Vitannya! There are only so many tricks the body cannot use to conserve energy in order to enhance our life. Although, judging by the fact that the population is growing, you sometimes think that it would be better without robbing anyone. Ha ha. And if it’s serious, then everything in our body is equally important and optimized. The body does not work at all if it is not visible to you.

Little things about saving energy

As I said, the body does everything in order to:

1. Save the most energy(In this way we store extra energy in our eyes).
2. Use the least amount of energy in any robot(That’s why everyone is lazy in nature).

This allowed us to survive TENS OF THOUSANDS of fates. Our ancestors could feast on the meat of a dead animal in one day, and then for two, or more years, practically starve, eating only the roots (farming appeared later).

Therefore, our body has learned that in order to survive in the harsh minds of nature’s selection (hunts, illnesses, hunger, etc.) it is necessary to protect the recovered energy!

You shouldn’t work for any capacity, for example:

• System of accumulation of living waste (excess waste is stored in fat, and not excreted from the body);
• Meat adaptation (muscles cannot grow without increased attention, so that there is a dire need to protect yourself from danger);
• Hair on the body, calluses on the hands from constant work, smelling like the sun (this was created to save energy, so that adaptation to new influxes is hindered);

The body adapts ONLY according to necessity, such as: “Better to grow hair on the body, less frozen in the cold,” “Better to grow calluses on the hands, less likely to get rid of blood poisoning and death,” etc. There will be no work, as what don't you need required! SAVE ENERGY!

Well, let's say EVERYTHING IN OUR TYPE IS DEVELOPED IN ORDER TO VIEW BETTER IN THEIR MINDS! Just as the body can conserve energy here, it can also generate energy! That’s why it’s better for us to walk more carefully now; stand and walk; sit, stand still; lie down, sit still.

You may have already come to your senses, LIN– this is an adaptation mechanism for the body to save energy.

Just by saving energy, our body creates another amazing mechanism - different types of meat fibers.

By saving energy, meat fibers in our body are heterogeneous.

What is the meaning of dividing our meats from different types of meat fibers? SO GREAT!

As a rule, in life there is a difference in the nature of physical activity, and itself:

1. Very important (for example, you need to put a piano in your very important one).
2. Average heaviness, high volume (for example, carry a load, medium weight, bags of potatoes).
3. Easy (long monotonous run).

Why is it important for our body, for example, to easily conquer the ENTIRE MAJESTIC MASSIVE OF NIG? Great, NO!

As a result, our body has created “different practitioners” to recognize the different nature of the work.

1. Sweet meat fibers (BMW).
2. Full meat fiber (MMF).

Ale! So there are fibers, which are created for the most important robots, and high-threshold meat fibers (HBMF).

Tobto. We select three main types of meat fibers:

In order to better understand the situation, our body needed such transformations to realize that our ancestors had gone to the field.

The stench axis is completely covered by the forest and, in my opinion, completely controls the situation. AND TO ANOTHER, a PREDATOR - A BIRD TIGER - is coming at one of them HIGHLY from the bushes!

A person is drunk to death and at certain times of the second he gives a kill so as not to die. At this point, high-threshold meat fibers were used, which were created for extreme work and for instant response.

But the hut doesn’t leave and starts running after the Cro-Magnon man. Here, on the right, the meat fibers are turned on, which allows you to gain softness in a short term!

Alas, the hut is not building and, as before, I follow the unfortunate naked-assed mischief. After an hour, the body realizes that it will be possible to run for a long time and the thin meat fibers wilt, including more meat fibers for a long, monotonous job (running).

Well, let it go, may there be a happy ending. The people ran up to the point and poured it into a deep river and poured it down to their fellow tribesmen.

Do it that way, boys. Have you realized? During the hour of physical activity, our body does not affect all the fibers of meat that are processed., And it covers only those that are necessary for the development of SPECIFICALLY GIVEN TYPE OF WORK! And all that we can save more energy. Part of the meat consumes less energy than the whole meat! Elementary.

I want to be one of the guarded ones. Vitrivals can be either soft meat fibers or long-lasting, and shvidki can be either vitrified or squeezable.

However, most people who go in for sports on an amateur level or who don’t go in for sports will do it themselves. MMV, swedish for everything, will be spectacular, lower BMW, because. they will have more mitochondria and mitochondrial enzymes.

