august 21 journal
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august 21 journal - 8/21/2006 10:57:02 AM
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gizmonel
Posts: 187
Joined: 1/14/2006
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ok today is start of my recovery week so no workouts until next monday.
i do got a workout that i will post shortly
trying to rearrange my workout room with new weights, its a laundry room size of my garage, hopefully i can make room for bench i will get soon hehehe
Breakfast: 1/2 cup steel cut oats, 25 grams whey protein powder
Morning snack: 1/2 cup salmon, 1 cup green beans, 2/3 cup corn, 1 cup cherry tomato
Lunch: 1/2 cup beef, 2 cups salad no tomato, 1 cup brown rice, 1 cup zuchini
Afternoon snack: 1/2 cup turkey breast, 1 cup asparagus, 1 cup yam
Dinner: 1/2 cup chicken breast, 1 cup cauliflower, 1-1/4 cup butternut squash
Evening snack: 1 cup cottage cheese, 24 almonds
Pre-workout / Water Intake: 4-6 liters, 3 table spoons udo's oil blend
Macronutrients: fats 34%, carbs 38%, proteins 27%
Calories: 2571
have a great day everyone
_____________________________
Nelson
www.theweightingroom.com
My Nutrition: http://www.itrainharder.com/Profile/gizmonel/Nutrition
My Training: http://www.itrainharder.com/Profile/gizmonel/Training
(in reply to gizmonel)
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RE: gizmonel's workout & nutrition log - 8/21/2006 11:35:24 AM
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gizmonel
Posts: 187
Joined: 1/14/2006
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hey dan i am reading on udos website and it says this "the quality of the fats you eat
is much more important than the quantity."
If you ate only good fats, your fat intake could be as high as 60% of calories from fats, yet you would never die of a fat-related disease. We know that from research done with Inuit (Eskimo) people. They did not die of clots in arteries, nor of diabetes, nor of cancer, nor of multiple sclerosis.
Inuit fat sources included raw whale blubber and seal fat, and fish. The fats eaten by Inuit were not damaged by processing. Their food fats were also rich in n-3 and n-6 derivatives.
In practice, we have seen people take 50% of their calories from our n-3 richer 2:1 oil blend made with health in mind, and report increased energy, better sleep, less joint pain, nicer skin, better mood, and better learning and memory.
what do you think of this?
its from this website http://www.udoerasmus.com/FAQ.htm#1_1
_____________________________
Nelson
www.theweightingroom.com
My Nutrition: http://www.itrainharder.com/Profile/gizmonel/Nutrition
My Training: http://www.itrainharder.com/Profile/gizmonel/Training
(in reply to gizmonel)
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august 22 journal - 8/22/2006 10:15:55 AM
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gizmonel
Posts: 187
Joined: 1/14/2006
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hello my buddies nothing much happening here today other then working hehehe.
i am missing my workouts but only 5 more days to go yippee can hardly wait to get hands on those new weights hehehe
ok here is todays foods
Breakfast: 1/3 cup steel cut oats, 1 whole egg, 4 egg whites, 1/3 cup green peppers
Morning snack: 1/2 cup chicken breast, 1 cup asparagus, 1/3 cup quinoa
Lunch: 1/2 cup chicken breast, 1 cup cauliflower, 1 cup white potato
Afternoon snack: 1/2 cup turkey breast, 1 cup broccoli, 1 cup yam
Dinner: 1/2 cup beef, 1 cup butternut squash, 1/4 cup corn, 1 cup eggplant, 1 cup zucchini
Evening snack: 1 cup cottage cheese, 24 almonds
Pre-workout / Water Intake: 4-6 liters, 3 teaspoons udo's oil blend
Macronutrient: fats 30%, carbs 38%, proteins 30%
Calories: 2321
_____________________________
Nelson
www.theweightingroom.com
My Nutrition: http://www.itrainharder.com/Profile/gizmonel/Nutrition
My Training: http://www.itrainharder.com/Profile/gizmonel/Training
(in reply to gizmonel)
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RE: august 22 journal - 8/22/2006 10:31:29 AM
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sied1922
Posts: 211
Joined: 7/2/2006
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ya your right about that fat intake, i've noticed that you don't pack on extra fat eather, i eat around 158 grams of fat a day and i weight 118 pounds and i'm starting to look more defined but then again my matibilisom is pretty high and about 75%- 80% of my fats are good fats, but i've had the same matobilism for all my life(17 years) and its even slowing down now.
< Message edited by sied1922 -- 8/22/2006 10:33:28 AM >
(in reply to gizmonel)
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RE: august 22 journal - 8/22/2006 10:45:31 AM
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sied1922
Posts: 211
Joined: 7/2/2006
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well your getting alot of fats veggies too. you have your diet intake in grams like prot, fat, car, and calorie. i just use olive oil or conola oil for fats sometimes flax seed oil but that tasts like crap. olive oil is the best you can throw a tbls. on some veggies and your good.
(in reply to gizmonel)
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RE: august 22 journal - 2/13/2007 7:27:44 AM
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gizmonel
Posts: 187
Joined: 1/14/2006
Status: offline
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It's been a long time since i posted in this community both for personal and career reasons. I have had to care for my parents as they are very ill.
I am back and am stronger then ever i have never stopped eating clean or working out, i have maintained my 75 lbs loss for 6 months now even with my Prader Willi Syndrome.
Saying the above how do i delete this journal? I would like to start a new journal but want to delete this one.
Can anyone help me please?
