How did *you* get lean and muscly?

top madra

Stench Blossoms wrote: »

Woah! Who pissed in your cornflakes?

A 'clean' diet to most is one that has little or no processed foods and if you've little or no processed foods what else don't you have? That's right, gluten!

When was the last time you had cornflakes?

A clean diet is no junk food etc, you're clean diet doesn't even allow pasta.

I find it VERY hard to believe you eat 100% non processed food gluten or gluten free all the time.....If it's the case more power to you but what a extremely boring regiment that is.

I'm done here, you stick to this latest fad and I'll keep eating what I want while watching my macro's.

How is eating a variety of meats and fish and fruit and veg and nuts with homemade spices "boring"

Inspector Coptoor

Round & round we go
Where we stop, who will know?


Oh, I do.
A thread that had potential but has now descended into a clusterfcuk.

Pity, im on holidays from work and was looking for a good discussion.

Stench Blossoms

Cornflakes? About 5 years ago.

And no I don't eat bread, pasta and only eat rice when it's in sushi.

I can assure you my eating habits are far from boring.

Here's a typical breakfast lunch and snack for me:

Zillah

Inspector Coptoor wrote: »

Pity, im on holidays from work and was looking for a good discussion.

Good Lord, why aren't you doing something other than posting online on a day off work!?

Alf Veedersane

jane82 wrote: »

Why cant it just be called e number free diet?

E's are good, e's are good...







Anybody got any Veras?

Zillah

jane82 wrote: »

Why cant it just be called e number free diet?

Vitamin B12 is E101.
Vitamin C is E300.
Vitamin E is E306.
Citric Acid is E330.

Damn all these toxic chemicals in my food!

SpaceTime

Zillah wrote: »

Vitamin B12 is E101.
Vitamin C is E300.
Vitamin E is E306.
Citric Acid is E330.

Damn all these toxic chemicals in my food!

That's why food manufactures stopped using the E-number system entirely a good few years ago. Perfectly harmless and even 100% natural ingredients were being lumped in with pretty questionable additives as they all had an E number.

Alf Veedersane

SpaceTime wrote: »

That's why food manufactures stopped using the E-number system entirely a good few years ago. Perfectly harmless and even 100% natural ingredients were being lumped in with pretty questionable additives as they all had an E number.

I remember, as a kid, how E numbers entered our consciousness through the medium of Desperate Dan bars.


Good times.

Zillah

Alf Veedersane wrote: »

I remember, as a kid, how E numbers entered our consciousness through the medium of Desperate Dan bars.


Good times.

I remember all the mammies being convinced that anything with an E on it was chemical factory runoff being mixed into food and was guaranteed to drive children completely insane. I'm sure it had nothing to do with the fact that they were at a birthday party with twenty other children.

Blacktie.

Zillah wrote: »

I remember all the mammies being convinced that anything with an E on it was chemical factory runoff being mixed into food and was guaranteed to drive children completely insane. I'm sure it had nothing to do with the fact that they were at a birthday party with twenty other children.

Maybe it was the gluten in the cake

Inspector Coptoor

Zillah wrote: »

Good Lord, why aren't you doing something other than posting online on a day off work!?

In my line of work, im on holidays quite a bit so i dont get too excited by them anymore.

But dont worry, i did lots today.
Housework
Baking gluten free flapjacks
Serviced my bike
Did some extra paid work
And later ill go for a cycle to the gym & do some benching & cycle back

Alf Veedersane

Inspector Coptoor wrote: »

In my line of work, im on holidays quite a bit so i dont get too excited by them anymore.

18-30 rep?

Inspector Coptoor

Alf Veedersane wrote: »

18-30 rep?

'Avin it Laaaaarge in Oibeefffawwwww

RidleyRider

Inspector Coptoor wrote: »

In my line of work, im on holidays quite a bit so i dont get too excited by them anymore.