Mitochondria, in their own way, produce disorganized acidity (digestion) and reagents (fat or peruvate), as a result of chemical reactions, produce “energy” - the very same ATP that our body provides including all energy-consuming processes.

Purposes of different types of meat fibers

Let's take a look at a few different types of meat fibers. Otje:

• High-threshold meat fibers (HMBF)– recognized for EXTREMELY IMPORTANT WORK and SWIDKIY INCLUSION IN WORK FROM SUBMAXIMUM VAGOGY. You will need energy for your shortening, which is necessary for rapid resynthesis (creatine phosphate and glycolysis). If an athlete lifts the barbell once, then... 1 repetition maximum (RM), then the whole robot is a high-threshold BMW. So that you don’t break yourself, nature came up with such a mechanism, a “Swedish response command”, whatever you want. These fibers are even stronger and stronger.
• Sweet meat fibers (BMW)– suitable for heavy and high-volume work with moderately important weight (for 6-12 repetitions). Vikorist for shortening, yak i, yak i VBMW, Swedish energy. These fibers are also called BILIMI and they are used by all athletes of Swedish strength sports (including BB).
• Full meat fiber (MMF)- The stench is suitable for light, long-lasting, monotonous work. Let's get rid of the weight and lungs. That’s why it’s more important to vikorist, but also economical to ensure energy security. One of these is OXIDATION OF FATS BY ADDING ACID. This gives significantly more energy, lower glycolysis, but will require more hour, because The oxidation reaction is very complex and produces a lot of sourness, which is why the MMW is called BLUE MV (since the sourness is carried by hemoglobin, which gives the fibers a red color). These are the fibers that are important for marathon runners and cyclists.

So, why are you bothering to exercise other meat fibers?

Why is it necessary to train all meat fibers?

Since you are a bodybuilder, then, for everything, NO! Your body has not yet reached the goal and has not yet begun to learn , recognized for similar work are Swiss meat fibers.

ALE! If you have already worked out in the gym for 2-3 days and have seen poor results, then training large muscle fibers can be the reason for poor progress!

It would seem that since a person runs marathons, then it is logical for her to train the MMV, and since she trains with even important cars, then the BMW and the VBMW. It's not all that simple, friends.

Bodybuilding- a very specific type of sport, which has good properties for achieving maximum performance (such as training of different types of meat fibers and microperiodization until the stabilization of even large doses of pharmacology).

ONE WAY IS BIGGER AND STRONGER, LOWER PART! Since we break down all the meat fibers, it is logical that the meat will be a bigger waste.

Previously, it was important that there was no sense in training the IMV. On the right, if a BIOPSY (an image of a small part of the meat) was taken from athletes in Olympic sports (such as athletics, sprinters, throwers, etc.), they noted that, as a rule, there were more thin meat fibers, Nizh more. He was told that he needed to exercise the wool fibers and “don’t sweat it.” The investigation was closed.

What a greeting the uncle in the white robes must have been when, within an hour, they took samples of meat tissue from professional bodybuilders! THE QUANTITY OF SWEET AND LONG MEAT FIBERS WAS EQUALLY!

After further research, a study was made that HIGHER meat fibers give rise to growth as well as swedes!

Why are the results of bodybuilders different from other athletes?

Retail with metoy. In Olympic sports, the stink is different. Run more, move more, throw further, etc. And in bodybuilding, duties, proportions and appearance are important.

Therefore, it is important for Olympians to minimize the growth of sores, swelling and MMV. High-threshold or high-threshold meat fibers are required in order to produce the required maximum torque.

Okay, you say, why don’t marathon runners, who require ample meat fibers, get great pumped up legs? All on the right is the MMV training method, friends.

MMV training method. Acidified blood

Let's start with a little theory. With all the technical and other progress that has been made, we still DO NOT KNOW WHAT IS STARTING THE GROWTH OF SOILS!

And what about the progression of stress, stress, anabolic hormones, amino acids, etc., do you feed? Yes, and again, yes! Only the TERMINAL MECHANISM OF MUSCLE GROWTH.

Then we know for sure that SYNTHESIS OF A NEW PROTEIN IS TRIGGERED THROUGH CLITIN DNA.

