I’ve spent the past 4 months training in a lot of gyms, and watching hundreds of people in different countries and environments train got me thinking “if I had to give them ALL one piece of advice, what would it be?” 🤔
-
I settled on slowing down their reps. I don’t know why there is such a wild obsession with “explosivity” 🤷🏻♂️ It’s like everyone has forgotten the equation F=ma, and lost the ability to observe what happens to joint control when people try to move weight quicker than they’re capable of coordinating 🧐
-
I would love to go up to the tonnes of people throwing weight around as quickly as they can and ask them what they think they’re getting out of it❓
-
The only possible argument could be that they’re training for the “athletic carry over” of moving quickly (a separate topic of suspect science that I won’t go into now), but it’s very hard to believe that such large portions of each gym consider themselves “athletes” and aren’t just training for improved strength, quality of life and aesthetics 😎
-
If anyone is under the impression that making the intended muscles contract and produce force under control at a high intensity without “explosivity” is not getting them the same gains as faster movements, please let me assure you that is not the case☝🏽
-
5️⃣ Things to consider with high acceleration movements:
- Forces at transitions increase dramatically, reducing control of the joints that aren’t meant to be moving.
- Stress placed on connective tissue to manage what muscles can’t increases.
- Resistance profiles get changed (and rarely for the better)
- “Range of motion” becomes harder to control, and thus less regular
- Load placed on muscles becomes acceleration-dependent, harder to track & thus only possible to gradually, consistently increase if you have advanced equipment to measure this with.
-
I’m not saying bouncing out of the bottom of reps and swinging into “full range” will be the death of your joints ☠️ or get you no gains. (To varying degrees) our bodies are resilient & adaptable and regardless of what you do contractions are still taking place and force is still being produced 💪🏽
-
I’m just saying it rarely makes much sense.
同時也有15部Youtube影片,追蹤數超過27萬的網紅Pastel Cat World,也在其Youtube影片中提到,ネコ吉&ボス吉の体重測定の様子です。 まずネコ吉の方は、成長が止まってからほとんど3.3~3.4㎏の間で変動がなく、今回も3.38㎏でベスト体型をキープ。 一方ボス吉の方は、一番最初に測った時は7㎏を超えていましたが、その後長いダイエットを経て少しずつ体重が落ちていき、現在は6.49㎏とMAX時から...
「measure weight」的推薦目錄:
- 關於measure weight 在 Benny Price Fitness Facebook 的精選貼文
- 關於measure weight 在 Facebook 的最佳貼文
- 關於measure weight 在 Diyanarazip Facebook 的精選貼文
- 關於measure weight 在 Pastel Cat World Youtube 的最佳解答
- 關於measure weight 在 Zoraya Vadillo Youtube 的最讚貼文
- 關於measure weight 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
- 關於measure weight 在 How to: Measure Weight - YouTube 的評價
- 關於measure weight 在 Measure Weight | Mathematics Grade 1 | Periwinkle - YouTube 的評價
- 關於measure weight 在 By Weight and Measure | Atlanta GA - Facebook 的評價
measure weight 在 Facebook 的最佳貼文
今晚煮什么?😋
For details about NP water please whatsapp to Alex at https://wa.me/60164742208?text=PMAmber1000 Thank you. 📲
感恩你的支持。想要了解更多关于 Amber 家的水机。麻烦你 whatsapp Alex at https://wa.me/60164742208?text=PMAmber1000 谢谢你。 ❤️
东马 RM6288
西马RM5988
新加坡$2688
✅ 综合高氧化及碱性pH直9.5
✅ 100% 韩国进口滤芯
✅ 每一杯NPWATER 都含有1400颗微粒水分子,形成高氧氧气水
✅ 抗氧化可达标至-350或者更高
✅ 新加坡SGS 化验报告
✅ 马来西亚 Spectrum 化验报告
✅ 新加坡 Satsco 水质检验报告
✅ 泰国水质检测报告
✅ 韩国正品检测报告
✅ 新加坡 & 马来西亚注册商标专用权/注册公司
✅ 美金💲250千 ( 马币RM100万)产品责任保险
✅ 多项国际获奖作品及证书
✅ 时尚设计
✅ 冷,热,温及普通温度水 ( 4个温度 )
为何要选择NPWATER?
