Another good trick for accurately tracking those viscous spreads like peanut butter - or anything else really - is to place the container of the food you want to weigh on the scales (taking the lid off before hand), taring the weight and then taking the desired amount of food out of the container. This even helps you accurately weigh food stuffs that would would normally be stuck to a spoon and difficult or impossible to weigh
Most BBM thing ever: explaining the chemical reaction that results in tasty bits of chicken. My only criticism is the use of ounces for anything. Gotta be straight grams or go home. Excellent video otherwise. For those who may find it useful, I have found: Cooked chicken weight= raw weight/1.3 (this is for grilled, boneless, skinless breasts) Cooked chicken protein = .3g/cooked gram
Matches my numbers! One more tip--this is influenced by the source of the meat and the final internal cooking temperature. So if you get your meat from the same place most of the time and cook it so it tastes good (165), you can stop worrying about the silliness of pre-cook weighing.
@Performance Fitness, Jordan showers using BCAA infused soap followed by a CBD exfoliation scrub, capillary action of the bodies largest organ does the rest #alphamalegrooming. Results are yet to be peer reviewed, but the anecdotal results are astonishing. I mean just look at his flawless neckline.
Totally cool if you prefer to cook the chicken the way you do, but 155 for 1 hour sous vide is sufficient to pasteurize the chicken and prevent foodborne illness if consumed immediately or submerged in an ice bath right after cooking. Personally, I do 147 for 1 hour, then ice and slice for sandwiches or chicken salad. You'll get a different much more tender texture the lower you go, but I haven't tried below 142. Especially if you're going to finish it in the pan, lower temp for a little longer may give you a juicier chicken breast.
I tare the spoon with the bowl so I can leave it on when I read the number. Helps count the stuff stuck on the spoon, especially with sticky things I frequently use like honey, condensed milk, or peanut butter. Otherwise, it usually all melts off as you said.
Thank you for this video. Love your content! I'm a PTA student and I've lost 130 lbs over the last 15 months. I'm also currently running your beginner template. Keep doing what you're doing. Thank you for all of the great information and motivation! Sous Vide is the best, I use it every week for meal prep!
You guys are such a reliable source of trustworthy information and knowledge, I don't know why you don't have bigger you tube following!? Maybe that says more about the you tube fitness community than it does about your content! Keep up up the amazing work! The Aussie viewers love your content, I certainly do!!!!
Thank You Jordan for all your free content, really helps cut through all the BS out there. If I'm strength training 3 days per week and sit on my butt all day at work (5 Days per week) what activity level would you recommend I choose when using the NIH Body Planner? Thanks Again
Most doctors are terribly out of shape. In fact nursing might have the highest obesity rate of any profession. It boggles my mind when I see these people.
@@mach5jeep I'm going to play devil's advocate and say that some of these people feel as if they are sacrificing their own health to help others. It's cool to see Dr. Feigenbaum proving that notion wrong as he has maintained a healthy diet and good training habits all while being in school / residency and while having tons of side projects like running a gym, coaching people, and starting the Barbell Medicine company.
Never seen this channel, never heard of Dr. Fignewton, but instantly subbed after his short, nuanced dialogue on dietary cholesterol. Very refreshing to hear nuance on this subject rather than the typical dogmatic, left v right dialogue that floats around this platform.
LOL I have those same glasses. They're not safety glasses. Wait a minute...I have that same rice cooker and Whirlpool appliances. I'm also from his same hometown neighborhood. That's creepy.
Barbell Medicine not odd.. unless the toppings are?! I’m not familiar with Imo’s as I’m from the UK but pizza is always a good choice. Mine would be an English roast dinner: Yorkshire pudding and all the trimmings. Yum, yum!! 🤤🤣
I prefer weighing peanut butter/similar spreads by putting the container on a scale, zeroing it, and then remove the peanut butter; you can know exactly what you've put in the meal, lick the knife or spoon, and know exactly what you've consumed down to the gram without wasting any.
