Monthly Archives: October 2010

1000 Calorie Workout Scam

Quick Sunday 5am post.

I see a lot of ’1000 calorie workouts’ or ‘Quick 500 calorie workout’. Here is the straight dope.

  1. They’re a scam. The number of calories you burn depends on a lot of things. Especially body weight and intensity.
  2. A 250 lbs guy will burn ~ 300 calories if he ran 2 miles at ~7 mph. A 110 lbs chick will probably burn about half to two-thirds the calories if she ran the same distance at the same speed.
  3. You might be able to do a kettlebell workout with much greater intensity than I can, hence burning more calories that I do in a specific workout.
  4. Burning 500 calories in 20 mins is not easy. If you’re a ranked beginner chances are that you don’t know how to take yourself to failure. You need to already be pretty well conditioned in order to crack up the intensity to crazy heights. That said, well conditioned athletes burn less calories during long endurance events since they have mastered the art of controlling energy expenditure based on activity.
  5. Interval training or high intensity conditioning workouts don’t burn as many calories during the workout. But they do increase your basal metabolic rate (BMR) and ramp up energy (calorie) consumption for the next 24-48 hours.

The only way to chop off 1000 calories from your daily caloric intake….

Find out how to burn these calories? Don’t fuckin eat em!

So stay way from these stupid ads claiming that they will burn a specific amount of calories in very little time or whatever crap. Eat clean. Eat less. Move more. Stay lean.

Happy Sunday kids.

Fitness and Energy Pathways

The whole point of training is to feel and function better today than yesterday. If you strength train, your goal should be to progressively gain strength every week resulting in a capacity to move much larger loads than you could, say, a year ago. Similarly, the goal of endurance training should be to cover longer distances or minimize the time required to cover a certain distance. If, for any reason, your training is making you weaker/slower than you previously were, you are doing it wrong. You need to stop and do a restart.

That said, for us to perform any activity we need energy. We get all our energy from food and that’s precisely why we ‘measure’ food in terms of number of calories which is a unit of energy. Remember that energy can neither be created nor be destroyed; it can be only be converted from one state to another. So,

  • the body considers the food you eat as mere packets of calories (energy).
  • the energy you consume is either used up by the body for activity or stored.
  • if energy consumption is higher than required (hypercaloric state), the body uses what it needs based on activity level and stores the remaining calories in some form or the other.
  • if energy consumption is lower than required (hypocaloric state), the body uses all the available energy and starts to use the stored energy in order to continue activity.

Depending on how much excess energy is consumed and how empty these ‘storage units’ are, energy can be stored in the body as one or more of these – Adenosine Triphosphate (ATP) or muscle glycogen or liver glycogen or good ‘ol fat. Generally speaking, all of us have some amount of energy stored in each of these units. While the average untrained person has his ATP, muscle and liver stores topped off, it is virtually impossible to top off the fat tank. You can continue to overfeed all your life (hyperphagia resulting in chronic hypercaloricity) and your fat cells will just keep storing those extra calories. In other words, you can eat like a pig every single day and you will continue to get infinitely fat. How this happens and why it gets stored into one or more of these storage units is not within the scope of this post.

We can get into crazy detail about energy pathways, but to keep the less geeky folks less bored, the following is all that you need to know.

  • High Intensity Activity < 10 sec (Eg. strength training) – Energy from Adenosine Triphosphate (Anaerobic)
  • High Intensity Activity < 45 sec (Eg. 200m sprint) – Energy from Adenosine Triphosphate (Anaerobic) and muscle glycogen
  • High Intensity Activity < 4min – Energy from muscle glycogen (Anaerobic)
  • Low Intensity Activity > 4min – Energy from fatty acids/fat stores (Aerobic)

Why should you train the different energy pathways?

Being fit is being capable of using your body in a multitude of ways. If you call yourself fit, you better be able to lift some respectable weight off the floor, sprint for a decent distance without collapsing, cover long distances by foot and jump higher than at least your puppy dog. In short, you need to be able to control energy production to fuel activities that require a sudden burst of energy and activities that require a slow consistent release of energy. I’ve said it a bunch of times and I’ll say it again – fitness is about utilizing, not just one but, all these energy pathways. Hence the recommendation to strength train 2-3 times/week, sprint/row once a week, perform high intensity conditioning once or twice a week and occasionally run/walk moderately long distances. When you do all these activities over a week or two you are effectively training all the different energy pathways and providing rest to one while training the other.

How should you train the different energy pathways?

  • Don’t do just one thing over and over again.
  • Do different activities that demand different nuances of fitness – lift, sprint, run distance, row, jump, squat, hang, pull, push, stretch.

