Dont quote me on this, but I think cooking increases the bioavailability of the Iron or some **** like that. I cba looking it up, but im sure that for some bizarre reason spinach is better lightly cooked.
Originally Posted by isol8d
That's true for most foods.
In veggies it breaks down the cellulose, which is why juicing is also good.
Eggs are around twice as bio-available, cooked vs raw.
Lightly cooked slightly denatures some of the proteins which makes it a little easier to digest. That's a debatable benefit though...
:911flag: If you are lost, I will find you. If you are wounded, I will carry you. If you are pinned, I will cover you. If you are killed, I will recover and remember you. If you trespass against me, my countrymen, or my loved ones...I will kill you.
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the sandwich is almond butter, bread, avacado, and spinach. so eating helps recovery, got it.
nothing special about this guys, its nothing out of the ordinary, just have a good diet, that along with sleep is most important for recovery.
in the vein of supplements, i like glutamine, creatine, beta alanine, EAA's (essential amino acis, I use a product called Purple Wraath, cheap and tastes ok), and have recently been taking taurine.
Look some of these up.
Also, magnesium, calcium, fish oil, look into these. the first two are used a lot by your body for heavy trainig and fish oil helps with inflamation. too lazy to post more about this stuff.
you should be able to get it from any half-decent whole-foods shop, or: http://www.meridianfoods.co.uk/index.asp?details=46
Originally Posted by The Juggernoob
with a decent food processor it would be worth making your own nut butters
Afterglow. Works like a fucking charm, with a ton of potassium. It's just expensive. Also, it actually tastes really good in watermelon.
Me and a lot of my training partners swear by it.
Originally Posted by Sarcastro
I take Xtreme NO which I find helps me to recover quicker from a workout as well as increasing my strength.http://www.xtremenoreview.net
Re: cooking/blanching the greens, that is supposed to reduce the oxalic acid which tends to bind with the calcium and iron making them unavailable.
It also reduces bitterness.
Calcium oxalate is hard on the kidneys and oxalic acid has been linked to gout as well.
A couple of the athletes i work with are using this stuff:
Astaxanthin is what makes salmon that color.
Chocolate milk is the "gold standard" cheap recovery drink.
What is the logic behind taking Taurine? Out of curiousity.
Originally Posted by LI GUY 1
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