I'm just about to start the Recomp diet from the "To Be a Beast" article. I'm very excited about that. I cut out added sugars for a new year resolution and it has unexpectedly motivated me to start working out again and focus on my nutrition in more than a "maintain my weight" kind of way like I have been.
@@PinataOblongata Anything. If the ingredients list says any form of sugar, then I can't have it. But I can still have dairy and fruit because those are natural sugars. And I'm avoiding 99% of sugar alternatives as well.
@@CaronDriel A sugar is a sugar. Whether it's fructose or glactose or lactose or sucrose or glucose, they are all "natural", and apart from how much your body has to split them up to make glucose, no different in metabolic terms (with some caveats about fructose). The term "added sugar" is stupid and misleading, because what matters is the total sugar content. That's why I said "added to what?" - if you've got 1 teaspoon of "added sugar", is it added to 4 teaspoons or added to 2 teaspoons? It doesn't matter, just tell us total teaspoons! I have seen packaging emphasising that the sugar in the product is "natural", which doesn't make sense and doesn't make it better. In fact, fructose is probably worst, only having its effects somewhat diluted in fruit by the fibre therein. As for sugar alternatives, why would you avoid them? Why do you think the doc put stevia in his oatmeal?
@@PinataOblongata This isn't a lifestyle change, it's a challenge. If you're avoiding processed food, eating fresh products cooked yourself, you are going to practically be following the same diet as I am. By cutting out added sugar I've basically cut out processed foods. Yes, sugar is sugar is sugar. I know that. I'm a dietetics student. The point of this is to strip sugar from the diet with the exception of things that don't have added sugar, such as fruit or dairy. If it's naturally occurring in a product it's fine, but I don't want food with sugar added purely for the point of taste. It's an unnecessary excess of sugar. But things with natural sugars typically have other nutrients. Blueberries are sweet, but they are good for you. Snickers are sweet, but they are bad for you. *That's* my point. As for artificial sweeteners, I'm avoiding them as a choice. Once the year is up I'll add things like honey and date paste and stevia back into my diet, but if my food tastes like it has sugar, the mental fortitude in relation to not needing sugar won't be built up.
Ok. I see a lot of people using the scale to add fats wrong. You cannot really count the left over peanut butter on the spoon or the butter on the knife. What you can do is get the jar/container of butter on the scale, tare, and then you can just see how much you added with a minus sign in front
Actually, for something like cooking oils, if you´re using the same amount every time, just check how many servings you get out of it, and then divide the total volume of the product by the number of servings. That´s also a nice little trick if you don't have a scale.
I think this is the first diet Vlog I've seen from Jordan. Should be interesting. I'd like to see Layne Norton and Baraki and Feigenbaum go head to head in powerlifting. I think Feigenbaum and Layne would be pretty competitive.
Great video Jordan ! How much water do you think a person training seriously should be consuming everyday ? Would you count something like milk towards the fluid intake ?
I'm in the 93 class as well. I'm post bariatric surgery 18 months out. They have me on 1500 calorie limit so it's hard to gain.. I've got my first powerlifting meet in April but I'm only competing with myself. I'm starting at 44 years of age. Wished I hadn't waited so long.
Great vid! Loved the way the comment bubbles were incorporated, and I'm glad you've decided to move up a class and see what you can do. Hoping to see more of these in the future!
I highly recommend getting a fast-reading thermometer. I think regardless of what method you use to cook it, the moisture/doneness of chicken breast depends almost entirely on the final internal temperature. There's an awesome food writer named Kenji who did some testing and found measurable moisture loss starting around 140 defrees iirc, and gets worse the higher you go. I usually aim for between 155 and 160 because I like that texture, but for food safety of 165 is recommended like he says in the video. I find (and this will be very personal) above 175 is barely edible without loading it up with condiments. If you look up thermoworks, I'm pretty sure they have a blog post with recommended temperatures for pretty much every cut of meat
cubing chicken and light pan fry with a tiny amount of oil is easy and tastes nice. But definitely try it. I want one too, it's just not a priority atm
I use to cook omelettes at a station in a buffet. The hotel i worked for was a military hotel so some people took their health seriously. But it was weird when some people asked for egg white only omelette but put bacon in it. And had bacon on the side. Theyd say oh i wanna watch my fat intake or cholesterol intake, but then eat a bunch of bacon. Lmao
Forgive my ignorance, but can someone explain what he means by saturated fat less then 10% of daily calories? Meaning if I eat 2000 calories and 10% of that number is 200 grams of saturated fat, that seems an extremely high daily number. Is that what it means?
