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wannalift's Achievements


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  1. perfect, exactly what i was looking for. thanks.
  2. i just need the belts, not belts with buckles already on them.
  3. i have some sweet belt buckles, but need some belts to attach them to. where can i get some decent ones? prefer plain black, 1.5-2 inches in height. thanks.
  4. I'd like you to elaborate on that, I'm really interested in this stuff. you are much more educated on the subject than I am. There's just not a lot of people i've talked to that realize it's more than human action that affects global warming. Also, do you know anything about why scientists predicted global cooling in the 1970's? I've heard mixed arguments about it.. yeah, i'm sorry i came off so harsh. if you saw what i had to deal with day in and day out maybe you'd be more forgiving of my attitude, but still that's no excuse. also i strongly question the expertise and motives of people who think our contribution to global warming does not exist. i would say this link http://www.ucsusa.org/global_warming/science/global-warming-faq.html would be a very good resouce to get a general background on the situation at hand. i don't deal directly with global warming. i deal in industrial pollution control and know enough about climatology and the general makeup of the atmosphere to venture an opinion on the matter. i think what really bugs me though, and not just unique to this subject, but the overwhelming need people have to minimize their personal/collective responsibilities and maximize those factors that are not in their control. people want all the freedoms and at the same time be absolved of all the consequences. its a very poor attitude that only seems to be growing exponentially in popularity.
  5. nothing even comes close to heating the earth the way the sun does. the problem is that some of our actions cause the heat (that should be radiating back into space) to get trapped within the confines of our atmosphere. the degree to which this causes global warming is uncertain, but the fact that its does significantly contribute to global warming is just a fact that some people need to get over real fast. there are many other consquences of air pollution, but this is one that affects the earth universally. others though (noted in Michael's post) pose a more serious and immediate danger to our health and the sustainability of the earth.
  6. Actually, i'd say most people blindly accept human causes as the only truth. Too many people want to make it a political issue, it's a scientific issue. I agree the environment needs cleaning, that's not what this is talking about.... how can you say it's not a political issue when it is money and politics that are keeping the world from following the research of scientists and achieving a higher environmental and health standard? you should feel sorry....for yourself. look no further than the title of the this thread and judge your own objectivity on the matter at hand. i work as environmental engineer specializing in air pollution and what i posted was not what i thought as fact, but what has been measured to be conclusive evidence, by scientists.
  7. i don't necessarily think the article is b.s. it makes some very interesting points that i wish people would both know and use in their correct context. obviously a large meteor hitting the earth would do thousands of times the damage a nuclear bomb would. but lets not minimize the effects a nuclear bomb would have.
  8. CO2 at hightest levels in last 600 thousand years. more atomospheric carbon means less heat can escape back into space. since we can measure the amount of CO2 we are producing, we can know that we are directly responsible for at least some of this current condition. just because the degree of which our actions cannot be determined is no reason to absolve us or ignore the real and potential threats those actions pose.
  9. yes, temperatures can and do rise (on a larger scale) from activity other than human interference. but what drives people to be so skeptical of the role humans play in this? do you really think our contribution to atmospheric pollution does no harm? get a f#ckin' brain.
  10. try doing sprints and hill sprints. its the best way to burn fat and build/maintain muscle.
  11. i was amazed to find this sight today. https://www.ragazzivegan.com/ finally someone understands the needs to be ethical, look good, and not go broke on shoes.
  12. cosigned what VE said. the world record is more than twice that amount of weight. although that's with both kinds of gear being used. not sure what the RAW record is, but Taranenko could do a full squat with a 2 second pause at the bottom with 837.
  13. this isn't over.... i'm getting my back strong again although its tough without having access to a reverse hyper machine. regular back hypers and a lot of ab work (4 times per week) will have to do for now. did 315 for fast singles yesterday. i know its a long ways off, but how i execute 315 is a good barometer of how i do at heavier weights. i'd put myself at around 440 for now. with some consistent lower back training i can see myself pulling 500 by......well.....the end of the year anyway.
  14. make seitan every week. its really cheap and takes only 20-30 minutes of manual labor to give you 8 servings (aprx 200 calories and 32 grams of protein). here is a recipe: Traditional Seitan dry ingredients: 2 C vital wheat gluten 1/4 C nutritional yeast 2 Tbsp all purpose flour wet ingredients: 1 C cold water or vegetable broth (make sure it's cold) 1/2 C soy sauce or braggs 1 Tbsp tomato paste 1 Tbsp olive oil 2 cloves garlic, pressed or grated (I sometimes just substitute 1 tsp garlic powder here) 1 tsp finely grated lemon zest (you'll never miss it if you leave it out) broth: 12 C cold water or vegetable broth 1/2 C soy sauce or braggs in a large bowl, mix together the dry ingredients. in a seperate bowl, whisk together the wet ungredients until well mixed. pour the wet ingredients into the dry and combine with a spoon, until you'll just have to pick it all up by hand- then put it on a clean surface and knead for a few minutes, making sure it becomes well mixed/incorporated. it should be spongy and elastic.. and look like brains. its pretty weird stuff. it will be pretty wet- not sloppy or falling apart, but not at all dry like normal bread dough you would knead if you were making pizza or bread or etc. let the dough rest for a few minutes while you get together the ingredients for the broth in a large sauce pot (don't turn it on yet though). then, form the seitan into a sort of log or longish shape, and cut into cutlets or chunks of whatever size you want. the smaller you cut them, the more thoroughly cooked they'll become.. the outer layer of the seitan will end up softer and the inside tougher/chewier, so some people like to create more soft surface area and cut up tons of chunks while others just slice the log into cutlets (thats what I do.. about 10 of them, but its up to you). they will be mishapen and weird. no big deal. put the cutlets into the cold broth. it's important for it to be cold, which ensures the seitan wont fall apart and makes a nicer texture. partially cover the pot, (with a little space for steam to escape), and bring the broth to a boil. once it is boiling, set the heat to low and gently simmer for an hour, turning the pieces once in a while. after the hour, turn off the heat and let the broth and seitan cool for at least a half hour before you do anything with it. it's best to let it all cool completely before removing the seitan. at this point you can take the pieces out and cook with them. if you're going to save them, you can put them in freezer bags in the freezer, or, put them in a tupperware container and cover them with broth and keep in the fridge- they have to be in the liquid in the fridge or they'll dry out. I keep them this way. *** tips- first time is always a learning experience. my first seitan came out too firm for my liking- which can happen if there isn't enough liquid in the dough (so I added a little extra cold water to my recipe) or because you cook it on too high a heat. if they come apart or are too soft/flimsy, do the opposite- add some dry gluten or reduce the wet ingredients.
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