• Tues: Bacon…yum.

    Bacon is delicious.  This is an excerpt from a post on Nerd Fitness, The Definitive Guide to Bacon.  The whole article gives lots of useful information but here is just a glimpse:

    Is there good bacon and bad bacon?

    from NerdFitness.com

    You bet your ass there is!

    Bad bacon (think Evil Doctor Porkchop): heavily processed, from factory-farmed pigs, full of artificial ingredients and preservatives.  This is the type of bacon we want to avoid.  Fortunately, many types of bacon have already removed a lot of this stuff by law (pigs have to be raised without hormones). So don’t pay extra just because a label says “Hormone free!”

    Better bacon: unprocessed, with just a few ingredients.  Think “pork, water, salt, brown sugar” and not much else.

    Best bacon: unprocessed, preferably cured with natural ingredients, from pasture-raised/humanely raised pigs, void of artificial ingredients and preservatives.  More expensive (if you’re buying it), but worth every penny.  Now, the labels advertising “no nitrates added” isn’t necessarily true, and as we’ll explain shortly, paying extra for this isn’t quite worth it either!

    Epic bacon: bacon that you cure yourself!  If you’re up for it, Robb Wolf has put together a fantastic resource on purchasing pasture-raised pork belly and curing it at home.  Sure, more work, but I guarantee it’ll be the best bacon you’ve ever tasted.

    How do I find the good bacon?  Check the ingredients!  ”Good bacon” will list something like “pork, water, sea salt, brown sugar” for ingredients and not much else.  The more ingredients there are beyond that, the more processed it’ll tend to be. If there are any ingredients you can’t pronounce, you’ll want to be cautious about buying it!

    Another caveat: “uncured bacon” isn’t technically real. If it was uncured, you’d have to cure it yourself; the curing is what magically turns the pork belly into bacon, so “uncured” is a fallacy to make you think it’s healthier for you.

    If you’re looking for quality locally sourced bacon, check out Eat Wild and Local Harvest to find quality local pig and bacon sources in your area.

    DEFINITIVE ANSWER: Do the best you can. If you can find a local source for bacon, go for it.  If you are buying in a store, pick one that has the least amount of ingredients on the back, and pick a package which contains ingredients you actually recognize. Don’t fall victim to the “no nitrates and nitrites added,” “uncured,” and “hormone-free” fallacies.  All pigs in the US are required to be hormone free, there will be nitrates/nitrites in your bacon (from either natural or unnatural sources), and bacon isn’t bacon unless it’s cured!

    • Warm up
    • 400m walking lunge for time
      Rx: back knee comes close to the ground and full stand up between steps
      “Rx plus”: adhere to same standards as Rx but carry bumper plate entire time (35/25); plate carry in any position
    • 20 mins: Death by push up
      -Start with one push up in the first minute, two push ups in second minute, three push ups in third minute…..20 push ups in 20th minute
      -If fail to complete the number of push ups within the minute, do 5 push ups every minute for remaining time
    • Cool/stretch


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