Charles Poliquin wrote:
One of my old mentors used to say to me, “If you’re not making progress, overtrain until you’re depressed, then take five days off. Then you’ll grow.”
This is dead on advice. In fact, I just did that a few weeks ago. I got depressed for no reason, skipped a day, set 3 PRs the next. Go figure.
I’ve also done the 10-12 singles for strength he mentions a couple paragraphs farther down (or a modified version of it). He’s right, it takes a cajones the size of texas to do that, but it works. I trained into oblivion for two weeks straight (legs 5x week), and took a week off afterwards. It worked. I probably would have been better off training only the 1st week like that, as the next monday I tripled what had been my rev. band DL max, and it went rapidly downhill all that week. Regardless, that’s cool advice
On Salt–well, ultimately he’s right, sea salt w/ minerals or kosher salt tend to be better than table salt, but his science is off a bit.
Chef Lisa Marie went into detail on the differences between salt types on her “recipes with photos” thread. There’s really no appreciable difference between table salt and kosher salt or sea salt except the addition of minerals.
They are all still NaCl crystals. The different cultivation/processsing makes the crystals smaller in ordinary table salt, but not a whole lot else. Or I could be wrong.
Anyone else have thoughts on the article?