It would not be 200 grams of fat but 200 calories of saturdated fat. There are 9 calories per 1 gram of fat. So you would found out how many calories of that fat is 10 percent of your total calories ans then use that metric to found out how many grams that equals.
@@Gerrick-lp9gm Oh good, thanks for the clarification, trying to keep my saturated fats low because my liver fat is borderline high. Also keeping to a healthy diet high in fish and fiber.
from when you started (which was at ~200lbs?), how long are you expecting it to take to get to 231? are you planning on overshooting 231 then cutting to it, or aiming straight for it? how much fat are you expecting to gain?
Maybe I missed it but what is your target rate of weight gain? 1lb a week? Any concerns about % body fat increase or is that built into your macros (or not a concern)?
Really enjoyed the video. Content is great as per usual, however I think the music volume is a bit too high in comparison to the speaking volume. I found myself adjusting volume constantly as you spoke vs when there was music.
Congratulations on your success. Hoping you moving up a weight class becomes beneficial for you! Excellent job editing this video. Top quality material as always from Barbell Medicine.
Do you advise using a glucometer to calibrate carb Intake for a prediabeti?. My MD simply advised me to eat more meat and less carbs. My A1C is down now but would like to eat for max gains with training.
I have Addisons disease and thus have to take hydrocortisone to stay alive. It is as you probably know a catabolic steroid. Do you think I should be taking in more protein than the a normal person when trying to gain muscle
04:38 OMG Never thought of using Tare + negative count when measuring ingredients for food that’s being cooked. I always prepared and measured first, then cooked. This shit is double embarrassing because I’m EE and SWE. This logic eluded me.
Thank you for this. Good video and you upt the ante with your production value. When you talk about fruit, you mention 8-10 servings. I'm not entirely sure what you mean by serving. From the context i'm guessing a serving is about 75 grams?
You have the same breakfast I do, I stole it from Wesley Vissers channel. The difference is I don't have bacon and I add almonds to the oatmeal with the blueberries. Peanut butter blended in cottage cheese is really good too :)
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Meal 1: Breakfast
Meal 2: 2nd Breakfast
Meal 3: Dinner
Meal 4: Supper
Missing: Elevensies, Luncheon, and Afternoon Tea
bros: chicken with rice
jordan, a nuanced bro: sous-vide chicken with rice
Barkotek underrated comment
Any extra peanut butter left on the spoon, I just smear on my chest.
Another good trick for accurately tracking those viscous spreads like peanut butter - or anything else really - is to place the container of the food you want to weigh on the scales (taking the lid off before hand), taring the weight and then taking the desired amount of food out of the container.
This even helps you accurately weigh food stuffs that would would normally be stuck to a spoon and difficult or impossible to weigh
This is such a good tip, so useful. Yet so obvious I'm ashamed I never thought of it
Duh!
So much easier to put the peanut butter on the scale, zero it, and then take the amount out that you want. You get to lick the spoon that way too.
Why do you need to be that strict ?
@Little Big Man Barf Bologna why am I a punk ¿
@@nathanielpemberton9792 fats like peanut butter are extremely calorie dense, so it’s very easy to eat more than you think you are
Somewhere in Wichita Falls, Rip is doing an evil laugh as you slowly follow his advice of becoming a 275’er 😂
That’s so true! 😆
I see Austin Baraki going up a weight class soon. Calling it right here. Lol
somewhere = leaning on a squat rack
Keep calm and do what Uncle rip said
Connor Branch my very first thought when he mentioned that
Finally taking Rip's advice and putting on some lbs!
Brendan Malec he’d be one hell of a 275 *snort*
Yeah he forgot to include the gallon of milk!