For hormones to trigger protein synthesis, it is necessary to copy this information from the DNA of the cell nucleus. And the DNA loop itself, as we know, is twisted from two helices.

Let protein synthesis start It is necessary to unwind the DNA helix! How can you earn money? For more help with HYDROGEN IONS!

Pumping- This, roughly speaking, is pumping blood into the flesh. Can you guess what pumping is like in a classic rose? Don’t worry, it’s SILOVY who is to blame! Tobto. Approximately 80% of ROBOC TERESI!

For example, if you pressed a 100 kg barbell for 6-8 reps, then for pumping training you need to lift 80 kg and do 12-15 reps. Do you understand? This pumps blood into the flesh, but this is not the same mode of operation, which is directing to the development of the IMV.

Add to this those who, during pumping training, usually end up at a Swedish pace! And for the fast pace of the revolution we have created a BMW.

MMV needs to be trained at approximately 50% speed and at a very fast pace! Ale pro tse zgodom.

Let's go back to the food hall, Why do marathon runners who run long distances not wear large, thick meat fibers?? Aje stink bezperedno їh train!

There are two factors here:

1. There is no progress in vantagement. I want to focus on lightness and monotony, but there may be growth, otherwise the muscles will not become more sensitive.
2. No acidified meat. So, they work for a long time, with a great number of repetitions (thousands of times), and the BLOOD CIRCULATES MUCH IN THE SOILS (entering and leaving), so they wash away the water. Apparently there is no growth reaction.

Yak zmusity MMV grow?

If the MMW wants to grow no more than the BMW, but in order for protein synthesis to start in the meat fiber (either BMW or MMW), the presence of HYDROGEN IONS, which trigger it, is necessary.

It is easier for thin fleshy fibers to reach, because for energy security, use the ANEAEROBNIY (acid-free) method. Therefore, the blood (the tool for transferring sourness into the pulp) does not wash away the water that is needed to start the growth of the pulp.

Why is it easier to earn money from MMV? Because MMV is using an aerobic (sour) method of energy security! And this means that shelter is required for transporting the sour. Do you understand? The shelter gives the opportunity to eat sourness (supplies it), but also washes away the water they need for growth! The axis is more vicious for you, because it does not allow the growth of IMV in ordinary minds.

To put it simply, the “ready” methods of energy security allow BMW to grow, but not allow the MMV to grow!!! That's why marathon runners get little pains.

Everything is clear, but how do we get out of this hellish stake and pump up our large meat fibers to become twice as large?

• Zmusity pratsyuvati MMV;
• Vykoristovat another way of energy security;

Tobto. It is necessary to sing the attention to TURN ON the MMV itself, but NOT TO BLOW BLOOD FROM THE MOOD, to acidify it!

How can you earn money? PUMPING, friends! Anyway, in a different mode.

Optimal pumping mode

In bodybuilding, there is a dynamic (swift) mode of moving to the right, and after the skin repetition there is a trace of relaxation.

In this mode, the vessels are relaxed and freely allow blood to circulate in and out of the meat. It's bad for the MMV to grow, because... They are needed for the growth of HYDROGEN ions, and the blood flushes them away. The meat does not acidify and the meat does not grow (there is no growth in strength or mass).

That’s why it’s the classic pumping mode. DYNAMIC POWER IS NOT GOING FOR US!

We need to fight vikoryists GREATLY TENSIVELY! If there is stress, then the veins do not leak blood. It's good, because This fuses the accumulated HYDROGEN IONS in it!

HYPOXIA(no sourness due to constant tension) –> ANAEROBIC GLYCOLYSIS(breakdown of glucose without sourness) –> Pile up of IONS IN HYDROGEN.

Miraculous. We separated from them. One more time. The meat does not allow blood to pass through (continuous tension), anaerobic glycolysis occurs (there is no wind), and water and water accumulate (since blood and acidity do not circulate).

Now let's take a look at what the brains are for MMV hypertrophy.

A practical scheme for MMV hypertrophy

What do we need for maximum hypertrophy (“blowing” of meat cells):

Let's take a look at the butt of the standing biceps barbell.

For example, your working weight is 30 kg for 10-12 reps, and you lifted 40 kg for 1 rep (40 kg is your 1 rep max). PM – no reps maximum!