But dont worry, i did lots today.
Housework
Baking gluten free flapjacks
Serviced my bike
Did some extra paid work
And later ill go for a cycle to the gym & do some benching & cycle back

Those flapjacks look amazing! Mind posting the recipe?:D

candlegrease

Inspector Coptoor wrote: »

Jane - you need to read up about what Coeliac disease is.

It has NO effect on the stomach walls.

It has NO effect on the catabolic process of digestion.

It affects the villi & micro villi of the duodenum part of the small intestine, the role of which is nutrient ABSORPTION.
A Coeliac,IBS sufferer reacts to a protein in gluten and these villi & micro villi become inflamed, affecting their ability to absorb the digested food.

The thing is that most people are not either Coeliac or completely fine.
It's not black & white in that way.
There's a grey area where some people gave varying degrees of sensitivity to gluten and other substances found in mass produced grains like Lectin & Giladin.

I'm in the same boat as Hanley, no clinical symptoms but eating gluten containing products makes feel terrible.
I therefore avoid them.

I will also say my likelihood of having a sensitivity to gluten is elevated as a family member is Coeliac/has IBS. Doctors can't confirm fully yet.

Gliadin is the part of gluten that people react adversely to, not "another substance". Eating gluten-free is not making you feel better, it's impossible to avoid gluten unless you go on a full coeliac diet.

Inspector Coptoor

Flapjacks - cycling fuel
Get a baking tray, line with grease proof paper.


Made of:
Almond milk - 300ml
Peanut butter - 4 tbsp
Cashew butter - 4 tbsp
Cashews - 2 handfuls
Almonds - 2 handfuls
Sesame seeds - 1 packet
Oats - 3-400g

Instructions
Blend the nut butters with the almond milk.
Mix the nuts & nut butter blend in a bowl.
Add oats 30g at a time til nice and consistent.

Put in baking tray
Put another layer of greaseproof paper on top
Smack it down flat.
Cut lines with a pizza cutter
Bake for 1 hour at 130 degrees.
Recut with pizza cutter
Let them cool & put in fridge to set.

RidleyRider

Inspector Coptoor wrote: »

Flapjacks - cycling fuel
Get a baking tray, line with grease proof paper.


Made of:
Almond milk - 300ml
Peanut butter - 4 tbsp
Cashew butter - 4 tbsp
Cashews - 2 handfuls
Almonds - 2 handfuls
Sesame seeds - 1 packet
Oats - 3-400g

Instructions
Blend the nut butters with the almond milk.
Mix the nuts & nut butter blend in a bowl.
Add oats 30g at a time til nice and consistent.

Put in baking tray
Put another layer of greaseproof paper on top
Smack it down flat.
Cut lines with a pizza cutter
Bake for 1 hour at 130 degrees.
Recut with pizza cutter
Let them cool & put in fridge to set.

Cheers mate!

jane82

Inspector Coptoor wrote: »

Jane - you need to read up about what Coeliac disease is.

It has NO effect on the stomach walls.

It has NO effect on the catabolic process of digestion.

It affects the villi & micro villi of the duodenum part of the small intestine, the role of which is nutrient ABSORPTION.
A Coeliac,IBS sufferer reacts to a protein in gluten and these villi & micro villi become inflamed, affecting their ability to absorb the digested food.

The thing is that most people are not either Coeliac or completely fine.
It's not black & white in that way.
There's a grey area where some people gave varying degrees of sensitivity to gluten and other substances found in mass produced grains like Lectin & Giladin.

I'm in the same boat as Hanley, no clinical symptoms but eating gluten containing products makes feel terrible.
I therefore avoid them.

I will also say my likelihood of having a sensitivity to gluten is elevated as a family member is Coeliac/has IBS. Doctors can't confirm fully yet.

It doesnt effect the stomach wall but the intestine walls. Haha you got me now I must eat gluten free?
Honestly?
Im not a surgeon all that area is stomach to me. Its a misguided fad diet. Eat gluten free bread for a week instead of your rice or potatoes or oats and see how you get on.

