The mere fact that I can put a McDonald's double quarter pounder in a car, leave it over night and then come back in the morning and eat it for breakfast without getting food poisoning should at least make you ponder for a brief moment as to what they're putting in that burger meat.
But hey I'm all about candid honesty so I have to be truthful no matter how unpalatable the facts are: McDonald's double quarter pounders no cheese no bun no salt made me stronger.
Look at my numbers.
2017/10/27 12:03
Gym
Decline bench press 205-.5, 215-0, 225-0
Conventional deadlift 365-1, 415-.1
Pause squat 235-.1, 225-.8, 275-.1
Rack pull 505-.1, 455-1, 525-0
Gym 2017/10/21 08:56
Decline bench press 205-.1, 205-.2, 215-.1, 225-0
Conventional deadlift 365-.4, 415-0, 365-.7, 415-.1
Pause squat 235-.3, 245-.2, 225-.9
Rack pull 505-0, 455-.2
Conclusion:
The training was the same, the rest intervals were the same. The only difference between the first and second workout is that I used McDonald's double quarter pounders no cheese no salt no bun as a post-workout protein source for the first 48 hours after my workout for the time proceeding my 10/27 workout. For the
10/21 workout I used steak from a Mexican restaurant as a post workout protein source.
As far as I know cows have no significant differences between them as far as protein content goes, so maybe it's the preservatives McDonald's puts in their burgers that gave me the strength gain. Who knows?
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