I’m trying to slightly over eat right now. The rehab on the shoulder is now to the stage were I am starting to lift some real weight and I want to ad some muscle bulk to the shoulder girdle to provide some extra stability.
Monthly Archives: May 2010
There have been a host of articles over the past few days, the gist of which is that processed meat – Ham, Bacon, etc drastically increase a persons risk of having a heart attack or getting type 2 diabetes. Here’s a classic example from an NHS website titled “Processed meat ‘raises’ heart risk”.
All these articles are based on this press release from the Harvard School of Public Health.
The press release is typical sensationalism, but the actual report is very good. Here are a few excerpts from the report that hasn’t made it into the press release, or the many articles now spreading like a rash across the internet.
All studies were observational, and residual confounding by imprecisely or unmeasured factors cannot be excluded. In particular, studies did not adjust for other dietary habits or socioeconomic status. Thus, associations of processed meat consumption with diabetes mellitus or CHD could relate to generally less healthy diet or lifestyle rather than causal effects of processed meats. Continue reading
In 1869, Emperor Louis Napoleon III of France offered a prize to anyone who could make a satisfactory substitute for butter, suitable for use by the armed forces and the lower classes. French chemist Hippolyte Mège-Mouriés invented a substance he called oleomargarine, the name of which became shortened to the trade name “margarine”. Mège-Mouriés patented the concept in 1869 and expanded his initial manufacturing operation from France but had little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever.
Margarine, has become a major part of the Western diet and overtook butter in popularity in the 1960’s. In the United States, for example, in 1930 the average person ate just over 2 pounds (0.91 kg) of margarine. By the end of the 20th century, an average American ate nearly 8 lb (3.6 kg) of margarine. Last year The United States exported 2,000,000,000 lb of margarine.
But few people realise how it is made.
(from The Oxford Campanion to food, Alan Davidson)
First oils are de-gummed by heating them with 5% water to 90 degrees C. Impurities such as carbohydrates, proteins, phosphlipids and resins are hydrated (combined with water) and blended into an oil-insuluable gum which is removed by centrifuging.
Nassim Taleb’s seminal article on randomness and human fitness.
Brilliant – read it here.
This is pretty much what my current shoulder rehab programme looks like.
Takes me about 45 mins. At the moment very light weights, 10 – 20 reps x 3 sets per exercise. I am hopping to build up to 3 x 8 reps with a progressively more weight over the next six weeks. At which time I’ll reduce the workouts from three times a week to twice a week to allow more recovery time to compensate for the extra load.