✅ 排毒体内毒素
✅ 补充体内水分 ( 高氧 )
✅ 为身体充氧
✅ 抗氧化
✅ 抗衰老 ( 保持青春活力)
✅ 助身体平衡酸碱性,排出多余酸性 ( 人是酸性体质)
✅ 增强免疫系统
✅ 多名明星名人的选择
✅ 迅速渗透肌肤,让身体细胞迅速吸收,让您的肌肤保持水润光泽,抗衰老作用
✅ 促进身体健康
✅ 助瘦身减肥
✅ 助降低糖尿病及风险
✅ 缓和关节
✅ 能助减低患癌风险 ( 一般癌症患者都是体内酸性很高 )
✅ 增加抵抗力
Natural Pure Hydrogen Alkaline pH9.5 antioxidants water
Do you know there are so many benefits of drinking hydrogen alkaline water??? 👀 👀 💦 💦 💦
✅ Compound hydrogen and alkaline between pH9 to pH10 into the water, saturated with hydrogen. The water which hydrogen overflows will clean your body.
✅ Detoxify your body
✅ Hydrate your body
✅ Oxygenate /Antioxidant
✅ Helps balancing the body pH
✅ Boost and enhance your immune system
✅ Neutralise the acidic in our body
✅ Helps for anti aging properties, skin health ( via liquid hydrogen antioxidants that absorbs more quickly into human body )
✅ Improve your health and will help you weight loss
✅ Hydrogen Alkaline water helps prevents the development of diabetes
What in human body????
✅ Makes up 75% of your muscles
✅ Composes 75% of brain and 22% of bones
✅ Makes up 83% of your blood
✅ Helps carry nutrients and oxygen to your cells
✅ Cushion your joints
✅ To improve healthy
✅✅✅ According research says , Alkaline water can help cure psoriasis. In simple term, hydrogen alkaline water is also effective in preventing the growth of cancer cells. Cancer cells do not live in an environment with a neutral pH level. It thrives in an acidic environment. Everything a person eats contributes to acidity levels of the body. Hence hydrogen alkaline water is useful to keep your body pH neutral. For a healthy body, a pH level of 7.0 to 7.2 should be maintained. Drinking NP Natural Pure hydrogen alkaline water can helps to maintain those level. Even the healthiest person should also drink hydrogen alkaline water as preventive measure before anything potentially malignant develops.
measure weight 在 Diyanarazip Facebook 的精選貼文
Do you know that height is a measure for health? How do you know if your child is growing healthily? I’m using this Growth Journey app to monitor my child’s growth.
It’s super easy! You can choose to enter your child's height and weight manually or use the camera mode for an automatic measurement and get them excited!
Download it now on App Store or Google Play and start tracking your child’s height progress today!
#itsmorethanheight #growthjourneyapp
measure weight 在 Pastel Cat World Youtube 的最佳解答
ネコ吉&ボス吉の体重測定の様子です。
まずネコ吉の方は、成長が止まってからほとんど3.3~3.4㎏の間で変動がなく、今回も3.38㎏でベスト体型をキープ。
一方ボス吉の方は、一番最初に測った時は7㎏を超えていましたが、その後長いダイエットを経て少しずつ体重が落ちていき、現在は6.49㎏とMAX時から約500gの減量に成功しています。
一応最終的には6.0㎏まで落とす事を目標にしていますが、ボス吉は廃墟部屋をリフォームしてからビックリする位よく動くようになり、明らかに運動量が増加したので、ボス吉の行動意欲を刺激するようなDIYを今後も色々やっていきたいと思います。
☆動画を見て頂き有難うございます☆
当チャンネルでは二匹の猫(ネコ吉&ボス吉)の楽しい日常や、モノ作りが大好きな飼い主ドラ吉のDIY動画等を公開しています。基本的にお昼に公開しているのがショート動画で、夜に公開しているのがメイン動画です。
皆様に楽しんで貰えるような動画をどんどん作っていきますので、是非チャンネル登録をお願いします。
Thank you for watching our videos. On this channel, we have uploaded happy daily life videos of the two cats and DIY for Cats videos. If you like the videos, please register this channel by all means.
