08 Aug 2014
Hey guys! Our Buffalo wing gathering is on for this Sunday at 4 PM at
Silvertone (69 Bromfield Street, Downtown) Buff’s Pub (317 Washington Street, Newton). For those without cars, we can meet at the gym at 3:30 and carpool in together. If you haven’t yet emailed me to let me know you’re coming, please do so at [email protected] Also, I’m curious to see how many people would be interested in snagging a classic CFB05 t-shirt (and in what colors and sizes), should they become available again. Comment away!
06 Aug 2014
I have always shared my birthday (August 5th) with Neil Armstrong, and now, I share it with a new friend: the Gluten Free Label. That’s right, as of yesterday, the term “gluten-free” (as well as “without gluten”, “gluten free”, and “free of gluten”) is regulated by the FDA. So, what does this mean for you?
Gluten is the protein found in wheat, rye, barely, and other hybrid grains. Gluten is usually safe for most people, but about 1% of the population has a condition called Celiac Disease, which is a gluten allergy. When these people eat gluten, their body has an autoimmune response that ultimately leads to damage to the lining of the intestines, which then leads to nutrition malabsorption (as well as other symptoms like bloating and frequent illness). The only treatment for Celiac disease is a gluten free diet.
However, gluten free has also become popular among people without any allergy to gluten. People go gluten free for a number of reasons, including weight loss and just trying to feel better. As more people went gluten free, the food industry clamored to meet their demands. However, this was still confusing for people who truly needed to avoid gluten, as “gluten free” had not legitimized, regulated definition.
In August 2013, FDA announced it would begin regulating the term “gluten free”. As of August 5th, 2014, any food labeled “gluten free” must – according to FDA – either be inherently gluten free (like nuts) or does not contain any of the following:
1) a gluten-containing grain (e.g., spelt wheat)
2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or
3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.
In addition, any presence of gluten in the food must be less than 20 ppm. The FDA used 20 ppm because there is currently no available technology to allow them to measure levels below that.
This label is voluntary, so for example, Diamond is allowed to label their raw and salted almonds “gluten free”, but they don’t have to.
You can read more on FDA’s website.
What This Means For You
If you have Celiac disease, this means that you may now shop with confidence, knowing that foods labeled “gluten free” or anything similar are in fact, as far as modern technology an detect, free of gluten. This is also helpful for anyone (schools, hospitals, parents, babysitters, dinner party hosts, etc) who may need to feed someone with Celiac disease in the future.
But, for the general population, this doesn’t mean as much. Often times foods like pretzels and bread which would normally have gluten but are processed to have it removed have no added benefit for someone without gluten allergy. These foods are often no healthier than the original and are twice as expensive. Gluten free grain foods are usually made with a mix of potato, tapioca, and rice flour. If you’re trying to eat healthier (or fewer) grains, my advice is to choose 100% whole wheat and cut back on how much you’re eating by adding more vegetables. You can also substitute some grains for vegetables altogether, like spaghetti squash in place of pasta or chopped cauliflower in place of rice.
05 Aug 2014
Thanks to everyone for their #PostWOD activity ideas! Of note are four suggestions put forth by Juan Carlos and Rory:
1. #PostWOD recovery shakes at JC’s Cambridge home – Delicious!
2. A weekend trip up to JC’s house in New Hampshire, featuring access to a lake, an indoor pool, and biking/running trails – SIGN ME UP!
3. Eating buffalo wings. I’m SRSLY down for this. I propose we get together at Silvertone this Sunday afternoon at 4 PM to munch on some Buffalo Wings and down some frosty brews. Who’s in? Comment below or email me at [email protected]
4. A flag football team — Could CFB parlay its appearance in the softball playoffs into flag football dominance?!
Here is the events roll call for the next few weeks:
• Sunday, August 10th at 4 PM – Buffalo Wings at Silverton (69 Bromfield Street, Beacon Hill)
• Wednesday, August 13th from 6 – 10 PM – Our very own Evan Michael Coniglio will be playing Rat Pack night at the Boston Harbor Hotel’s Summer in the City Series
• Saturday, August 16th – Hike the Whites (email pat@crossfitboston to sign up!)
