"Where do you get your protein?"

[Babs]

dont you have some sort of moot court meeting or something to go to?

I would, but I already lost. So thanks for that!!

[BigPiney]

You can get your protein from cherries, especially lots of them from Utah. I worked at one of the CA Agricultural Inspection stations yesterday and they were talking about how some cherry fruit fly is very common, and there are two counties in Utah from which the cherries aren't allowed into CA. The main problem is that we just pop cherries into our mouths and spit out the pits. Careful there could be maggots in there, yummy.

[KillerDog]

i ordered fruit.

stfu.

dont you have some sort of moot court meeting or something to go to?

I just lost some of the respect I had for you.

[taekwondave]

Stop the presses, salt enhances flavor??????

Well it was news to me!

[ERCougar]

I don't have an answer for you. The fact is I feel great. I don't know if my phone would agree with me if I bought an app for it, but I don't really care what my phone says when so many illnesses and problems I had while I ate meat magically disappeared when I stopped.

I don't pretend to know what really goes on inside the human body like so many people out there do, but I've yet to notice a single NEGATIVE side effect to leaving off eating meat (I've been off it for 6 years now) or dairy (I've been off it for like six months now?). And (and this is the part that will bug everyone on the board that is bodybuilding) I have absolutely no problem putting on lean muscle. Like I said before, my absolute maximum weight I ever got to before was 165. Simply by upping my caloric intake and pushing my muscles to the point of failure so I ACTUALLY get sore every time, plus plenty of sleep, I've upped it to 180 in three months and even though I can't tell by looking in the mirror that I've changed all that much, it seems everyone else can because they keep bringing it up. So, I know that most magazines and "experts" will tell you that plant protein sucks and doesn't work as well as animal protein, and I can't dispute that because I don't eat meat so I can't really compare, but plant protein appears to be working just fine for me. I've never looked like this.

Now, regarding the issue of sustainability? Perhaps cutting meat and dairy out of most people's lifestyle isn't realistic long-term. Then again, those that I've spoken to that have done it have told me they've noticed what I noticed, which was that the longer they were off meat, the less appetizing it became to them. I've noticed and I've heard it said by others as well that your tastes actually change with the behavior. My dad has been trying it for a few months now and he once called to tell me how awesome his Dorito's tasted. He couldn't believe it. He said it was like a flavor palette opened up that he didn't know he had and everything he ate was actually TASTING better. And that was just after four weeks.

So, you can read all you want. But if you ask me, the proof is in the pudding. (Non-dairy pudding, of course. )

Hey, I won't argue with success. I'm just pointing out what I've found--I'm closer in diet to you than most, I'd guess, and I have a really hard time getting the RDA (admittedly, a somewhat arbitrary number) of a few crucial nutrients--and those are only of the ones we know about and can measure. I would just urge caution when eliminating entire food groups that our bodies have spent the last 6000 years adapting to (for you, woot.. ). I think there's an argument for eliminating refined sugar. There's a bit of an argument for eliminating simple carbohydrates and even dairy. But meat is an entirely different story. We've been eating meat for a really long time.

[woot]

Hey, I won't argue with success. I'm just pointing out what I've found--I'm closer in diet to you than most, I'd guess, and I have a really hard time getting the RDA (admittedly, a somewhat arbitrary number) of a few crucial nutrients--and those are only of the ones we know about and can measure. I would just urge caution when eliminating entire food groups that our bodies have spent the last 6000 years adapting to (for you, woot.. ). I think there's an argument for eliminating refined sugar. There's a bit of an argument for eliminating simple carbohydrates and even dairy. But meat is an entirely different story. We've been eating meat for a really long time.

[taekwondave]

Hey, I won't argue with success. I'm just pointing out what I've found--I'm closer in diet to you than most, I'd guess, and I have a really hard time getting the RDA (admittedly, a somewhat arbitrary number) of a few crucial nutrients--and those are only of the ones we know about and can measure. I would just urge caution when eliminating entire food groups that our bodies have spent the last 6000 years adapting to (for you, woot.. ). I think there's an argument for eliminating refined sugar. There's a bit of an argument for eliminating simple carbohydrates and even dairy. But meat is an entirely different story. We've been eating meat for a really long time.

Urge away, but that ship has kind of sailed. Six and an half years later, I'm pretty sold.

But I'll tell you what: the FIRST time I experience the SLIGHTEST complication related to this lifestyle change I will let you know. If meat is good for me I would LOOOOOOVVVVVVVEEEEEE to have me some prime rib for dinner and Burger King ANYTHING for lunch again. I vaguely remember enjoying the hell out of those.

[ERCougar]

Urge away, but that ship has kind of sailed. Six and an half years later, I'm pretty sold.

But I'll tell you what: the FIRST time I experience the SLIGHTEST complication related to this lifestyle change I will let you know. If meat is good for me I would LOOOOOOVVVVVVVEEEEEE to have me some prime rib for dinner and Burger King ANYTHING for lunch again. I vaguely remember enjoying the hell out of those.

It turns out that you go tanning frequently. In that case, no worries--you're all set.

[taekwondave]

It turns out that you go tanning frequently. In that case, no worries--you're all set.

Cause tanning....tastes...like prime rib....? Are you just talking just to talk?

[jay santos]

As you know, Pelagius is the man with the answers. I've done it just a little. After cutting down to 185 and about 13% from 225 30%, I bulked up to about 200. That was a 8 week thing and I think I gained too much fat. Then I cut down to 192 or so, slowly over a few months. Then starting in October, I've been winter bulking. I'm up to almost 210 now. I'm ready to cut. I plan to cut at a rate of 1.5 lbs per week for maybe 10 weeks and then maintain. That's the goal. I'm not as disciplined as I was at first. I hope I have the discipline to make it through the cut. If I do, the MILF's at the Spanish Fork pool are gonna freak out when I enter the joint in July.

Update: went swimming with the kids the other day at Spanish Fork pool. MILF's all around. No one seemed to notice when I took off my shirt.

I think the bulking/cutting the last year was largely a waste of time. I maybe gained five lbs of muscle in a year.