Gym And Supplement Discussion

[jangles]

That's badass jangles. Man, I was (kinda) close to 300 a while back ago and now am working my way up again. I am to see an ortho this 24th so I hope to get some answers for my right shoulder. I want that 300, dammit.

Always on the quest for more, with all my lifts.

As far as injuries go, I used to be hurting my shoulders and pecs quite often, now I'm at a more suitable weight for my height, the range of motion isn't as far, no more injuries/shoulder issues!

[rev210]

Hit 352 8weeks ago, put on about 5kg of size over last 12months so my levers are far better, plus whatever muscle for strength too.

160kg is a good bench. You mentioned you have dropped the range of motion to look after the shoulders. So is that down to the sternum and back up or just what you are handling for 1RM for the normal movement you are now doing?

either way a good weight . Well done.

Edited August 6, 2015 by rev210

[jangles]

160kg is a good bench. You mentioned you have dropped the range of motion to look after the shoulders. So is that down to the sternum and back up or just what you are handling for 1RM for the normal movement you are now doing?

either way a good weight . Well done.

I arch my back as per a powerlifting movement, it was a paused bench, in my first real comp.

Range of motion has shortened simply because I'm bigger, as I'm now around 95kg instead of 75-85kg when I was getting shoulder pain more frequently. 135kg was best paused at that bw.

Mind you, I'm generally just a lot stronger now though as my size per height is more optimal, albeit, I'm not as lean/skinny as I used to be.

[Birds]

Question for the diet experts (déjà vu is telling me I've asked this before):

I had an all vegetarian meal lastnight, with a lot of mock meat in it.

Now this mock meat is, from what I gather, usually made from wheat gluten / seitan, which according to google is upwards of 75% protein, 14% carbs and 2% fat.

So aside from coeliac sufferers and the seemingly growing trend of gluten intolerant people, why isn't this considered a superfood / eaten by bodybuilders and people in general looking for heavy doses of protein?

The concenstration of protein is nearly 5 times that of most lean meats, so why aren't we all downing this regularly? It's not expensive and tastes pretty good, what downside am I not seeing? Is it a case of not all proteins being alike?

[Nanogrip]

Perhaps mock meat is missing key nutrients found in meats, like vitamins, minerals, oils, or amino acids? Or maybe the composition is mostly soy, and soy in large amounts is not so good for men from what I've been seeing lately.

[jangles]

Question for the diet experts (déjà vu is telling me I've asked this before):

I had an all vegetarian meal lastnight, with a lot of mock meat in it.

Now this mock meat is, from what I gather, usually made from wheat gluten / seitan, which according to google is upwards of 75% protein, 14% carbs and 2% fat.

So aside from coeliac sufferers and the seemingly growing trend of gluten intolerant people, why isn't this considered a superfood / eaten by bodybuilders and people in general looking for heavy doses of protein?

The concenstration of protein is nearly 5 times that of most lean meats, so why aren't we all downing this regularly? It's not expensive and tastes pretty good, what downside am I not seeing? Is it a case of not all proteins being alike?

Many of the greens like broccoli have a far greater % of protein than meat too, it's just you need so much of it.

It's the exact reason why it's far better to use grams per 100g than a percentage.

[TTT]

oh for shame birds.. for shame...

the shit we do for pussy hey?

[Birds]

Many of the greens like broccoli have a far greater % of protein than meat too, it's just you need so much of it.

It's the exact reason why it's far better to use grams per 100g than a percentage. 31 Responses to Plant Protein_ Why Vegan Diets Need Beans.jpg 31 Responses to Plant Protein_ Why Vegan Diets Need Beans.jpg

Sorry I should have used grams instead of percentage...it's actually 75 grams protein per 100 gram serve. Given gluten is itself a protein, it doesn't surprise me that this is so high - it would be like making food out of protein powder. But what confuses me is why it's never talked about as a go to source of protein - there has to be something incomplete about it.

