Okay, we all know that the quickest way to build muscle is to use progressive weight training.
Progressive means that as soon as you get used to lifting a certain amount of weight, you add a little more. Over time, you’ll get stronger because your muscles adapt by getting larger to handle the added weight.
Our bodies adapt to whatever stress we regularly put it through. When you lift weights, what you’re doing is actually tearing the muscle tissue in a healthy way. When you eat the proper nutrition, mostly protein, they’ll actually repair themselves. In fact, they get stronger and bigger without lifting more weight.
As you continue to lift more weight, your muscles will keep adapting to this increased overload. So they get bigger.
But one thing you may not know, is, lifting weights actually causes muscle fiber damage. And this microscopic damage needs to heal properly if you’re going to gain any muscle.
There are type A and type B fibers in your muscles.
Let’s say the higher repetitions might tear the type B so heavier weights will tear them and bring them back stronger. Some people are fast switch and some people are slow switch.
Fast switch responds to high reps, mostly between 8-12 repetitions. Slow switch will respond to slower reps between 4 and 6.
Every body has a different buildup. Let’s say, for example, my bicep is 90% fast switch and 10% slow switch. I would need to do mainly high repetitions for my bicep.
You, on the other hand, might be 90% slow switch and 10% fast switch so the approach you would want to take is lower reps.
So, in order to build muscle mass, you first have to tear it slightly.
The degree of tearing is directly related to how hard and how long you exercise and what type of exercise you do. Movements in which muscles forcefully contract while they are lengthening will cause the most muscle growth.
These are called “eccentric” contractions, and they provide the resisting action of the muscle such as lowering weights and performing the downward movements in exercises.
When you get the proper nutrition, your body repairs this muscle tissue damage and makes it stronger, for the next time you have to handle this weight.
That’s why you have to first cause slight muscle damage, for new muscle mass to be built.…
What exactly is a catering truck? Although there are many not so complementary names or descriptions, they can best and simply be described as a restaurant kitchen on wheels, or in a more legal definition, a Mobile Food Preparation Facility.
A catering truck can cook, handle open food and perform other types of food preparation normally only a restaurant could legally do. They are different from ice cream and candy trucks, produce trucks, and ice cream carts and other carts that mostly sell only prepackaged foods and limited types of unpackaged foods.
Although a catering truck is not technically the same as a restaurant in the health and safety code, the requirements are almost the same as a permanent restaurant
I will probably get hate mail for this, but I would not recommend purchasing/eating any prepared or potentially hazardous foods from a catering truck or a street vendor, even an apparently licensed and safe one. The most I have purchased off a catering truck is prepackaged snacks or drinks.
And here are my reasons why:
–They are inherently more dangerous than a permanent restaurant simply because of the limitations of space and power -gas or electricity- to keep the refrigerators and warming equipment up and running properly. There is a greater chance that food will be left too long in the food temperature danger zone -between 41 and 135 degrees Fahrenheit- thereby allowing bacteria to grow to dangerous levels.
–There are greater possibilities in a catering truck of cross contamination of your ready-to-eat food with raw meats, chicken etc., again due to limited space and overstocking.
–A catering truck has to maintain a storage tank of potable (drinkable) water available throughout the day while they are away from their commissary (where they store and re-supply their truck). This supply is limited versus a permanent restaurant’s water supply. This allows a greater probability that the catering truck will run out of water, or just as bad, the owner or operator limiting their use of it so it can last longer throughout the day. Both cases are not uncommon and this translates to not washing utensils, equipment, hands, etc., thoroughly or often enough.
–The inspector rarely spends the same amount of quality time inspecting a catering truck than a permanent restaurant. This is mainly due to time factors. Many catering trucks do not spend very long in any one place. An inspector has to get in, observe, test and take notes, get out, write up the report and then review it with the owner/operator and have them sign it before the catering truck leaves for the next stop. There are more pressures on everyone in this situation. It’s unfortunate, but this is the reality of this type of business.
–Lastly, the number of permit suspensions also do not reflect a pretty picture for catering trucks and street vendors. Permit suspension, for all types of food facilities, means an automatic closure and is almost always due to the presence of a high risk …