Titanium Gear Industries (domestic source)

This exactly. Consistency is the key. Over the past 30 plus years I have trained in a bodybuilding style and as a powerlifter at various times but I have always trained.

The past 10 years or so I have trained seven days a week. I don't have any more volume or time in the gym than before but I have found as I get older that the best way for me to train with maximum intensity is in half hour to no longer than one hour training sessions.

I can tell you if you are able to do this you won't have a weight problem. I eat what I want when I want and always have with the exception of the final couple of weeks prior to my powerlifting meets when I tighten things up considerably to make weight.

Most people's problem is that they just aren't consistent with their training frequency and/or their training intensity is lacking when they are in the gym.

If I were going to compete in a bodybuilding event I would have to tighten it up further but I think I have done fairly up to this point. This is from two or three years back but I look basically the same today at over 50.

This is it for the pictures from me. Sorry no butthole.


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Damn beast!
 
I don’t know man, they got fresh made flour tortillas in house, fresh salsa, fresh pico, grilled flank or skirt steak for their fajitas. Pretty damn good in my opinion. I think it’s a step up from fast food, but not quite as expensive as a regular sit down restaurant.

I love me some fajita and egg tacos. Yum.
All of that stuff is standard for Mexican food where Im at
 
Totally true. It’s in cereal, crackers, cookies. Kraft Parmesan cheese has it as a anti-caking ingredient. Sawdust. Mmmm
There are no known harmful side effects from adding it to food, and it's completely legal. "Cellulose is a non-digestible plant fiber, and we actually happen to need non-digestible vegetable fiber in our food—that's why people eat bran flakes and psyllium husks," says Jeff Potter, author of Cooking for Geeks.Feb 17, 2016
It’s not always animal cellulose.
Thank god because that’s nasty!!
 
There are no known harmful side effects from adding it to food, and it's completely legal. "Cellulose is a non-digestible plant fiber, and we actually happen to need non-digestible vegetable fiber in our food—that's why people eat bran flakes and psyllium husks," says Jeff Potter, author of Cooking for Geeks.Feb 17, 2016
It’s not always animal cellulose.
Thank god because that’s nasty!!
They save the animal cellulose for hot dogs and lunch meat
 
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