How to do?

• From now on we are picking up the range beyond our 1RM. We take 30-50%, that is. for 40 kg it will be 12-20 kg.
• Now, with our arms bent, we remember our exit situation. HANDS NOT TO BE BENDED TO THE OUTSIDE as you approach, so as not to allow blood to pass through. Practicing the AVERAGE amplitude! Tobto. we do not reach the upper and lower points. As soon as we feel that the flesh can relax, it swells and collapses in the protracted hip.
• Raises and lowers the bar even more strongly! There are 1-2 steps uphill and 3-4 steps down! If possible, then even better! This is how we take care of our MMVs and associate ourselves with the BMW robots.
• REACHING THE INNOCENT FALL! This is a very important moment. It's so strong that it's simply impossible to lift your weight again. We are within reach of the meat witch. We are talking about the borderline acidification of the pulp, that is. about the high capacity of HYDROGEN IONS. The repetitions will be longer, lower, and 20-30 and then 30-50 seconds. It's okay!

This is how we look at one approach. How many approaches are there? In theory, ALREADY RICH, ale mi, as you know, So let's make a decision.

To reduce the liver, we need about 5 quilins, and for it to go down, we need 40-60 quilins.

Therefore, based on what was said above, it would be optimal to implement such approaches throughout the day. Few people will be happy with Ale.

I will use the STEP METHOD OF OXIDIZATION OF MEAT. Tobto. You complete 3-4 approaches with a minimal recovery, then repeat 3-4 exercises and repeat 3-4 approaches again, then repeat 3-4 exercises and a new series.

Butt: you did a bicep curl in 30 seconds. Wait 20-30 seconds and repeat another approach, now wait 20-30 seconds and finish the third approach. Now add 3-4, or maybe 5 hvilins. І repeat the series of three approaches with a break of 20-30 seconds. Such series can be performed from 2 to 5 within one training session.

PIDHID(30-50 sec) + VIDPOCHINOK(20-30 sec) + PIDHID(30-50 sec) + VIDPOCHINOK(20-30 sec) + PIDHID(30-50 sec) + VIDPOCHINOK (3-5 hwilin!) … REPEAT SERIES…

Before speaking, it’s important that you can do a lot of exercises at home (flexibles, biceps, triceps, deltoids).

Umovi growth of meats

So, what is needed for the pulp to grow?

• TRAINING STRESS (ruinuvannya)! Wine is required in order to absorb the metabolism of ANABOLIC HORMONES! Only the body undergoes a growth process (anabolism).
• HORMONAL BACKGROUND! We need HORMONES that provide information about protein synthesis from cell DNA. Metabolism itself (metabolism) is destroyed by growth (anabolism). The destruction of protein structures on trained tissues causes the body to become damaged. This process is called PROTEIN SYNTHESIS.
• HYDROGEN IONS! We've already talked a lot about them today. They untwist the DNA helix so that information about protein synthesis becomes available for reading by hormones (steroid-receptor complexes). If there is not enough ion water, which is seen in the output of ATP, then hormones will not be able to take in information about protein synthesis and start growth. REMEMBER: HORMONES (steroids) without training stress WILL NOT GIVE RESULTS, but TRAINING WITHOUT HORMONES WILL GIVE YOU!
• CREATINE PHOSPHATE! Gives energy to the DNA molecule for its powerful robot. Also, the supplement CREATINE MONOHYDRATE can be used as an additional supplement during training. Good speech.
• AMINO ACIDS for growth! In order to scour the flesh, it is necessary to have something to scour! Amino acids are a plastic material for the growth of meats.

So protein (amino acids) is very important! Ale more for the minds of CHILDREN (deficiency of simple carbohydrates). Show how you are losing weight. If you don’t eat carbohydrates and exercise, then your meats have ALREADY LOW glycogen, which means you have to waste amino acid energy (expensive food). If you take extra amounts of amino acids before and after training, you will save more sores.

Not suitable for sports food lovers, because... THE BLOCK IS EXPENSIVE and because of this you can get MORE sales! Ale, I respect it, why is it so. CARBOHYDRATES ARE IMPORTANT, lower protein, especially in the preparation of meat mass, because give energy to your meats.

