Hi Everyone,

Recently I glanced over my nutritional journals which I've kept over the years, suddenly realizing that I competed in the driest and lowest bodyfat levels when my protein sources consisted of beef and fish. Whenever I went with chicken, turkey, and egg whites during my preparation, excluding the beef and fish,I held water, wasn't as crisp, and bodyfat readings tapered off at a higher reading, irrelevant to what I did the final week with carbs, water, and sodium manipulation.

I have come to the conclusion that eating fowl raised my estrogen levels, subsequently resulting in more "puffiness". Maybe it's the artificial hormones pumped into the birds, thus affecting the very eggs they lay, as well.

Beef is artificially enhanced also, unless you buy free range, grass fed, natural, etc. However, the cows may be given male hormones, therefore, my harder, drier condition.

Any thoughts? Rebuttals? Similar experiences? Or am I missing something here. An oversight on my part? Interested to hear your opinions.

P.S. I was training a girl in preparation for a bodybuilding show about a year and a half ago, and she too, experienced the same phenomenon, with all other variables remaining equal. Interesting stuff.

Wish I could add something here as I think its interesting, but for my preps Ive always used eggs, tuna and beef. I use tuna because its easier for me to make lunch or the middle meal, and I use beef for dinner as I stay fuller longer. When its crunch time and I can use chicken or fish for dinner I go with grilled fish always. Ive just always instinctively done this. I dont even eat much chicken in the offseason, the above proteins still make out my whole food meals.

J

Jason Theobald

www.geocities.com/chezburger10/JASONTHEOBALDBIO.html

Interesting discussion and theory.

I have tended to stick with a lot of chicken since you can get a good deal on it when it is on sale and it ends up being one of the least expensive real protein sources.

They certainly do pump a lot of things that are far from natural into these birds, both chickens and turkeys.

In the last year or so it seems like many BI customers have had good success with going to lean ground beef and GF the last week, which does fit with your theory.

Another advantage to the fish is the "good/desirable" fat that it contains.

The main stream casual Ber community seems to think that red meat is still not good due to the perception that it is high in fat. In reality lean cuts are not high in fat and as JT suggests the red meat seems to be helpful for adding/retaining muscle mass and helping to curb the "gosh I'm still hungry" feeling.

No scientific facts to add here, just general observations.

VA MadDog