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Cell Swelling, Genetic Ceilings, Touch-and-Go Deadlifts, and Load-Specific Adaptations (Episode 34)

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.

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Time Stamps

0:01:14 Announcement: Stronger By Science Studies Archive

0:08:15 Feats of Strength

Q&A

  • 0:32:48 What percentage of guys do you think can achieve a fat-free mass index above 25?
  • 0:51:35 What are your thoughts on touch-and-go deadlifts versus resetting every rep?
  • 0:59:57 Do you think it would be beneficial to implement “diet breaks” while bulking?
  • 1:07:16 Do you have any evidence based suggestions for a female who is looking to maintain muscle and gain strength without inducing further hypertrophy?
  • 1:20:40 How does my pre-workout meal look? 2 scoops of whey, 10g of dextrose, 30-45 minutes before working out. Also, would there be any benefit of a post-workout shake?

Research Roundup

Drama (update)

To Play Us Out

  • 2:18:54 How to bake the perfect loaf of sourdough bread
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