_____________________________
Nelson
www.theweightingroom.com
My Nutrition: http://www.itrainharder.com/Profile/gizmonel/Nutrition
My Training: http://www.itrainharder.com/Profile/gizmonel/Training
(in reply to sied1922)
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RE: august 22 journal - 2/13/2007 3:45:22 PM
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gzinkl
Posts: 3213
Joined: 3/23/2005
From: Chicago, IL
Status: offline
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I wouldn't delete this journal. Just start a new one, or append here.
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"If there's nothing else that's relevant, I'll be leaving now"
"Today's mighty oak is just yesterday's nut that held its ground"
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RE: august 22 journal - 4/9/2007 8:31:37 PM
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danmirage
Posts: 6300
Joined: 11/20/2005
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OK Nelson..you asked about tomato and starchy carbohydrates.
First the nutrient value is not going to be brought up except possibly as a footnote...however, toms are highly nutritious and valuable for their nutrients...
Lets set the right context.
We have multiple divisions we can make for the whole huge class of foods that are carbohydrates (starch=carbohydrate).
There are simple and complex carbs, etc...delineated by complexity of the groupings of...well sugars.
For fitness utility, we use 2 for unprocessed foods:
Starchy and fibrous carbs.
Again to stay simple we say the Fibrous carbs are many "vegetables" and many fruits. (We will leave out the glycemic index for this answer!)
These tend to have larger amounts of the more complex groupings as well as more and more complex fiber.
We say that the starches are the grains and root crops as well as a few other simple starchy foods, such as beans, peas, tomato...
These tend to have larger amounts of the more simple groupings as well as less and less complex fiber.
The carbohydrate in tomato is chiefly in the form of a sugar which is the predigested form. It contains very small quantity of starch which converts into sugar, chiefly dextrose during the process of ripening.
Botanically speaking, a tomato is the ovary, together with its seeds, of a flowering plant: a fruit or, more precisely, a berry. However, from a culinary perspective, the tomato is not as sweet as those foodstuffs usually called fruits and it is typically served as part of a main course of a meal, as are other vegetables, rather than at dessert. As noted above, the term "vegetable" has no botanical meaning and is purely a culinary term.
As a side note, tomato belong to the genus Solanum, which also contains the eggplant and the potato.
You can look up numerous articles such as this one found in the Journal of Experimental Botany Vol 50, No 338, pp. 1457-1463, Sept 99:
"Starch synthesis in tomato remains constant throughout fruit developement ..."
100 grams of tomato:
Note the bold fefatures...
Energy cal 18
Protein g 0.88
Total lipid (fat) g 0.2
Carbohydrate, by difference g 3.92
Fiber, total dietary g 1.2
Sugars, total g 2.63
Glucose (dextrose) g 1.25
Fructose g 1.37
Minerals
Calcium, Ca mg 10
Iron, Fe mg 0.27
Magnesium, Mg mg 11
Phosphorus, P mg 24
Potassium, K mg 237
Sodium, Na mg 5
Zinc, Zn mg 0.17
Copper, Cu mg 0.059
Manganese, Mn mg 0.114
Fluoride, F mcg 2.3
Selenium, Se mcg 0
Vitamins
Vitamin C, total ascorbic acid mg 12.7
Thiamin mg 0.037
Riboflavin mg 0.019
Niacin mg 0.594
Pantothenic acid mg 0.089
Vitamin B-6 mg 0.08
Folate, total mcg 15
Folic acid mcg 0
Folate, food mcg 15
Folate, DFE mcg_DFE 15
Choline, total mg 6.7
Betaine mg 0.1
Vitamin B-12 mcg 0
Vitamin B-12, added mcg 0
Vitamin A, IU IU 833
Vitamin A, RAE mcg_RAE 42
Retinol mcg 0
Vitamin E (alpha-tocopherol) mg 0.54
Vitamin E, added mg 0
Tocopherol, beta mg 0.01
Tocopherol, gamma mg 0.12
Tocopherol, delta mg 0
Vitamin K (phylloquinone) mcg 7.9
Lipids
Fatty acids, total saturated g 0.028
4:00 g 0
6:00 g 0
8:00 g 0
10:00 g 0
12:00 g 0
14:00 g 0
16:00 g 0.02
18:00 g 0.008
Fatty acids, total monounsaturated g 0.031
16:1 undifferentiated g 0.001
18:1 undifferentiated g 0.03
20:01 g 0
22:1 undifferentiated g 0
Fatty acids, total polyunsaturated g 0.083
18:2 undifferentiated g 0.08
18:3 undifferentiated g 0.003
18:04 g 0
20:4 undifferentiated g 0
20:5 n-3 g 0
22:5 n-3 g 0
22:6 n-3 g 0
Cholesterol mg 0
Phytosterols mg 7
Amino acids
Tryptophan g 0.006
Threonine g 0.027
Isoleucine g 0.018
Leucine g 0.025
Lysine g 0.027
Methionine g 0.006
Cystine g 0.009
Phenylalanine g 0.067
Tyrosine g 0.014
Valine g 0.018
Arginine g 0.021
Histidine g 0.014
Alanine g 0.027
Aspartic acid g 0.135
Glutamic acid g 0.431
Glycine g 0.019
Proline g 0.015
Serine g 0.026
Other
Alcohol, ethyl g 0
Caffeine mg 0
Theobromine mg 0
Carotene, beta mcg 449
Carotene, alpha mcg 101
Cryptoxanthin, beta mcg 0
Lycopene mcg 2573
Lutein + zeaxanthin mcg 123
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My journal:
http://www.discussbodybuilding.com/m_158705/mpage_2/tm.htm
Primers:
Gaining Mass
http://www.discussbodybuilding.com/m_111173/mpage_1/tm.htm
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http://www.discussbodybuilding.com/m_111175/mpage_1/tm.htm
(in reply to gizmonel)
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