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Post by Mystic79 on Aug 18, 2006 21:38:13 GMT -5
Eating lots of tuna and chicken can be dull and boring but they are a good source of protein and low fat. I was wondering what you guys thought about adding flavor enhancers such as A1 steak sauce and dijon mustard? Both have almost no carbs, low cals but sort of high on sodium/salt. Is this determental to cutting or will it just make me hold more water than usual.
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Post by beckie on Aug 18, 2006 23:00:12 GMT -5
I use tarragon,basil,cumin,coriander and ginger alot plus if you add a squeeze of lemon juice or a tiny bit of tomato paste then it makes them so much more palatable!
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Post by Mystic79 on Aug 19, 2006 14:28:17 GMT -5
So salt isn't bad while cutting? I love using A1 and it has a good amt. of salt, but almost no carbs/sugars.
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Post by beckie on Aug 20, 2006 17:21:05 GMT -5
You shouldn't worry about salt until the week of competition-even though you may not be competing now you might like to try a week of salt manipulation and see what happens??
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Post by Tim Wescott on Aug 21, 2006 6:15:19 GMT -5
I use a lot of condiments at times just to try and keep sane with all the boring repetitous eating.
Just keep water intake as high as possible...........more water in = more water out !!
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