Blacktie.

jane82 wrote: »

It doesnt effect the stomach wall but the intestine walls. Haha you got me now I must eat gluten free?
Honestly?
Im not a surgeon all that area is stomach to me. Its a misguided fad diet. Eat gluten free bread for a week instead of your rice or potatoes or oats and see how you get on.

They're not saying to eat gluten free versions of crap. They're saying don't eat crap.

jane82

Blacktie. wrote: »

They're not saying to eat gluten free versions of crap. They're saying don't eat crap.

Thats what Im saying. This fad is gonnagive birth to gluten free crap just like low fat crap they sell in supermarkets. In a health and fitness forum somebody shouldnt be told to cut out gluten and everything will be fine. If you have a blood test and the doctor says cut out gluten by all means do. Im happy with cutting out foods made in a lab.

Inspector Coptoor

jane82 wrote: »

It doesnt effect the stomach wall but the intestine walls. Haha you got me now I must eat gluten free?
Honestly?
Im not a surgeon all that area is stomach to me. Its a misguided fad diet. Eat gluten free bread for a week instead of your rice or potatoes or oats and see how you get on.

You don't need to be a surgeon to know basic biology of the GI tract.

I did say that those symptoms pertain to someone who IS Coeliac, not every member of the population.

I don't see how you can be do blasé over your abject lack of knowledge on human biology, yet stick so ardently to your thoughts on gluten.

I don't care what you eat.
More power to you if you can eat what you want & it has no ill effect on your body.

I try to eat clean, that for me is limiting processed food to a minimum.
Do I come into context with gluten? Yes.
Am I doing my best to minimize this contact? Yes.

Inspector Coptoor

candlegrease wrote: »

Gliadin is the part of gluten that people react adversely to, not "another substance". Eating gluten-free is not making you feel better, it's impossible to avoid gluten unless you go on a full coeliac diet.

It's not the only part,
Gluten is comprised of giladin & glutenins.
Considering the appetite promoting & opiate effects giladin can have in the brain, would you not agree it's a substance to be avoided?

On your other point, a minimal amount of gluten is better than a lot of it.

jane82

How healthy is a big plate of gluten free flapjacks?
Ive honestly no idea how to make flapjacks. Does takeing the gluten out make them healthy?

EdenHazard

Genetics.

Inspector Coptoor

jane82 wrote: »

How healthy is a big plate of gluten free flapjacks?
Ive honestly no idea how to make flapjacks. Does takeing the gluten out make them healthy?

And this question has what significance exactly?
I made a batch of these which I intend on eating while out cycling as part of my intra workout nutrition on long spins over 2 hours duration.
They are not for general consumption.

Like most foods, they should be consumed in moderation

jane82

Was there extra work involved in extracting the gluten?
Would a big bowl of cabbage and turnip be better?
I have little knowledge of flapjacks excuse my ignorance.

Inspector Coptoor

jane82 wrote: »

Was there extra work involved in extracting the gluten?
Would a big bowl of cabbage and turnip be better?
I have little knowledge of flapjacks excuse my ignorance.

There will be minimal gluten in the oats, but the point of the flapjacks is that they are easy to transport & carry in a pocket in a cycling jersey.
Not do easy to carry bacon & cabbage that way.

I don't like "energy gels", processed & refined sugars that can actually give you the trots

jane82

So they are oat flapjacks. Did you check they are gluten free oats. They will be marked if they are.
Its even quicker to say oat flapjack as opposed to gluten free flapjacks. They sound nicer too.

Blacktie.

jane82 wrote: »

So they are oat flapjacks. Did you check they are gluten free oats. They will be marked if they are.
Its even quicker to say oat flapjack as opposed to gluten free flapjacks. They sound nicer too.

Context

Stench Blossoms

Inspector Coptoor

Thanks SB.
I was searching for that!