【Pastel Cat World】メインチャンネル
https://www.youtube.com/channel/UCq_TsRds1PuHzPfLoSqGyZw
【Pastel Cat World Ⅱ】セカンドチャンネル
https://www.youtube.com/channel/UC7xW_s3Sk3WrNGDTn4_pEhA
【ネコ吉ワールド】(公式HP)
http://xn--tck8b540n.com/
【インスタグラム】
https://www.instagram.com/pastelcatworld/
【TopBuzz】https://www.topbuzz.com/user/6618771975987511302/publish
【ネコ吉LINEスタンプ】
https://store.line.me/stickershop/author/132599
【Eng CC】と言う表記について
一部の動画のタイトルやサムネイルに入っているEng CCと言う表記は、その動画が英語字幕に対応している事を表しています。
Eng CC対応の動画では、動画再生画面右下の字幕アイコンをクリックする事で、英語字幕のオンオフが出来ます。
measure weight 在 Zoraya Vadillo Youtube 的最讚貼文
The unhealthy obsession we have with weight and why its wrong!
I used to worship the weighing scale and thought that the numbers on there translated to results! Changing that mindset was so liberating to me.
Weight is just ONE measure of something. It can't tell you the whole picture of what is going on in your body. And the real reward when it comes to our bodies is having one that functions well and performs well.
Here is a little insight into my own experiences with weight and how I feel about weight now adays.
measure weight 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
シンプルだけどじゅわっと広がるバターとちょうどいい塩加減、ふわふわもちもちのパン生地が美味しい塩パン、塩バターロールの作り方
バターは有塩でも無塩でもOK
有塩の場合はトッピングの塩を調整してください
【材料】
パン生地
・強力粉 300g
・グラニュー糖 25g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 2g
・水 195g
・バター 20g
・バター(出来れば発酵バター) 7gずつ
・フルール・ド・セルor岩塩 適量
【準備】
・パン生地のバターを室温においておく
・中心に巻く用のバターを7gずつ拍子木状に切り分けて冷蔵庫で冷やしておく
【作り方】
1. 【こね~1次発酵】ボウルにパン生地のバター以外をあわせてヘラで混ぜ、まとまったらこねていく
2. 向こうが透けるくらいのグルテン膜が出来たらバターを加えてさらにこね、再度薄いグルテン膜が出来たらこねあがり(こね上げ温度:26℃)
3. 丸めてボウルに入れてラップをし、30℃で60分1次発酵、2倍ほどに膨らむ
4. パンチを入れる(台に取り出して全体的に軽くおさえて広げ、横に三つ折り→縦に三つ折りしてボウルに戻す)
5. ラップをして再び発酵、30℃で30分、2倍ほどに膨らむ(指に強力粉をつけて穴をあけたとき、少しだけ穴が縮むが塞がらない)
6. 【分割~ベンチタイム】軽くおさえガス抜きし、生地の重さをはかって10等分にするか50gずつ計量し分割する
7. きれいな面が表面になるようにして丸め、かたく絞った濡れ布巾をかけてベンチタイム15分
8. 【成形】軽くおさえて円状に平らにし、奥から1/3くらいを生地を張らせながら手前に折り返し、180℃まわして反対側も同様に折り返す
9. さらに中心に半分に折りたたんでとじ、片方が細くなるように少しのばし、かたく絞った濡れ布巾をかけて10分ほど休ませる
10. 細い方を手前において、半分より奥に向かってめん棒でのばし台にくっつけ、手前を引っ張りながらめん棒でのばす
11. 巻いた時にきれいな面が外側になるようにして再度同じように30cm強にのばし、奥の太い方に切れ込みを入れて左右にも少しのばす
12. 拍子木状にしたバターを切れ込みの手前に置いて1周巻き、両端を整えてゆるく巻いて、最後は指でつまんでとじる
13. 【2次発酵】オーブン用シートを敷いた天板にとじめを下にして並べ、40℃で60分2次発酵(オーブンで発酵させる場合は予熱の時間がかかるので50分くらいで取り出して予熱を開始する)
14. 【焼成/220℃に予熱】オーブンに入れる直前に全体的に霧吹きし、塩をのせて220℃に予熱したオーブンで10分焼いて出来上がり
--------------------------------------------------------------------------
【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
フライパン(24cm深型):https://amzn.to/3dj5DEp
鉄フライパン(22cm):https://amzn.to/3a8hqmR
アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
ガスコンロ:https://amzn.to/3bdtvYa
牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ:https://amzn.to/2xSXZAd
動画レンズ:https://amzn.to/2UteU3V
写真レンズ:https://amzn.to/2U7HcCb
録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
--------------------------------------------------------------------------
↓using translation software.
