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Hello all,
New to the site, and I'm an old has been. This is probably in the wrong section, but I'll go ahead and introduce myself w/ a little bit of prior Hx.
I'm in my mid 40's but nevertheless still very much an avid lifter, and diligently try my best to keep up on my nutrition. I'm only 6'2" 243lbs, however, I'm quite lean and relatively fit from a cardiovascular prospective. Back in my university days, my best lifts were 680# squat 495# flat bench...and I never attempted to go heavy on my deads, I saw too many of my buddies tore up from that movement so I kept my drive in check. Then, I was at a fairly lean 283lbs
I ran a lot of gear...2.5g wk of test E-.5g per wk of parabolin and I honestly don't
remember how much mibolerone(spelling ?)
But, overall I just wanted to make a small contribution in this thread.
Here's the way I understand it with regards to sugar and insulin response.
Our insulin response is directly related to the level of sweetness that our tongue
recognizes. Obviously, the sweeter the treat the greater bolus of insulin that is released. When we use artificial sweeteners and are cutting back on our calories, the artificial sweetener usually has zero calories. So, irregardless of the zero cal of the sweetener, because it tastes sweet, it will in fact induce a large bolus of insulin to be released within the system. Then, when calories are restricted, or short chain carbs are being used, you unintentionally place yourself in the position to gain fat and lose muscle. When you have that much insulin in your system and not enough carbs/protein or a combination of the two, your body will release your hard earned amino acid reserves to compensated for lack of overall nutritional requirement necessary to utilize the insulin that is present. As far as corn syrup goes, I personally like it, not that I drink soda, etc. I use it after my workouts to rapidly reload my depleted glycogen stores. Corn syrup very closely mimics glycogen and doesn't have to be converted by the liver to be absorbed into the muscle.
Anyway, I'm rambling a bit, I apologize for being long winded, just my 0.2cents.
Regards,
F/b
New to the site, and I'm an old has been. This is probably in the wrong section, but I'll go ahead and introduce myself w/ a little bit of prior Hx.
I'm in my mid 40's but nevertheless still very much an avid lifter, and diligently try my best to keep up on my nutrition. I'm only 6'2" 243lbs, however, I'm quite lean and relatively fit from a cardiovascular prospective. Back in my university days, my best lifts were 680# squat 495# flat bench...and I never attempted to go heavy on my deads, I saw too many of my buddies tore up from that movement so I kept my drive in check. Then, I was at a fairly lean 283lbs
I ran a lot of gear...2.5g wk of test E-.5g per wk of parabolin and I honestly don't
remember how much mibolerone(spelling ?)
But, overall I just wanted to make a small contribution in this thread.
Here's the way I understand it with regards to sugar and insulin response.
Our insulin response is directly related to the level of sweetness that our tongue
recognizes. Obviously, the sweeter the treat the greater bolus of insulin that is released. When we use artificial sweeteners and are cutting back on our calories, the artificial sweetener usually has zero calories. So, irregardless of the zero cal of the sweetener, because it tastes sweet, it will in fact induce a large bolus of insulin to be released within the system. Then, when calories are restricted, or short chain carbs are being used, you unintentionally place yourself in the position to gain fat and lose muscle. When you have that much insulin in your system and not enough carbs/protein or a combination of the two, your body will release your hard earned amino acid reserves to compensated for lack of overall nutritional requirement necessary to utilize the insulin that is present. As far as corn syrup goes, I personally like it, not that I drink soda, etc. I use it after my workouts to rapidly reload my depleted glycogen stores. Corn syrup very closely mimics glycogen and doesn't have to be converted by the liver to be absorbed into the muscle.
Anyway, I'm rambling a bit, I apologize for being long winded, just my 0.2cents.
Regards,
F/b