• Sunday, September 7th at 9 AM- Nigel and Dave’s Filthy Fifty Birthday Celebration
• Saturday, September 13th from 4 to 11 PM – Watch our very own Boston Derby Dame Candy Saunders kick @$$ in a Boston Roller Derby Bout!
• Sunday, September 21st – CrossFit Fenway’s Third Annual Beantown Throwdown
• Saturday, September 27th from 9 AM to 2 PM – Our very own in-house throwdown!
Please let me know if you have any other events that you are participating in and I’ll post them here! There have also been a bunch of spontaneous gatherings that have been formed over on our super-secret, yet completely-inclusive Facebook page. If you are not yet a member of this secret group and would like to be, please message me and I’ll get you set up.
30 Jul 2014
Usually when I’m talking about protein foods, I mean foods like chicken, beef, eggs, and other foods whose primary macronutrient is protein. But this time, I’m talking about the other “protein” foods. The Cheerios Protein and high protein bread. This trend of adding protein to all sorts of food should be great news, right? I mean, protein is so good for so many reasons – helps build muscles, keeps you satisfied, important part of DNA, aids recovery for athletes… the list goes on. Unfortunately, throwing protein powder into every possible consumable is not the answer, and here’s why.
1. More processing – if you thought cereal and bread weren’t processed before, they sure are now. The best breads involve grinding down wheat and other grains, packaging them up to send to a baker, the baker mixing them with water, yeast, and whatever other ingredients, baking, and packaging. Now you are adding to that process isolating and dehydrating cow’s milk protein (99.9 times out of 100 NOT a grass-fed, humanely raised cow either) or dehulling and defatting soybean meal to create soy protein isolate, and packaging that up too. The macronutrient label may now reflect a more balanced food item, but the ingredients list will tell a different story.
2. What kind of protein is that again? Let me just say that I have minimal faith in the food industry to use quality ingredients. Even the brands that claim to (looking at you, Naked Juice) are owned by brands (like Pepsi) who only give a crap about profit. Even I don’t know where most of the protein powder on the shelf at GNC comes from.
3. $$$$$$$ - Adding a trendy component to your product = increased price. To be fair, I have not had time to check a supermarket, so I will stand corrected if someone tells me protein cheerios and protein bread aren’t more expensive than the regular variety.
4. Raw protein powder tastes like crap – which means to make it palatable, the protein variety requires a whole bunch more sugar. This is also why there is always some small amount of artificial sweetener in your Progenex. The good thing about artificial sweetener is that because it’s so much sweeter than regular sugar, you only need a small amount of it. Either way, just compare the nutrition label for Cheerios and Cheerio Protein Honey Oat. The regular Cheerios have 1 gram of sugar per cup, while the Protein version has 14 grams per cup and twice the total carbohydrate (42 grams compared to 20 grams). And while we’re being honest, who eats only the serving size? To get 7 grams of protein, you are adding 13 grams of extra sugar. Honestly, I’d rather see you drink a glass of milk, make an egg, or even eat 2 TB of peanut butter. Both of those will provide more actual nutrition (I’m talking the vitamins and minerals here) than processed cereal with protein powder in it.
Now, this isn’t a knock on protein powder. That has a couple of specific, evidence based uses for some people (you can learn more about that in another blog post). What I’m knocking is taking a food that is OK but not great for you (Cheerios, whole grain bread, etc) and trying to dress it up as the newest health food while actually making it kind of worse. Going back to the Cheerios example, both Banana Nut and Chocolate Cheerios would be a better option than the Cheerios Protein Oats and Honey (fewer ingredients, fewer types of sugar, half the total carbs, a little less sugar), despite the fact that they sound like desserts.
