Sugar doesn’t blunt satiation, either. Where are you getting this?

Eating any carbohydrates at all raises your insulin. Insulin is an extremely important hormone, it’s not a bad thing. Chronically eating food raises insulin, it’s not sugar dependent.

You are clearly a scientific anomaly. Sugar is digested down to the same things that rice, potatoes, and fruit are. You are literally making things up.

Also, if your liver and kidneys work, there’s no such thing as a detox...........

Protein is [extremely] filling, and the body has to spend a lot of thermal energy converting it into a usable form. 20-25% of protein’s calories go to assimilation. It’s not a fad, by any means.

Brad Schoenfeld and other have some interesting research on this, with some people going as high as 300g protein and having…

Meh, 60g protein from isolate is fairly non-filling. If it was casein, one could argue that. Also, fiber is a function of satiety (though not exclusive of course), and this has nada.
I think 60g protein from a liquid isolate would be more filling, simply from the volume of fluid from a protein shake. Though, water…

Not sure when sugar started making one hungry. It’s non-filling, but sugar doesn’t create hunger. That’s not the way leptin works.

Random addition to this. I saw a neat trick for thawing from serious eats (steaks, etc). They thawed them on an aluminum sheet tray, since it absorbs heat/cold more efficiently.

I’ve got a coworker who cooks food in the morning (meat, veggies, starch) and leaves it out for his post-work exercise meal (I work at a gym). It’s out literally over 10 hours. He said he doesn’t get sick, either.

If you have an android, you can use the “save to home button” after you type in an address on maps. I use this feature to get instant navigation to my difference clients’ homes without having to stress about remembering or finding the address.

It will also direct me to tolls when the time difference is literally 1 minute faster. I wish it had a common sense feature, like don’t use toll unless it saves me 20% commute.

Careful... Ice can go into some machines and get trapped in the water blades. I have a gourmia and it can for mine.

Shepards pie

Um, most of them are franchises. Blame the individual franchise owners. McD’s is just the name really, they don’t set up the pay structure. How much can you pay someone when you sell $1.29 burgers? (the latter isn’t the point)

They weren’t required to work for “Ronald”. Sbux pays $12+ in populous areas, same crap,…

Could a torch lighter work? It’s basically the same thing, so I don’t see why not

When in doubt, I’d use oven cleaner. Get the stuff with LYE , not the “low fume” stuff. I say that bc acids (like vinegar) will neutralize the strong base, ICE. I’m not sure what’s even in the low fume stuff, but if it’s not a strong base it’s probably harder to neutralize/clean.

The 4th bullet is a bit incorrect, the core doesn’t create torque, rather it prevents rotation of the spine (decelerates vs accelerates). Subtle, but important difference. Anyone twisting at the lumbar is going to have a bad day.

So how do you address anti-rotation (as we call it)? Some simple ones include Pallof…

So, how does this translate to sets and reps? haha

Don’t guess that it’s hot, either. Use a digital thermometer. There’s a $19 one at thermoworks that stays on and has a high/low memory. It’s water resistant and I haven’t changed the battery in almost 2 years.

Restaurants are really bad, especially the less creative ones that don’t use everything they have. If you’re talking fast food[I was an ASM for the ‘Bux], imagine a store run (shifts, not GMs) by kids in their 20's.... you will always have issues.
I’ve worked at stores where we orders an extra digit for milk..... so…

Props to Food52 for making a surprisingly extensive (and pretty) article about the humble egg.

One I like is tomato bruschetta-esque, it’s not listed on their, and likely isn’t native to anywhere haha.

Eggs, diced (canned is fine) tomatoes, Italian herbs, crusty Italian loaf, butter & olive oil, good hard cheese like…