****Official Beginner Question Thread****

**SmileyEH** · 11-22-2009, 09:24 AM

Anklebreaker came up with this idea.

Newbies, beginners, and regulars unable to use google: post your questions here.

This will be an aggressively moderated thread, so no matter how dumb the question the worst that will happen is that it is ignored. If you start a new thread to ask a beginner question it will be moved here and you'll get a warning.

If you troll a question here you will get a warning. Do it again you'll get an infraction etc.

I imagine some questions will develop nice little discussions. In that case I'll move the relevant posts to their own thread.

Regulars, feel free to contribute as much or as little you like, but again: trolling=punishment.

JohnnyFondue · 11-22-2009, 12:51 PM

Sweet! I had an idea for something like this a while back, I'm glad to see it. I must have a stupid noob question at least once a day.

I'll get this started.

Is mayo the good kind of fat or the bad kind of fat? Does it matter if it's all natural? IS there really a difference in "good fat" and "bad fat".

I'll try and research this on my own as well.

tsearcher · 11-22-2009, 01:06 PM

Yeah, I was about to pull up my P.M's and check to see who else suggested this and I shot down. It was a good idea when you brought it up and it's a good idea now.

jimi1999uk · 11-22-2009, 01:06 PM

I'd imagine it'd be the good type but thats for the sole reason that they use egg in mayo and i associate egg with all that is good with the world. May be wrong.

tsearcher · 11-22-2009, 01:10 PM

In addition to the fat in the eggs there's the oil that's used to make the mayo, which can be a variety of oils. So it really depends on what oils are used. Also most people only use a little mayo if any during the day, so it probably doesn't matter that much overall.

JohnnyFondue · 11-22-2009, 01:15 PM

FWIW you did give me the go ahead to make a thread like this I believe, but I opted to just pop up my noob questions in the LC which worked ok, but this is better.

A quick scan over the ingredients of the mayo I have at home reveal ingredients that look ok, other than soybean oil. I've learned on here that I probably want to avoid soybean oil, and soy in general, right? But you're right I'm sure the amount of fat/other ingredients in mayo is negligible because of the small amount used during the day.

asmitty · 11-22-2009, 07:04 PM

the easy solution is to make your own mayo with eggs, lemon juice, olive oil, and salt and pepper. the nutritional profile is substantially better than commercial mayo and it tastes much fresher too.

**SmileyEH** · 11-22-2009, 07:06 PM

Just want to say that mayo is ****ing disgusting and all you guys are very weird dudes.

deathpotato · 11-22-2009, 08:38 PM

Here's one: why is the mixed grip so much stronger than double overhand on deadlifts?

**SmileyEH** · 11-22-2009, 09:38 PM

Quote:

Originally Posted by deathpotato

Here's one: why is the mixed grip so much stronger than double overhand on deadlifts?

The grip issue is that the bar is rolling out of your hands. When you flip one hand, the bar rolling out one just rolls into the other.

OR

torque blah blah science etc. etc.

deathpotato · 11-22-2009, 09:49 PM

Interesting, it doesn't feel like that's what's happening but it makes sense. My overhand is starting to give out and I'm curious to see how much longer mixed will hold up.

JohnnyFondue · 11-23-2009, 12:15 AM

Quote:

Originally Posted by deathpotato

Interesting, it doesn't feel like that's what's happening but it makes sense. My overhand is starting to give out and I'm curious to see how much longer mixed will hold up.

From SS:

Quote:

The back will not pull off the floor what the hands cannot hold, due to proprioceptive feedback that tells the back the weight is too heavy. When the grip is flipped and the hands don't slip as the load increases off the floor, the back doesn't receive the signal that makes it stop the pull.

It's what Smiley said, but phrased differently.

If your grip slips, your brain tell your back it's too heavy, sort of like a fail-safe I'm guessing. Do the alternate grip and it doesn't slip now your brain gives your back the go-ahead.

I think I'm going to start using straps however, I think this is superior to the alternate grip because I'm not planning on competing any time soon.

Barge Ass · 11-23-2009, 12:18 AM

rotational forces are negated

JohnnyFondue · 11-23-2009, 12:23 AM

This will probably sound super noobish and really show my true colors, but if I have really really stalled on a lift, but am still making gains on the rest of my lifts in SS, would I switch to something like Texas Method for the one lift while still gaining in the rest of my lifts doing SS?

Or would I just keep doing assistance exercises, resets, and micro loading and hope for the best?

Barge Ass · 11-23-2009, 12:26 AM

Quote:

Originally Posted by JohnnyFondue

FWIW you did give me the go ahead to make a thread like this I believe, but I opted to just pop up my noob questions in the LC which worked ok, but this is better.

A quick scan over the ingredients of the mayo I have at home reveal ingredients that look ok, other than soybean oil. I've learned on here that I probably want to avoid soybean oil, and soy in general, right? But you're right I'm sure the amount of fat/other ingredients in mayo is negligible because of the small amount used during the day.

I have an asian girlfriend and can't avoid eating soy sometimes. I've even eaten a massive imitation meat meal in a veg restaraunt because the mother is veg. It was actually ok. I just don't make a habit of it.