Posted on Friday, May 10, 2013
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What you need to know: They’re all doing drugs. Lance is the one who admitted to it.
You probably have a love-hate relationship with carbs. I know I do. Cheesecake, bread, mashed potatoes, and cookies: it’s all good stuff…for the tongue. Yet, when it comes to having a six pack and building lean, athletic muscle, carbs can be your foe.
In this short article, you’re going to learn the best times to eat carbs, and how to use them to stay lean while simultaneously building muscle. Before this, you’re going to learn about the most anabolic hormone in your body, and how you can completely control it simply by eating carbs and lifting weights.
By Nick Pineault
Author, Healthy or Not
You want to build more muscle.
To look jacked. Ripped. Chiseled.
Whatever your favorite way of saying it is… we all know we want THAT look.
Here’s the part where I’ll piss off some people.
It won’t happen. Forget it.
It will never happen if you continue eating all those foods that reduce your testosterone levels and make guys start to think about wearing bras instead of UnderArmor.
(man boobs… anyone?)
It’s no wonder the latest studies show that the overall testosterone levels among men are dropping 1% every single year, and are a mere fraction of what they used to be in the 1900’s, when our grandfathers were lumberjacks, builders and hunters (at least up here in Canada).
Everyone is becoming emasculated these days. But it doesn’t have to be that way for you.
Your first step is getting rid of these 3 foods:
Beef may be a great source of protein and iron, but if it’s raised the wrong way (like 99% of all meat you’ll find on supermarket shelves these days), it’s a hormonal screw-up time bomb.
Beef that are fed grains instead of grass like in the old days are sick (who wouldn’t be, eating cheap corn all day long…), and manufacturers feed them 15 million pounds of antibiotics every year to prevent an early death.
You can guess where this is going. These antibiotics are contained in your big juicy steak, and contribute on destroying your gut flora, one of the many factors that may reduce your testosterone.
I don’t care what vegans think: soy is NOT a good protein source.
This is not an attack against vegans, Greenpeace or tofu (even though I hate that white paste) – this is simply because raw soy products contain compounds that mimic oestrogen in your body.
Soy milk, soy protein, tofu or any raw soy product has the potential to disrupt your hormones and make it even more difficult for you to lose fat and build muscle.
Here comes the controversy.
Let me start by saying that going GOMA style (Gallon Of Milk A Day) may work for some people. But for the majority of lifters, that’s just terribly ineffective.
More than 75% of people can’t digest milk properly. This results in you feeling sick and bloated, and in milk being undigested and rotting in your gut.
Not what I’d call efficient muscle building nutrition.
Another problem: like grain-fed beef, commercial milk contains antibiotics, pesticides and sometimes even the dangerous growth hormone rBGH, shown to increase risks of cancer.
If you choose to drink milk, don’t settle for anything else than organic milk – or even better – raw milk if you can get it legally.
Again, these foods are not evil, and won’t destroy your results overnight. But if you do include them in your daily diet, don’t wonder why you don’t look the way you want yet.
Your only resource to get rid of these testosterone-robbing foods:
In it, I reveal dozens of other so-called healthy foods you need to ditch from your kitchen with anger, and dozens of healthy alternatives you can start using today to naturally increase your testosterone, your muscle mass and – of course – your results in the gym.
Until Wednesday, Jason twisted my arm to offer it at 50% OFF.
It’s 2013. It’s a new year and you have no excuses to make this one your best. I know it’ll be mine. I’m a proud uncle, I have a sweet website that I love to write for, and I love my apartment in downtown Toronto. I can’t wait to see what this year has in store.
To kick off the new year, I’ve invited my french Canadian brother, Nick, to write a two part series on muscle building foods that suck. Some even call Nick a “nutrition nerd”. I’ll let you decide…
By Nick Pineault, Author, Healthy or Not
Over the years, I’ve learned a lot on how to eat to build more muscle.
