Thread: Supplements

Originally Posted by Davis Knowlton

Agree. I've never needed/taken anything, unless prescribed by a doctor to combat a specific problem. Currently I take a daily potassium pill, prescribed post-stroke. That's it. Balanced diet/balanced life handles the rest.

source: http://www.scientificamerican.com/ar...utrition-loss/

What’s the nutritional difference between the carrot I ate in 1970 and one I eat today? I’ve heard that that there’s very little nutrition left. Is that true?—Esther G., Newark, N.J.

It would be overkill to say that the carrot you eat today has very little nutrition in it—especially compared to some of the other less healthy foods you likely also eat—but it is true that fruits and vegetables grown decades ago were much richer in vitamins and minerals than the varieties most of us get today. The main culprit in this disturbing nutritional trend is soil depletion: Modern intensive agricultural methods have stripped increasing amounts of nutrients from the soil in which the food we eat grows.



Sadly, each successive generation of fast-growing, pest-resistant carrot is truly less good for you than the one before.


That's the main reason I take supplements as insurance I am getting not just the minimum requirement of vitamins and minerals merely for survival... but getting the optimum amounts for optimum health...
Have you seen the amounts of vegetables and fruits we are supposed to eat? we would be grazing all day to try and get the optimum nutrition from supermarket food. I bet none of us can get all the nutrients we require from food alone..



Even our good Doctors, are changing their minds about vitamin pills, etc and even prescribing them to patients...


Does your car need fully synthetic engine oil? no... will it perform better with synthetic oil? yes... be generous to your body, treat it well...drink 2 quarts of Mobil one engine oil daily - and your body will be like a formula one racing car...


Brrmmmm brrrrmmmmm hehe...

Originally Posted by ENT

In your case, Aunty, ignorance is bliss.

I know enough to know that I'm not qualified to give medical advice or make diagnoses on an Internet forum.

I also know that you aren't either.

So?

Is it that all that I post is just a little over your head?

Originally Posted by ENT

Is it that all that I post is just a little over your head?

That's kinda funny considering that you have just - intentionally or otherwise - completely missed the point of what I posted.

And you're a paranoid-delusional loon, bENT.

If I ever did actually start understanding half the stuff you dribble (or seeing unmarked scout cars) I'll take it as a sign that I need urgent mental-health care/assistance.

In other words, you haven't a clue about what you're trying to read or even what you're talking about.

Lui Marco on Creatine.

I agree with him. Strength DOES go up. You can lift heavier.

For some there are some side-effects. At times, it bloats me.

Originally Posted by Cold Pizza

Originally Posted by ENT

Sounds healthy. I drink lime juice and water daily.

One good practice is to keep your pH at neutral, around 7.3.
Keep some litmus paper strips handy and test your urine and saliva pH regularly, every few days is usually enough.

If its pH 6.5 or below a tsn of baking soda in a glass of water helps alkalize the body. Drink a little of it frequently until your pH is up to scratch and decrease as many acid inducing foods from your diet as possible.

Alcohol, carbs, and animal proteins tend acidic while most fruits and veges are alkaline in effect.

A bottle of alkalized water @pH 8 just for sipping on through the day helps maintain a healthy pH balance.

Lemon or lime juice in water will do the same.

If you can get potassium bicarbonate instead of sodium bicarbonate as an alkali, you eat less sodium and improve your potassium intake.

Vegemite or Marmite, not much nutritional value difference, both have high levels of VitBs.

Yes, I often take 1/2 teaspoon of baking soda and mix it with 4 oz of water. This largely keep the gout away and Kmart (our member here) gave me this info back in 2009. Thanks again to Kmart.

I think the acidity in my blood (because of the acidity in the foods I ate and beer) was causing it.

I don't test myself, I just do the lime in the AM and baking soda before bed.

Yes, I will check out Potassium Carbonate.

I've never heard of it before.

Quite a few Ex pats here including me take baking soda in water daily , here is the lowdown on it Healing the Kidneys with Sodium Bicarbonate (Baking Soda)

I was brought up by my Grandparents and they told us the benefits of Sodium Bicarbonate... I thought it alkalized the body, as disease can only flourish in an acidic body... I didn't realize it acted directly on the liver and its function.

Very interesting.. I will have to take it more often.

Originally Posted by NZdick1983

I was brought up by my Grandparents and they told us the benefits of Sodium Bicarbonate... I thought it alkalized the body, as disease can only flourish in an acidic body... I didn't realize it acted directly on the liver and its function.

Very interesting.. I will have to take it more often.

Yeah Dick ,but the beauty of Bi Carb (baking powder ) its so easily obtainable here and as cheap as chips

If I had to pick my top 3 super health tips:-

1. Pure water (drink more than you think you need)
2. Raw garlic (every other day)
3. Bi Carb (every morning on an empty stomach)

How much bicarb in a glass of water?

One teaspoonful.

Last week I started supping to improve my strength, and therefore my amount of weight able to lift, rep-ranges, and increase my size a bit:

3 weeks ago I started:

On brand, Whey protein.