Bro PB&J
For Jordan's sake, hope he doesn't have too much movement in the sagittal plane.
@@scottwilson4798 hip drahve
Most BBM thing ever: explaining the chemical reaction that results in tasty bits of chicken. My only criticism is the use of ounces for anything. Gotta be straight grams or go home. Excellent video otherwise.
For those who may find it useful, I have found:
Cooked chicken weight= raw weight/1.3 (this is for grilled, boneless, skinless breasts)
Cooked chicken protein = .3g/cooked gram
Whats a gram?
Matches my numbers! One more tip--this is influenced by the source of the meat and the final internal cooking temperature. So if you get your meat from the same place most of the time and cook it so it tastes good (165), you can stop worrying about the silliness of pre-cook weighing.
Lol. Grams or go home.
14:57: when Jordan's fed up with Jordan's rambling
Lmao
You took a shower after getting back from the gym?? No protein shake before? Does this guy know anything about the anabolic window... god
If you don't eat within 60 minutes of your workout, you go to Hell.
@@dard4642 So I've heard
@@dard4642 prison first
Performance Fitness showers are catabolic
@Performance Fitness, Jordan showers using BCAA infused soap followed by a CBD exfoliation scrub, capillary action of the bodies largest organ does the rest #alphamalegrooming. Results are yet to be peer reviewed, but the anecdotal results are astonishing. I mean just look at his flawless neckline.
Totally cool if you prefer to cook the chicken the way you do, but 155 for 1 hour sous vide is sufficient to pasteurize the chicken and prevent foodborne illness if consumed immediately or submerged in an ice bath right after cooking. Personally, I do 147 for 1 hour, then ice and slice for sandwiches or chicken salad. You'll get a different much more tender texture the lower you go, but I haven't tried below 142. Especially if you're going to finish it in the pan, lower temp for a little longer may give you a juicier chicken breast.
I don’t think the bro diet consists of sous-vide
Haha.. Yeah I thought of the same! 🤣
I tare the spoon with the bowl so I can leave it on when I read the number. Helps count the stuff stuck on the spoon, especially with sticky things I frequently use like honey, condensed milk, or peanut butter. Otherwise, it usually all melts off as you said.
This is genius
Good tip!
Legendary
Or just tare the jar of peanut butter and take it from the jar getting a negative weight. Easiest way in my opinion.
Thank you for this video. Love your content! I'm a PTA student and I've lost 130 lbs over the last 15 months. I'm also currently running your beginner template. Keep doing what you're doing. Thank you for all of the great information and motivation! Sous Vide is the best, I use it every week for meal prep!
Congrats
You guys are such a reliable source of trustworthy information and knowledge, I don't know why you don't have bigger you tube following!? Maybe that says more about the you tube fitness community than it does about your content! Keep up up the amazing work! The Aussie viewers love your content, I certainly do!!!!
Pick one: "Not fancy dining" or "Chicken sous vide".
Thank You Jordan for all your free content, really helps cut through all the BS out there. If I'm strength training 3 days per week and sit on my butt all day at work (5 Days per week) what activity level would you recommend I choose when using the NIH Body Planner? Thanks Again
ive been baited when does he take his shirt off?
Feigenpecs or riot
Jordan, please make more of these!
Just have to say the "Salt Fat Acid Heat" book is definitely a good reference for cooking food that doesn't suck.
Samin Nosrat was great on Bon Apetit. Do I smell a crossover?
dope
"Never ask the doctor what you should do. Ask him what he would do if he were in your place. You would be surprised at the difference."
Most doctors are terribly out of shape. In fact nursing might have the highest obesity rate of any profession. It boggles my mind when I see these people.
@@mach5jeep I'm going to play devil's advocate and say that some of these people feel as if they are sacrificing their own health to help others. It's cool to see Dr. Feigenbaum proving that notion wrong as he has maintained a healthy diet and good training habits all while being in school / residency and while having tons of side projects like running a gym, coaching people, and starting the Barbell Medicine company.
@@mach5jeep I live near our general hospital and can tell you an awful lot of the employees smoke.