On the right is that after training, your body DOESN'T THINK about growing muscles, because... That's how your energy reserves are drained! You need to renew them! In fact, two days after training, your body replenishes its energy reserves and doesn’t think about growth. And the short-lived proteins continue to chew and collapse into enzymes - PROTEIN KINASES! In just 2 days, the body starts to renew itself and, as you say, renews itself in 7 days. Ale really tell more. Call in 10-14 days.

Supposedly:

1. TRAINING STRESS(Ruinuvannya).
2. HORMONAL BACKGROUND(Start DNA synthesis).
3. HYDROGEN IONS(DNA helix untwisting for hormones).
4. CREATINE PHOSPHATE + CARBOHYDRATE(Provided with energy).
5. AMINO ACIDS(Budivnytsia material for plastic structures).

There are any kind of meat fibers (MMF, BMW, VBMW). The only difference is that it is easier for the IMV to reduce the required concentration of ions in water, it is necessary to respect the rights of the singer, as we said above in this article.

How can I attend MMV and BMW training?

It is possible, perhaps. I'll tell you more. In the army, I did this myself. I remember that once I had worked my hands so hard that I couldn’t fasten my jacket in the wound, my service comrades helped me, because... the stench was unbearably sick! Axis means never having trained the MMV.

Here are a few basic rules:

• MMV ZAVZHDI TRAINING AFTER BMW(if you train them in one training session).
• MMV SEE LESS(2-3 days, then already on the third day you can train again).
• BMW + 1-2 days for repairs + MMV(as you train at different training sessions).

Butt of training program No. 1 (VANTAGENYA TIDEN):

• BMW week (80-90% of 1 RM, 6-8 reps, fast pace, even faster);
• MMW period (30-50% of 1 RM, 30-50 sec. rise, constant voltage, e.g.);
• week of renewal (50%, 8-12 repetitions, without exercise);

Butt training program No. 2 (BMW + MMV on one training car):

• Tyzhden BMW+MMV;
• Day of renewal (or even light training with 50% strength is NOT UP TO VIEW);

OK. How to combine MMV and BMW training in practice?

Butt stock (BMW + MMV on one training ground):

1. BMW- Bench press on poor lava: 4 approaches (80 kg x 6-12).
2. BMW- Dumbbell bench press: 4 approaches (30 kg (1 dumbbell) x 6-12).
3. BMW- Lifting dumbbells lying on the lava: 4 approaches (20 kg (1 dumbbell) x 8-12).
4. ММВ – Barbell press on a heavy lava: 2-3 x ((30 kg = 30-50 sec. approach + 20-30 sec. recovery) x 3 networks + recovery 3-5 recovery + REPEAT SERIES ...).
5. MMV– Dumbbell bench press: 2-3 x ((10-15 kg (1 dumbbell) = 30-50 sec. lift + 20-30 sec. lift) x 3 nets + lift 3-5 lifts + REPEAT SERIES...).

Why are you having fun? BMW is now on the cob, in front of the MMV! MMV ZAVZHDI IN KINCI! IT IS NOT POSSIBLE TO CHANGE WITH MISSIONS IN ANY WAY!

If we were training two muscle groups on one training session, for example, CHEST + ARMS, then we would immediately need to train the BMW CHEST, then the BMW HANDS, and then the BMW CHEST + MIB ARMs. So, as you know, we train the large muscle groups (legs, back, chest), and then the small ones (delts, arms, calves).

RIGHT= BMW Chest + BMW Arms + MMV Chest + MMV Arms.

WRONG = BMW Chest + BMW Chest + BMW Arms + BMW Arms.

WRONG= BMW Arms + MMV Arms + BMW Chest + MMV Chest.

So, I guess I’ll end this article. If you are a beginner, then you still don’t need the price of Fig, but if you are already an accomplished athlete who trains for two hours and has lost in the results, then IMM training can become a very bad help in reaching new horizons in growth and meat mass.

P.S. Subscribe to blog updates. It will only get cooler.

With respect and the most beautiful blessings!