How about a weekly plan?

Monday – Strength training – Upper body pushing movement [Anaerobic - ATP]

Tuesday – Sprints [Anaerobic - ATP + glycogen]

Wednesday – Strength training – Upper body pulling movement [Anaerobic - ATP]

Thursday – Yoga/slow biking/walking/jogging for 30-50 mins [Aerobic]

Friday – 10-20min high intensity conditioning workout [Anaerobic - ATP + glycogen]

Saturday – Strength training – Lower body [Anaerobic - ATP]

Sunday – Rest

For the following week, stick to the strength workouts and mix up the sprints and conditioning days with different workout.

Hope this helps. Peace out.

Healthy pizza? Seriously?

Hells yeah! Why not? Pizza is not evil and salad is not divine. It’s all about the ingredients. Use the right ingredients and anything can be healthy. Here is a vegetarian super low carb-high fat-high protein pizza I made for my yet-to-be (significantly) better half.

Time:

Prep time: 10 mins

Cook Time: 20 mins

Ingredients:

Base:

  • 2 large free range eggs
  • 3 tbls almond meal
  • 1/2 tbls coconut oil
  • 2 tbls shredded cheese (pepper jack or mozzarella or parmesan works best)
  • dried basil to taste
  • chilli flakes

Note: The base comes to approximately 370 calories with zero net carbs.

Topping:

  • 4 tbls organic tomato basil pasta sauce
  • 1 Orange bell pepper
  • 1/2 medium red onion cut julienne
  • 3-4 cloves of garlic
  • Handful of organic dried bing cherries
  • 1/4 cup shredded cheese

Note: You can put whatever the hell you want as topping. If you need the extra protein, throw in some grilled chicken or ham or whatever sails your boat.

Preparation:

Base:

  1. Beat the eggs together.
  2. Add in all the other ingredients and whisk well.
  3. Pour the mixture on a skillet, drop the heat to low and cover with a lid.
  4. Cook like you would cook a pancake.

Pizza:

  • Pre-heat oven to 350 F.
  1. Pour pasta sauce on the base and spread evenly.
  2. Add toppings.
  3. Cover with shredded cheese.
  4. Bake at 350 F for 6-8 mins or until all the cheese has melted.

Nutritional Information:

  • Total energy: 500 kcal
  • Fat: 39 grams
  • Protein: 28 grams
  • Net carbs: 10 grams (18 grams total carbs – 8 grams fiber)

Basically there is no limit to the number of different topping combinations you can come up with. Remember the base is basically zero carb and you can up the protein content of this pizza by using proteins (meat, tofu, seafood etc.) as toppings.

Why is this healthy?

  • This pizza is gluten-free, grain-free, sugar-free, soy-free… I can go on and on but in short this pizza is crap-free.
  • All fats are from egg yolks, coconut oil, almonds and cheese. All awesome sources of fat. No freakin hydrogenated oils or soybean BS oils.
  • High in protein.
  • Super low in carbs. All carbs are from tomatoes, basil, almonds and vegetables used as toppings.
  • Provides 8 grams of fiber which is ~ 33% of your daily requirement of fiber.

Don’t worry about slicing or sharing. It’s just 500 calories… eat the whole damn thing for Christ’s sake!

Peace out.

Bread is good for you…

Coconut Bread I mean.

Just so you know:

  • I’m a sucky baker.
  • I won’t even consider making a recipe that has more than 5 main ingredients and/or 5 steps.

Ingredients:

  • 3/4 cup coconut flour
  • 6 eggs
  • 1/2 cups ghee/butter
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder

Instructions:

  1. Preheat your oven to 350.
  2. Blend or mix all ingredients together until all lumps are gone.
  3. Grease a bread pan with butter/coconut oil and pour batter in.
  4. Bake for 40-50 minutes.

Note:

  • This bread is pretty calorie dense. The entire loaf comes out to ~ 2200 calories with 185 gms of awesome fat, 50 gms of protein and 80 grams of carbs (55 grams of which is fiber). So consume cautiously!
  • It is inherently dry and best enjoyed as an open faced sandwich with some gravy like concoction smothered on it.

How I enjoyed it:

  • 1 slice coconut bread + pickled red peppers + chili sauce
  • 1 slice coconut bread smothered in protein goop (1 scoop whey protein powder + 2-3 tbls coconut milk + handful of raisins + cinnamon to taste)
  • 1 slice coconut bread + natural peanut butter + cinnamon + dates

The Next Iron Chef

While some of you think I’m out of my mind when I say drop the stupid grains and base your foods around whole and real ingredients, some of you just ignore what I say because you’re thinking cooking/eating a meal without grains is impossible because

  1. It’s too expensive
  2. It’s time consuming
  3. No way it’s tasty!

Please let me explain why this is just another one of your dirty excuses.

