Beef in bodybuilding - maximum muscle growth

Bodybuilders have eliminated pork from their protein diet. However, it is completely undeserved. In bodybuilding, pork is not held in high esteem. The main sources of protein are chicken, lean beef, fish and seafood.

Pork was overboard due to the fact that it contains a lot of fat. But in fact, this is just a common misconception. Some parts of the pork carcass contain so little fat that they can easily compete with lean beef.

It is believed that pigs were domesticated about 9,000 years ago in Turkey. In fact, man has been enjoying pork for much longer, since he invented the spear.

Although the Christian crusaders considered pork knuckle a welcome gift from fate, their opponents, the Saladins, were horrified by the habit of eating pork.

Islam and Judaism equally reject pork meat, but even expert theologians explain this prohibition by purely practical considerations.

Already in ancient times it became clear that cleanliness is the key to health. The pig, looking for dirt everywhere, seemed to Jews and Muslims to be the living antipode of this rule.

Meanwhile, the pig is not to blame for anything. Nature has endowed her with sensitive skin, devoid of sweat glands. Under the hot sun, a pig runs the risk of getting burns and dying from overheating.

In the process of evolution, the pig acquired the habit of rolling around in the mud. It serves as a reliable shield from solar radiation. However, there are deeper reasons that forced peoples living in hot climates to abandon pork meat.

The fact is that pigs are often infected with trichina worms. And eating the meat of sick pigs leads to the transmission of a disease called trichinosis to humans.

Its symptoms are similar to typhoid and often lead to death. Throughout medieval Europe, where there were customs of eating raw minced pork and barely fried pork, entire epidemics of trichinosis with a high percentage of deaths swept through every now and then.

Since diagnosing trichinosis in pigs by eye is practically impossible, adherents of the most ancient religions, out of harm’s way, imposed a complete ban on eating pork.

Germany was the first country where, after the discovery of the cause of the disease in the mid-19th century, pork production was placed under strict government control. Other European countries followed this example.

Today, around the world, the statistics of trichinosis diseases have been reduced to a minimum.

However, everyone has a means at hand that allows them to 100% insure themselves against the risk of infection. And it’s called high-temperature processing. Unlike beef, pork needs to be cooked at a temperature of 60-70 degrees. Celsius. Medium rare, when the meat has pink juice, is NOT ALLOWED!

Pork plus

Only certain parts of the pork carcass are truly fatty. The rest contain no more fat than beef meat.

At the same time, pork is not much inferior to beef in its amino acid profile and, in addition, includes many nutrients that are useful to a bodybuilder.

Here is a comparative table of the main macronutrients, amino acids and microelements that are contained in two pieces of pork and beef of the same weight. As you can see, pork is not much inferior to beef, and in some ways it is superior.

A strength athlete can easily supplement his diet with pork dishes. This is the same complete source of protein as all other meat products. True, with the caveat that you will cook pork dishes according to “healthy” recipes.

Cooking recipes

Pork is present in almost all cuisines of the world. This juicy, soft and tasty meat can be prepared in many ways. The number and variety of recipes is simply impressive. Pork can be prepared sweet and salty, fragrant and spicy. It all depends on your taste and preferences.

The simplest and best recipe for cooking pork:

Salt and pepper the pork. Add any spices and seasonings to your taste, it could be cloves, bay leaves, garlic, coriander and others. Bake in a baking tray in the oven. You can bake potatoes, vegetables, mushrooms, and pasta with pork.

Aspic

Every family that eats this unusual gelatinous dish has its own special recipe for creating it. It is worth considering that the benefits and harms of jellied meat purchased in a store will never be equal to the composition indicators prepared at home. The first option will have a higher calorie content and nutritional value; it will also contain nutritional supplements.

There is nothing to count on positive effects when using it; it’s good if there are no unpleasant consequences. And a completely natural homemade analogue, with the right approach, can become not just a source of important substances, but a therapeutic agent.

A brief history of jellied meat

Jellied meat, which in our country was originally called “jelly,” had no culinary value at all. Meat scraps were used to prepare it, which were ground and filled with broth. The product was infused in a cold place until ready and served to the servants, which made it possible to significantly save money on food.

Only in the 16th century, when the fashion for everything French began, the product was slightly changed. French chefs slightly modified the recipe by adding several types of spices. Thanks to this, the broth became clear and the taste of the composition became more refined. In many homes they began to prepare pork, beef and chicken jellied meat separately. The new product received a more appetizing and attractive name - “Jellied”.

Composition, calorie content and properties of jellied meat

Having analyzed the composition of jellied meat into its components, nutritionists were able to determine the beneficial and harmful properties of the dish. Despite the fact that the meat and broth for the product are cooked for a very long time, the final product contains a lot of vitamins, minerals and other ingredients important for the functioning of the body.

• The abundance of B vitamins has a positive effect on the composition of the blood and the activity of the nervous system.
• The amino acid lysine promotes calcium absorption and resists viruses.

