| The Training Log Log your workouts here. Get support and critiques |
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01-06-2008, 05:22 PM
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#61 (permalink)
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Seņor Member
Join Date: Dec 2005
Location: Milwaukee, WI
Posts: 7,200
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Quote:
Originally Posted by Milko Georgiev
Cynic, let the yogurt sit at room temperature until it starts to get sour (usually 3-4 days). The more it ferments the less carbs there are. The bacteria eats the carbs. You need natural yogurt with alive bacteria.
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How does it taste? Yogurt already had a certain tang to it, but letting it sour...how does it go down?
__________________
I like the baby Jesus. The eight pound six ounce baby Jesus that didn't even know a word yet, but was all cuddly and omnipotent. -- Mike Huckabee
Renovating the House of Cyn
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01-08-2008, 09:51 AM
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#62 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Quote:
Originally Posted by Cynic
How does it taste? Yogurt already had a certain tang to it, but letting it sour...how does it go down?
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It's a tad sour, but you can swallow it. Mix it with some water if you think it's too sharp.
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01-08-2008, 11:17 AM
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#63 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Sore from lunges and wrestling on Saturday.
Yesterday: my new crunch ... ughh!
Today: milko bench press 4x5@28kg
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01-09-2008, 02:06 PM
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#64 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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L-pull-ups: 5x5
Standard stamina: Squat @ 95kg (with ease)
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01-09-2008, 04:08 PM
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#65 (permalink)
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Cheesy Rack Guy Wannabe
Join Date: Jun 2007
Posts: 5,147
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Just wanted to say that's an impressive dragon flag video you have on youtube - great work!
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01-09-2008, 05:35 PM
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#66 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Quote:
Originally Posted by stingo
Just wanted to say that's an impressive dragon flag video you have on youtube - great work!
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Thanx Stingo!
Your blog look very well and your progress too! I like your training. Renegade row is a great exercise. Keep it up!
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01-09-2008, 05:56 PM
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#67 (permalink)
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Senior Member
Join Date: May 2006
Posts: 8,346
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Quote:
Originally Posted by Milko Georgiev
It's a tad sour, but you can swallow it. Mix it with some water if you think it's too sharp.
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some woman asked me why sourdough bread has less carbs than regular. I didn't know it did, but i told her it might be b/c of the bacteria or whatever makes it sour eating the carbs. Do you know if this is the case?
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01-09-2008, 07:58 PM
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#68 (permalink)
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Cheesy Rack Guy Wannabe
Join Date: Jun 2007
Posts: 5,147
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Quote:
Originally Posted by Milko Georgiev
Thanx Stingo!
Your blog look very well and your progress too! I like your training. Renegade row is a great exercise. Keep it up!
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Thanks - in reading your log here, I notice you do them too (but with a LOT more weight). Do you put your feet together as in a regular pushup position, or place them wider?
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01-13-2008, 12:09 PM
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#69 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Quote:
Originally Posted by Alcoholiday
some woman asked me why sourdough bread has less carbs than regular. I didn't know it did, but i told her it might be b/c of the bacteria or whatever makes it sour eating the carbs. Do you know if this is the case?
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Yes.
In the process of fermentation, the friendly bacteria eat carbohydrates and release specific acids preserving the food and giving it a very special flavor, different for different products, temperatures, even the wood type used for barrels where the fermentation took place.
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01-13-2008, 12:18 PM
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#70 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Quote:
Originally Posted by stingo
Do you put your feet together as in a regular pushup position, or place them wider?
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Yes, I put my feet wider. Especially when the weight is very big and I have to keep the balance.
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01-13-2008, 12:26 PM
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#71 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Half (6 sets) stamina: Lunge @ 90kg (better then last time)
Muscle-up: 2x5
L-pull-up: 4x5
Side press: 5@30kg, 2x5@28kg
Renegade row: 2x5@35kg
Side bend: 2x5@40kg
Air born lunge: 5@15kg
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01-13-2008, 03:19 PM
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#72 (permalink)
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Senior Member
Join Date: May 2006
Posts: 8,346
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Quote:
Originally Posted by Milko Georgiev
Yes.
In the process of fermentation, the friendly bacteria eat carbohydrates and release specific acids preserving the food and giving it a very special flavor, different for different products, temperatures, even the wood type used for barrels where the fermentation took place.
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cool, thanks man!
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01-14-2008, 02:04 PM
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#73 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Nutrition Facts
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01-14-2008, 02:49 PM
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#74 (permalink)
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Human Pogo
Join Date: Aug 2003
Location: Chambersburg, PA
Posts: 3,959
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What is an airborne lunge?
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01-17-2008, 11:51 AM
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#76 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Standard stamina: Deadlift @ 140kg
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01-18-2008, 11:46 AM
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#77 (permalink)
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Senior Member
Join Date: Aug 2004
Location: Sofia, Bulgaria
Posts: 484
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Standard stamina: Lunge @ 90kg (the volume! yes! yes! yes! and still fresh!)
Since teenage I have problems with my shoulder-blades. Last week I can't train upper body. Just doing foam roller, tennis, forced joint rotations.
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