Villainous vittles, aka, nefarious nutrition

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Re: Villainous vittles, aka, nefarious nutrition

Postby Briceps » Wed Jul 08, 2015 1:50 pm

I'm working towards recomp using the base line diet from Swole and I have two questions. I've been keeping the added fat to a bare minimum with the exception of olive oil. I'm not adding it in measured amounts but I always put some on my salad at lunch and usually roast veggies in it for dinner, is this worrisome or not something I should care about?

The other question is if you consider rotisserie chicken meat (without skin) a lean protein source or something closer to say, beef. I know since I have a sizable spare tire I need to keep my protein sources quite lean and currently my lunches usually consist of brown rice, a salad, and a portion of cut up meat from a bird I buy at the store. I usually just tear the whole chicken up so it's a mix of thigh, wing, leg, and breast meat.
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Re: Villainous vittles, aka, nefarious nutrition

Postby CraigOC » Thu Jul 09, 2015 1:56 pm

just read ALL of this

very informative and affirming
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Re: Villainous vittles, aka, nefarious nutrition

Postby johnnypain » Tue Jul 14, 2015 9:02 pm

CraigOC wrote:just read ALL of this

very informative and affirming


Thanks Craig, I'm here to help.
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Re: Villainous vittles, aka, nefarious nutrition

Postby johnnypain » Tue Jul 14, 2015 9:05 pm

Briceps wrote:I'm working towards recomp using the base line diet from Swole and I have two questions. I've been keeping the added fat to a bare minimum with the exception of olive oil. I'm not adding it in measured amounts but I always put some on my salad at lunch and usually roast veggies in it for dinner, is this worrisome or not something I should care about?

The other question is if you consider rotisserie chicken meat (without skin) a lean protein source or something closer to say, beef. I know since I have a sizable spare tire I need to keep my protein sources quite lean and currently my lunches usually consist of brown rice, a salad, and a portion of cut up meat from a bird I buy at the store. I usually just tear the whole chicken up so it's a mix of thigh, wing, leg, and breast meat.


The olive oil will be a non issue unless you are either not training with intensity, or are using the stuff by the gallon.

Rotisserie chicken meat can be an excellent, and simple, protein source that's lifestyle friendly for most. For reference, whether beefing up, or leaning out my go-to is always chicken thighs instead of breasts simply because I like them a hell of a lot better.

If the training is in order, and the walks/other work are taking place, neither bit that you brought up will pose any type of concern during your recomp efforts.
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