Do you think one of them is using gear pt. 2

German89 said:
IH and I did squats yesterday but, then agian, I do squats everyday with him!
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Nice, I'll be going in today to do some heavy squats. Can't wait. I jus got my new Inzer lever lock belt too, so excited to put it to work. I've been lifting without a belt for years now
 
DreDay187 said:
Nice, I'll be going in today to do some heavy squats. Can't wait. I jus got my new Inzer lever lock belt too, so excited to put it to work. I've been lifting without a belt for years now
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We were talking about belts last night. My back is actually sore from squats. I feel that once I start adding more weight, it just crushes my lower back, IH too.
 
German89 said:
We were talking about belts last night. My back is actually sore from squats. I feel that once I start adding more weight, it just crushes my lower back, IH too.
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Belt Me Up, Scotty | 70's Big

Here's a great article explaining the benefits of using a good belt. It will actually make you stronger by using it and it gives you a very good base to push into when doing heavy squats and deads. If you've got the money, I've read Inzer 10 or 13mm with either buckles or the lever is the way to go. I got a 13mm lever lock from Inzer and its a piece of beauty. Lifetime warranty as well. If you want something cheaper Toro is another good brand. The downside to lever locking belts is if you want different adjustments for different lifts, you'll need a screw driver or coin or something to undo the adjustment screws. The buckles don't have the same problem but they're also harder to get tight.
 
DreDay187 said:
Use protein powder or oats in place of flour. If you don't like thick oats you could also grind them up beforehand.
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And you can't bake with protein powder. trust me i've had a few recipes crash testing that out. Whey doesn't rise and have the same reaction like flour has with other baking ingredients. I will figure it out though. There has to be some sort of ratio you can use.
 
German89 said:
And you can't bake with protein powder. trust me i've had a few recipes crash testing that out. Whey doesn't rise and have the same reaction like flour has with other baking ingredients. I will figure it out though. There has to be some sort of ratio you can use.
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Serious? I've used protein powder for pancakes and they def rise but that's not baking. Good tip, thanks
 
DreDay187 said:
Serious? I've used protein powder for pancakes and they def rise but that's not baking. Good tip, thanks
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we'll look into that belt

but yeah you can use powder for pancakes. There is some sort of chemical reaction that baking soda and whey don't get a long. It think because the whey is really dense and it just doesn't have that rising factor in it.. this is far too sciencey for me... It makes me want to rise this question to Alton Brown, that seems more like his specialty.
 
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