關於 bulking or cutting ，我們在網路上蒐集到這些相關的討論、資訊與評價

Should you go Bulking first or Cutting first? 😕

Coaching App: https://bit.ly/trainwithjordanapp

Which one is better?
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Basically the concept of bulking refers to a mass gain phase, where an individual stick to a calorie surplus/higher calorie intake in order to gain size and muscle.
💪🏻🏋🏻‍♀️
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Let me explain to you the concept of both terms before I recommend which is the best based on my own personal experience of trying it out.🌚
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Definition;
“Dirty bulking”, is where basically you eat as much as you can as want to achieve a calorie surplus,basically no tracking, eating freely/anything,almost 70% to 100% of intake was my favourite food and lifting the crap out of your weight as long as your progressing.
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Results on me:
1)Plus side;
- I felt very strong, literally “monster like”,strength was tremendous and gained a lot of weight in a short amount of time. I ate my favourites every day and in any amount I liked.
2)Minus;
- overtime I became very cautious of my body causing me to be stressed, I realised the weight I gained was mostly fat and very less amount of muscles mass because of the quality of my food.
- became super sluggish post workout,acne due to the amount of food and also the content I realised I’m super sensitive.Plus felt very unhealthy.
- cutting down was super hard and the results was disappointing as it didn’t achieve what I expected and sticking to my deficit was really hard as I was too used to giving into my cravings.
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“Clean Bulking”, is the total opposite where you keep track even when you are on a surplus,tracking, keeping you intake healthier in terms of nutrition,protein, carbs ,fats and also moderate consumption of you favourite food
(60- 70% healthier) and being on a programmed progressive overload when it came to my workouts.
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Results:
1)Plus ;
- Still felt strong, gradually did improve my performance took a longer time to gain weight but this time my fat% was not as high and I gained a quality muscle mass due to proper tracking.
- felt better mentally, wasn’t very cautious,felt healthier as I added all the essential nutrition needed, and no healthier trouble or acne issues.
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So which one is better?
Answer: PRIORITISE THE QUALITY OVER THE SIZE.
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#trainersingh #fitness #mass #personaltrainer

#throwback to March 2019. Didn't wanted to post this initially because I wasn't satisfied with this condition but then I got to remind myself this is my baseline so far for the year.
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My current training regime has changed now and so did my protein intake to fuel recovery and in my attempt to lean bulk.
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Regardless bulking or cutting I can definitely rely on ON whey protein to meet my protein requirements.
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By the way, this is the final reminder for my giveaway. 3 tubs of ON Gold Standard Whey to 3 lucky winners who comment on my earlier post. Will be selecting the winners only tomorrow! So some time left!
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Do remember to meet #TeamONMY at the 1st ever warehouse sales happening as well. There'll be fitness challenges, lucky draw & plenty of great deals there from 30th till 1st Sep only
@optimumnutrition
@optimumnutrition.my #OptimumNutritionMalaysia

Hello!
Thanks for stopping by.

I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.

If you find joy in touching your dough and don’t mind the mess, well, good for you ??

But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!

See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.

Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.

Anyway, here’s the recipe.
Enjoy!

Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)

Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread

Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.

Remember, bulk fermentation starts when starter is mixed into the dough.

Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M

Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6

Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI

Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y

Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3

Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS

Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35

Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7

Intro Music:
Music: Intro
Musician: Jeff Kaale

Instagram:https://www.instagram.com/chelsea.chiang/


398kcal/23g蛋白質(Protein)

[食譜Recipe ]
三瓣蒜末
半顆洋蔥
熟的花椰菜數朵
義大利麵60g
100g蝦仁(好市多Costco買的去尾冷凍蝦仁)
卡宴辣椒粉2茶匙（不吃辣可不加）
香料鹽少許
黑胡椒粉少許
薑黃粉一茶匙
一大匙低脂牛奶約50ml

作法
先用滾水將義大利麵煮約7分鐘（7分熟）撈起。
熱鍋下蒜末、辣椒與洋蔥，接著下所有調味料，翻炒。
下花椰菜與蝦仁再加一匙低脂牛奶，一起翻炒到調味料都沾附均勻後下義大利麵，翻炒3-5分鐘後即可起鍋。

［METHOD］
Step 1
Add pasta to boiling, salted water and cook according to packet instructions or until al dente.

Step 2
In a large hot pan, fry garlic, chili, and shrimps. Once shrimps are cooked through, add broccoli cayenne pepper, salt, pepper . Simmer for 5 minutes. Then add the cooked, drained pasta and simmer on low heat for a further 5 minutes.
Step 3
Garnish with freshly parsley.

Enjoy 💖💖🍝😋
Follow @chelsea.chiang for more recipe!

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最近很想要吃義大利麵，索性利用假日來料理🍝非常美味好吃的義大利麵，這道料理讓愛吃義大利麵的你在減脂期也能安心享用喔～不到500卡，蛋白質充足、豐富纖維，異國香料提升代謝也增添風味，真的好吃的讓我一口接一口😋
🤍追蹤 @chelsea.chiang 訂閱更多健康食譜
🤍分享給愛吃義大利麵或愛下廚的他☑️

#pasta#pastalover #fitmeal#fitmeals#healthyrecipes #healthyfood #healthylifestyle #healthyeating #eathealthy #eatclean #shrimp #fitrecipes #fitfood #2eat2gether #lunchtime #weightlosstips #foodie#chelsplate #義大利麵#減脂#減脂餐 #健康飲食 #健康餐 #料理記録 #料理好きな人と繋がりたい #食譜#簡易食譜 #食譜分享 #減肥食譜 #跟著雀兒做料理

Email: eykcowu@gmail.com
Instagram: https://www.instagram.com/jd_wu_/

到底應該先增肌還是先減脂呢，這裏告訴大家如何1秒做出決定！