Nassim Taleb
Great video, Dr 👏🏼👏🏼 I need to check out that sous vide...very easy cooking!
Never seen this channel, never heard of Dr. Fignewton, but instantly subbed after his short, nuanced dialogue on dietary cholesterol. Very refreshing to hear nuance on this subject rather than the typical dogmatic, left v right dialogue that floats around this platform.
You will quickly find out Jordan is one of the best in the biz.
When are we getting those Barbell Medicine aprons? ;-)
12:40....took me a second or 2 to realise that you were talking about Farenheit degrees hahaha
What are the safety glasses for
Coronavirus?
Safety is number one priority
LOL I have those same glasses. They're not safety glasses. Wait a minute...I have that same rice cooker and Whirlpool appliances. I'm also from his same hometown neighborhood. That's creepy.
He is not THAT good of a cook
Wacko Banana-Pants Are you guys from Hipsterville?
Ah, perfect! A full day of eating video that I can watch while I cook/eat. I can’t be the only one who does that... right?
this is perfect. Been looking forward to diet advice. Good job Jordan
A man that can cook! 🥰
The editing, camera quality, content.. everything 10/10.
What would be your death row meal Jordan?
probably depends how many macros he's got left :D
Pizza. Imo's Pizza. Odd, but I love it.
Barbell Medicine not odd.. unless the toppings are?! I’m not familiar with Imo’s as I’m from the UK but pizza is always a good choice.
Mine would be an English roast dinner: Yorkshire pudding and all the trimmings. Yum, yum!! 🤤🤣
This is the video we’ve all been waiting for
Where's the three servings a day of WHEY-RX? Branding dude, think it through next time.
The tip texts were hard to read on mobile. Maybe more contrast next time? :)
Great video otherwise!
I prefer weighing peanut butter/similar spreads by putting the container on a scale, zeroing it, and then remove the peanut butter; you can know exactly what you've put in the meal, lick the knife or spoon, and know exactly what you've consumed down to the gram without wasting any.
Your video editing skills continue to surprise me. Bravo Doc, bravo
Finally, that “one weird trick” for long-term progress and gains...
Turns out it was "Buy a sous-vide"
I'm just about to start the Recomp diet from the "To Be a Beast" article. I'm very excited about that. I cut out added sugars for a new year resolution and it has unexpectedly motivated me to start working out again and focus on my nutrition in more than a "maintain my weight" kind of way like I have been.
"Added" to what?
@@PinataOblongata Anything. If the ingredients list says any form of sugar, then I can't have it. But I can still have dairy and fruit because those are natural sugars. And I'm avoiding 99% of sugar alternatives as well.
@@CaronDriel A sugar is a sugar. Whether it's fructose or glactose or lactose or sucrose or glucose, they are all "natural", and apart from how much your body has to split them up to make glucose, no different in metabolic terms (with some caveats about fructose). The term "added sugar" is stupid and misleading, because what matters is the total sugar content. That's why I said "added to what?" - if you've got 1 teaspoon of "added sugar", is it added to 4 teaspoons or added to 2 teaspoons? It doesn't matter, just tell us total teaspoons!
I have seen packaging emphasising that the sugar in the product is "natural", which doesn't make sense and doesn't make it better. In fact, fructose is probably worst, only having its effects somewhat diluted in fruit by the fibre therein.
As for sugar alternatives, why would you avoid them? Why do you think the doc put stevia in his oatmeal?
@@PinataOblongata This isn't a lifestyle change, it's a challenge. If you're avoiding processed food, eating fresh products cooked yourself, you are going to practically be following the same diet as I am. By cutting out added sugar I've basically cut out processed foods. Yes, sugar is sugar is sugar. I know that. I'm a dietetics student. The point of this is to strip sugar from the diet with the exception of things that don't have added sugar, such as fruit or dairy. If it's naturally occurring in a product it's fine, but I don't want food with sugar added purely for the point of taste. It's an unnecessary excess of sugar. But things with natural sugars typically have other nutrients. Blueberries are sweet, but they are good for you. Snickers are sweet, but they are bad for you. *That's* my point.