Last week:

Xtend brand BCAAs (for pre and post-workouts)


Today:

Creatine. 2.5 grams this week and up to 4.0 grams starting next week.


I'll do all of these for 4 months.

Originally Posted by ENT

One teaspoonful.

I take half a teaspoon 2 times a day , here is some more info on the wonders of bi carb AFH LIBRARY - Oral Dosages of Bicarbonate.

Originally Posted by Stretchy

How much bicarb in a glass of water?

I take it daily for gout prevention.

I take 1/2 teaspoon in 4 ounces of water (and stir). 2 times per day. So, total is 1 teaspoon per day in the AM and before bed.

For blood alkalization.

Gotta keep that p/H right, or none of your metabolic processes will function optimally.

Another handy tip....only breath in and out through your nose, even walking, running, training etc.

Keeps nitric oxide levels right, needed for cardiovadcular health, reduces platelet formation and slows the heart rate.

We mostly suck in too much air, so hyperventilate a lot, losing energy.

^ Very good tip, ENT.

Except when you're going down on a lady... then I find a snorkel comes in handy..

Originally Posted by NZdick1983

^ Very good tip, ENT.

Except when you're going down on a lady... then I find a snorkel comes in handy..

You'll have to learn to breathe through your ears

Just take a deep breath and make it last for the duration.

Gawd, what a horrible unhealthy practice!

I forgot ACV apple cider vinegar (should be in the top 5).. not the processed shit you buy from the grocery store, the real deal organic one (called "Mothers").. from a health food shop.

One of the amazing benefits of drinking ACV, is the ability to hold your breath for hours - enabling uninterrupted cunnilingus...

Just kidding...

Apple Cider Vinegar: 13+ Health Benefits | Reader's Digest

Easy to make too.
Apple season in NZ, we had lots of fruit trees, heaps everywhere, apple crumble....yum.

We'd chuck the apple peals and cores into a bucket under the kitchen counter, half full then fill to three quarters full with water, cover, and leave for a few days until it turned to cider, another week or so and it was the smoothest apple cider vinegar, and organic.

^ Wow, never occurred to me to make ACV..

Might try making my own beer though.. beer is healthy (in moderation)..

Oh, coconut oil.. that's another thing I take everyday... *not as a lubricant up the bum, like Dill... hehe... *

...don't worry, he will never venture on this thread...

Get yerself a can of Coopers, (I prefer stout), a clean 25 litre paint bucket (no lid), with a plastic tap fixed into a hole you make in the side, about an inch or so above the bottom of the bucket. Sterilize it with hot salt water after washing it out. Sterilize your wooden spoon for stirring and a 2ft square sheet of clear plastic for a brew-cover at the same time.

Read the Coopers instructions, follow them, place the plastic sheet over the top of the brew filled bucket and bungy/bicycle tube it down tight around the top.

Make a pinhole in that to let the rapidly generating CO2 gas and residual air escape as the brew ferments at around 24 C in a dark place.

Place the bucket of brew on top of an old kitchen chair with the seat missing, place a big empty cardboard box over the brew bucket and a low wattage lamp clamped to the chair, six inches below the bucket, and slip an old sleeping bag over the lot to keep the heat in.

Two days (up to five at lower temperatures) and the brew's done, at 24 -27 degrees C. Test the brew temperature with the back of your hand against the side of the brew bucket,..too hot and it feels warm, too cold the bucket feels cold.

You can watch progress through the clear plastic top, which domes up with CO2 under pressure below, excess escaping out the pinhole. Once the fermentation's over the bubbles cease rising and popping on the brew surface.

There's no chance of infection as you don't expose the brew to air by lifting the lid off to inspect as in other brew buckets with tight fitting lids and little water traps on top. The CO2 being heavier than air forms a sterile seal over the brew, nothing survives in CO2.

Test the brew by tapping a little into your hydrometer tube. Once the brew reaches a touch under 1000 on the gauge the fermentation's complete.

Tap as much as you want to into previously sugar primed and sterilized (hot salt water wash) bottles for sedondary fermentation and cap them.
I put a tip of a teaspoon of chili powder per bottle in my stout for an added and zing.

Drink the rest fresh, as the level drops, the CO2 stays in the bucket forming a sterile seal over your good brew.

You can increase the alcohol content nicely to around 6.5% or more by adding an extra handful or so of sugar to the brew, or by using a couple of litres less water (so lower volume) to start with.

You can tweak a good brew by adding vitamins to it before covering, Vit C get's a more complete fermentation going, and Vit B3 gets another regeneration of B vitamins going, including nicotinamide riboside, THE longevity vitamin.

The brown gunk left over in the bottom of the bucket is treasure!
You can use it start another brew, or evaporate the water out of it, add salt and you've got brewers yeast and by boiling and thickening it you'll end up with marmite/vegemite!

Thanks for the tips, ENT... sounds complex, but interesting and fun!

Had some lovely Pilsner craft beers in Japan.. can't find anything close in NZ...

still in search of my ultimate beer. Any good Kiwi beers worth mention?

Speights.