MuscleDog.com - Connecting you to a better body!

What is the best meal before competition the night before?  I heard
that eating pasta is good bcuase of the carbs, but what is it about
carbs that give you energy, and why the next day? why not right after
you eat them?

 

Brisket.

carb loading the night before competition is all about ensuring that your glycogen stores, which your muscles use for energy, are completely refilled. carbs are broken down into glucose (a simple sugar), which your body converts to glycogen, a stored form of energy. having full glycogen stores means that you will have more energy for your competition so you can perform your best.

 
Why can’t you replenish your glycogen store in the morning before your competition?? Does it take a long time for your body to process carbs into glycogen so you can use it for energy??

it’s not necessarily an issue of how long it takes to replenish glycogen in the body since glycogen synthesis happens pretty quickly, but if you were going to run a marathon or participate in an event, you probably don’t want to be shoveling that many carbohydrates down your gullet right before it. just about all of the literature on carb-loading has been done with a “day-before” protocol, although the various methods leading up to that competition day vary greatly. some protocols call for as much as 12 kg of carbs per pound of lean body mass, and i’ve seen numbers in the 600-800 kg range in terms total amount of carbs ingested. it’s bad enough that you will be a couple lbs heavier due to associated water retention, but eating that much food right before competing would be a horrible idea.

 
That makes perfect sense.. I would not want to ingest that much food before any meet!! thanks for clarifying

Does carb loading even help weightlifters?

I always thought that was an endurance thing?

it usually is. all the testing with glycogen replenishing and carb loading have been done with endurance runners. the reason you need maximally full glycogen stores is so that you can keep going over the distance. with something like weightlifting, where the training and lifts are over such short periods, having full glycogen stores isn’t necessarily beneficial.

Pete.. what about people who follow a keto diet.. Can they get the same benefits of energy by using their fat stores? 
 
I never heard of an endurance athlete on a keto diet.. Just curious to know if it’s possible?  In this case they are not replenishing their glycogen stores..  

i would imagine that it’s possible (and maybe even beneficial) for endurance athletes to use the keto diet, since fat (free form fatty acids) is the prefered source of energy for the body (over carbs). we have trained our bodies to use carbs, but it is inefficient to do so.

i haven’t heard of too many endurance athletes using it either, but that’s probably because they’ve always been told to eat a lot of carbs. i would love to see some comparison studies done, i might have to dig around and look for some.

brisket, damn it, how many times do i have to say it?

I wou ld challenge any of you to look into the science a bit, and try as hard to make a case for brisket as others have tried to make  a case for pasta.

It is an interesting exercise that I have done before, maybe 5-6 years ago.   I am sure that new info is available.

How is it best to prepare the brisket?

 
 
Why?? what benefits does brisket vs healthy carbs?
 
You cant just say “brisket damit” You have to explain..

 
Max, you have to have a smoker, a good brisket, some good moppin’ sauce, a 6 pack of beer, some apple juice, some BBQ sauce, a meat injector, and 10 hours to kill.

Here is how you do it.  You get the smoker heated up to between 250 and 275 degrees, then you take your brisket and use a meat injector to inject about half a beer and a cup of apple juice into it.  This takes a little while.  just inject a little at a time, making sure to keep it fairly even, all over the brisket.

Now, you put the meat in the smoker, and cover it with the moppin’ sauce.  You then shut the door and drink a couple of beers while piddling around the back yard.

After your second beer, you check the meat.  You again cover it with moppin’ sauce, turn it over, and cover the other side.  Now, shut the smoker, and drink another two beers while you mow the front lawn.

You basically repeat this process, moppin’ the brisket and then piddling around and drinking beer for 8 hours.  If you do the math, you realize that you will have to send the old lady to the store for more beer at some point.

At the 8 hour point, you use BBQ sauce instead of moppin’ sauce.  Cover that sucker all up in it, then, as normal, go back to drinking beer.  Repeat this at the 9 hour point.  Take it out of the smoker at 10 hours.

Now, at this point, you are pleasantly buzzzed, your old lady is pissed at you for wasting saturday cooking meat and piddling around in the yard instead of taking her to the mall, your kids are feeling neglected, but none of that really matters.  You, my friend, are in possession of 6 or 7 pounds of pure magic, pure heaven, I might even say the nectar of the Gods!!!

Hello muscle dog family, there is news that has just came out that the Coach Glenn Pendlay is now in rehab for being addicted to brisket.  I am sorry to inform you all about this sad sad news but hopefully he will get the help he needs and can come out of this fully back to normal!  we miss you coach, just say no to briskets! 

 
 
 
That is a pretty intense brisket.  I think i rather go to a fancy restaurant and try some brisket within 30-45 min… It does sound delicious especially after a few brewskis or in my case wine.
 
I think grilling/smoking is a guy thing… I don’t think I could putter around for 10 hours… You should have a big bbq and invite all the muscledog folks over from some good food… I want a taste of your organically grown produce as well!!
 
Maybe we can have a food challenge on who can eat more brisket… we all know how you failed your last challenge =)