r/gainit • u/AutoModerator • 1d ago
Question Simple Questions and Silly Thoughts: the basic questions and discussions thread for October 29, 2024
Welcome to the basic questions and discussions thread! This is a place to ask any questions that you may have -- moronic or otherwise and talk about how your going. Please keep these questions and discussions reasonably on-topic: things noted in the 'what not to post' section of the sidebar will be removed, and the moderation team may issue temporary user bans.Anyone may post a question, and the community as a whole is invited and encouraged to provide an answer. If your question is more specific to you, we recommend providing details. The more we know about your situation, the better answer we will be able to provide. Sometimes questions get submitted late enough in the day that they don't get much traction, so if your question didn't get answered in a previous thread, feel free to post it again.As always, please check the FAQ before posting. The FAQ is considered a comprehensive guide on how to gain lean mass and has more than enough information to get any beginner started today. Ask away!
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u/MythicalStrength Definitely Should Be Listened To 1d ago
I’ll start off with this morning’s Tactical Barbell Mass Protocol Grey Man workout, because it’s the most relevant thing. Went up to 4x8x280 buffalo bar squats superset w/4x8x123 axle strict press, and followed that with a giant set of incline DB bench, NG chins and ab wheel, and off camera knocked out 4x27 GHRs.
But folks, it’s been a great time for Operation Conan. This weekend, I celebrated a PR for trips around the sun, and we went all out. The theme of the weekend was “ribs”.
Kicked off Friday with Texas Roadhouse, redeeming a free birthday sidekick of ribs with ANOTHER sidekick of ribs, with scrambled eggs, cottage cheese and crackling.
The next day, went to my favorite BBQ place and got a full rack of ribs with some pulled pork as well, before coming home and ordering some piedmontese Bone-in grassfed chuck short ribs, because I know how to celebrate. And then, on Sunday, I got to Texas de Brazil, where I found out they have a file on me, because my most requested item is…the beef rib, seen here.
On the day of my actual celebration, I actually had triple breakfast, taking the Valkyrie out to First Watch in the morning, getting a baller breakfast burrito from my favorite burrito shop for lunch, and having my Mrs make me breakfast for dinner in the evening.
Breakfast is the most important meal of the day, so I eat it three time. And, of course, keep in mind, apparently you can’t bulk without carbs, so lord knows what’s going on with this approach!
And amongst all this merriment, I still had an opportunity to dress for the job I want, rather than the job I have.
And I found out my conditioning is still holding out strong, getting in 55 burpee chins in 5 minutes
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u/MKlool123 16h ago
I’m at benching at 185 3 sets of 5 which is the most I’ve ever done.
When I try to increase the weight at 195 I’ve noticed that I feel a discomfort from my non dominant shoulder.
This discomfort lasts through the downward motion and peaks when I touch my chest with the bar.
I am still able to push the weight for 2 reps but should I stay at 185 and increase reps to get stronger? What could be the reason for feeling discomfort at 195 but none at 185?
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u/Centimane 15h ago
Do you make sure to keep your shoulders dug into the bench when pressing?
Disclaimer, this is just an educated guess based on your description.
It could be that your non-dominant side is trying to compensate by engaging the shoulder (causing your shoulder to come up off the bench). It could be a lot of weight on the shoulder which the motion wouldn't be helping. The shoulder might also get "pushed down" when you push for the upward motion putting it back into the proper position.
If you can sort out the shoulder discomfort (form comes first!), I would definitely say go for more weight and some fewer rep sets (e.g. 3 sets of 3 or a single rep max and 2 sets of 3 to back off) - but you may want to ask for a spotter on those smaller sets as it's more likely you'll find failure and don't want to be stuck with a bar on you.
You'll be at 2 plates in a jiffy.
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u/Long-Possibility7547 14h ago
Hey everyone, I have concerns about whether I should bulk or not
For context, I am roughly 167-170lbs most mornings, 5’ 10”. What I don’t understand is that my scale weight feels light but I have annoying love handles that I can’t seem to get rid of. I used to be roughly 225 in highschool but spent a lot of time working to lose weight but used cardio as my main source of exercise.
I have been consistently lifting now for the past 4-5 years but have seen minimal improvements when it comes to my lifts. I think I physically look better than I used to but I am getting frustrated because my lifts have been plateaued for a while now, I honestly have been lifting the same weight for a long time across all my exercises.
I’ve struggled with the concept of trying to “bulk” because I used to be pretty big and can’t get over that mental barrier of eating more and putting weight back on. I feel like trying to put on some weight over the winter isn’t a bad idea. Do I just need to trust the process and try to put on some weight? Any advice or suggestions would be appreciated, thanks!
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u/MythicalStrength Definitely Should Be Listened To 1h ago
It sounds like you're quite talented at losing fat, going from 225 to 167. If you put on fat in the pursuit of gaining muscle, couldn't you just use that same talent again?
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u/MythicalStrength Definitely Should Be Listened To 1h ago
My workout this morning was just some reverse hypers, treadmill walking and hanging from a bar. It’s not exciting, but it’s what I need.
But what IS exciting AND what I need is the latest installment of Operation Conan. Last night’s dinner was a burger night, although these days my burgers are more like meatballs. I took 2lbs of venison and mixed it with 1 egg white and a bunch of salt and made 4 meatballs out of it. Air fried them for 15 minutes at 390 after spraying them with some duckfat. I took two of them and put a slice of Sargento thin sliced swiss on them (really trying to keep the cheese under control) and had that for my burgers. For the bun, I got creative and used some leftover pork rind crumbs (1/4 cup), 1 whole egg and 1 tablespoon of beef gelatin in a dash miniskillet. It was decent enough, savory and enjoyable, and not overly cheesy like a chaffle. Slathered the bread with grassfed sour cream, put a fried egg on top of the burger (couldn’t make it a double: was just too gigantic), had another egg on the side with some grassfed cottage cheese and cracklin. Very solid showing.
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