Awesome job.... Well done... Congrats !!!
Awesome job.... Well done... Congrats !!!
Thank youOriginally Posted by swiss chick
Your back is pretty damn impressive!!
You did very well keep it up and im sure you wont have a problem reaching your goals
hEY BRO, YOU DONT GOTTA BEAT AROUND THE BUSH, i WAS A STRAIGHT UP FAT FUC* !!!!Originally Posted by Surfstud18
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(oops sorry for the caps)
Thanks though![]()
Originally Posted by Grudge Keeper
Grudge: "preciate you stopping in and thanks a lot. I was going for that grainy look you have in your avy, but I didnt QUITE get there, hopefully starting out my prep leaner next time will allow me to achieve that kind of conditioning.
haha i can't believe you were 21 and looking like that i'm 21 and don't even come close haha if you have aim hit me up sometime
Well done man![]()
...daammmm....awesome job...thanks for the pic...!!
LPR...dermatology.
Did you basically follow the cutting sticky on this forum for those results?
Ummm not really. To be honest, every one of my meals had a mixture of protien fats AND carbs in them, I did not seperate macros, except the last meal or two of the day which was either pro/fat or pro/veggies/ and fat....oh, and my PWO shake was only carbs and protein..no fat. All others had carbs and fats in them as well as of course, protein. I also had 96% lean ground beef and fruit (strawberries/blueberries) in my diet throughout the WHOLE prep. You can do these things as long as you know how to manipulate all other aspects of your diet/training properly.Originally Posted by killrbusa
Thanks for the props guys.![]()
That's exactly what I'm doing Spound.. working well so far.
Glad to hear it. I think you will find that this way makes dieting a lot easier and makes you feel a lot fuller for longer by keeping BG levels very stable throughout the entire day. I almsot never got hungry until I was 1-2 weeks out. I mean I coulda eaten more of course, but I was never miserable and STARVING or craving all kinds of stuff.Originally Posted by IBdmfkr
Ditto so far. YGPM.
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