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i know this thread is old, but wanted to let people know there's another version of jay robb's carob balls here that i came across: http://www.jayrobb.com/jayrobenarbo.html (bottom of page) this one is even lower carb, i think, since there's no dried fruit or bran (which adds a slight amount...

they seem to come pretty close though in terms of having a diverse enough selection. i just gave them a try, we'll see how it turns out. definitely a bit cheaper than proteinfactory, which i've nonetheless been satisfied with in the past.

what EC or ECA stack do people recommend for people living in the states (assuming it's legal in one's state, of course)? probably won't be taking one, but just want to know my options :)

thanks for all the input on this thread, everyone. one more question: proteinfactory.com can infuse flax and/or canola oil (and even MCT's) into your custom powders. i wonder however, wouldn't these oxidize pretty quickly unless stored in the fridge? the fats may not actually go rancid in the...

jules, thanks for the reply. interesting you mention the food allergies. i was (for myriad of reasons) up until three weeks ago eating more-or-less (not completely strict) vegan about 85% of the time. lots of soy and gluten. i don't think i had any of the typical allergies to those two...

thanks cilius, although could i still ask you to give a sense of your routine's volume (types of exercises, total # sets)? that's actually what i'm interested in. much appreciated. i'm interested in how my own intentions to possibly do a slightly more abbreviated routine (predominantly...

bump... anyone with suggestions for an EFA ratio to benefit skin? jules?

just wondering, i know most fried foods are to be avoided, but is the trans fat content primarily a result of the oil already being a shortening/hydrogenated version or because it's been in those vats/fryers all day (and even all week/month, maybe?) and thus the oil has been converted to trans...

the reason? i guess i just need to be clued in? :confused:

hey cilius, still around? had some questions now that i'm considering the CKD: what routine (exercises, sets) did you use in that cycle? you mentioned you had trouble doing the carb-up, am i correct? could you elaborate on this? otherwise, how did you try going about it?

thanks for the info everyone

if going on a low-carb diet (which i will likely do next cycle to cut fat), my assumption is that muscle glycogen might be an issue. therefore would it be better to stay with light, long-duration cardio (which supposedly prefers liver glycogen and then fat after that), esp if on something like a...

for a number of reasons, poor student that i am, will be reluctant to shell out additional cash for a book at the moment. just wondering if people have their own recommendations for sites online that contain good information, howtos, and faq's for ketogenic diets and all its variants. strict...

hmm... the wholefoods market sells an organic non-GMO canola that is supposedly free of chemical and solvent processing. not cheap, but not as expensive as the olive, sesame and peanut. what do people think about that?

yeesh, finding good oils to fry with these days is tough. oils specifically-labelled as "extra virgin" or "unrefined" are darned expensive! does the whole refining process (which is described by udo erasmus) damage even the monounsaturated oils? vicious/jules suggested one...

what's a good ratio, then? reading up these past few days, i remember that edo erasmus seems to like the traditional inuit diet as model, which i think was nearly 3:1 O3:O6

argh, i'm gonna have to do some shopping on my own... i told my mom about peanut oil, and she went and bought a bulk bottle from a costco's, but it's refined peanut oil. :mad: i've done some research though. peanut oil was only brought to china via the west (and thus from the americas)...

almonds are mostly monounsaturated oleic acid (like olives) though, so my assumption is that at least the fat content is relatively intact even after roasting? this rules out soy nuts now though, because of its high efa content.

reven, thanks for the weightrainer article. it's quite informative. when jules/vicious told me about the no-no's of frying with canola and corn oil, i started thinking about what the heck my chinese ancestors used to fry with, then? well, i asked my parents and sure enough, i looked back at...

yeah, i've been trying to convince my mom to lay off the corn oil when cooking. but she's used to it and she's the thrifty type that buys jugs of that @#$% in bulk. :mad: i didn't know that those oils were already inherently bad because of the processing though.