wow your diet looks real nice. got some question regarding your meal.

1. What's the diff between gardenia oat bread & wholegrain bread ? Where do you buy the oatbread ?

2. All your chicken grilled and smoked, you make it yourself ? Can teach how to smoke and grilled a chicken ? lol

There's no problem eating carb as long dont over eat at 1 time. About the olive oil ? is it ok to cook with olive oil ? I read somewhere in this forum saying overheat of olive oil become poison to us.

There's no problem eating carb as long dont over eat at 1 time. About the olive oil ? is it ok to cook with olive oil ? I read somewhere in this forum saying overheat of olive oil become poison to us.

Olive oil is a great oil for cooking.  Strong flavored olive oils can be used for frying fish or other strong flavored ingredients.  A mellow late harvest Mission variety oil could be used in baking a cake.  Olive oil has a high smoke point, 410 degrees F,  and doesn't degrade as quickly as many other oils do with repeated high heating.  Use a variety of healthy vegetable oils when preparing food and incorporate a good extra virgin olive oil when you want its health benefits and wonderful Mediterranean flavor.

There are some myths which have recently circulated about olive oil which we are constantly answering via email and our newsletter. Olive oil has been used for thousands of years and is one of the cornerstones of the healthy Mediterranean diet.

Click here for a more scholarly discussion of storage and rancidity

Olive Oil Myth:  Olive oil loses its benefits when heated

The Facts: Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.

Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.

The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils.  But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.

The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum.  The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from.  For more see our olive oil chemistry page

Total kCal for today: 3,273 kCal

Macros Protein/Fat/Carbs : 319g / 123.8g / 201.7g
Ratio of Protein/Fat/Carbs : 2.58 : 1 : 1.63

Comments appreciated. I didn't do a pre-workout oats shake because there was rice in my meal and I was full as can be.

posted the same thing in darkie's thread asking for advice on my food.

Anyway, my weight is 77 - 78 usually. I've never hit 80kg (not yet). Height is about 183cm.

I measure my rice before I cook.

posted the same thing in darkie's thread asking for advice on my food.

Anyway, my weight is 77 - 78 usually. I've never hit 80kg (not yet). Height is about 183cm.

I measure my rice before I cook.

dude we r about the same height hehe. i consume about the same amt of cals tat u have there but i m 91kg :s lol. I still finding ways to add in my cals, eatting in the office is just too troublesome.