Protein or Carbohydrates?Written by Jeffrey Bedeaux
This has got to be biggest controversy in modern bodybuilding. Bodybuilders will say you've got to consume loads of protein to pack on quality muscle mass and increase strength. Nutrition experts say that you must eat a high carbohydrate diet, particularly complex carbs, to improve strength and size, and say that a high protein is of no benefit. Who is right? You could say both are right. Only a few studies have been carried out looking into high protein intake and improvements in strength and muscle size. The results are inconclusive. Study design was poor, often only having very few subjects, who may be over-training or under-training. Other aspects of diet were often overlooked and most were only carried out on novice weight trainers who may not know how to train correctly. Also, topic of anabolic steroids is avoided which does increase demand for protein. Protein Muscle consists mainly of two proteins, actin and myosin. The turnover rate of amino acids in these proteins is high, and increases upon stimulation such as exercise. If muscle is worked to maximum effort like during a correctly executed bodybuilding workout, turnover is extremely high. Hence, there is a large demand from body's pool of amino acids. High carb fans say this demand can be met by only a moderately higher than normal protein intake. High protein fans argue very high levels of protein are needed to meet demand. Bodybuilders who have plateaued in their gains for long periods, have dramatically increased their protein intake and started making gains. Also anabolic steroids increase rate of protein synthesis within muscle cells, further increasing demand for protein. Carbohydrate The argument for a high carb intake comes from fact that we need energy to fuel our workouts and to recuperate and grow. This is certainly case for athletes who may need as much as 60% of their energy intake from carbs. High carb advocates also say that a “normal” intake of high protein foods should be eaten, as starchy carbohydrate foods also contain some protein, which will increase protein intake sufficiently. The type of carbs that should be consumed is high fiber starchy ones like whole meal bread, brown rice, whole wheat breakfast cereals, etc.
| | What is Oral Chelation and how can it help prevent heart diseaseWritten by Mike Spencer
Copyright 2005 Mike SpencerOral Chelation Oral chelation is solubilization of a metal salt by forming a chemical complex or sequestering. One way of doing this is with ethylenediaminetetra-acetic acid (EDTA) salts, which have a multidentate spiral ligand form that can surround metallic and other ions. The term "oral" simply refers to "mouth." When you take something "orally," you take it into mouth. Hence, word oral chelation. This word can be contrasted with "intravenous" which is a word that means that something enters your body through a vein rather than through your mouth. "Intravenous" actions (including IV Chelation) are generally done by a doctor or a nurse who sticks a needle in a vein, often in your wrist. The word "chelation" starts with Greek Root of this word - chele. Chele, in Greek, means claw part of a crab or lobster. So, "chele" refers to a grabbing action. When combined, getting "chelation" you simply have a word that means "grabbing action" of some substance. Oral chelation is dispelling substances by taking preparation orally. The ingredients which make oral chelation "work" are Cysteine, N-Acetyl-L-Cysteine and EDTA. EDTA is an important ingredient in oral chelation. It has a chemical and physical characteristic that it is attracted to heavy particles. It is not quite like a magnetic attraction, but in any event when there is EDTA in your blood stream, and some heavy particle (such as a particle of lead, mercury, iron, etc.), EDTA and heavy particle come together such that heavy particle is coated with EDTA, and passed out by your system
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