Recent content by JoeHaley

good article, thanks.

I'm almost 50 now, and I having a harder time training, mainly because I feel my joints are less capable of handling stress than in the past. Would love to hear about what others have done to re-inforce their joints.

Hey guys, I'm almost 50 now, and the single thing that worries me the most is the health of my joints. I definitely feel that joints are more "fragile" now, and more prone to injury. I'd hate to have to give up training due to long-term joint injury, and would be intererested in the...

Another aspect of Bioidentical HRT is the tests try to determine your current hormonal balance through measurements (instead of using gross statistics), and prescribe supplements that are more targeted to what you need.

Apologies to you guys, I didn't see the answers that had been posted. Thanks for the help! ...and yes, I should have Googled it (doh!). Thanks again.

Very interesting stuff. Thanks for this!

Hmmm, first time I've heard about it having any beneficial effect against Alzheimer's disease.

My ex-wife snapped her ACL when we skiing, and she had the patella tendon operation. It took her 9 months to get back the flexibility in her knee, and she worked like hell at it.

Hey, there are quite a few muscle groups used when arm wrestling, plus the structural mechanics of the indivdual (arm length). Strength should only be compared muscle by muscle, and sport is a comparison of technique + the combination of strengths of muscle groups.

Yecch, I have to say that protein bars have never been a big favourite for me.

Grilled Skinless Chicken Breast Serving Size: 200 g, Calories: 222, Fat: 2.4g, Carbs: 0g, Protein: 50g

Yeeeehah!

virgin olive oil grilled tuna!

Didn't understand this post...

I've read that what's important is the rate at which sugars can pass into the blood, and that for processed (whitened) foods the sugars are kind of "loose" passing very quickly, and all at once into the blood. Sugars in "brown" carbs are kind of attached to other things (like fiber), and as...