Of course, you can always take the “eat-everything-you-can” approach to bulking… but we all know most of us with normal genetics will end up becoming fat slobs puffing for air instead of looking like Vince Gironda.
A smartest approach to building muscle is the one used by athletes worldwide: eat unprocessed, natural foods.
Professionals don’t have time to screw up their bodies with toxins if they want to achieve their maximum performance.
Some go even further in the healthy eating trend. Last year, the entire Green Bay Packers team decided to adhere to a strict gluten-free diet to recover faster and perform better.
So… eating healthy foods leads to building more muscle, right?
Not so fast.
My experience coaching normal dudes and athletes on food choices taught me one thing: if you improvise, you’ll screw up 99% of the time.
Food manufacturers that sell you so-called “healthy foods” are looking for a quick way in your wallet. Your muscle-building rate or performance is the least of their concerns, trust me.
What happens is this: they make manufacturing mistakes that basically renders all your muscle-building food useless.
Yes, the same quality food you pay a premium for… is actually slowing you down.
Here are 3 of them:
Don’t freak out just yet.
I’m NOT talking about all honey. Honey is, like you already know, a superfood that can be part of your diet when consumed in moderation (that means 2-3 teaspoons per day… not 2-3 cups).
The problem is: more and more stories come out about adulterated honey that has been cut with glycerine, or worse, with high fructose corn syrup.
In fact, one controversial study by the Food Safety News showed that up to 75% of all honey sold in the US may be fake.
Because of a special costly filtration process, manufacturers are able to remove pollen from their honey, removing any possibility to trace its origin. Some say it’s a way to sell cheap Chinese honey to unwary consumers, and some other say it’s BS. I think it’s a little bit of both.
When I’m not sure if a food is healthy or not anymore, I try to find local sourcing that guarantees me that this is the real deal. So: find a local honey producer you can trust, and buy from them.
Also, ALWAYS choose non-pasteurized over the pasteurized stuff that is basically devoid of all the nutrition and benefits honey is known for.
2) Olive Oil
It makes me cringe every time I see olive oil packaged in a transparent bottle at the grocery store. I thought everyone knew all plant-based oils’ polyunsaturated fats are prone to oxidation…
Okay… let me talk in plain English instead of the scientific lingo most food manufacturers try to blind you with.
What this means is that olive oil shouldn’t be exposed to air, light and heat too much. Stick to oil that is stored in those dark or opaque bottles.
Wait, it gets worse (again!).
According to the US Pharmacopeial Convention, 16% of all olive oils on the market are adulterated in some manner.
Because of different loopholes in labeling and commercial rights, it seems that corporations get away with importing olive oil mixed with corn, soy or canola oils and still sell it as “extra virgin olive oil”.
Again, finding a trustworthy manufacturer is the key to make sure your oil is the real deal and brings you the nutrition it promises.
The olive oil you want is organic, first cold-pressed, and stored in a cool, dark place.
And if you’re still wondering if your olive oil is fake or not, try this: put the bottle in the fridge overnight. If the oil is solid by morning then it’s real. If it’s liquid then it’s fake.
3) Agave Syrup
It’s all the hype these days.
Low GI, they say.
All-natural, they say.
The truth: 99.9% of all agave syrup is WORST than high fructose corn syrup. Yes, you read that right.
Unlike what manufacturers made you believe, almost 100% agave syrup is NOT made from the plant itself – but from its root bulb, which is converted to fructose after a heavy high-temperature chemical processing.
Even though the final product is low-GI, it contains more fructose than high fructose corn syrup, the most fattening and damaging sugar out there.
If you want to use agave, you’ll have to find a manufacturer who commits to providing an outstanding product. A rare treat.
Your agave syrup should be:
• Processed at low temperatures
• Low fructose (around 50% is the best)
• Organic, without the use of pesticides
These are just 3 of the healthy foods that can become completely useless and even detrimental to your progress when manufacturers cut corners.
For the final 3 (and these ones are definitely foods you eat every day) you’ll have to wait until tomorrow. That’s when Part 2 will be available.