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Cycling diet and Japanese groceries

Also muscle stores more water than fat, so when you are hydrated well your weight will increase alot!

I took the weekend off training and hydrated ready for the new week, hydration levels at around 61% and my weight had increased by 2kg.
 
Thanks, Stu. I should have googled a little myself. :eek:
 
Given that the globe is now nearly 50% 'fat' i.e. BMI over 30, I think we, as cyclists in general, are doing pretty good. Bear in mind getting BMI much below 15 requires seriously hard and dedicated training AND a bodytype that is largely ectomorphic. But that is just one measurement of fitness. Don't forget the mental 'BMI' as well! If you're not happy then its just as hard on your body as a few pounds!
 
That link to where you buy your genmai would be nice :)

I lost alot of weight last year - mainly following same ideas of Stu and Yamabushi. One of the biggest assists was watching the GI Index and avoiding anything with GI over 50, unless I was riding within an hour or so of eating.

1) Yes - you can get real genmai (non-germinated - so you need to soak it). I'll get link and post it. We buy from internet in 30kg lot.

2) If you love bread - get a breadmaker. We bought one at Bic Camera. Awesome - whole grain bread in 3hr. And costs less than 100yen/loaf.

3) Mind your zones. If you really want to lose weight, then ride in fatburn zone. At least 2hrs and 3x a week.

4) Do <some kind> excercise everyday for at least 20min. Even if its a brisk walk.

5) Never eat carbs at night. And never eat less than 2hr before you go to sleep.

6) Cut way back on the volume of food you eat at one time and increase the frequency. Also - increase the amount of water you drink.

That's what I did - I went from 88kg (more or less) to 69kg in 10mo. Still have the 'last 5' to go - but have been very stable.
 
Here you go - various suppliers on Yahoo Auction - here is the link she showed me.

There are 2 basic types - germinated and non-germinated. I prefer the non-germinated so that I can do this myself, but you can buy either.

Hatsuga Genmai - 発芽玄米

You can read something here about this -- http://www.hatsuga.com/DOMER/english/en/GBRRB.html And there are many WHO programs that support using "GABA Rice"
 
DAIMASU

...In Ameyoko-cho (Okachimachi) near Ueno.
http://www.daimasu.net/
I go there for barley and lentils, that I combine with peas & chopped carrots, for a delicious "soup-mix".
They also sell chickpeas (for humus), kidney beans, mung beans, and quite an assortment of other beans & grains - Unfortunately, No oats! (Have to elsewhere for my porridge).
But in that small section of Ameyoko, you can also pick up 1-liter of olive-oil for 7oo yen, as well as a whole lot of other "reasonably-priced" food-stuffs.

The best part, is that all of these shops are just a short hop around the corner from Asazo & Y's :D
 
Low intensity work stresses burns fat, thus reducing our BF% if we go anaerobic we are burning glucose and reducing our MM (muscle mass) anaerobic workouts will burn both.

During the off season riders will ride LSD to drop the fat that they gained in the winter months of indulgence and also hit the gym to turn some of it in to muscle. Then during build phase they will start to burn that slow twitch muscle down and convert to fast twitch and also reduce muscle mass carefully to maintain power but reduce weight.

`Low intensity work stresses burns fat`- I will research this further when I have more time.

For me, riders do LSD as it allows them to train for hours on end, day after day (building muscle endurance, body tolerance) which isn`t possible if you do higher intensities and it is the cumulative effect of the time spent riding and the total amount of calories you burn that reduces fat, not the nature of the low-intensity exercise. Also, it gives their bodies a rest from being stressed after a long season whilst enabling them to continue riding (so not losing specificity) and it`s easier on the body in the cold weather. But for me, as long as you stay below the anaerobic threshold, then maintaining the highest intensity you can seems better (mixed in with recovery rides). But I`m no specialist in this area, so I will have to research it further.