The bottom line is your protein should come from natural sources like eggs, grass-fed/pasture raised meat and dairy, and nuts and seeds. If you’re a vegetarian, even Tofu and some protein supplements are leaps and bounds better than adding protein powder to cereal and other grains. And if you’re looking to add convenient sources of protein to your diet, options include jerky, hard boiled eggs, nuts, deli slices, etc.
Have you tried protein enhanced foods? What did you think of them?
29 Jul 2014
Welcome to my inaugural blog post! Every Tuesday, I’ll be providing updates on what’s happening post-WOD in the gym and today I’ve got two great save-the-dates to share. First, though, did you know that in 2014, Buffalo Wings will turn 50? According to this entry in Mental Floss, they were invented in 1964 at the Anchor Bar in Buffalo, New York, when the restaurant was faced with an over-supply of chicken wings. Why are we talking about Buffalo Wings? Because like Buffalo Wings, two of our members will also turn fifty this year!
On Sunday, September 7th, we will celebrate the birthdays of members Nigel Costolloe and Dave Lapidus with the Filthy Fifty and there are sure to be some surprises along the way. Come for the great workout, stay for the beers, grub, and good-humored ribbing of the birthday couple about their advanced years.
29 Jul 2014
You still have a few days to sign up for a 15 minute spot to have your body composition tested. Keith will be here on Friday evening and Saturday morning. The list is already getting full but he is willing to stay longer if there is a demand.
Click here to see what times are available.
As a reminder, the fee is $75 for the single dunk and we can conveniently charge your credit card on file.
25 Jul 2014
Here we are everyone! It’s another Friday and tonight is the In-House Throwdown! So Fire It Up! I am looking forward to seeing everyone since I have been away for the last week. Remember that afterwards we will order in some Soul Fire BBQ and bring whatever you would like to drink.
This time away didn’t permit me to train as much as I would have liked and it wasn’t very active at all. It was a painful reminder of how much our bodies just want and need to move on a daily basis. I am not speaking about getting into the gym and hitting the WOD but just moving. Go for a walk, hike, swim, whatever! Being sedentary is not good for ya! I have been able to train the last 3 days and I feel significantly better because of it. Keep moving!
Keith from Metrowave Fitness will be with us again next weekend. He will be able to begin weighing on Friday PM and then Saturday AM. If you registered for the first round then you are set for this time as well. There will be a sheet at the front desk this week to sign up for a time slot.
If you have not previously signed up but would like to participate this time then you can email Neal and sign up on the sheet as well. The cost is $75 for a one time dunk test. $125 if you want to pay for two dunk tests (Keith will return again in the fall at a date TBD).
Why should you participate? Hydrostatic weighing is the 98.5% accurate in determining your body composition. Favorable body composition is one health marker we use in the sick to super fit continuum. The scale is not a good indicator of fitness as it does not differentiate between muscle and fat. Further, those participating in the dunking receive a handout outlining recommended macronutrient consumption to improve one’s body composition.
WHAT’S ON TAP
Here is this upcoming week’s programming:
1. Snatch – 188.8.131.52 x 3 sets @ 73%; rest 3:00 between sets
2a. HSPU Cluster 184.108.40.206 x 3 sets, rest 1:00 between sets
2b. Palms facing you Pull-up cluster 220.127.116.11 x 3 sets AHAP, rest 1:00 between sets
3. 12-9-6 for time
Box Jumps, 30″/24″
With a partner complete for time (relay style)
21-15-9 reps of
Hang Squat Clean, 95/65
Then both run 1500m at the same time (both must finish for final time).
