579

[quote]shoelessjones wrote:
Filmmakerr wrote:
crap, I get olive oil from costco, which is in a plastic bottle…and it says “Cold pressed first”…no idea what that means, but I hate the word “first” in there. lol.

I actually asked Costco after reading TC’s article on it… this was their response in regards to their Pure OO and their EVOO. K/S is the Kirkland/Signature brand:

Dear Jeff,

Thank you for your email to Costco Wholesale.

  1. This year�??s (2002 Harvest) K/S program represents an approximately 45% of the total IGP Certified crop. Last

year, the K/S program represented about 35%.

  1. Tuscan olive oil is the highest quality olive oil in the world. Tuscany produces olive oil to such a high degree

that its olive oil has been given its own label of origin, in the same way as renowned wines are defined by

their regional origin. Tuscany is a protected geographical cultivation for oil. An organization called the

Consorzio manages and carefully documents the crop of each grower and provides a sequentially numbered

seal to every bottle.

  1. Only olives grown in the Tuscano region, located on the northwestern coast of Italy, are pressed and labeled

as IGP Certified Tuscan.

  1. The most prevalent olive varieties in the Tuscan region are Frantoio, Leccino, Moraiolo, and Pendolino.

However, there are many other varieties grown in smaller amounts. They are: Arancino, Ciliegino, Grappolo,

Gremignolo, Grossolana, Larcianese, Lazzero, Leccio del Corno, Leccione, Maddona dell�??Impruneto,

Morchiacio, Olivastra, Seggianese, Pesciatino, Piangente, Punteruolo, Razzaio, Rossellino, Rossello.

  1. There is no refining process used in the production of any Extra Virgin

  2. Olive Oil. All olives are pressed within 24 hours of harvest. Panel tests are performed to confirm the absence

of any defects. Total acidity must be equal or lower to 0.5%, Peroxides equal or lower to 16, and K232 equal

or lower to 2.3.

  1. All IGP Certified Tuscan product is excellent olive oil. The only difference between K/S product and other IGP

Certified product is that IGP�??s maximum acidity is 0.6%. Borges guarantees a 0.5% maximum on K/S

product.

  1. The max. temperature during all the pressing process of our Tuscan product is 28º Celsius. The conversion

from 28 degree Celsius is 82.4 degrees Fahrenheit.

Thank you,

Peggy
Costco Wholesale Corporation

[/quote]

Interesting…

Did you ask them why it is packaged in plastic containers…?

-james

6580

[quote]Doh wrote:
what do you guys think about including whip cream during the low carb days. I’m surprise there is only a little amount of carb in it. Is it safe to consume?[/quote]

Are you kidding me? I practically live of heavy cream, eggs, olive oil, etc. Pure heavy cream has no carbs in it at all.

6581

[quote]natural59 wrote:
At any rate, according to the reference, it produces a peppery bite in the back on the throat that forces a cough.

[/quote]

I agree, taking a shot of a good quality olive oil is like taking a good shot of scotch, it definitely leaves a little burn when it goes down. I also now have one of those big clear plastic bottles of olive oil (Bertoli brand) and I think it is crap. It does not provide that burning sensation when I take it down. I think I wil either return it or throw it out.