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Random health and exercise thoughts - Page 2993

post #44881 of 48538
Mark maybe its the herpes?
post #44882 of 48538
Quote:
Originally Posted by nicelynice View Post

I check your Instagram at the gym for inspiration, no joke heheh

Lifting vids or is it all just n00dz?
post #44883 of 48538
Quote:
Originally Posted by I<3Bacon View Post

Lifting vids or is it all just n00dz?

mostly dick pics bro you know how I roll
post #44884 of 48538
Quote:
Originally Posted by mrchariybrown View Post

mostly dick pics bro you know how I roll

6 inches and always to the right
post #44885 of 48538
Quote:
Originally Posted by MarkI View Post

Rhet diagnosis needed. Been having really awful diarrhea randomly up to 3x a day. I drink a lot of alcohol and eat shitty food and don't sleep enough and don't work out anymore (this is all temporary) obviously that all has something to do with it, but will i die?

 

It's the booze. Slow down lol

post #44886 of 48538
You will most likely die.

Pork is the most disgusting tasting meat plain, but sooo good if you put some kind of sauce on it. wtf is up with that
post #44887 of 48538
Thread Starter 
Sweet baby Jesus, on my cut my workouts have become so fucking retardedly hard. If I have to rest 10 seconds between deadlifts reps on my work set, and rest like 6 minutes between squat sets, should I just lower the weight?
post #44888 of 48538
Can you lower volume instead?
post #44889 of 48538

maybe time for a cheat meal/refeed.

post #44890 of 48538

Mark, it's probably ebola. Those are your melting organs you're starting to shit out.

post #44891 of 48538
Quote:
Originally Posted by Khayembii Communique View Post

Pork Chicken is the most disgusting tasting meat plain, but sooo good if you put some kind of sauce on it. wtf is up with that
FTFY

Also, you're obviously not porking correctly. Most people buy shitty commodity pork that has all the fat trimmed off. Get yourself a Berkshire rib roast from a real butcher leaving at least a half-inch fat cap, season with the basics (s&p, garlic, paprika, mustard, etc), sear outside, then finish at lower temp for 90-120 minutes. You will never look at pork the same again.
post #44892 of 48538
Thread Starter 
Dunno if cutting volume would help, since I'm already only doing 3 x 5 for squats and 1x5 work sets for deadlift.
post #44893 of 48538
ephedrine pre workout eason?
post #44894 of 48538

Did a 5x5 with 135 today. Felt pretty okay. I think that's a little too low for reps right now, so I'm going to switch to 4x10 with 85.

Proceeding cautiously.

post #44895 of 48538
^ Decently strong curls. Good job, bro.
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