I’m sure we’ve all eaten fancy, upscale restaurants. Obviously our local favorites serve awesome tasting food for much cheaper than their fancy counterparts. Unfortunately this makes us believe that cooking food like in these local restaurants (built around grains and cereals – meat and rice, burritos, naan and subzi, pizza, sandwiches/subs etc.) is much cheaper, faster and easier than what the fancier restaurants serve.

Well, let’s take a moment and think about some common characteristics of all fancy-ass restaurants. May be you ‘know’ this but I’m pretty sure you haven’t ‘realized’ it till now.

  • Menu: Most of the items are built around meat or a vegetable protein, dairy, vegetables, fruit and nuts.  Eg. Fillet Mignon with Roasted Vegetables, Poached Wild Alaskan Salmon with Sauteed Spinach & Toasted Pine Nuts, Marinated Grilled Tempeh with Brandied Peach Salad
  • Quality: Everything is prepared using fresh and raw ingredients. Dressings are made from scratch using lime, coconut milk/oil, lemon grass etc.
  • Fats: Butter, coconut oil, tallow, olive oil, avocado oil etc.
  • Cost: $$$$
  • Taste: Needless to say that the food tastes pretty frackin awesome.

Here is what you don’t know.

  • The time taken to cook these ‘upscale foods’ is much shorter than making junk food. Grilling/broiling/roasting your favorite protein and steaming/sauteing your pound of vegetables takes a lot less time to prep, cook and clean than cooking, say, rice and curry.
  • The cost of making these upscale foods is almost exactly the same as making your normal grain centric food. Coconut milk and clarified butter are super cheap and available in pretty much all indian/asian stores. Same case with lemon grass and lemon.
  • As far as taste is concerned… see below frackers!

I was watching this show called ‘The Next Iron Chef’ on Food Network a couple of days back (While I have no interest in talking about the show itself, I will ask ‘What the frac is the deal with The Chairman??). This particular episode had all the chef’s competing to become the next Iron Chef battle it out at a beach. The deal was as follows.

  • The chefs were asked what one ingredient they’d choose if stranded on a desert island. That would become the chef’s key ingredients for the day’s competition.
  • Each chef’s beach “kitchen” includes a grill and a prep table. And that’s not. No blenders or food processors or fancy torches or sorbet makers.
  • The chef’s had 60 mins to prepare a meal. Note: All ingredients were provided raw. Some chef’s had to cut open an entire pig white some other had to peel corn.
  • Ingenuity was the quality the judges were after.

So why am I even writing about this challenge?

  • The chef’s had to cook on a beach with only hand tools – Simulates ancestral cooking with hand-tools.
  • All ingredients were raw and fresh – Just the way the ingredients would have been available in ancestral times. No boxes. No freakin soybean oil. No processed crap.
  • No grains were available – Grains are ‘inedible’ in their raw state and cooking grains would require vessels and more than just fire which was not available… not to the chef’s, not to the early man.
  • Chef’s had to make their own oils/fats – Bottles of oil were not available… not to the chef’s, not to the early man.
  • Sauces/dressings/seasonings had to be made from scratch – Ranch and thousand island dressing were not a preferred food source… not for the chef’s, not for the early man.

The chef’s chose ingredients based on their expertise and 60 mins later there was an exhibition of some of the world’s most delicious and healthy dishes! So if your argument is that you can’t cook grain-free sugar-free healthy meals that taste great, then check these foods out and then continue to lobotomize yourself.

Chicken Under a Coconut With Caramelized Plantain Puree and a Watermelon Salad

Winning Dish: Chile and Garlic Marinated Pork Loin With Coconut Kidney Clam Stew, Mango-Avocado-Sea Bean Parfait and Lychee Sambal

Charred Ginger-Flavored Turkey Topped With Coconut Turkey Gizzards Sauce and Caramelized Plantains With Watermelon Basil Slaw

Corn and Coconut-Poached Santa Barbara Prawns With a Ragu of Sweet Corn, Habanero Chile, Hearts of Palm and Mint with A Grilled Corn, Dried Apricot and Mint Chutney Garnished With Fresh Sea Beans

You guys get what I’m saying here?? What I’ve been asking you to eat all along (the real food stuff) is the mouth watering exemplary stuff you pay for in upscale fancy ass snooty restaurants! You dig?

Next time you need a recipe for dinner, check out one of the fancy menus from the rich-people-restaurants.  Grain-free sugar-free recipes are everywhere folks. Search and you will find!

- Peace out.

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