As for artificial sweeteners, I'm avoiding them as a choice. Once the year is up I'll add things like honey and date paste and stevia back into my diet, but if my food tastes like it has sugar, the mental fortitude in relation to not needing sugar won't be built up.
Is there anything harmful about instant oats?
No, why would there be?
That's pretty cool but not as cool as my 3 lbs of red meat a day diet.
Ok. I see a lot of people using the scale to add fats wrong. You cannot really count the left over peanut butter on the spoon or the butter on the knife. What you can do is get the jar/container of butter on the scale, tare, and then you can just see how much you added with a minus sign in front
Actually, for something like cooking oils, if you´re using the same amount every time, just check how many servings you get out of it, and then divide the total volume of the product by the number of servings. That´s also a nice little trick if you don't have a scale.
I think this is the first diet Vlog I've seen from Jordan. Should be interesting. I'd like to see Layne Norton and Baraki and Feigenbaum go head to head in powerlifting. I think Feigenbaum and Layne would be pretty competitive.
I think Austin actually has the highest squat & Jordan has highest bench. Not sure about Norton.
Sick intro Jordan!
This channel needs million subs
Awesome video Jordan, thanks!
Did not expect you to eat that “clean”. Thanks for the insight.
very helpful, thank you for sharing!
Took a trip to the grocery store after watching this. Needed a change to my breakfast routine. Thanks Jordan!
You’re joking right
Great video Jordan !
How much water do you think a person training seriously should be consuming everyday ? Would you count something like milk towards the fluid intake ?
I like those intro graphics!
Thanks for this Jordan. Do you consume any red meat and whey protein?
Damn, you spent time editing this. Awesome video.
Congrats on 40k subs! And thank you for the video!
Short answer: food.
"you're still here? The movie's over... go home now." - Ferris Buelers Day Off
This is really well done and helpful. Thanks!
Great vid
Why is the cheese orange?!
I'm in the 93 class as well. I'm post bariatric surgery 18 months out. They have me on 1500 calorie limit so it's hard to gain.. I've got my first powerlifting meet in April but I'm only competing with myself. I'm starting at 44 years of age. Wished I hadn't waited so long.
I look forward to the food vlog when Jordan goes all in on strongman and is eating chick fil a 3x a day... will be so much more fun
Great vid! Loved the way the comment bubbles were incorporated, and I'm glad you've decided to move up a class and see what you can do. Hoping to see more of these in the future!
Just want to say the video production is on an expert level. Good job
i was on the fence, but i guess i am going to get a sous vide thingy, chicken can be surprisingly annoying to get right, thx for the tips :)
I highly recommend getting a fast-reading thermometer. I think regardless of what method you use to cook it, the moisture/doneness of chicken breast depends almost entirely on the final internal temperature. There's an awesome food writer named Kenji who did some testing and found measurable moisture loss starting around 140 defrees iirc, and gets worse the higher you go. I usually aim for between 155 and 160 because I like that texture, but for food safety of 165 is recommended like he says in the video. I find (and this will be very personal) above 175 is barely edible without loading it up with condiments. If you look up thermoworks, I'm pretty sure they have a blog post with recommended temperatures for pretty much every cut of meat
cubing chicken and light pan fry with a tiny amount of oil is easy and tastes nice.
But definitely try it. I want one too, it's just not a priority atm
I use to cook omelettes at a station in a buffet. The hotel i worked for was a military hotel so some people took their health seriously. But it was weird when some people asked for egg white only omelette but put bacon in it. And had bacon on the side. Theyd say oh i wanna watch my fat intake or cholesterol intake, but then eat a bunch of bacon. Lmao
Pretty good stuff. I'd personally add more leafy green and cruciferous veggies in addition to the broccoli but can't complain with the results
Forgive my ignorance, but can someone explain what he means by saturated fat less then 10% of daily calories? Meaning if I eat 2000 calories and 10% of that number is 200 grams of saturated fat, that seems an extremely high daily number. Is that what it means?
