New Regular Feature: The Monday Moron Medical Monitoring Thread

I'm going to do this Monday because -- you may have noticed -- it really takes me a while to get going on Mondays. Might as well do a post on Sunday that I can hold over for Monday.

Anyway, if you're now doing some kind of health regime, get your data ready to post on Monday. If you're on the "Take weekends off" type regime, maybe take your data today or tomorrow a.m.

I'll also post those stupid health tips I see. Like I'll mention cinnamon in the next one. I know most of this is crap, and I know some will say, "Ace, boy you're dumb. All that supplement crap is for the dummies. It's a sales gimmick."

Yeah, I kind of know that, Ill-Tempered Hypothetical Critic, but I have to tell you, there's often a good psychological benefit to this bullshit. If I accept -- wrongly -- that St. John's Wort will give me an extra boost in muscle growth when I lift, buying St. John's Wort will probably give me bigger gains.

Not because If-I-Believe-It-It-Must-Be-True or the placebo effect.

No, I'll probably have better gains because, now armed with a (fake) magic potion, I'll probably hit the gym more often than I otherwise would have. After all, gotta get the full benefits of this Magical St John's Wort Muscle Stimulator.

And of course, there is real stuff mixed in with the bullshit or "bro-science" as weightlifters call it; cinnamon is a stimulant, and, like any stimulant, it will help reduce weight a bit simply by boosting resting metabolism.

But, you know, there's like five things that actually have proven effects (beet juice powder will knock about 5 mm Hg off your blood pressure, for example; not a lot, but it's something), so expect mostly bullshit.

I might just make shit up like Chocolate Gives You Longer, More Spiritually Fulfilling Orgasms. Seems to be what "nutrition scientists" and the media do, anyway.

Also, there was continuing chatter in the last thread. Check it out if you like. For eample, if you like pizza, buy those low-carb tortillas they have at every supermarket. It makes for a low (6g) carb "pizza crust" for oven-baked pizza. 8-9 minutes at 450 or 500 degrees. Watch it, because when it's ready at this temperature it turns and burns fast.

That's actually my own recipe, by the way. I think. I think I just noticed those in the market and realized I could use them for pizza.

Hmmm... Solution to bunless burgers: Toast a portobello mushroom and use it as the bottom bun for a burger.

It will retain some of that sweet sweet fat that has most of the burger flavor.

From Tami and Bosk.

posted by Ace at 02:35 PM

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