Do you know why your pulp grows? Most will say that they know. Kind of training with your legs. It’s a pity that even a superficial glance at the speeches is due to the fact that the sleeper tinkers with the loads every day, and there’s nothing else left. Unfortunately, modern biochemists, which influence cellular processes in the growth of meat cells, cannot unambiguously relate to the nutrition of what specifically causes our meat to grow. And this is even more surprising because different explanations of what is necessary for any bodybuilder process convey different ways of achieving the result. Otherwise, if we knew exactly why our muscles were growing, then we could have better adjusted our training and renewal for this purpose.

Theories of pulp growth (why do pulps grow)

Behind the great arch, we know what is going in and what is going out, but we don’t know what exactly is going in due to the growth of holes in the middle. We all know that EXERCISE destroys the balance of the internal core of the body (CE INPUT) and can lead to an increase in muscle mass due to protein synthesis (CE INPUT).

We know that protein synthesis is triggered by a number of factors that interact with the DNA of the cell nucleus. The mechanism of end infusion is simple: a “meat protein template” is created based on the information contained in the DNA. This “template” is called messenger RNA. After its creation, it leaves the nucleus (de DNA) in the cell itself, where it produces protein molecules. Your legs will become bigger. Your flesh will get worse.

Otherwise, the RNA molecule is a kind of structure that combines the amino acids of amino acids in order to create the required protein. Moreover, this is the “armchair” of Bagatoraz. Based on one RNA molecule, it can be produced without protein molecules.

So what? Here comes the axle! Now we know why our meat grows? I’ve been thinking for a long time that everything is so simple. And I haven’t been able to understand why people talk so often about those who “don’t know the mechanisms of growth.” There is also a stench on the surface. It's a pity, friends. Everything is a hundred times more complicated than you might think at first glance.
Let's turn around to our little bow.

TRAINING - DESTRUCTION OF RIVNOVAGA FACTORY - DNA TO NUCLEUS - RNA - PROTEIN SYNTHESIS….

Is everything correct? So, let’s be amazed at the connection between the DESTRUCTION OF RIVNOVAGI-FACTORY-DNA. During this period, nothing was clear to us.
On the one hand, we know the main factors that stimulate protein growth. Tse:

• AMINO ACIDS
• TESTOSTERONE
• Creatine
• HYDROGEN IONS

The official scientific doctrine respects that testosterone itself, penetrating into the meat cell, binds to the receptor that creates the COMPLEX, which flows into DNA, creating RNA for protein synthesis. Amino acids are the best material for protein. Creatine is energy for everyday life. They are water-bearing agents for the COMPLEX to be absorbed into the nucleus of the cell to the DNA.
On the other hand, WE DO NOT KNOW HOW THE DESTRUCTION OF THE RESTORATION OF THE MIDDLE (LIKE TRAINING) IS BETTER THAN THE PLAN OF GROWTH FACTORS!

Most of the factors (TESTOSTERONE, CREATINE, HYDROGEN IONS) are directly dependent on training. By disrupting the system’s internal response to training, we disrupt the system’s response to both increases and changes (changes) in a number of factors. For example, a large excess of ions in water ruins the mitochondria of meat fibers, then. harm, and the abundance of ions in water helps hormones to bind DNA cells and begin protein synthesis.

It's a matter of careless nutrition. For example, DO YOU NEED TO STRONGLY DESTROY THE RIVNAVAGU CHI SYSTEM? And on the one hand, which is the stronger we destroy the equal system, then the increased pressure may respond to its own protection by vibrating the factors required for it. On the other hand, the more the system is destroyed, the more difficult and time-consuming it is to “repair”. Could there be less damage to the senses (there will be more “repairs” and there may be more factors, so stinks will occur more often)?

The axes have reached the stumbling stone, as the minds of the rich, both among the jocks and among the scholars, churn. There are two protracted theories that are based on different “ideologies”: THE THEORY OF ACCUMULATION and THE THEORY OF RUIN.

The theory of ruin talk about the fact that meats are good to grow if you do them well before training.

Accumulation theory talk about those that are more likely to grow than less ruinous training, which accumulate the necessary growth officials more often and more often.

The theory of ruin

Like: “WITHOUT PAIN THERE IS NO GROWTH”, “WHAT PAINS MEANS GROWTH”, etc. The essence is the same: the more you destroy the stink by training, the more the stink can grow in the hour of repair. On a systemic level, everything looks completely logical: we have a RIVNOVAG action that destroys training. If it is not repeated often, then the damage to the system is invisible because Energy is wasted during maintenance. The only way out for the system is ADAPTATION to permanent destruction of the ways of its strengthening. Even when the system has become strong, it turns into its own self-righteousness, but even in the face of these systematic destructions of its middle nature, which are taking place.

