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» What to eat during a comp? (Go to post)10-03-2012 @ 20:32 
At comp i like to have salty - peanuts, pringles etc, which keeps me thirsty and keeps me drinking. Also some bananas and sandwiches (most people can't seem to stomach them, but i do NOT want to feel hungry and feel fine eating proper food)
Drinks wise - i buy 8 or 12 energy drinks but only have them if/when i feel like them, and about 12 electrolyte drinks. I normally end the day with about 4 of each of my drinks left over. Jaffa cakes also seem very good - simple carbs with little fat.

The day before (i usually cut weight and weigh in the day before) i'll have something very heavy and carb based, but i'm used to it. Pasta carbonara, pizza, spaghetti bolognese etc. Maybe steak and chips. Have what you're used to - do NOT have something you don't normally have as you won't know how your stomach will feel the day after.

Better to bring too much than not have enough.
» Kidney Donor (Go to post)09-03-2012 @ 17:32 
My cousin was born with one kidney not working at all and the other not 100%, it's only running at 70% or so. He's fine, working as a chef for 12 hours shifts in a hot kitchen and has no health problems. If your one kidney is fine, you'll also be fine.
» any sugdeners smoke? (Go to post)08-03-2012 @ 07:26 
I normally smoke about 4-6ish a day, but more likely to if i'm outdoors or want to relax. So at comps I usually smoke more, quite often between lifts. Don't know if it's affected my ability to lift/recover as I haven't lifted as a non-smoker.
» daily star page 27 wayne russell (Go to post)06-03-2012 @ 12:46 
Surely the daily mail should use a quotation mark instead of an apostrophe, as well as close quotes they've opened? It's probably used by people into strongman as selling custom, one of equipment would stick out like a sore thumb.
» Will's Strongman Log (Go to post)03-03-2012 @ 21:11 
Post Edited: 03.03.2012 @ 21:12 PM by Funky_monkey
21 competitions, yet you still enter "Novice" competitions with cash offered after having done 4 years of comps? Now 5 years.
» bulking on a budget (Go to post)02-03-2012 @ 12:40 
Post Edited: 02.03.2012 @ 12:44 PM by Funky_monkey
brownbear said:
Can you explain why it's a worthwhile thing to do? What's wrong with whey protein or casein or a mixture with milk?

Agreed, what's the difference between a cheap casein and water shake and eating a tub of cottage cheese? Apart from flavour and texture. You're still getting in the same macronutrients, and casein and whey is derived from a whole food source anyway. Goes all the whey back to little miss muffet who sat on her tuffet eating her curds and....

First published: Songs for Nursery, 1805.
» what should you use straps for?????? (Go to post)01-03-2012 @ 10:32 
GATES said:
powerlifters use a belt to bench too keep them tight.

Mainly to keep the shirt in place and stop it from moving. I tried benching with a belt, did feel a bit tighter but didn't really add anything,
» 46 rage x bench shirt for sale (Go to post)29-02-2012 @ 20:32 
Martin1956 said:
Too small I reckon. If it's a scoop neck one which Paul's is if it's too tight it won't adjust down enough to get the most out of it. Reckon chest size plus 2 is a good rule of thumb for Rage X, so a 46 would suit a 44 chest. Fury/F6 plus 4 is also a good guide.

I did try a 44, but found it too loose. The shirt (42) is ANCIENT and battered to hell, about 6 years old and I somehow managed to get 40-50kg out of it.
» 46 rage x bench shirt for sale (Go to post)29-02-2012 @ 20:00 
Inzer rage-x size 42, single ply no mods. 42-44inch chest.
» The U90kg's southern qual 2012 (Go to post)29-02-2012 @ 19:47 
» 46 rage x bench shirt for sale (Go to post)29-02-2012 @ 19:16 
46 Would be more suited to a 90ish lifter, i've worn a 42 at 88kg.
» bulking on a budget (Go to post)29-02-2012 @ 15:33 
brownbear said:
1lb of mince makes 7 quarter pounders!!!!! :S lol you must be adding f**k loads of onion, parsley, egg, salt and pepper!

340g extra - 1 onion, couple of mushrooms, 1-2 slices of bread, 50g oats, 10ml olive oil, an egg.....
» accident at gym today (Go to post)29-02-2012 @ 15:30 
jimmy312894 said:
ha ha would love to have seen that one,did they hit you straight on the back of the head

Yup. I was sat behind the desk at the gym I work at, bandages like Basil Fawlty (don't know if you've seen that one) with blood all over my hands and customers asking me stupid questions. I was falling asleep on the desk before making my way to A&E
» Girl eats sponges and soap (Go to post)29-02-2012 @ 15:25 
It's in the Sun, that most trusted of newspapers (not like they need free publicity or some s**t to make people buy their papers or anything) so it MUST be true! Sponges contain abrasive stuff for scouring, I don't see how this won't seriously fk up her insides.
» bulking on a budget (Go to post)29-02-2012 @ 13:53 
Post Edited: 29.02.2012 @ 13:56 PM by Funky_monkey
JC said:bin the chicken breasts...get chicken quarters. half the price, and more calorie dense given the fat content

gammon is cheap and full of calories/protein

Agreed. I'm not on a massively tight budget (by no means am I minted) but I still don't buy just chicken breasts. I just buy a whole chicken and chop it into 8. Top half and bottom half (just below where the wings end) then quarter it. Takes 5 minutes from start to finish including cleaning out the inside, and you get a whole chicken for the price of 2-3 breasts.

Morrissons almost always do cheap boneless pork loin/shoulder. Chop an apple and an onion, put the pork on top, add some seasoning then cover in foil and leave it in the oven at around 190-200c for about 1.5 hours.

I also buy bit bags of oats, grind it in the blender then add milk and blend again.

Jacket potatoes are another cheap bulking meal, and easy as fk to make. i just put it in the oven for a bit over an hour, could have some pork/chicken with it.

I make relatively cheap burgers too - mince, onion, parsley, egg, salt and pepper, and I add about 50g oats as well as 1-2 slices of bread crumbled/very finely diced. From 1lb of mince, I manage to get 7 quarter pounders.

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