It would not be 200 grams of fat but 200 calories of saturdated fat. There are 9 calories per 1 gram of fat. So you would found out how many calories of that fat is 10 percent of your total calories ans then use that metric to found out how many grams that equals.
@@Gerrick-lp9gm Oh good, thanks for the clarification, trying to keep my saturated fats low because my liver fat is borderline high. Also keeping to a healthy diet high in fish and fiber.
Such a a nice video doc! Waiting for pour over coffee method video next! ;p
I second this!
from when you started (which was at ~200lbs?), how long are you expecting it to take to get to 231?
are you planning on overshooting 231 then cutting to it, or aiming straight for it?
how much fat are you expecting to gain?
Looking at about a year probably to get close.
This satisfies me greatly. You cook like a scientist, yet you manage to make tasty meals every time!
Maybe I missed it but what is your target rate of weight gain? 1lb a week? Any concerns about % body fat increase or is that built into your macros (or not a concern)?
You've gotta try making your eggs scrambled with your sous vide. Fantastic texture, even better with extra ingredients like cottage cheese & herbs
Nice editing, good stuff
Is there any particular reason why you're using organic oats?
Not really.
I prefer free range pasture raised oats
Really enjoyed the video. Content is great as per usual, however I think the music volume is a bit too high in comparison to the speaking volume. I found myself adjusting volume constantly as you spoke vs when there was music.
What about a day where you’re only doing GPP? Or an off day for that matter. How much will it vary from what you eat in this video?
Helpful and informative. Thanks!
Congratulations on your success. Hoping you moving up a weight class becomes beneficial for you! Excellent job editing this video. Top quality material as always from Barbell Medicine.
Glad to see that bodyweight planner gave you the red warning as well. It wants us to be skinny forever!
how about breaking a fast with fermented food & a fruit before 1st meal? it works for my daily digestion
how much weight you aiming to gain per week on avg?
At least 10-20 pounds.
Thank you for posting this
So I have a question, roughly what can be considered as a piece of fruit/vegtable? Is a 100gr a good estimate for this?
80 grams is the standard usually.
Do you advise using a glucometer to calibrate carb Intake for a prediabeti?. My MD simply advised me to eat more meat and less carbs. My A1C is down now but would like to eat for max gains with training.
Not in general, no.
Tip No. 1 Do manage contrast between background and text for tips
Zero out the oats with the empty spoon, then its easy to weigh peanut butter?
And get oats in your PB?
Looking at my bland chicken and veggies and watching this vid #cuttinglife
Where’s the peri RX
Gregory Davis yea I was wondering the same. No discussion of supplements at all. Maybe cuz it’s not “food” or “a meal?”
What about supplements?
What if I have terrible terrible gases after oatmeal? Should I abandon it completely or is there a way around it?
Great video Doc! That NIH website is excellent as well.
I have Addisons disease and thus have to take hydrocortisone to stay alive. It is as you probably know a catabolic steroid. Do you think I should be taking in more protein than the a normal person when trying to gain muscle
What's the value of tracking potassium and micronutrients? The Vertical Diet says to get 4,700mg per day and it's crucial to track.
Yea, we would disagree with that.
04:38 OMG Never thought of using Tare + negative count when measuring ingredients for food that’s being cooked. I always prepared and measured first, then cooked.
This shit is double embarrassing because I’m EE and SWE. This logic eluded me.
He finally did it.
Wendy, cancel my 7 o'clock.
Some of them beats and synths sound nice. We need a playlist! :-D
Great video, one thing I noticed though. In your breakfast you forgot to include the protein from the cheese.
Thank you for this. Good video and you upt the ante with your production value. When you talk about fruit, you mention 8-10 servings. I'm not entirely sure what you mean by serving. From the context i'm guessing a serving is about 75 grams?
You can look up online what is considered a serving for each fruit or vegetable.
MORE CONTENT LIKE THIS PLEASE
Excellent content as usual! Barbell Medicine FTW.
thank you.
You have the same breakfast I do, I stole it from Wesley Vissers channel. The difference is I don't have bacon and I add almonds to the oatmeal with the blueberries. Peanut butter blended in cottage cheese is really good too :)