[quote]gregron wrote:
you are 6’3" 186 and you’re trying to lose weight?!?! for real?[/quote]
Hahaha, I knew this was coming.
[quote]James Keeton wrote:
[quote]gregron wrote:
you are 6’3" 186 and you’re trying to lose weight?!?! for real?[/quote]
Hahaha, I knew this was coming. [/quote]
LOL
[quote]James Keeton wrote:
[quote]gregron wrote:
you are 6’3" 186 and you’re trying to lose weight?!?! for real?[/quote]
Hahaha, I knew this was coming. [/quote]
you should know better than that. You must have virtually no muscle on you if you’re in any way fat at 186
[quote]gregron wrote:
[quote]James Keeton wrote:
[quote]gregron wrote:
you are 6’3" 186 and you’re trying to lose weight?!?! for real?[/quote]
Hahaha, I knew this was coming. [/quote]
you should know better than that. You must have virtually no muscle on you if you’re in any way fat at 186[/quote]
So youre looking to get lean and youre asking if should ADD bacon to your diet?
and you wonder why you arent ripped to the bone at 185 6’whatever
this is a joke.
Hah, I love how welcome I feel here. Such a place of learning. I’ve never been lean before… for once I’d like to be… so I’m trying my best to get there. Do I want to be a ripped 220? Yah I do. Do I know exactly how to get there? Nope. Do I have a plan? Yah, get lean then slowly bulk up. Is it a great plan? I don’t know.
Bulking and cutting has been a loosing battle. Over there last 4 years I’ve pretty much just spun my wheels gaining and loosing weight. It’s frustrating.
… Anyways, I wanted to know about bacon. That’s all.
If you want cut me down on my weight or how much of a weakling I am; feel free to send me a private message.
Why is bacon a bad guy? cuz of the “artery clogging saturated fat”
which is BULLSHIT
have 4 slices with your eggs big deal
try upping your intensity lifting, and stop worrying about some bacon
The nitrates are my biggest problem with bacon, or most kinds of lunch meat and processed meats like baloney, salami, hot dogs etc. Processed meats have been associated with “cell mutation” aka cancer, especially pancreatic cancer.
Trader Joes sells nitrate free bacon - it’s not very expensive… maybe 3.99 for a 12 oz package (in my area). I eat very low carbs most of the time. I buy a package of bacon every couple months, as a treat. Whole Foods and hippy style grocery stores also carry nitrate free bacon.
Bacon is too fatty to make it a daily staple, IMO. There’s plenty of fat in everything else I’m eating (flax meal, meats, eggs, cheese etc). I don’t need to go out of my way to choose extra-fatty foods - I’m already eating plenty of fat… if anything, too much fat (total calories count, too)
lose not loose!
lol
you don’t need to lose any weight since you are so light, you should just focus on making lean gains and learning how to progress with training. Seriously, at that height you’re already as light as you’ll ever want to be, that is if you ever want to look like you lift weights.
Bacon is a great diet food because it contains no carbs.
You’d have to eat lbs and lbs of bacon per day for nitrates to be an issue. A lb of natural spinach has more nitrates in it than 100lbs of bacon.
From wikipedia:
Nitrites are a normal part of human diet, found in most vegetables.[1][2][3] Spinach and lettuce can have as high as 2500 mg/kg nitrate, curly kale (302.0 mg/kg) and green cauliflower (61.0 mg/kg), to a low of 13 mg/kg for asparagus. Nitrite levels in 34 vegetable samples, including different varieties of cabbage, lettuce, spinach, parsley and turnips ranged between 1.1 and 57 mg/kg, e.g. white cauliflower (3.49 mg/kg) and green cauliflower (1.47 mg/kg).[4][5]
Boiling vegetables lowers nitrate but not nitrite.[5] Fresh meat contains 0.4-0.5 mg/kg nitrite and 4â??7 mg/kg of nitrate (10â??30 mg/kg nitrate in cured meats).[3] The presence of nitrite in animal tissue is a consequence of metabolism of nitric oxide, an important neurotransmitter.[6] Nitric oxide can be created de novo from nitric oxide synthase utilizing arginine or from ingested nitrate or nitrite.[7] Most research on negative effects of nitrites on humans predates discovery of nitric oxide’s importance to human metabolism and human endogenous metabolism of nitrite.
[edit] Food additiveAs a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacterium which causes botulism. In the European Union it may be used only as a mixture with salt containing at most 0.6% sodium nitrite. It has the E number E250. Potassium nitrite (E249) is used in the same way.
While this chemical will prevent the growth of bacteria, it can be toxic in high amounts for animals, including humans. Sodium nitrite’s LD50 in rats is 180 mg/kg and its human LDLo is 71 mg/kg, meaning a 65 kg person would likely have to consume at least 4.615 g to result in toxicity.[8] To prevent toxicity, sodium nitrite (blended with salt) sold as a food additive is dyed bright pink to avoid mistaking it for plain salt or sugar.
The nitrates.
Find a natural brand. I presently devour all-natural chicken sausages that taste sinfully like the best mainstream sausages out there.
The problem with bacon is the nitrates.
The way most bacon is processed isn’t very good for you.
The fat is fine, but there are better options for fatty breakfast pork.
.