Our Panel of Experts
 Rehan JalaliC.S.N. |
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 Don GauvreauMSc, CSCS |
 Lyle McDonaldBSc. |
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 Scott WelchBASc. (Nutrition) |
 Mark GilbertBSc (Nutrition) |
 Lauren JacobsenBSc. (Biochemistry) |
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 Laura CreavalleIFBB Pro |
 Dr. Ken KinakinD.C., CSCS |
 Scott AbelBAH |
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 Domenic MauroB.A., IFBB Press Commission |
 Mario MavridesBSc. |
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 ZOA LINSEYIFBB Pro |
 Darren MehlingBA, CSCS |
 Michael Sedlak M.Sc. |
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 Tammy StromeC.KIN, RNCP, IFBB Pro |
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 Dr. Jeff GoliniPh.D |
 Victoria FelkarMA, BKIN |
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 Jim StoppaniPhD |
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 Andrea ShawBachelor of Science Degree in Exercise and Sports Science |
Latest Columns
Q. I notice that many of the pros don’t use a full range of motion during training. Does this isolate the muscles more, or are they shortchanging themselves on gains that they could be making?
A.... more
Q. What are the newest treatment methods for injuries that bodybuilders and other athletes should be excited about? Are there any cutting-edge technologies that will improve injury recovery?
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Makes 2 servings
Ingredients
• 2 handfuls kale leaves
• 1 teaspoon cayenne pepper
• Cooking spray
• Sea salt
Directions
1. Preheat oven to 350°F.
2. Arrange kale on a non-stick baking sheet.
3.... more
Makes 4 servings
Ingredients
• 1 pound pork tenderloin
• ¼ cup apple cider vinegar
• 2 tablespoons unsweetened applesauce
• 1 clove garlic
• 2 teaspoons soy sauce
• ½ teaspoon grated ginger
• 2... more
Makes 2 servings
Ingredients
• 2 sirloin steaks (4 oz. each), cut in strips
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, crushed
• 2 diced tomatoes
• 1 teaspoon ground... more
Makes 2 servings
Ingredients
• 8 oz. shrimps, shelled and deveined
• 1 tablespoon macadamia oil
• ½ teaspoon paprika
• Pinch cayenne pepper
• 2 cloves garlic, crushed
Directions
1. In a skillet... more