P.S. the mock duck is really quite close to the real thing. It's not perfect but it's enough to make you say wtf

[Birds]

oh for shame birds.. for shame...

the shit we do for pussy hey?

Pfft that only counts if you weren't getting the vagina beforehand

Believe it or not this was my idea

I think it's a pretty good test if you're gluten intolerant too...

[jangles]

Sorry I should have used grams instead of percentage...it's actually 75 grams protein per 100 gram serve. Given gluten is itself a protein, it doesn't surprise me that this is so high - it would be like making food out of protein powder. But what confuses me is why it's never talked about as a go to source of protein - there has to be something incomplete about it.

P.S. the mock duck is really quite close to the real thing. It's not perfect but it's enough to make you say wtf

That's interesting, as Soy/Tofu protein per 100g is less than lean meats

[Birds]

I don't know much about vegetarian foods, but I don't think this is soy/tofu...it's technically made from wheat if it's mostly gluten. Don't think this would be so different from the protein you find in wheat flour based breads etc. just in more concentrated form. The sweet and sour mock pork actually tasted like a slightly salty corn bread texture.

Also western mock meats tend to be soy/tofu based like tofu burgers and soy sausages - this seems to be largely an Asian cuisine.

From my quick googling there is no abundance of information on bodybuilding / supplement discussion forums or websites about mock meats and seitan, only vegetarian websites pointing vegetarians towards good meat alternative sources of protein.

[jangles]

I don't know much about vegetarian foods, but I don't think this is soy/tofu...it's technically made from wheat if it's mostly gluten. Don't think this would be so different from the protein you find in wheat flour based breads etc. just in more concentrated form. The sweet and sour mock pork actually tasted like a slightly salty corn bread texture.

Also western mock meats tend to be soy/tofu based like tofu burgers and soy sausages - this seems to be largely an Asian cuisine.

From my quick googling there is no abundance of information on bodybuilding / supplement discussion forums or websites about mock meats and seitan, only vegetarian websites pointing vegetarians towards good meat alternative sources of protein.

Even Seitan is only on par with lean meats per 100g, which is generally the highest protein content.

You'd probably find more info if you googled vegan body builders.

But then again, bros don't like carbs and salt.

I wouldn't trade it for meat, unless it was considerably cheaper as a sometimes substitute.

[Birds]

Is that 100gm with the water content taken out?

Most lean meats are around 20gm P /100gm aren't they?

Some of the vegan bodybuilding forums have talked about it but nothing scientific or conclusive. One or two people commented on bioavailability being poor, i.e. for all the protein to be absorbed you really need to balance it with other proteins.

A lot of them supplemented their diet regularly with it though.

I wouldn't give up meat for it but it's interesting that there's something versatile you could get easily and tastes good. That mock meat really was good.

[jangles]

Is that 100gm with the water content taken out?

Most lean meats are around 20gm P /100gm aren't they?

Some of the vegan bodybuilding forums have talked about it but nothing scientific or conclusive. One or two people commented on bioavailability being poor, i.e. for all the protein to be absorbed you really need to balance it with other proteins.

A lot of them supplemented their diet regularly with it though.

I wouldn't give up meat for it but it's interesting that there's something versatile you could get easily and tastes good. That mock meat really was good.

Not sure,

But cooked lean meats are closer to 30g/100

[L33SH]

The mock meat is made from wheat gluten. The wheat gluten is the protein that remains once the water soluble starch has been separated from flour.

[r31slpr]

Birds from what I've read it's because things like meat and eggs contain all the essential amino acids, whereas certain plants only contain certain ones. Eat the right mixture and you'll get them all.

[Birds]

That's prolly why people are balancing the seitan protein with beans etc. so that it's all absorbed.

[r31slpr]

Pretty much. Google 'complete protein' there are a few articles that explain it well

[xALmoN]

this is one of my favourites.

[-FIGJAM-]

anyone watch Lee Priest videos on youtube?

he is pretty entertaining at times and has a lot to say about bodybuilding and drugs, etc