Greg and Eric are back with the second episode of Season 2, and it’s a great one. First, the guys discuss a ton of remarkable Feats of Strength from the last few weeks. Next, Greg & Eric answer some listeners’ questions about topics such as fat-free mass index, pre-workout nutrition, building strength without adding muscle, and whether or not you should use touch-and-go reps while deadlifting. That’s followed by a Research Roundup segment, which discusses some fascinating new articles about the relationship between muscle fluid volume and force, the effects of protein intake on bone health, and high-load versus low-load training. After that, Eric gives an explosive update on the drama related to the red meat/processed meat research that has caused quite a stir in the nutrition world. Finally, Greg delivers on his promise and explains how to bake the perfect loaf of sourdough bread. **TIME STAMPS**
0:01:14 Announcement: Stronger By Science Studies Archive (Link:
0:08:15 Feats of Strength
Q&A:
0:32:48 What percentage of guys do you think can achieve a fat-free mass index above 25?
0:51:35 What are your thoughts on touch-and-go deadlifts versus resetting every rep?
0:59:57 Do you think it would be beneficial to implement “diet breaks” while bulking?
1:07:16 Do you have any evidence based suggestions for a female who is looking to maintain muscle and gain strength without inducing further hypertrophy?
1:20:40 How does my pre-workout meal look? 2 scoops of whey, 10g of dextrose, 30-45 minutes before working out. Also, would there be any benefit of a post-workout shake?
Research Roundup:
1:27:57 Effects of Dietary Protein Quantity on Bone Quantity following Weight Loss: A Systematic Review and Meta-analysis.
1:32:49 Passive muscle tension increases in proportion to intramuscular fluid volume.
1:50:48 Resistance Exercise-induced Changes in Muscle Phenotype Are Load Dependent.
Drama (update):
2:01:10 MORE stuff on red meat/processed meat
To Play Us Out:
2:18:54 How to bake the perfect loaf of sourdough bread
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