Train at the highest intensity you can sustain for the time you have available for exercise. e.g. if you can sustain 160bpm heart rate for an hour then you will get more weight-loss benefit compared to training at the 'fat-burning' 130 bpm for 1 hour. If you have 5 hrs available then you'll probably benefit more from cruising for 5 hrs compared to 1 hour of more intense exercise. Most people don't have more than an hour or two to train regularly. Go hard.

So I`m with katakanadian here.
 
As for me - I'm just monitoring my personal results. The scale doesn't lie (so much anyway). What worked for me may or not work for anyone else. You have to experiment accordingly. The "triple threat" program is what worked for me.

Agreed: the key is knowing what works for you. Well done in losing the weight you have - 19kg in 10 months is very impressive. Trouble is, the last 5kg will prove the hardest!
 
@Sikochi - for sure. Again, there is a difference in training to lose weight and training to increase specific performance. FE, imo, has it right on. My direct experience comes from more than 20yr ago when we religiously followed the 'Agnostic Cycling' method set out by the Italian National Cycling Federation. Training to race and training to stay in shape are totally different animals. For sure the last 5kg are the hardest - but the first 20kg are the healthiest.

@YG - cool! I gotta check that out. There are quite a few Hallal shops around my house , so I can get some stuff there. But it's quit pricey due to the special nature of the food.

Anyway, as Bruce Lee would always say - "It's like a finger pointing at the Moon. Don't concentrate on the finger or you will miss all that heavenly glory"
 
.........For sure the last 5kg are the hardest - but the first 20kg are the healthiest.........

Mind if I steal that :D

Brilliant! :cool:
 
T-fal OW600370

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Here is some info for anyone planning to buy a breadmaker ...

Perusing the machines at Yodobashi there was only one that I liked the look of. It has a big 'horizontal' baking pan, which made it stand out from all of the pokey small / 'vertical' pans that seemed to be the norm.

Another bonus (for the kanji-challenged like me) is that it is exactly the same machine as this:
http://www.emerils.com/img/img-upload/Breadmaker-Instructions.pdf

Which means I will be able to learn how to use it!

About ¥24,000 at Yodobashi, but only ¥14,495 from Amazon :)
http://www.amazon.co.jp/gp/product/B0039RHCRK/ref=oss_product
 
A great find and excellent information +1!

Well they say processed foods are bad for you, so what if you process it yourself from fresh ingredients?

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We've got this one: Panasonic SD-BH103

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It was about 15,000 yen . Let us know how the TFAL one works. I saw this at the store and was tempted. One thing I'm finding out is that the recipe is critical. And it helps to use extra fast rising yeast. This is a bit hard to find in Japan, so I just get it sent from the U.S.

@James - where did you get your grinder? All I can find around here are cheap plastic versions that are way overpriced. Love to just get a simple Weston or whatever like yours.
 
I would have thought a meat grinder would cost a lot more in Japan... 4000 seems reasonable, depending on how much they charge for the skins.
 
10 meters of skin for around 500 JPY for pork and 700 for Lamb.
 
Where do you get the ingredients? I imagine buying it from local grocery stores would cost too much...
 
Just scored one of these - 'Mr. Stag' Grinders and stuffers as well. A quick trip to Hanamasu and got plenty of goodies for stuffing. I live in a pretty eclectic area, so we also have access to Halal butcher and very old school grocers. Other spices and such I generally have sent from the U.S. since there is the USPS flatrate box which can hold quite alot.
 
Costco have bread makers for about ¥6,000.
Dieters may wish to walk quickly past the muffin and cake aisle!:eek:
 
I got pretty much all the ingreidents from my local supermarket, worked out to be 105 Yen per sausage (21 in total) but not including the cost of the grinder.

The next batch will be cheaper as I won'thave to cover the cost of spices.

Hanamasu is awesome and I plan to buy a huge 7kg joint of beef from there to make the next round of beef sausages as it only cost me 6,000 Yen!

Hmmmmm think how many sausages that will make! :warau:
 
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