1. Power Clean – 18.104.22.168 x 3 sets @ 73%, rest 3 min between sets
2a. Ring Dips 8-12 reps x 3 sets, rest 1:00 between sets
2b. Glute Ham Raises (only to parallel) 8-15 reps x 3 sets, rest 1:00 between sets
3. AMRAP 6
15 Russian Swings, 32kg/24kg
10 Toe 2 Bar
30 Deadlifts, 135/95
1. High Bar Back Squat @ 20×1, 7-9 reps women/70% x 3 reps for men x 5 sets, rest 2:00 between sets
Complete 5 rounds for time
15 Overhead Squats, 95/65
Row 5 min for max calories
rest 4 minutes
Run 5 min for max distance (500m loops)
rest 5 minutes
Row 5 min for max calories
1. Shoulder Press – 2RM
2. EMOM 15
5 Over the bar burpees
1 Snatch, 185/125
Now, milk is a pretty decent food. It has calcium and is fortified with vitamin D, both of which are good for your bones. As a bonus, (low fat) dairy consumption has also been associated with decreased risk of cardiovascular disease and type 2 diabetes and is associated with lower blood pressure. In addition, milk contains a mix of protein and carbohydrates that make it a good post workout recovery beverage (or part of one that includes added protein).
But do you need to drink 3 cups (8 oz glasses) of it per day? No, you don’t. So where did that recommendation come from?
A Brief History of Milk In The US
Back in the 1940′s and 1950′s, everyone drank whole milk. It went in cereal and accompanied dinner. But somewhere around the 1950′s and early 1960′s, people started hearing that whole milk was bad for your health. That it could increase your risk of heart disease. So people stopped drinking it. In the meantime, the Dairy Industry kept on producing at high numbers, creating a surplus. This lead to the formation of the Dairy Checkoff Program, which according to Dairy Management Inc. works in the following way”
“Dairy farmers pay 15 cents and dairy importers pay 7.5 cents for every hundred pounds of milk (or the equivalent thereof) they sell or import into a generic dairy product promotion fund – familiarly called the “dairy checkoff” – that DMI manages along with state and regional promotion groups. That money – with USDA oversight – is used to fund programs aimed at promoting dairy consumption and protecting the good image of dairy farmers, dairy products and the dairy industry.”
So basically, the dairies pay the USDA, and the USDA promotes milk products for them. Totally legit, right? Now to be fair, it is recommended adults consume 1,000 mg of calcium per day, and a cup of milk has 305 mg. So while the 3 cups per day DOES meet those calcium needs, I think framing this in consumption of dairy alone (without more focus on other calcium containing foods) is underhanded.
Now as educated adults, we might be able to figure this out and recognize that while dairy isn’t bad for us, we also don’t need to consume a gallon of milk a week per person, either. But not everyone knows this information. In addition, according to a new report called Whitewashed: How Industry And Government Promote Dairy Junk Foods:
- About half of all milk is consumed either as flavored milk, with cereal, or in a drink;
- Nearly half of the milk supply goes to make about 9 billion pounds of cheese and 1.5 billion gallons of frozen desserts–two-thirds of which is ice cream;
- 11 percent of all sugar goes into the production of dairy products.
For more see Eat Drink Politics.
So, the government is promoting all this dairy, and much of it is in the form of things like sugary Boston Cream Pie flavored yogurt, strawberry milk, and to accompany fruit loops.
What Can We Do
My recommendation is to consume dairy as it fits into your life. I eat Nutty Nuggets cereal every morning, and on alternating weeks enjoy it with 2% milk or almond milk. I eat yogurt and cheese every now and again. But I don’t enjoy drinking milk, and I don’t add cheese or milk to most foods. I do, however, use Greek yogurt as a sub for mayonnaise in chicken or tuna salad. However, I know some people (ahem, Martin) drink a lot of milk regularly. And that’s fine too.
Here are my basic tips for dairy:
- Choose milk that is grass-fed and from humanely raised cows.
- Choose Whole or 2% milk or plain Greek yogurt. It’s actually pretty hard to have too much on a regular basis if you’re eating rich, plain dairy (at least I find).
- Avoid ice cream, processed cheese, etc as primary sources of calcium. The benefit of calcium from a box of Kraft Mac ‘N Cheese is not worth the cost of what else is in the food.