Dermighty

Anyone got an article (or three) that explains what the problem with gluten is? Preferably written by/for someone who engages in exercise.

jane82

Dermighty wrote: »

Anyone got an article (or three) that explains what the problem with gluten is? Preferably written by/for someone who engages in exercise.

There is a cealiac society about. Their website should explain it.

jane82

Jesus gluten free protein powders are fairly expensive but I suppose they are worth the extra money. It may be the difference between going over my gluten tolerance levels and not.

candlegrease

Inspector Coptoor wrote: »

It's not the only part,
Gluten is comprised of giladin & glutenins.
Considering the appetite promoting & opiate effects giladin can have in the brain, would you not agree it's a substance to be avoided?

On your other point, a minimal amount of gluten is better than a lot of it.

Yes, but gliadin is the part coeliacs react to. As previously stated.

Link to study proving bad effects of gliadin please.

Robson Lobson

candlegrease wrote: »

Yes, but gliadin is the part coeliacs react to. As previously stated.

Link to study proving bad effects of gliadin please.

Plenty of links to studies here.

http://robbwolf.com/forum/viewtopic.php?f=35&t=3868

Transform

Stench Blossoms wrote: »

Cornflakes? About 5 years ago.

And no I don't eat bread, pasta and only eat rice when it's in sushi.

I can assure you my eating habits are far from boring.

Here's a typical breakfast lunch and snack for me:

boom, case closed

Hanley

Transform wrote: »

boom, case closed

Ummm... they're actually open.

LuckyLloyd

Theresalwaysone wrote: »

I also notice some serious swings in 'leanness' on a daily/weekly basis depending on a shed load of things. Carbs, Sleep, Training, food types etc.

Very true. Though at my end of the scale it's swings in 'fatness' depending on all of the above.

top madra

Stench Blossoms wrote: »

TBH, any trainer I know (and any decent trainer) won't recommend using gluten free alternatives.

Please tell us so what they recommend you replace them with?

Stench Blossoms wrote: »

Cornflakes? About 5 years ago.

And no I don't eat bread, pasta and only eat rice when it's in sushi.

I can assure you my eating habits are far from boring.

Here's a typical breakfast lunch and snack for me:

Yes, looks good and heres a typical dinner for me (taken from my IG)


Difference is, do I eat like that 100% of time, no of course not I'm only human.

But more power to you, you can go all year round with 100% non processed foods wether they are gluten or gluten free.

Jesus even people with celiac disease can't do that...............

But I guess you're pretty special.

Stench Blossoms

top madra wrote: »

Please tell us so what they recommend you replace them with?

Eggs, meats, veg, fruit, nuts etc. It's not really that hard to eat good food that's not boring if you've any sort of creativity.

top madra wrote: »

But more power to you, you can go all year round with 100% non processed foods wether they are gluten or gluten free.

I am partial to a pix n mix every so often.

top madra wrote: »

But I guess you're pretty special.

...and you haven't even seen my a$$

candlegrease

Robson Lobson wrote: »

Plenty of links to studies here.

http://robbwolf.com/forum/viewtopic.php?f=35&t=3868

Which ones do you think confirm that gluten is bad for people? Instead of linking a wall of text you clearly haven't read

Zillah

Does chocolate count as processed?
Because I'm not sure you can call it living if there's no chocolate.

top madra

Stench Blossoms wrote: »

Eggs, meats, veg, fruit, nuts etc. It's not really that hard to eat good food that's not boring if you've any sort of creativity.


I am partial to a pix n mix every so often.


...and you haven't even seen my a$$

We're going nowhere with this and if you're like me, it could go on forever!

Look all I'm trying to say is....

A 100% gluten free diet for the average person that doesn't need it is bull-chit, maybe YOU are strict enough to cut it out completely (without knowing you I can't say for sure)

But the average person that jumps on this gluten free fad, will overtime start to miss egg with toast etc and instead of buying a loaf of bread (this is only a e.g.)
which won't do them one bit of harm will start replacing them with there gluten free counterparts which are usually packed with more sugar and fat to make up for the bland taste.