Tip: Some families have a tradition of leaving some of the broth and eating it while still warm. This should not be done, because this composition contains too much fat. Once the mass hardens, the shape of these potentially harmful ingredients changes and no longer poses a danger.

• Polyunsaturated fatty acids increase the functionality of the nervous system.
• The dish contains glycine. Its benefits to the body are manifested in the form of stimulation of brain cells. This leads to the elimination of signs of irritation and fatigue.
• The abundance of collagen has a positive effect on the texture of the skin, it becomes denser and more elastic. At the same time, toxins are removed from the tissues, which leads to the cleansing of the epidermis from unpleasant defects. Collagen is also necessary to maintain youthful joints, cartilage and ligaments.

These are the universal properties of jellied meat. Depending on the set of components, the list of its useful qualities can increase significantly. The main thing is not to deviate from the rules for preparing the composition and use only the freshest and highest quality products for this.

Menu in bodybuilding in the off-season

Breakfast:

— Oatmeal cooked in water – 130g. - Peanuts - 100g. — Whole fried eggs 3 pcs. + 4 pieces of Adyghe cheese

2nd breakfast:

— Buckwheat – 130g. — Whole fried eggs 4 pcs. + 4 pieces of cheese - Sunflower Kozinak - 100g.

Dinner:

— Buckwheat – 130g. + a little ketchup - Whole fried eggs 4 pcs. + 4 pieces of cheese - ¼ chicken without skin.

Afternoon snack:

— Rice – 130g. — Whole eggs 2 pcs. - ¼ medium-sized chicken without skin - Canned beans in sauce - 100g.

Dinner:

- 2 medium-sized apples - Oatmeal - 130g. cooked in water - Dried fruits 100g. - Peanuts - 100g.

2nd dinner:

— Rice – 130g. cooked in water - Banana - 100g. — Whole fried eggs – 2 pcs.

Having counted all the calories, you get about 6,000 calories, at first it may seem like a lot, but if others can do it, then you can too, and there are no unusual products in the diet that take a long time to find and are very expensive.

The benefits of jellied pork

Most often, people are interested in the benefits of jellied meat made from pork. This is a rather fatty product, so the dish from it turns out to be satisfying and nutritious. Its taste is pleasant and rich, the broth is thick and clear.

Beneficial properties of pork jellied meat:

1. The body is saturated with vitamins and minerals, which eliminates the likelihood of developing a deficiency of these elements.
2. Pig meat contains myohemoglobin. This substance is responsible for transporting oxygen between organs and muscles. Its intake into the body improves the functioning of the heart and blood vessels.
3. Pork jellied meat is especially useful for men. It starts the prevention of infectious diseases in the genital area, prostatitis, and has a beneficial effect on potency.
4. If you add a little fat or lard to a dish, it will help fight depression and overwork. The presence of garlic and black pepper gives the mass antibacterial properties.

The authors of the portal “Polzateevo” never tire of reminding that the listed results can only be counted on if you use a natural product. Those dishes that are sold in ready-to-eat stores cannot please you with either taste or healing effects.

Protein is a building block of the body

It's no secret that protein is needed to build muscle mass in a person. There are corresponding norms for the daily protein requirement in bodybuilding per 1 kg of body weight:

• 1.4 g is enough to maintain muscle mass;
• for muscle building – 4 g;
• to create a relief figure – 2.2 g;
• for the purpose of losing weight and burning fat -2.3 g.

Meat is an excellent source of protein, so it should be included in sports nutrition. It is important to eat white meat, chicken and turkey; beef and lamb are considered healthy. Pork should also be present in a bodybuilder's diet. Unless you need to choose it with special responsibility, paying attention to its fat content. Loin or tenderloin is considered lean. You can also purchase carbonade or a spatula.

Benefits of beef jellied meat

The benefits and harms of beef-based products deserve special attention. Although, if you take fresh, high-quality and not very fatty meat as a basis, the finished composition will have practically no negative properties.

• The product is well absorbed, provides excellent nutrition and is rarely deposited as a layer of fat.
• The mass is useful for people suffering from decreased visual acuity or problems in this area. Such jellied meat can even cure night blindness.
• Animal protein in the product stimulates tissue restoration. This type of jellied meat is recommended for athletes and people who regularly undergo significant physical activity.
• Beef aspic with horseradish and mustard acquires antibacterial properties. It should be included in the diet during seasonal ailments.

The product is also rich in components that have a positive effect on brain activity and performance. It will help students and intellectuals avoid overload, weakening of attention and memory.

Your choice!

Different parts of a pork carcass contain different amounts of fat. For sale, the carcass is cut up and offered to the buyer in the form of separate pieces under its own name and price.

Only fillets with minimal fat content are suitable for chops. Meat on ribs is also considered a gourmet dish, but here you will have to trim the fat from the pieces yourself.

However, you should always trim off excess fat, including from beef.

