Followed the program the program 2 months, lost 30lbs. The hard part it's too easy, and it's takes discipline to keep the weight reasonable. Bought all your books on kindle and audible. Recommend you to all my friends.
Thoughts on working it as a circuit without rest... push, pull, deadlift, ab wheel or other, kb swing/farmers walk...then repeat for second set ....no rest between exercises or sets
I have one 24 and one 32 kg kettlebell and a low hanging pullup bar. I can easily press the 24 for reps, but can't press the 32 with my left hand. My thought to increase the load with the 24 is to slow the tempo, but keep the reps. My question is: am I being stupid?
I would jerk or push press the 32kg and slow down the negatives. I had at one point two 16s and one 20kg and I hold the 20kg and a dumbbell for reps and jerked two 16s in one arm stacked...not as difficult when you learn it. With a friend even easier. One strategie could be that you wrap a little weight to your 24kg try to make it so that it's still ok to push and do 3s and 5s till you can strict press the 32kg and grease the groove after that with the 32kg. I'm answering question that's probably already solved...😅
You guys are 2 of my favorites to listen to so this chat was a treat for sure. Just want to say something about gluten since we all love to "throw it under the bus" so much lol. Modern flour is stripped of all its nutrients so it mainly contains gluten & starch which means that we are consuming way more gluten than we normally would then if we were to eat fresh-milled flour. Wheat berries are "alive" and start to go bad once they are milled. When roller milling came on the scene in the late 1800s, producers were thrilled because the flour that was produced was not perishable and could sit on the shelves for a very long time. Initially people suffered from the lack of nutrients (anemia, beri beri & pellagra) so vitamins were added to flour to enrich it. So it seems the problem is not gluten itself but refined flour which is not how nature intended it for sure! daisyflour.com/the-freshly-milled-flour-movement/
What an inspiration. I hope when 63 to be in half as good a shape as Dan and be able to lift.
Followed the program the program 2 months, lost 30lbs. The hard part it's too easy, and it's takes discipline to keep the weight reasonable.
Bought all your books on kindle and audible. Recommend you to all my friends.
Thoughts on working it as a circuit without rest... push, pull, deadlift, ab wheel or other, kb swing/farmers walk...then repeat for second set ....no rest between exercises or sets
Good vibes. Good knowledge. The style is so practical. Thanks guys!!
Anyone, have info on fat loss results on this program?
I have one 24 and one 32 kg kettlebell and a low hanging pullup bar. I can easily press the 24 for reps, but can't press the 32 with my left hand. My thought to increase the load with the 24 is to slow the tempo, but keep the reps. My question is: am I being stupid?
That can work, but you can also just up the reps if you can, right?
I would jerk or push press the 32kg and slow down the negatives. I had at one point two 16s and one 20kg and I hold the 20kg and a dumbbell for reps and jerked two 16s in one arm stacked...not as difficult when you learn it. With a friend even easier.
One strategie could be that you wrap a little weight to your 24kg try to make it so that it's still ok to push and do 3s and 5s till you can strict press the 32kg and grease the groove after that with the 32kg. I'm answering question that's probably already solved...😅
You guys are 2 of my favorites to listen to so this chat was a treat for sure. Just want to say something about gluten since we all love to "throw it under the bus" so much lol. Modern flour is stripped of all its nutrients so it mainly contains gluten & starch which means that we are consuming way more gluten than we normally would then if we were to eat fresh-milled flour. Wheat berries are "alive" and start to go bad once they are milled. When roller milling came on the scene in the late 1800s, producers were thrilled because the flour that was produced was not perishable and could sit on the shelves for a very long time. Initially people suffered from the lack of nutrients (anemia, beri beri & pellagra) so vitamins were added to flour to enrich it. So it seems the problem is not gluten itself but refined flour which is not how nature intended it for sure! daisyflour.com/the-freshly-milled-flour-movement/
Thanks a ton, Brenda!