Or they will eat gluten free this but the sauce they mix it with will be laced with it, so IMO 100% gluten diet is a load of bull-chit unless you medically need it.

And when I said boring, I meant it must be pretty boring not heading for a coffee and a sambo, having a beer and pizza or just going for dinner every now and again because if you do any of these you are eating processed chit (gluten or gluten free)

I would just prefer to eat a balanced diet and watch my macro's, sure I eat loads of gluten free stuff, but do I avoid it like it's the plague, lol no.

But whatever works for you so we'll just have to agree to disagree..
.
This is IMO just another fitness fad...(I spend a lot of time on bigger fitness forums and not so much on here anymore and it's laughable to me to see how much this is being pushed on here, but as per usual most people are like sheep here)

These are my opinions, you don't have to agree with them...

Mellor

What a car crash.

Some people feel better avoiding gluten in large quantities, so they avoid it.
Others have no issue with it, so don't avoid it specifically.

Try each approach and see how you feel. Go with what ever you prefer.
I've no idea why it had to go any further than that?

CM24

http://chriskresser.com/50-shades-of-gluten-intolerance I'm currently reading Chris Kresser's book and there's a whole section dedicated to Gluten. Everything he says goes along with my personal experiences. He mentions a new term which represents the middle ground between Celiac and totally gluten tolerant, called Non Celiac Gluten Sensitivity. I think this is what the majority of people suffer from.

The best way to test for NCGS is to do a 30 day gluten-free challenge and check how you feel.

Transform

CM24 wrote: »

http://chriskresser.com/50-shades-of-gluten-intolerance I'm currently reading Chris Kresser's book and there's a whole section dedicated to Gluten. Everything he says goes along with my personal experiences. He mentions a new term which represents the middle ground between Celiac and totally gluten tolerant, called Non Celiac Gluten Sensitivity. I think this is what the majority of people suffer from.

The best way to test for NCGS is to do a 30 day gluten-free challenge and check how you feel.

Add to that the work in books such as grain brain and wheat belly

Transform

top madra wrote: »

We're going nowhere with this and if you're like me, it could go on forever!

Look all I'm trying to say is....

A 100% gluten free diet for the average person that doesn't need it is bull-chit, maybe YOU are strict enough to cut it out completely (without knowing you I can't say for sure)

But the average person that jumps on this gluten free fad, will overtime start to miss egg with toast etc and instead of buying a loaf of bread (this is only a e.g.)
which won't do them one bit of harm will start replacing them with there gluten free counterparts which are usually packed with more sugar and fat to make up for the bland taste.

Or they will eat gluten free this but the sauce they mix it with will be laced with it, so IMO 100% gluten diet is a load of bull-chit unless you medically need it.

And when I said boring, I meant it must be pretty boring not heading for a coffee and a sambo, having a beer and pizza or just going for dinner every now and again because if you do any of these you are eating processed chit (gluten or gluten free)

I would just prefer to eat a balanced diet and watch my macro's, sure I eat loads of gluten free stuff, but do I avoid it like it's the plague, lol no.

But whatever works for you so we'll just have to agree to disagree..
.
This is IMO just another fitness fad...(I spend a lot of time on bigger fitness forums and not so much on here anymore and it's laughable to me to see how much this is being pushed on here, but as per usual most people are like sheep here)

These are my opinions, you don't have to agree with them...

I don't think ANYONE or any trainer is recommending 100% gluten free because we know no one is going to stay on that all the time.

I'm happy enough if my clients are off wheat 90% of the time and then get strong and be able to pass any of my Metcon tests

Zillah

Zillah wrote: »

Does chocolate count as processed?
Because I'm not sure you can call it living if there's no chocolate.

A lot of chocolate bars have wheat derivatives but if you stick with good quality stuff it's all good
there is always room for choc