Diet Friendly Fast Food

This image of heavy sled pulls was taken during one of the strongmen training sessions in the study at hand - for the full protocol see Table 1 (Winwood. 2014)

Brad Schoenfelds recent study on the differential effects of 3x10 vs. 7x3 rep x set resistance training regimen (reread corresponding SuppVersity Article) took much of the wind óut of the sails of the proponents of classic hypertrophy training (3-4 sets of 8-12 reps) as the one and only training method for anyone thriving for maximal muscle gains.

An even more recent study by Paul Winwood et al. thats about to be published in the upcoming issue of the #1 journal for everything strength training, i.e. the Journal of Strength and Conditioning Research, does not just support the findings of Schoenfeld et al. it claims "that short term strongman training programs are as effective as traditional resistance training programs in improving aspects of body composition, muscular function and performance." (Winwood. 2014)
Next to the fact that the two protocols in the study at hand were neither volume-matched nor based on the same exercises, there is yet another highly significant difference between the study at hand and the aforementioned powerlifting vs. classic resistance training study by Schoenfeld et al. the conclusion of the Winwood study is only "statistically correct". From a practical point of view, on the other hand, the body composition part of it is total bullshit.

If you take a look at the actual "body composition" data, even a blind man sees that the strongman protocol that consisted seven weeks /two obligatory training sessions per week) of the resistance training protocols outlined in Table 1 and two facultative, non-supervised and recorded sessions of prehabilition exercises, as well as two cardiovascular training sessions per week.

Table 1: Outline of the training protocols; * indicates that the exercise is performed explosively (Winwood. 2014)

The first thing you should realize after taking a look at the "traditional" protocol is that its traditional, but not the protocol you would traditionally use if your main goal was to build muscle. The number of repetitions is too low there is no individual training for the arms - both of which are characteristics most hypertrophy regimens share.
This alone wouldnt be that bad, if the conclusion that both training regimen had identical effects on the body composition of the subjects wasnt simply flawed.

Figure 1: Changes in body composition and strength (Winwood. 2014)

Ok, the differences may not be statistically significant, but if one regimen, i.e. the "traditional" training improves, while the strongman training compromises the body composition of young men, I would be very hesitant to state that "strongman training programs are as effective as traditional resistance training programs in improving aspects of body composition" (Winwood. 2014).

If the trend the researchers must obviously have overlooked (or ignored) continues, the guys in the "traditional group" will soon look like ripped mens fitness cover models, while the guys in the strongmen group will develop a pot belly. Not exactly what anyone could want. Even if you dont care about being jacked, looking at the effects on body fat, the "traditional" strength training protocol would also classify as the healthier training regimen.
Reference:

• Winwood, PW, et al. "Strongman  versus  traditional  resistance  training  effects  on  muscular  function  and  performance." Journal of Strength and Conditioning Research (2014). Publish Ahead of Print. DOI: 10.1519/JSC.0000000000000629

Green asparagus from the fridge and  from the market are not created equal - at least not when they finally end up on your plate after a short bath in hot water.

You just have to watch one of the consumer report shows on television to hear it: "Frozen veggies are way better than their reputation would suggest." Actually, here in Germany this sentence has been repeated to soften that Ive even heard people say theyd buy the frozen broccoli because it contained "more vitamins and the other good stuff, you know." And you know what? For some veggies like spinach, for example, this may actually be the case. For others, like broccoli or peas, the nutrient status of the frozen and the raw uncooked vegetable appears to be more or less identical (Favell. 1998). But thats something you cannot say for the green asparagus stems, zucchini and green beans in a recent study from the Università degli Studi di Parma in Italy.

I am not an asparagus expert and can still tell that the cell structure of the Transverse  sections boiled (C - from raw | D - from frozen) is profoundly messed up compared to the raw (A) and blanched (B) variety | legend: c = collenchyma; vp = vascular bundle; p = parenchyma; f = fissure.

In the corresponding experiment, the Italian researchers bought Green asparagus stems (Asparagus officinalis L., var. Grande), zucchini (Cucurbita pepo L., va Quine) and green beans (Phaseolus vulgaris L., var. Giamaica) from a local producer and processed them within 24 hours from harvesting. For each of the veggies four samples were prepared: Raw/uncooked  (R), raw/boiled  (B), blanched (BL) and industrially frozen/boiled (FB)

The raw (ten kilograms of each vegetable), blanched (five kilograms of each vegetable) and industrially frozen  samples  (five  kilograms  of  each  vegetable) had been transported were  transported  to  the  University of  Parma laboratories  under  adequate  refrigerated conditions to avoid the exuberant nutrient loss that occurs upon inadequately slow (re-)freezing.
If you "freeze" your veggies in the freezer compartment of your fridge, this will make the cells blast, so that even before they are cooked, and the nutrients flow out. It is generally assume that the latter would not happen, if the veggies are shock-frosted.

Figure 1: Total antioxidant capacity of green asparagus, zucchini and green beans raw, blanched, boiled and frozen and boiled (Paciulli. 2014); as the data tells you frozen veggies with similar  icy grease on them like you see on the right may not really be a better source of antioxidants than fresh veggies from the farmers or even the supermarket.

If we look at the data in Figure 1, though, it would appear that the cells may have "cracked" already so that they are more susceptible to the subsequent heat assault and the frozen + boiled samples end up having consistently lower total antioxidant (Figure 2) and feric acid reducing capacity than their raw + boiled counterparts.

For a similar reason (nutrient retention), the blanched samples have been cooled immediately after blanching in an ice-water bath for 3 min before they have been transported to the laboratories, where their analysis shows that only the Zucchini lost a small, but significant amount of their total antioxidant activity.
References:

• Paciulli, Maria, et al. "Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity." Food Research International (2014).