17 Jul 2014
First and foremost I am very proud of all my lifters. Everyone trained hard, showed up Sunday and gave 110%.
- Sharon walked away from the platform elated having not only achieving meet PR’s but lifetime PR’s on both lifts. She also went 6 for 6 successful lifts. Overall she increased her total by 6kg. Sharon got a silver 2nd Place Medal.
- Sophie competed in her first weightlifting meet and posted some very impressive numbers also going 6 for 6 successful lifts. She ended her total with her Clean and Jerk 1 kg from lifetime PR and matched her Snatch PR. Let me say these PRs were established 1 week from competition. Having gone 6 for 6 and hitting these numbers is mind blowing. It proves that the determination and hard work invested paid off. Sophie tied first place; however due to the other competitor weighing less, she medaled 2nd Place Silver.
- Sean has improved his form remarkably in the last year on both lifts, especially in a meet setting where you are attempting much higher weights than practice with 100 people watching. Sean Snatched higher than he did in his last meet but had some trouble with the clean and jerk. Next meet I am sure he will make these attempts he was aiming for.
- Joe was a last minute competitor having been accepted on the waitlist 2 weeks out. This was also Joe’s first weightlifting meet and he ended his snatch 1kg from his PR and hit a clean and jerk 1 kg more than his lifetime max. I think he performed remarkable when looking back on how little preparation he had as far as practicing the lifts consistently. I feel he is a natural lifter who has the ability to be great if he decides it is something he wants to pursue.
- Martin I know we all like to pick on Martin and he deserves most of it, but Martin showed up at my doorstep at 6:50am Sunday when he did not lift until 3-4 that afternoon. He helped me keep track of the warm up platform and the competition platform for 4 lifters. There was more than one instance that I had a lifter on each Platform and I would not have been able to manage this as effectively without Martin helping me with the early lifters and Sharon helping with the heavyweights. I know Martin stretches more than any human being needs, but he has also been a competitive athlete most of his life and it showed when he stepped on the platform. Martin hit 3 beautiful snatches obtaining a lifetime 5kg PR. He opened the clean and jerk with his last meet PR, and then hit a 5kg PR on his next lift. On the third lift he hit 100kg which is a 10kg lifetime PR and was so excited he dropped and celebrated before the judges told him “down” and he received a no lift. So on the books a 5kg PR but as far as I am concerned he nailed 100kg. We had a very frustrating week leading up in practice so I am very proud of the turnaround.
- Eric was also competing in his first meet. He has been training for months diligently. He needed a 205 total to qualify for National Masters so wanted to start somewhat conservative to ensure he made the minimum total. He very easily made the total and hitting 4 of 6 lifts but the misses were big jumps on the third lift of both snatch and clean and jerk but both went overhead easily just very minor mistakes that red flagged him. He is a very hard worker and has the ambition. No doubt he will succeed as far he wants to go with his endeavors.
~ Coach Julie G.
16 Jul 2014
Summer in New England always feels to me like trying to pack a year’s worth of outdoor fun into 90 days. It seems like there’s a BBQ, happy hour, sporting event, or party every weekend to tempt me with beer, chips, and all sorts of less than healthy fun. And while having a “cheat day” isn’t the worst thing in the world, having them three times a week all summer can add up. And since the BBQ is the most ubiquitous summer activity, here is a little advice on making at least some of those BBQ’s a little bit healthier.
- Don’t show up hungry – snacks at BBQs plentiful in calorie and fat content (think chips, boxed cookies, etc), with scarce vegetable offerings. Have a salad or some fruit before you go so you’re not starving.
- BYO… If you want to be sure there’s something healthy there (like delicious kebabs, see below) or grass-fed, humanely raised hamburgers (instead of Bubba Burgers) then the safest bet is to bring it yourself.
- Stay hydrated. Alcohol and heat can combine to cause dehydration. Water will also make you a little less hungry. Try to drink a glass every hour, or alternate a glass of water with each alcoholic beverage.