Staminization

[Cynic]

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.

How does it taste? Yogurt already had a certain tang to it, but letting it sour...how does it go down?

[Milko Georgiev]

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?

It's a tad sour, but you can swallow it. Mix it with some water if you think it's too sharp.

[Milko Georgiev]

Sore from lunges and wrestling on Saturday.
Yesterday: my new crunch ... ughh!
Today: milko bench press 4x5@28kg

[Milko Georgiev]

L-pull-ups: 5x5
Standard stamina: Squat @ 95kg (with ease)

[stingo]

Just wanted to say that's an impressive dragon flag video you have on youtube - great work!

[Milko Georgiev]

Originally Posted by stingo

Just wanted to say that's an impressive dragon flag video you have on youtube - great work!

Thanx Stingo!
Your blog look very well and your progress too! I like your training. Renegade row is a great exercise. Keep it up!

[Alcoholiday]

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.

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?

[stingo]

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!

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?

[Milko Georgiev]

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?

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.

[Milko Georgiev]

Originally Posted by stingo

Do you put your feet together as in a regular pushup position, or place them wider?

Yes, I put my feet wider. Especially when the weight is very big and I have to keep the balance.

[Milko Georgiev]

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

[Alcoholiday]

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.

cool, thanks man!

[Milko Georgiev]

Nutrition Facts

[gregl515]

What is an airborne lunge?

[Milko Georgiev]

Originally Posted by gregl515

What is an airborne lunge?

The first exercise in this video YouTube - SPIDER GAMES 2007 Qualification 1 (part 2)

[Milko Georgiev]

Standard stamina: Deadlift @ 140kg

[Milko Georgiev]

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.