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    Janela De Oportunidades - Para Terminar Com O Assunto

    em Artigos sobre nutrição e suplementos

    Postado

    Você provavelmente viu isso, mas aqui uma resposta num grupo do facebook sobre esse estudo. E eu o que eu acho.

    "Nitrogen balance.. just wow.

    *sarcastic voice*
    Hey everybody, lets give them PWO 1&6 hours and test it against Nitrogen balance at same hours!
    We have no fucking clue what long term nitrogen balance will do to muscle or strength gains, but we do like to play with shit, so lets do that!

    Sarcastic voice ends..

    What a huge waste of time..
    You know what would not be a waste of time, do the same thing over a long period of time and measure muscle gains with dexa! wow think about that, actual data that we can use!
    Or try to solve the mystery with nitrogen balance and its application towards protein needs, because right now, we dont know shit about its correlation with protein needs...

    Sigh.."

    De Nutricionista A Bodybuilder

    em Diário de Treino

    Postado

    Ney, qual sua opinião sobre o fish oil?

    Estava lendo um grupo no face e um user levantou a questão que não devemos consumi-los, que os estudos que dizem que n-3 é essencial são muito antigos e que acabou que o resultado final do estudo acabou sendo deficiencia de vit B, que são gorduras trans em caps, que o n-3 é muito instavel e depois de ser ultra aquecido e refinado ele vira trans fat. Pediram estudos comprovando e ele disse o seguinte (em inglês):

    'm glad you asked. To understand why fish oil is unhealthy, you need to understand the nature of fatty acids.

    Saturated fats are where all carbon atoms are "saturated" with a hydrogen atom. Basic chemistry teaches us when there are no open bonds, it is molecularly stable. Saturated fats are not prone to oxidation from heat, light and air and it takes a lot of abuse before they start to break down chemically.

    Monounsaturated fats, like the name implies, have one open bond in the chain. This leads them prone to oxidation. When stored properly - in a cool, dry area in opaque containers (like a good quality extra virgin olive oil), they can be quite stable. They are prone to oxidation when left open to the air, put in direct sunlight or heated for significant periods of time, though. If you like olive oil, consider storing it in the fridge and taking it out an hour before you use it.

    Polyunsaturated fats have two or more available bonds, hence "poly." That leaves them highly prone to oxidation (and liquid in the refrigerator, even often the freezer). Room temperatures and modest light exposure degrade the oils significantly chemically. Polyunsaturated fats can be broken down further into:
    Omega 6 linoleic (plant-based, ex. nuts)
    Omega 6 arachidonic (animal-based, ex. n6 content of poultry fat)
    Omega 3 ALA (plant-based, ex. chia, flax, hempseed)
    Omega 3 EPA/DHA (animal-based, ex. fish)
    Each Omega is more unstable than the last - omega 6 is more stable than omega 3, and omega 3 from fish is THE MOST UNSTABLE OF ALL OILS. That is because they are longer-chain polyunsaturated fats, so EPA/DHA have more open bonds than ALA or any omega 6, making them more prone to rancidity and oxidation, but I digress.

    This is a very important study to understand.

    http://onlinelibrary.wiley.com/.../abstract

    Due to the labeling laws in the US, anything with a fat content of <0.5g per serving in the US can be labeled "0g" legally. That means as long as you scale the serving size small enough to fit that loophole, you can label anything 0g. This holds true with trans fats. The typical "heart healthy cholesterol free vegetable oils" - in this case, canola oil and soybean oils - all test to have significant levels of trans fats leaving the factory, sometimes higher than 4% per volume, yet they are labeled 0g legally. It's really an atrocity. This is due to their fragile omega 6 fats and the high heat/harsh processing the fats undergo to refine them. Then, those already rancid oils are shipped in the back of a tractor trailer across the country, sit on the grocery store shelves for weeks or months under harsh UV fluorescent lighting, you take them home and they sit for 3-6 months and then you heat them to hundreds of degrees in a frying pan or oven...the actual level upon consumption is MUCH higher than 4.2% trans fats!

    Now, let's extrapolate. There are NO longterm studies done on fish oil. We know how the seed oils worked out for us - everyone is against high omega 6 diets, now. Omega 3 IS EVEN MORE FRAGILE, and since fish oils undergo the same refining process as the toxic omega 6 seed oils only performed on a much more delicate fat, the actual trans fat content of fish oil should be substantially higher. Fish need the omega 3 in their tissues because they survive in ice cold water, not warm air temps like humans. If fish were mostly saturated fats like us, they'd be immobile in the water (similarly, seeds contain omega 6 so they can germinate in the March cold underground). When humans eat these oils though, they make us sick. Our bodies do not contain or manufacture PUFA because it is unstable at our body's temperature. Our mitochondria reject omega 6 and omega 3 for oxidation, and it is largely stored. Overtime, our tissues accumulate these fats and we get sick and develop the diseases you see rampant in America.

    I hope this helps.

    2º Ciclo - On Tpc 12/09/2013 - Saintgraal's Home

    em Relatos de EXPERIÊNCIAS de uso (não dúvidas)

    Postado

    Pra você saber, ciclei prop, tremb e mast 13-14 semanas e hoje após 2-3 meses meu exames deram todos normais, testo normal também, um pouco baixa 351 ng/dL, mas dentro dos valores e igual de uns amigos meus que nem ciclaram e fizeram exame comigo.

    Meu humor ta MUITO melhor também, a trembo é um caso de amor e ódio, adorei o resultado dela no meio do ciclo mas pro final ja tava maluco, cagando a dieta e cagando pra tudo que eu fazia ai decidi parar e botar a cabeça no lugar. Até tenho 30 ml aqui que me da muita vontade de usar mas acho que irei de algo mais light, uma oxan e prop.

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