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Arnold, Frank Zane, Bob Kennedy, And the Importance of Enzymes In Your Diet
A few months ago, I was in the offices of MuscleMag in Mississauga, Ontario, and ran into publishing legend himself, Bob Kennedy. Of course, it was exciting because Bob Kennedy has been publishing health and fitness magazines for over 25 years. In fact, one of my biggest thrills in my bodybuilding career happened when I was written about in Canadian Corner almost 10 years ago, when my picture emerged as the big winner in my provincial championships.
I will always be grateful for Bob’s coverage of this sport which has meant so much to me and for helping me realize one of my first big dreams of having my picture on the pages of his magazines.
Amazingly, almost ten years later, I’m face to face with the man who has rubbed shoulders with the best of the best in bodybuilding.
Bob, a tall, soft-spoken man, appeared older than the smiling photo I see in the editorial section of his new REPS magazine. He told me he started REPS as a way to bring bodybuilding back to the physical heyday of the 60s and 70s, when health and ideal physique were achievable without the massive levels of drugs taken by today’s bodybuilders.
This was of course the age often referred to as the golden age of bodybuilding. Legends like Arnold, Frank Zane, Franco Columbu, Robby Robinson and the whole gang could be seen sunbathing on Venice Beach or doing fierce workouts at Joe Gold’s gymnasium in Venice.
I listened intently to Bob, still as excited about pumping iron as he was then, recalling a conversation he had had the night before with the legendary Frank Zane.
Bob had a hearty laugh as he recounted how Frank was on the phone for hours talking about bodybuilding, how it went and where it’s going. I was like “Well imagine Frank Zane calling you to talk shop for hours. Most guys would kill just to talk shop with Frank for 10 minutes and here Frank is calling Bob to talk bodybuilding for hours for FREE.
Well one thing led to another and before you know it Bob was telling me about ideas Frank had about Arnold and the rumor that Arnold had been told by his doctors that he could no longer training because of his heart problems.
Well, I’m not in a position to say whether the report was true or not. Frank shared his first-hand experiences with Arnold when they hung out at Muscle Beach in the ’70s.
Frank told Bob that Arnold was a big eater and ate all kinds of shitty food out of season. Sure, when he was on a diet, he was laser-focused like only Arnold can be, but Frank was clear that Arnold would love to gulp down tons of fried foods and sweets. Other bodybuilders would try to follow Arnold’s plan and just end up fat, out of shape and mostly confused.
Arnold was blessed with a fast metabolism and he was also known for his incredible levels of stamina. He regularly trained for over 4 hours a day and could get away with junk food at the time when he was young, and it apparently had little to no effect on his physique.
Even after his bodybuilding career ended, Arnold continued his tough lifestyle as a movie star, entrepreneur, and now Governor of California. Although no one plans to dispute Arnold’s accomplishments, as he is an inspiration to all bodybuilders who have ever taken a barbell, Arnold’s once-famous body may have degenerated more than it looked. should for someone of his age and physical abilities.
The question is of course why? How could such a thing happen to the greatest bodybuilder of all time?
Part II Enzymes, Metabolic Damage – The Effects of Poor Diet
Frank thinks Arnold’s disregard for clean eating has had a deleterious effect on his metabolism. He told Bob Kennedy that he felt all the junk food had compromised Arnold’s enormous physical abilities. Eventually Arnold’s body began to show signs of wear and tear. His genetic heart condition required surgery, which forced Arnold to reduce his training intensity and focus more on cardiovascular training.
It seems life has dealt the champion perhaps the cruelest hand of all by not allowing Mr. Olympia to train at all, even though he is still a relatively young man at 60.
Frank also confessed to Bob that he finds it harder and harder to get in top shape every year because his body no longer reacts to training like it did 10, 20 or even 30 years ago. Although Frank is a bit older than Arnold, he still maintains excellent conditioning for a man of any age and has always been known to keep a close eye on everything he eats.
Bob asked me what I thought of the two cases and I quickly pointed out that Arnold and Frank suffered from the same problem, but at different levels of intensity. Bob quickly agreed and added, yeah, it’s called the “AGING PROCESS”. Which of course elicited a round of laughter from everyone present, as most of those present during the conversation could understand.
I laughed too but quickly added… “Well, I believe what you’re saying is true, Bob, but have you ever thought about what causes aging?”
Bob looked at me with a little more intensity than before and asked, “What exactly did I mean?”
Feeling this was my moment, I quickly gave the lowdown as quickly and concisely as possible on the research done by enzyme pioneer Dr. Howell and how he discovered that the rate of aging was directly proportional to the total enzymatic potential of any product. organization.
Part III What are digestive enzymes?
You see that enzymes are regularly found in foods, whether it’s fruits, vegetables, or even naturally occurring meat in nature. Digestive enzymes are needed to break down and digest food and break down into 4 main digestive enzymes and a whole stack of other enzymes and enzyme precursors. Sucrase and lactase are a few you may be familiar with, mainly because some people are unable to digest certain foods due to a lack of these enzymes.
Protease – which digests proteins
Amylase – which digests carbohydrates
Lipase – which digests fats
Cellulase – which digests the cellulose in vegetables (it’s fiber)
There are also many other enzymes such as.
Sucrase – which digests sugar (sucrose)
Lactase – which digests lactose (milk sugar)
And the list goes on with other enzyme precursor enzymes, etc.
Research has shown that any food heated above 118 degrees loses all of its enzymes. In other words, all cooked foods are deficient in digestive enzymes.
Processed foods, irradiated foods, foods grown with pesticides, chemical fertilizers, or on mineral-deficient soils all have minute levels of naturally occurring enzymes.
Our bodies are actually designed to recognize the taste of enzyme- and nutrient-rich foods by looking for foods that break down easily and taste sweet. Anyone who has eaten a vegetable or fruit from an organic garden or farm will quickly attest to the taste of different organically grown enzyme-rich foods.
You see, nature designed our food to break down in our digestive tract, but modern man has gone against nature’s natural ways and started eating foods that are deficient in enzymes.
Humans are the only species on the planet that cooks their food. Humans are also the only species on the planet that put chemicals on the ground to grow food, or spray pesticides on food, and we are the only species that process food with chemicals, additives , artificial sweeteners, artificial preservatives, or worse creating genetically modified foods.
The bottom line is that humans are going against over 4 billion years of evolution. Now it’s serious.
Now what does that have to do with Arnold, you might say? And more importantly, what does it have to do with you.
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