Cell Swelling, Genetic Ceilings, Touch-and-Go Deadlifts, and Load-Specific Adaptations

The Stronger By Science Podcast

Stronger By Science

Strength, Muscle, Eric Trexler, Supplements, Powerlifting, Comedy, Bodybuilding, Physique, Stronger By Science, Health & Fitness, Fitness, Strength Sports, Nutrition, Greg Nuckols, Evidence-based Fitness, Weightlifting

4.6 • 950 Ratings

🗓️ 30 January 2020

⏱️ 157 minutes

🔗️ Recording | iTunes | RSS

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Summary

Greg and Eric are back with the second episode of Season 2, and it’s a great one. First, the guys discuss a ton of remarkable Feats of Strength from the last few weeks. Next, Greg & Eric answer some listeners’ questions about topics such as fat-free mass index, pre-workout nutrition, building strength without adding muscle, and whether or not you should use touch-and-go reps while deadlifting. That’s followed by a Research Roundup segment, which discusses some fascinating new articles about the relationship between muscle fluid volume and force, the effects of protein intake on bone health, and high-load versus low-load training. After that, Eric gives an explosive update on the drama related to the red meat/processed meat research that has caused quite a stir in the nutrition world. Finally, Greg delivers on his promise and explains how to bake the perfect loaf of sourdough bread.

Transcript

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0:00.0	Welcome back to another episode of the Stronger by Science podcast.
0:04.0	Today's episode starts off with a ton of recent feats of strength followed by a
0:07.8	Q&A segment in which we discuss topics such as Fat Free Mass Index and
0:11.6	our genetic limits for muscle growth, pre-workout nutrition,
0:15.0	how to build strength without adding muscle, and whether or not you should use touch and go reps while deadlifting.
0:21.0	That's followed by a research round-up segment which discusses
0:23.9	some fascinating new articles about the relationship between muscle fluid
0:27.2	volume and force, the effects of protein intake on bone health, and high load
0:31.5	versus low- load training.
0:33.6	After that, we've got an explosive update
0:35.6	on the drama related to some recent controversial research
0:38.6	on red meat and processed meat,
0:40.6	and then Greg shares some tips for baking
0:42.3	the perfect sour dough bread.
0:44.0	As always, thank you for listening and enjoy the show.
0:50.0	Welcome back to season two of the Stronger by Science Podcast.
0:53.5	This is your host Eric Trexler.
0:55.0	Today I'm joined by a special temporary guest host named Greg Knuckles.
0:59.0	Thanks for having me back.
1:00.0	Thank you for joining me. Now, we have a lot of Feats of Strength this week.
1:04.0	Last episode, you know, everybody took off the holidays,
1:09.0	they decided just to not be strong for a while,
	...

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