It’s been a while since I posted a Sunday lifting thread, mostly due to the present circumstances. I have been lifting throughout this period but it has been a bit up and down, like my moods. But it’s critical to keep working at the iron no matter what your circumstances. The iron gives you strength, not just physically but mentally as well.
In addition to the iron I am doing my best to make sure that I eat properly. This means that Sunday afternoon is my big cooking day of the week. Typically a roast chicken for lunch which I will then turn the leftovers into stock and then use that to make a soup and a stew which go into the fridge and serve my hunger needs during the week when I am a little tired or lacking motivation to cook properly.
A good diet high in protein and fat and low in carbs is really important for you in a general health sense, but if you’re lifting serious weights 3 or more times a week then you also need a big replenishment so as to not suffer muscle atrophy.
Roissy had an interesting post this week on this subject where he covered three distinct bases: Lift weights, cut carbs, intermittently fast.
The lifting weights; and by weights we mean barbells, and by load we mean maximum; is already an accepted standard in the manosphere. Lifting heavy weights doesn’t just build strength and muscle; it builds and enlarges your internal organs as well. This is much better for you than high impact cardio such as long distance running which actually damages your body over time. Instead of wearing out we’re interested in building, shaping, and developing an anti-fragile core.
The cutting carbs aspect I have followed for many years now due to a combination of spending so much time in northern Italy, (yey protein!), and a general distrust of anything that the government says is good for you. Give me bacon and eggs any day over a bowl of porridge. And throw in some black pudding while you’re at it.
Both of these practices are now beginning to be backed up by Science!, which as always is an example of the so-called experts playing catch up with people who have half a brain cell to rub together.
Roissy links to a very interesting article about how heart attacks and heart disease were virtually unknown before the 1920s. It truly is a disease of the 20th century and is attributed to smoking cigarettes, (not cigars or pipe tobacco), seed oils, and sugar. I cook with olive oil or butter, but more and more I am substituting these for good old fashioned lard. The stew that I intend to cook in a few hours is going to have a very strong base of this wonderful cooking fat.
Intermittent fasting, the practice of giving your digestive system the occasional break, is also something that I do on occasion. I don’t have to think about it as it comes naturally. For instance, last night I skipped dinner after having a light lunch. The reason is that I wasn’t feeling particularly hungry and I felt no reason to force food on my body. Saturday evening is ideal for this type of little break as unlike during the week I know that I won’t suffer any ill effects the next day due to it being a day of rest.
For me this amounted to a 16 hour fast. The experts, God help us, reckon that you should do this every day but I think that this is far too extreme and completely unreachable if you also lift heavy weights which you should be doing. My body naturally tells me when it needs a break. The key is to listen to what it is saying.
Anyway, it’s rebuild time for me at the gym and I’m using this as an opportunity to really work on my form. So for example, on my squats I’m making a point of getting right below parallel and holding it on the very last rep of my last set. If I can’t make it back up after a good 5 second pause at depth on the last hit then I’m not adding the extra weight the next time I hit the gym.
As the North American Thanksgiving holiday is almost here, I wish my American cousins good eating, excellent drinking, fine lounging around, and a great gym session to get back into it the day after it all goes down.