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           Truly Huge Fitness Tips
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        FITNESS TIP FOR 7/17/2002   

by Vicki Palmer

For decades we've been bombarded by the propaganda that whole 
grain foods are superior to their refined counterparts. Health food 
gurus sing the praises of whole-grain food products. The USDA 
food pyramid recommends eating 6-11 servings of grains per day, 
of which most should be whole grain. Is there really that big of a 
difference, or has the "whole wheat" vs. "white" campaign really 
diverted our attention from what really matters: wheat vs. meat?

Wheat and other grains are inferior foods. They've always been 
known as fillers in the food industry and restaurant business. 
They're good for filling up a lot of stomachs cheaply. They 
increase portion size without increasing expense and they 
appeal to the consumer that sees them as tasty, and perfectly 
healthy because they are "low-fat".

Whole grains are scantly more nutritious than refined, enriched 
grains. Either choice is a poor way to spend calories. Two slices 
of white or whole wheat bread have 140 calories. Compare these 
to each other as well as to a 2.7 oz sirloin steak that also has 140 
calories. The whole wheat bread has 2.2 mg of niacin compared 
to 1.8 mg in white bread, whereas the steak has 3.2 mg. Either 
bread has trace amounts of folic acid, while steak has 7.5 mg.
Bread has meager quantities of a few other B vitamins while steak 
contains the whole spectrum of B vitamins, including vitamin B12 
(which is found exclusively in meat products.) The steak also 
contains significant quantities of minerals such as zinc, copper 
and magnesium which are virtually absent in the breads.

However, the numbers don't tell the whole story. There are 
components in whole wheat products that actually make it more 
unhealthy than white flour. Whole wheat includes the bran, which 
is high in phytic acid. Phytic acid binds with minerals and can 
prevent their digestion. Whole wheat also includes the germ, in 
itself a common allergen. The germ contains most of the oil found 
in the wheat kernel. This oil tends to go rancid and is what causes
the bitter taste of whole wheat foods. Rancid fats are harmful to 
the body.

The other danger in believing in the whole wheat myth is that a 
person is liable to eat too much, thinking that it's good for him. For 
years, I fervently held to the whole grain theory. I would rather 
make something for myself than buy refined products. I made 
breads, pastries, pizza crusts and sauces using only "100% 
whole wheat flour". Oddly enough, I felt no better than when I was 
eating a diet high in refined flour: I was bloated and overweight 
and constantly fatigued. 

Our bodies run best on a diet of nutritionally-dense foods such 
s meat and vegetables. Grain products tend to crowd these 
items out of our diets, especially in children who eat based on 
taste rather than reason. So don't feel guilty for choosing white 
over wheat and don't fool yourself into thinking you're helping 
your body by eating whole grains. Ideally, grains should be 
avoided altogether and their vacancy filled with another serving 
of meat or vegetables.

The Truth Shall Set You Free (And It Will Also Make You lean And 

If you were to consider that man's natural diet were the "truth" and 
that any departure from that were a "lie" then you could see that 
the average American is overweight from eating too many "lies". 
His ideal body, with structure and features grown to their full 
genetic potential, could be the "truth". Instead, the body of the 
average American is actually a lie: a distorted body, bloated and 
misshapen. The continual inflow of lies has interfered with the 
proper function and development of the body. 

Changing to a diet closer to the truth can bring about amazing 
changes in physical structure. Weight returns to normal, whether 
up or down. Facial features become more defined as excess fat 
and water deposits are disposed of. Skin tone improves and body 
odor diminishes. 


A high-protein breakfast is a great way to start the day, but it's 
also when most of us are the most rushed. Breakfast Salmon is 
quick to prepare and it can bake while you're getting dressed.

Breakfast Salmon:
1 lb. salmon fillet
1/2 tsp. salt
1 tsp. dried parsley
1 tsp. dried chives
1 T. olive oil (or olive oil spray)
1/2 T. butter

Preheat oven to 400 degrees. Wash and dry salmon and place in 
baking dish. Sprinkle with salt and rub in with fingers. Sprinkle 
parsley and chives over fish. Drizzle or spray with olive oil. Use 
fingers to spread around a bit if needed. Dot with butter. Bake for 
20 minutes. 

Serves 3-4.


You can use other types of fish though you may need to vary 
cooking times to prevent drying out.

Vary the herbs to your taste. Thyme, basil and dill are good 
additions. Prepare the fish the night before and just put in the 
oven in the morning. You can use with frozen fillets straight 
from the freezer. Bake 10 extra minutes.


It's important for each person to choose what they eat. It 
shouldn't be based on fear but on facts. The fact is that there is a 
proper diet fit for human consumption, just as there are special 
"diets" for dogs, cats, and elephants. No, humans are not 
animals. But, like them, we do need to eat food.

There is a true, natural diet plan for man. You can find out what it is 
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