I'm just saying, "don't believe the hype". Despite strength training being an extremely common activity among athletes for a couple decades, emerging science is still calling into question many common and popular training practices. The following article is perfect for answering your query. I would strongly suggest anyone interested in weight training read and understand the entire article, but especially the sections about maximizing mTOR and minimizing muscle ATP usage, as well as the section about program features and tendon health. Oh...and don't forget push-pull methodology!

http://www.pponline.co.uk/encyc/strength-training-over
loading-increase-muscle-mass-40882


If you're doing something and it's working for you without injury, by all means go for it. Lifting weights is way better than not lifting weights. But, if you're looking to maximize your time and energy, which is always a concern for any busy person or (especially) athletes, there's always more to learn.

As for safety, training with machines is obviously safer than free weights. Machines are also ideal equipment for following the article's recommendations. When using a machine, angles are much more controlled (though you still need good form of course) and it's nearly impossible to drop anything. Any athlete would be best served by using machines since they offer the smallest chance of injury. Free weights and Olympic-style training may look flashy, but it's not an optimal way to train and has high chance of injury. Also, athletes need to spend most of their energy and time learning skills for their sport. Getting strong doesn't really take that much time in comparison to skills training.

Tags for this video have been changed from 'molecular biology, cells, science, motor' to 'molecular biology, cells, science, motor, cellular respiration, ATP, metabolism' - edited by mauz15

Human flesh cooks much like pork. It doesn't need to be aged as long as beef, once the blood is drained out, 6-8 days of aging in a cool room is sufficient. Because humans are omnivorous, the flesh is a bit drier and tends to be tougher- it is best to select vegetarian or vegan humans for consumption.

Obviously the more tender cuts such as the loin will be prefered, but be sure to cook to an internal temperature of at least 150 degrees fahrenheit or medium. The larger muscles such as the glutes tend to be stringy, and can benefit from brining. These cuts are best for slow, moist heat cooking such as in a stew or a braise.

Because the federal government of most countries does not inspect human meat, be sure that your supplier is reliable and sanitary, and selects only the healthiest humans for harvest. As with all mammals, humans should be in a relaxed state when slaughtered, as adrenaline in the muscles converts the sugars into atpdepletes the muscles lactic acid after death which has a bitter taste causing a tougher meat which spoils more readily.

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Sorry choggie, just read you're post fully.

'even the tree huggers will agree, more carbon dioxide means more lush foliage!'

Where did you get your facts from? Plants photosynthesis to produce carbohydrates, which removes carbon dioxide from the atmosphere. Yet like animals they need to respire to produce ATP, which is used as energy. This process produces CO2. Ecosystems are finely balanced, more of a necessary component is not good. An example of this is eutropification. This is a process that happens when to much nutrient is introduced to fresh water systems. If you're interested this link explanes

http://www.rpi.edu/dept/chem-eng/Biotech-Environ/Environmental/Eutro/eutrop.htm

The ATP video inspired me to find this. I remembered watching it in Bio a few years back.

Hey, no one noticed my cool animation of how ATP is used in your body.
http://www.videosift.com/story.php?id=8328

(Or the grad school interprative dance of it, since I thought that's what this crowd might go for instead http://www.videosift.com/story.php?id=8845)

aww, this was good...

i've been looking for a way to make more ATP.

repost and i'll vote for it...