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Random health and exercise thoughts - Page 3802

post #57016 of 57256
Quote:
Originally Posted by akclothpooper View Post

I'm 5ft 6, and 70kgs atm. That might explain the low cals but I could probably still afford to eat more I'll definitely try raise them back up slowly; last time maintenance was 2500k give or take a couple hundred. I eat carbs around my workouts so I haven't felt very weak and have seen improvements in my main lifts, doing hiit on back day and leg day as well as fasted steady state for an hour every morning.

Sounds good. I think you should be able to do almost a whole cut in the 2300-2000 range, depending on your starting bodyfat level. Last weeks you might have to drop to 1800-1900 but lower than that seems unnecessary imo. Personally, I would then rather add light activity such as long walks.
post #57017 of 57256
Thanks @Cool The Kid and @conceptionist for the advice.
post #57018 of 57256
Anyone here use the Tyler Twist method for treating tennis elbow? I bought one of the therabands (green) and while I don't have any issues or pain during the actual exercise, I do feel some tightness and moderate soreness in the tendon when I bend my elbow immediately after.

Then about a minute or so after the exercise, the pain is gone. Is this normal? FWIW, the pain is very mild. On a scale of 1 to 10 where 1 barely registers and 10 is excruciating pain, it's probably a 2.
post #57019 of 57256
Coldsnap recommended this here when I had a very, very bad case of medial epicondylitis. To my great shame I must confess that I did buy this rubber dildo and did the twist exercises and had my hands smell of used condoms, but the claimed effects of this treatment I did not see anywhere.

The strongest treatment effect was my utter humiliation, which might have been the goal in the first place as well.
post #57020 of 57256

Training is actually going quite well for me again. 

I still feel like an old man with my knees and low back (although they do not hurt like they used too), but strength is almost back in the bench and deadlift to previous levels around my last comp in Nov and I'm now 10-15 lbs lighter in better shape. Hardly look like I lift though, but that is sort of what I am going for now. 

post #57021 of 57256

My local health food store gave me a bunch of mung beans that were past expiration but not really since they don't expire. Is it healthy to use eat those as the main carb source for weeks at a time?

post #57022 of 57256
Quote:
Originally Posted by accordion View Post

My local health food store gave me a bunch of mung beans that were past expiration but not really since they don't expire. Is it healthy to use eat those as the main carb source for weeks at a time?

You mean the dried ones?

I tend to think of them as more of a protein source than a carb source, but yeah you should be fine. They are extremely healthy. Learn to make a nice dal and you have about the cheapest, healthiest, tastiest meal on the planet. Especially if you use brown rice.

If you're not used to beans/lentils, boil for 15 mins, change the water then continue cooking. Changing the water takes away some of the flavour, but also gets rid of the polysaccharides that cause me to fart like crazy.
post #57023 of 57256

They're these:

 

 

 

I've been boiling them according to instructions, but using vegetable bouillon in the water. Doesn't taste good nor bad, but edible. Only concern is that I read some stuff about how they're not as healthy as they seem.

post #57024 of 57256
They make my farts smell peculiar.

I've only ever had it as a Chinese dessert - mung bean version of a red bean soup
post #57025 of 57256
Quote:
Originally Posted by accordion View Post

They're these:
Warning: Spoiler! (Click to show)





I've been boiling them according to instructions, but using vegetable bouillon in the water. Doesn't taste good nor bad, but edible. Only concern is that I read some stuff about how they're not as healthy as they seem.

Oh they're the sprouted ones?

Hmmm ok. Those tend to just be just blanched and used in salads and such. I don't really know about cooking them. I think there's some Chinese and Vietnamese dishes that use the sprouted ones

Mung beans are probably one of the healthiest foods on the planet - awesome, high quality protein, complex carbs, lots of micronutrients and vitamins, fibre etc. Sprouted ones might be different, not sure. What did you read?
post #57026 of 57256

Sprouting should get rid of pretty much all anti-nutrients and change the texture of course. I'd toss it in a stir fry.

post #57027 of 57256
Quote:
Originally Posted by hendrix View Post


Oh they're the sprouted ones?

Hmmm ok. Those tend to just be just blanched and used in salads and such. I don't really know about cooking them. I think there's some Chinese and Vietnamese dishes that use the sprouted ones

Mung beans are probably one of the healthiest foods on the planet - awesome, high quality protein, complex carbs, lots of micronutrients and vitamins, fibre etc. Sprouted ones might be different, not sure. What did you read?

 

Got it confused with edamame, everyone seem to like mung beans.

post #57028 of 57256
edamame is fine too. don't listen to the soy haters.
post #57029 of 57256
Fear the soylent mafia
post #57030 of 57256
What are those spouts that are white on the stem with pale yellow beans that come with Korean food when they put those little bowls out? They are usually covered in some kind of oil. What do you call that?
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