Okay, once again, I’m coming late to the party. I’ll try to hit everything here, let me know if I miss anything!
So, I’ll start this by saying that my general philosophy on supplements is “Less is more”. I ultimate goal is to get as much as you can from the foods you eat. You can’t supplement yourself to health and they should , again, in most cases be thought of and treated as “supplements” not “permanents”. All that being said, there are exceptions to the rule.
I don’t think fish oil is a “must” - if you’re eating fatty fish 2-3 times per week and/or grass fed meats most of the time. It becomes more important to supplement if your diet is high in omega 6 fatty acids (traditionally raised meats, processed foods, lots of nuts, etc.). I tend to supplement in seasons - if I’m eating less fish, I’ll pop them for a while, when I have a “high salmon week”, I don’t.
Turmeric and really all other “but does it really do anything” supplements - I tell folks firstly, “less is more” and if it’s not an iffy supplement, to go ahead and try it for a month and see if they notice any difference. After that month regardless of how they feel - I have them take the supplement out for the next month and to see if they can tell. At the end of all of that, I let it be their call as to if it’s worth it or not.
Right now, I do Vitamin D3 because it’s winter in South Dakota. (I’ll stop taking this in the Summer when I’m outside a lot.) Occasional fish oil - depending on my fatty fish intake, Magnesium Glycinate because I feel like this one helps my sleep quality. And once and a while when/if my digestion gets funky, I’ll do a 30 day probiotic cycle.
At the end of the day, the fewer pills you’re popping, the better but if those pills are helping in a meaningful way, they’re warranted. Placebo effect be damned.
I am hit and miss here. Most of my beef is grass fed. I eat fish maybe 4-5 times a year. Fish isn’t my favorite, so if I am going to spend $14+/pound on meat, I am getting a steak.
You can get frozen fish for a lot cheaper than that usually, depending on variety. Frozen salmon often rates better than “fresh” salmon in taste tests, too.
“Fishiness” is sometimes because of the fish itself (and oiler fishes tend to be “fishier”). But fishiness is also often because of freshness.
(Alcohol and salt is a good way to reduce fishiness. Marinating or cooking in a few splashes of cheap sake [like Gekkeiken], rice wine, white whine, vermouth will help.)
Most frozen fish is frozen on the boat, so it’s about as fresh as it can be. Frozen fish can be thawed quickly in water if used right away. Nearly all the fish you see at a grocery store was previously frozen and thawed. The longer it’s been sitting there thawed, the less fresh it will be.
Asian markets often have a wider and less-expensive selection of fish.
Cool! I’ve been working out in my garage gym for awhile now. I used to like Sharps Gym until it closed. It was dirty but had everything you could want.
I’m just outside of advancing to the quarterfinals, so need a good showing. If I can get to the muscle ups, that’ll get me in pretty much for sure. Even is I can only get 1 or more, it will be a difference maker in the standings.
My strategy is to not race through the first 5 rounds. Do the chest-to-bars in small rep schemes so I don’t burn out all my pulling. Do the 95 lb thrusters in a smooth, consistent manner. I know the 135 lb thrusters will be really tough, but there are only 7 of them and I can do them as singles. If I get to the muscle ups even with a small amount of time left, cranking out a couple will really boost me up.
