TweetPulled pork is fine that way just don't eat bread with it fat and carbs no mix. I buy ground pork a lot it's cheap I am just careful not to mix simple carbs with it. Fish oil u can take all at once or spread out threw the day

TweetThe pork itself is most likely fine. The only thing I find with smoked things as they seem to be high in sodium which usually one wants to refrain from to much when cutting,

With the fish oil if you experience "fish burps" take it right before a meal

Tweeti have been eating some whole foods bread called prairie bread just plain bc i still had a partial loaf left when i started getting back into a cutting routine this week. this bread tastes awesome just plain, and its a nice change from eating brown rice constantly. i figured the nonfat milk and tapioca starch would make this a no, but i have witnessed people eat some interesting things on a cut and still have success. plus i cant imagine the amounts of those 2 used in the bread having a significant influence (caution: ignorant diagnosis).

is it possible to consume this on a cut without halting progress?

here are the ingredients:
Ingredients: Nonfat milk, rice flour, tapioca starch ,cage free eggs, evaporated cane juice, canola oil, yeast, millet, buckwheat, pumpkin seeds, xanthan gum, salt, sunflower seeds, sesame seeds, flax, poppy seeds, lemon juice.

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Originally Posted by sensitivenips

i have been eating some whole foods bread called prairie bread just plain bc i still had a partial loaf left when i started getting back into a cutting routine this week. this bread tastes awesome just plain, and its a nice change from eating brown rice constantly. i figured the nonfat milk and tapioca starch would make this a no, but i have witnessed people eat some interesting things on a cut and still have success. plus i cant imagine the amounts of those 2 used in the bread having a significant influence (caution: ignorant diagnosis).

is it possible to consume this on a cut without halting progress?

here are the ingredients:
Ingredients: Nonfat milk, rice flour, tapioca starch ,cage free eggs, evaporated cane juice, canola oil, yeast, millet, buckwheat, pumpkin seeds, xanthan gum, salt, sunflower seeds, sesame seeds, flax, poppy seeds, lemon juice.

Yes sr just make sure u don't go over the carb count u have in mind for each day and u will be fine it looks like a real healthy choice

Tweetmeasuring carb portions:

i looked up what cooked carb ratios are online for the stuff i consume and have been going by those numbers for my carb count for awhile now. especially when i was eating carbs for every meal i would cook in bulk, and spread across my meals.

recently for my cut i tried utilizing the ratio on the nutrition facts of the product which is always listed as "uncooked." i noticed that when my servings are measured by the "uncooked" measurements, the amount of food produced when cooked seems a lot more than what i was use to with my previous method.

for example: i was fixing quinoa the other day using the "uncooked" measurement with my turkey and avocado, and the portion of quinoa that came out cooked was practically a separate plate entirely from the turkey and avocado. seemed very large.

anywase i would like some input on how you guys count your carbs with products that need to be cooked like brown rice. do you use "uncooked" measurements listed on the product for your servings?

TweetX2 what baby said about sodium. If you're cutting you need to give sodium as much attention as anything else and make sure you're not consuming it. And I always used after cook measurements for brown rice and quinoa. Oats are the only thing I measure dry or uncooked

Tweettheir is a calculator out there that tells you the exact measurements on uncooked to cooked. i have a book that has it all in there. for example 1/2 cup uncooked basmatti rice yields 2cups cooked or something like that. so by cooking it you arent changing the amount of carbs your consuming but when you add water it expands big time haha. it is really good when you are starving your ass off on bare minimal carbs

Tweetso i am a sauce dude, i have to have something to dip my chicken into otherwise im chomping it up and drinking it down with water which is a painful experience. so being that there are comments on watching the sodium intake, im just curious about what i should do about sauces? also, i thought sodium levels werent a concern until single digits bf.

theres a brand i buy that has free of practically everything, however sodium levels per serving range anywhere from 250 on up.

also like to include salsa on certain items like eggs, again the level of sodium is up there.

Tweetthe rule i use is no sugar and as low on carbs as possible. i could care less about sodium until i am close to my goal and as long as you are training hard and doing cardio it should be easy to control a little extra sodium. walden farms makes a ton of different sauces that are sugar and carb free that arent crazy high in sodium. their are tons of different things out there. paula dean makes an awesome sugar free bbq sauce that is insane.