The last year or so I’ve been trying to get in better shape but have had to start from a pretty low level. With the help of some pretty major weight loss (thanks to the Primal diet) and a steady exercise routine I’m ready to kick it up a notch or two. I’ve thought about joining a gym but wonder if I should put my money toward some home equipment instead. I’ve been pretty basic up to this point. Where would you suggest I start? Is it worth it for a beginner like myself to join a gym? I don’t think there are any CrossFit clubs where I live.
The locker room can be unbearable. For anyone who remembers those painful, self-conscious moments after P.E. in middle school, The Great Fitness Experiment has a funny and revealing post about showering at the gym.
Will Smith is just full of good advice. Ross Training posts about the wonderful moment in The Pursuit of Happyness where Smith talks to his son about protecting one’s dreams.
Forget skiing, forget snowboarding, Lift Magazine brings you extreme sledding. Extremely fast, extremely fun, extremely dangerous, and extremely expensive.
In the past, we’ve highlighted the importance of sleep in our lives as evidence mounts. A healthy amount of the stuff can help with memory, and a study showing that those who toss and turn to the tune of five or fewer hours of sleep per night have a higher incidence of “silent” heart disease suggests its importance in cardiovascular health. But it’s not like we needed science to tell us that getting plenty of sleep was good for us; the sluggish thoughts, rotten moods, and general uselessness we experience on inadequate sleep is our body’s way of telling us to sleep more and sleep better.
The following is a recipe for a truly sensational tomato sauce (with meat!). Now, before everyone loses their minds and thinks that tomato sauce is only good atop a mound of carbohydrate-laden pasta, we’d like to remind you of its multiple uses.
This tomato sauce, for example, makes a great addition to eggplant for a variation on eggplant parmesan (with or without the actual parmesan). I personally like it on any number of different vegetables or even on a grilled steak. Another great use for this type of sauce? An Italian-inspired filling for omelets (just limit the amount to two or three spoonfuls or you’ll make a royal mess!)
As you probably already know, we’re big on sprinting around here for a number of reasons. First of all, sprints most closely emulate the type of activity Grok would have performed. You know – slowly stalking and hunting an animal for hours at a time (the constant, steady movement I prescribe) only to erupt with an intense burst of speed for the final kill (the sprint). Then he’d have to lug the thing back to camp (deadlifts, squats, and other high-intensity weight bearing training). Sprints are great because they are exactly the type of movement that man has been making for hundreds of thousands of years. Why mess with a good thing?
Yesterday, low-carb blogger Dr. Michael Eades (he of Protein Power) posted a message from his friend and fellow low-carb guru Richard Feinman as sort of a call-to-action in public policy-making for upcoming 2010 USDA guidelines. Dr. Eades and Dr. Feinman have suggested that we ought to quickly find a way to help the USDA arrive at a sensible recommendation for carbohydrate consumption. Feinman asked:
“how can the benefits of carbohydrate restriction that you have experienced personally or in your immediate environment be translated into reasonable recommendations that the USDA could put out?”