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Author: Steve Davis
Publisher: Greg Sushinsky
ISBN:
Category : Sports & Recreation
Languages : en
Pages : 62
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Book Description
Steve Davis, one of the greatest bodybuilders ever, known for his flawless proportions, magical symmetry and total muscularity, achieved amazing muscular condition in 1980. The bodybuilding world marveled at Steve’s physique and wanted to know how he did it. Steve tells you how in this book. He gives the exact sets and reps, exercises and the precise nutrition he used to achieve this “Raw Muscularity,” the rippling, hard, defined physique he’s known for. For years, this information was thought to be missing, but thanks to Dennis B. Weis, the Yukon Hercules and “Dean of Bodybuilding Writers,” Steve Davis’ story of how he achieved his remarkable physique condition comes to light. It’s from a 1981 seminar by Steve Davis which Dennis Weis recorded. The material was rediscovered, so the lost story of raw muscularity has been found, and is now available in this book. Nothing is held back. Steve Davis tells how he trained and ate to achieve what many have said is the best bodybuilding shape of his life. As a bonus, there’s an interview with Steve who tells how he achieved his miraculous transformation a dozen years earlier, when he lost nearly 100 pounds and transformed himself into a muscular work of art. Join Steve Davis, one of the greatest bodybuilders ever, as he shares his secrets of Raw Muscularity with you.
Author: Steve Davis
Publisher: Greg Sushinsky
ISBN:
Category : Sports & Recreation
Languages : en
Pages : 62
Get Book Here
Book Description
Steve Davis, one of the greatest bodybuilders ever, known for his flawless proportions, magical symmetry and total muscularity, achieved amazing muscular condition in 1980. The bodybuilding world marveled at Steve’s physique and wanted to know how he did it. Steve tells you how in this book. He gives the exact sets and reps, exercises and the precise nutrition he used to achieve this “Raw Muscularity,” the rippling, hard, defined physique he’s known for. For years, this information was thought to be missing, but thanks to Dennis B. Weis, the Yukon Hercules and “Dean of Bodybuilding Writers,” Steve Davis’ story of how he achieved his remarkable physique condition comes to light. It’s from a 1981 seminar by Steve Davis which Dennis Weis recorded. The material was rediscovered, so the lost story of raw muscularity has been found, and is now available in this book. Nothing is held back. Steve Davis tells how he trained and ate to achieve what many have said is the best bodybuilding shape of his life. As a bonus, there’s an interview with Steve who tells how he achieved his miraculous transformation a dozen years earlier, when he lost nearly 100 pounds and transformed himself into a muscular work of art. Join Steve Davis, one of the greatest bodybuilders ever, as he shares his secrets of Raw Muscularity with you.
Author: Dennis B. Weis
Publisher: Critical Bench
ISBN:
Category : Health & Fitness
Languages : en
Pages : 21
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Book Description
Here’s a one year 7 Level phase training program that former I.F.B.B. champion Steve Davis used over two decades ago to achieve what many in the bodybuilding world considered (and still do to this day) the absolute maximum in muscularity and muscle size, simultaneously. His 7 Levels of training will help you, as it has helped hundreds and hundreds of others, to achieve total muscularity while maintaining huge muscle mass through deliberate heavy training but without canceling out all muscle definition.
Author: Virginia D. Sidwell
Publisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 444
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Book Description
Author: Marcella Canton
Publisher: Frontiers Media SA
ISBN: 2889717267
Category : Science
Languages : en
Pages : 191
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Book Description
Author: Eric A. Decker
Publisher: John Wiley & Sons
ISBN: 9780471314547
Category : Science
Languages : en
Pages : 516
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Book Description
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality
Author: Robert Kennedy
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809244706
Category : Health & Fitness
Languages : en
Pages : 242
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Book Description
Bodybuilders (men and women) (age no problem) and words on the pages still inspiration to the upward progress curve reader
Author: Bozzano G Luisa
Publisher: Elsevier
ISBN: 0323139531
Category : Cooking
Languages : en
Pages : 472
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Book Description
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
Author: A.M. Pearson
Publisher: Elsevier
ISBN: 0323149294
Category : Science
Languages : en
Pages : 468
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Book Description
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.
Author: Burdette C. Breidenstein
Publisher: Springer Science & Business Media
ISBN: 1475759339
Category : Technology & Engineering
Languages : en
Pages : 585
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Book Description
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author: Jens Casupei
Publisher: North Atlantic Books
ISBN: 1583948740
Category : Cooking
Languages : en
Pages : 321
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Book Description
Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. The Art of Raw Food official website: http://theartofrawfood.com/
