keeping lean with gallon of milk a day cheap and conveinent

[MS]

Some folks confuse renin with rennin (aka rennet) which is involved in the curdling of milk in the stomach. Adults have a lot less rennin than young kids. This curdling of the milk slows the passage of the casein from the stomach into the small intestines, and without it you can get poorer digestion of the milk and associated gastric problems associated with milk consumption. However, if you are already drinking lots of milk and don't have the shits or other noticeable problems then you needn't worry about it. Any sub-Q fluid retention from milk drinking goes away within days of discontinuing the milk, and this is a good idea if you need to look absolutely dry and ripped for a show or photo shoot. Otherwise it's just a little extra fluid under the skin which does not in any way affect your ability to lose fat or retain muscle.

 

[Kid Dynamite]

Why is everyone so scared of milk? Great protein, great taste, cheap. If you're pre-contest or a little sub-water freaks you out then stay away. But shit. Everyone I talk to has some fear of milk. Drink it, it's good. Good posts by MS and cuts.
Oh, and NC, how is it going drinking the milk?

 

[Cuts]

Some folks confuse renin with rennin (aka rennet) which is involved in the curdling of milk in the stomach. Adults have a lot less rennin than young kids.

Rennin huh? Very interesting... they never taught us that in school lol... well you learn something new everyday... thanks MS. So rennin is not the same as lactase? Is it an enzyme or what? I'm not doubting you--I'm just very curious as to why I've never heard of it before???

 

[MS]

Hey cuts, rennin (rennet) is an enzyme in the gut. Cow or goat rennin is often used in the manufacture of cheese as the first step in curdling the milk. It is not at all related to lactase, though you need both for optimal digestion of milk. Otherwise you get some gastro side affects.

 

[Lumberg]

Wow thanks for the explanation MS, Dr. Columbu doesn't go into it that in depth.

And yes, Franco Columbu is a doctor, after competing in BBing he went on to earn a Phd in nutrition.

He's the shiznit and knows what he's talking about.

JC

 

[nclifter6feet6]

well im not drinking a whole gallon, because i like the taste of meat better. right now im drinking seven 8oz glasses. for the rest of my food i have 40 grams of protien from catfish 40 protien from steak or catfish 2 cans of tuna 60 protien and 1 scoop of whey 20 protien and 30 gram of dextrose post workout. 15 gram of flax big serving of cabbage 2 onions

totals
220 protien
115 carbs
25 fats

training.....
fullbodyworkouts..2and a half hour sessions everyother day
jogging..7 mile jog everyother day

train 7 days a week

maintaing six pack abs with decent strenght...current lifts are 255 for 3 reps on incline ...military to the front touching top of chest 215 for 3 reps...deadlift 405 for 4 reps deads suck

im thinking i could go a little higher on carbs even though im cut up pretty good i need to find a very low glycemic carb choice, or maybe just add some fruictose im kinda stuck in terms of fatloss...i dont do refeeds anymore becuase last week i reefeeded too much and went into a 3 day binge!! i did gain some fat. but at least i KNOW why i binged. i binged because refeeds seem to stretch out my stomach alot the day i refeed and the next day my body has a stretched out stomach and im craving more food. so no more refeeds ill just up my carb intake. anyone got some suggestions for some very low glycemic index carbs????

 

[nclifter6feet6]

i feel better drinking the milk because it seems to give me better energy levels. i just sip on the milk through the day it works well. complex carbs rule. i used to eat alot of oatmeal but milk seems to last longer in my body

 

[gmanlax7]

you eat 2 whole onions a day???! daaaamn

 

[nclifter6feet6]

i put the onions on a grill for a few minites. i cut them in half and dayyyyyyyyyum they taste so much better this way. they taste hell of alot better then regular raw chopped onions, when cooked they tend to be softer and have a sweeter taste yummmmmmmm

 

[Cuts]

Hey cuts, rennin (rennet) is an enzyme in the gut. Cow or goat rennin is often used in the manufacture of cheese as the first step in curdling the milk. It is not at all related to lactase, though you need both for optimal digestion of milk. Otherwise you get some gastro side affects.

Very, very interesting... thanks bro... good info.