I’m not going to get into a big debate but my n=1 observation is that I’ve known 100s of D1 swimmers and their approach to “nutrition” was “we would eat anything we could get our hands on.”
if you follow the context of my replies, the calories are fine if they are sourced from non ultra processed foods.
rarely? a mcdonalds patty is 100% ground beef. Its all the accompanying ingredients, bun with monoglycerides, processed cheese, soybean oil sauces, fried sides, soda that make it ‘bad’. eating the patty alone is probably the healthiest thing on the menu
“100% beef” just means that it’s made of cow; it’s not like you are getting quality cuts. Do agree that the real junk in a McD sandwich is often the cheese and sauces.
A good quality restaurant burger (not fast food) is typically 80/20 (lean/fat) ground chuck (good quality on the burger scale…lousy on the steak one). The meat is also typically of a lower grade (Choice…at best).
well then go to mcdonalds as it uses 80/20 for its patty…
https://www.mcdonalds.com/gb/en-gb/help/faq/what-is-the-fat-percentage-in-your-beef-patties.html
All the flavor is in the fat. I would think a higher quality restaurant might go 70/30 instead. It depends how long it cooked also.
A very funny and very frustrating video, well done @talbotcox
2 Likes
Dan Plews low carb nutrition, family man racing plan deal incoming!
2 Likes
That opening line is going to trigger some folks here xD
That was a very entertaining video. Well done.
2 Likes
good work @talbotcox
2 Likes
I’m a big fan of proper recovery, including mental recovery, and I think it’s a good topic for Lionel to visit!
That said, I gotta be honest about my own very non-pro (but still 13-15hrs/wk year-round) training. I make all my improvements when I feel like I’m somewhat beat down, both physically and mentally from the training load. This doesn’t mean I try and stay there, I know to exercise a LOT of caution when I’m at that redline area, and start to err on the easier rather than the harder side once I’m there, but for sure, if I ever feel like I’m feeling GREAT (like tapered) during anything but the non-taper part of my training cycle, I’m definitely leaving time on the table.
I also am pretty sure some pros who talk about ‘their awful last training cycle’ where they were totally mentally beat down and physically beat down, and just had ‘ok’ results, but then started winning with less training on the very next training cycle, got a lot of benefits from that beat-down season that just needed more time to crystallize into their full potential with a bit of a pullback.
6 Likes
Lionel is ironically closer to an age grouper than anyone, balancing family and a career as a Youtuber.
Weird connotation that Lionel is a better dad than Sam because he takes recovery days? Lol.
3 Likes
this lionel/sam video rivalry is great. your up @SamYoYoYo1 !
I don’t think that’s a fair characterization, and I highly doubt that’s what Talbot was going for. I think it was just a joke how Sam leans towards “very active” recovery while Lionel is trying to actually do nothing and spend the day at home with his family.
8 Likes
He is still doing a 2,000 m. That’s not a complete off day. Yes, not a ton of volume but still qualifies as active recovery.
That looks delicious. I learned about sous vide via a youtube channel by a Brazilian guy from Florida named Guga, and I never looked back. Best way to cook a steak IMO.
Imagine that in the middle of a hamburger 
Guga is the man I love his YouTube channel
1 Like
The only downside to sous vide chuck roast is that it disappears quickly. My wife and I (mostly me) ate a $15 roast in two sittings.
1 Like
That’s the only disadvantage for you. Not for the cow
Plastic and heat cannot be a good thing for food. I cook up some beef ribs in a crock pot pretty well
2 Likes