Bacon (4 thin slices)

• 550 calories
• 14 g protein
• 54 g fat

Ham (250 g)

• 247 calories
• 44 g protein
• 7 g fat

Brisket (250 g)

• 628 calories
• 35 g protein
• 53 g fat

Neck (250 g)

• 429 calories
• 44 g protein
• 27 g fat

Tenderloin (250 g)

• 247 calories
• 48 g protein
• 5 g fat

Minced meat (250 g)

• 360 calories
• 70 g protein
• 8 g fat

The benefits of chicken jellied meat

Fans of chicken jellied meat should note that poultry legs are ideal for preparing the dish. There is too much fat on the thighs, and the hearts change the taste of the aspic too much. It is the composition that was prepared from chicken feet that will have the following properties:

• The level of vitamins, minerals and carbohydrates in the body is normalized. This helps speed up metabolism and improves the conductivity of nerve fibers.
• High blood pressure is reduced to normal levels.
• The functionality of the musculoskeletal system increases. Cartilage becomes less susceptible to damage, and lost mobility returns to the joints.

Chicken jellied meat does not contain much fat, so its inclusion in the menu as part of a diet will not harm the body. Quite the contrary, the nutritional mass will maintain the level of vitamins and minerals at an optimal level, and it is these indicators that suffer first of all during the period of restrictions.

Types of vegetarianism

The effect of vegetarianism on muscle growth will depend primarily on its type (see table).

Table - main types of vegetarianism

protein included in the diet (from meat, fish, seafood, eggs, dairy products), the better for bodybuilding. For muscle growth, building materials (amino acids) are needed, which the athlete receives from proteins. Moreover, the higher the quality of the protein (it has a high biological value ), the more valuable it is for the athlete.

On the one hand, vegetarianism and bodybuilding are not compatible, everyone is used to hearing that if a person works out in the gym , then he must definitely eat a lot of meat, because it is a high-quality, valuable protein that is necessary for muscle growth, but is this really true? business?

Poor, unbalanced nutrition, deficiency of vitamins and minerals in the body, inevitably negatively affects the results in bodybuilding.

Types of vegetarianism

Vegetarianism, to some extent, contributes to the deterioration of the quality of an athlete’s nutrition, making him inferior , ranging from a lack of microelements in the diet, ending with a lack of quality proteins, as a result, it becomes much more difficult for a bodybuilder to gain muscle mass, and sometimes even impossible (for example, with veganism ).

Despite this, vegetarianism is popular among athletes. For example , Ivan Poddubny , a multiple world champion in wrestling, ate mainly vegetables and cereals; Corey Everson , a 6-time Ms. Olympia, did not consume meat from the age of 17; as noted above, Bill Pearl, the US bodybuilding champion, refused from meat products in his preparation (although he was not a completely pure vegan, he consumed eggs and milk), Alexey Voevoda , Russian hero, multiple world champion in arm wrestling (has a biceps volume of about 46-47 cm), became a vegetarian after reading the book “A.M. Ugolev Theory of Adequate Nutrition and Trophology 1991”, in addition, Alexey himself said in an interview that his strength indicators improved when he replaced meat with fruits, vegetables and salads.

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Thus, the combination of vegetarianism and bodybuilding cannot be denied when there are living vegetarian athletes who look no worse than meat-eating athletes.

Athletes are vegetarians

Harm of jellied meat and contraindications

In the process of preparing jellied meat, you need to be careful, otherwise an initially healthy dish will turn into a source of danger to the body. You should not use liquid boiled from too many bones or fried meat as broth. This mass contains a lot of cholesterol, which negatively affects the quality of blood and the condition of blood vessels. It is also important to remember that growth hormone is present in any broth. Entering the body in large volumes, it begins to accumulate in tissues, causing inflammation and an increase in some organs in size.

Jellied pork broth is rich in histamine. This substance can cause bladder diseases, inflammation of the appendix and the development of furunculosis. Abuse of any type of food can provoke obesity. Even a composition based on skinless chicken breast cannot be considered absolutely safe in this regard.

How to use lard as a weightlifter

We all know that everything is good in moderation, and an ideal diet should contain less fat than carbohydrates and proteins. So, it will be enough to eat 10-12 grams of lard per day or 100 grams per week. In such a dose, this product will only benefit the body. The calorie content of lard per 100 grams of product is 700 kcal.

As for the time of consumption of this delicacy, this is the first half of the day. In this case, the body will receive energy and a large amount of nutrients. Taking lard in the morning will be beneficial for people with disorders of the gastrointestinal tract, as it helps it get started (stimulating the production of gastric juice, digestive enzymes and the release of bile by the gallbladder). This product is best eaten with garlic or pepper.

Another important point is in what form to consume lard. So there will be more benefit from it if you eat it salted or pickled. The benefits of smoked, fried or boiled are very doubtful, since the beneficial biologically active substances are destroyed during heat treatment.

Choosing lard is a very responsible process; you should buy it from respectable farmers who feed pigs with natural grain, without harmful additives. You also have the right to request a certificate from the seller that the product has been veterinarily tested and does not contain pathogenic microorganisms.

You should not eat lard, which has an unpleasant yellow color and a stale smell. Instead of benefit from such a product, you can get many health problems.