[Material]
bread dough
・Bread flour 300 g
・Granulated sugar 25 g
・Skim milk 10 g
・5g salt
・Instant dry yeast 2g
・195 g water
・Butter 20 g
・Butter 7g each
・Full de Ser or rock salt as needed
[How to make]
1.Mix all of the bread dough except the butter in a bowl with a spatula. Knead it when it comes together.
2.Once the gluten film is transparent, add butter and continue kneading. Once the gluten film is thin again, it's done kneading (Kneading temperature: 26 ° C).
3.Round it and put it in a bowl. Cover it with a plastic wrap. Let it undergo primary fermentation for 60 minutes at 30 ° C and it will rise to around twice its original size.
4.punch (Take it out on a stand, lightly press it all over and spread it out, fold it horizontally in three, fold it vertically in three and put it back in the bowl.)
5.Cover with plastic wrap and let rise again, then bake at 30 ° C for 30 minutes until it doubles in size (When I put extra-strength flour on my finger and make a hole, the hole shrinks a little but it won't close.).
6.Lightly press it to release the gas. Measure the weight of the dough and divide it to 10 equal parts or measure 50 g each and divide it.
7.Round it so the clean side becomes the surface. Cover it with a tightly squeezed damp dishcloth and bench it for 15 minutes.
8.Lightly press it down and flatten it to a circle. Roll it back to the front while stretching around 1/3 of the dough from the back. Rotate it to 180 ° C then fold the other side in the same way.
9.Fold it in half and close it. Stretch it a bit so one side becomes thinner. Cover it with a tightly squeezed damp dishcloth and let it rest for around 10 minutes.
10.Place the thin side in front of you and stretch it from the half towards the back with a rolling pin. Attach it to the stand and stretch it with a rolling pin while pulling the side in front of you.
11.When rolling it, make sure that the beautiful side is on the outside and stretch it again to a little more than 30 cm in the same way. Make a cut on the thick side in the back and stretch it a little on the left and right.
12.Place the clap-shaped butter in front of the cut and roll it around. Adjust both ends and roll it loosely then pinch it with your finger at the end and close it.
13.Put the dough on a baking sheet covered with baking paper, with the seam side down, and let it undergo secondary fermentation for 60 minutes at 40 ° C (When fermenting in the oven, it takes time to preheat, so take it out after about 50 minutes and start preheating.).
14.[Preheat it to 220 ° C] Spray it entirely just before putting it in the oven. Add salt and bake it for 10 minutes in the oven preheated to 220 ° C and it will be complete.
measure weight 在 Measure Weight | Mathematics Grade 1 | Periwinkle - YouTube 的推薦與評價
Measure Weight | Mathematics Grade 1 | PeriwinkleWhen we compare the weight of two objects one can be heavier, light or similar weight. ... <看更多>
measure weight 在 By Weight and Measure | Atlanta GA - Facebook 的推薦與評價
By Weight and Measure, Atlanta, Georgia. 331 likes · 91 were here. Mixing modernist techniques from the lab with southern hospitality & booze-soaked... ... <看更多>
measure weight 在 How to: Measure Weight - YouTube 的推薦與評價
Learn how to measure weight. ... Measuring Height and Weight | Medical Assisting Lesson | How To Check Height and Weight. ... <看更多>