MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
- Start date
Goodluck 
Fuck deads
If you can still squat i would try
Looks like disc degeneration? Im not an expert at reading those things
What do you guys do when baking chicken to keep it from tasting kinda dry.like flakey. I'm cutting so of course chicken is a huge source from protein with minimal fat so I'm eating my last meal prepped meal and the chicken is just so freaking dry!
Is degenerative back disease with arthritis my spine is fusing together in that part the pain is too much to put that kind of load on my back
Chicken thighs. Way way better way to eat chicken. Bakes in about 50 minutes at 375°.
Thank God for narcos only way I get through my day
And he can get by with leg machines and such . I think once youve built your legs from squats/deadlifts the easier it is to maintain the size . I havent done heavy squats or deads in months but my legs stay a decent size/density .
I know several guys that have sworn off squats/deads (because of back injuries) and just use leg machines and look good , they havent lost that much strength/size .
Genetic huh?
That's what I have been doing machines mostly four legs
My dad and my Four Brothers got it
What do you all think about surgery.
Sorry to hijack the thread but I feel like this is where my family is at.
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Lightly oil the chicken , I use peanut oil or olive oil . I also mix 1 tsp Lawry"s seasoning salt to 1/2 -1 cup oil . Enough to lightly brush 2 racks of butterflyed chicken breasts . Gotta butterfly & oil them or they will be really bland/tough . Bake @375 for 1/2hr
Gonna try that this Sunday when I have to prep for the week again. Thanks
I never would butterfly it. Maybe that's why it taste so bland.
Never had butterflied it*
Also consider ground turkey. Same protein and cal breakdown. Better taste
I buy the Jennie O from sams. Goes about 2.40/lb. Almost as cheap as chicken. I can fry up 1 container(2.5lb) in my skillet. Fries like ground hamburger. I add paprika, cayenne pepper, garlic salt, black pepper and salt. I make it in large quantities then just measure and weigh it out as the week goes along. It is my staple. Give it a try
I opted out of surgery for mine and it seems like a good choice.
Butterflying meat keeps it from curling up or bloating-up and getting tough . Cooks quicker and more even too with no pink middle . Tastes much better
I actually do this for my dinners. Great minds think alike
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