And here it is completely obvious that the more we have destroyed the equity of the system (the more it has been destroyed), the more it is necessary to grow up in order to turn around the wasted equity. From the perspective of RIVER ENERGIES in nature, it cannot be any other way. This is why adherents of this theory believe that it is necessary to train hard, with pain, with problems and with the progression of vantagement. These are direct signs of a damaged system. The drainage of your meats, after which stench looms larger.

There are plenty of admirers of this system, both among athletes and among scientists. One of the most well-known adherents of this “buv” system is Vadim Protasenko (author of the book “Supertraining”). Why in the past hour? Why in the paws?
On the right is that Vadim Protasenko was inspired by the theory he described in his cult book. It’s already a lot richer. However, only a few people are convinced of it in the sense that there is a rupture of actin-myosin sites under the influx of mechanical stress during training. However, I don’t feel like I’m in favor of the theory of supercompensation that follows the breakdown of the body’s internal organs. I want everything to be lyric. Let's go further.

Accumulation theory

It’s like, “CHEMER THE LESS DESTRUCTION OF M’YAZI, IT’S BETTER”, “DIMENSIVE INTENSIVE ZUSHENNYA WITHOUT RUIN.” The essence of this is that in the process of meat activity, factors are created that influence the read information from the DNA of cells. Therefore, it is important to injure the meat fibers as little as possible, rather than engage them more physically for maximum accumulation of important factors.

The most famous proponent of this theory in our country is Professor Seluyanov. We are against the “ruinage-supercompensation” scheme, which was first proposed by Protasenko. The painful pain that has disappeared after training Seluyanov explains by the bursts of short myofibrils in little-trained athletes. The point is that there are short and long myofibrillations. With the rights of an extended position (full amplitude, negatives), short ones are torn and lost for long ones. Over the course of time, this process stabilizes (is lost even longer) and therefore disappears. This is why Seluyanov is important not only because it is brown for growth, but also because it is a sign of the spoiled ruin of the plants.

The point where the two theories meet

Is it possible to develop muscles with minimal training, since the factors required for growth are generated by training? And here is the axis on the right: the more you work on working approaches, the more RNA will accumulate, which triggers protein synthesis in meats, on one side. And this is why ion water accumulates more, on the other hand... Behind Seluyanov, water is guilty of an EXTRA, but not an EXTRA, because the more ion water, the more acidified and the more ruined Nya Klitin

Let me remind you that when meat is produced, the energy for it is resynthesized through an additional reaction called glycolysis, a process in which lactic acid is vibrated. Why, if you repeat it a lot, you will feel pain in the meats (the acid will burn them).

1 glucose + enzyme + ADP = 2 lactic acid + 2 ATP + water

This reaction will provide our muscles with energy (ATP) as it moves towards the right (as if it did not happen, then the energy ended at the first approach). Ale, as you know, at the same time with ATP we remove LACTIC ACID (the fire is at the approach), which then splits into LACTATE and HYDROGEN ION. In this manner, with vicoristic energy, the STINK OF HYDROGEN is created:

ATP = ADP + P + N (+ ion water) + E (energy)

And the more approaches you use, the more lactic acid and similar water ions will accumulate. The first is bad growth, the other is necessary growth. The axis is why SYSTEM PROTIRICH! YOU CAN DESTROY MORE, BELOW WILL BE SYNTHESIS. This can be achieved only if there is less disruption and more accumulation (of factors such as RNA). For this purpose, it is necessary to improve between approaches because the level of lactic acid falls immediately after approaching and the longer the hour passes, the more it falls, the less it ruins your m'yazi.

RUSSENNYA THEORY- It is confirmed that during training, INJURY of the meat fibers occurs, which gives rise to the vibration of factors, which causes the growth of meat. The more severe the injury, the greater the growth factors.

ACCUMULATION THEORY- I believe that during training, factors accumulate that cause the growth of the muscles, and the injury of the muscles only affects the growth.

What is there to see in us? And it turns out that they cannot say at once what triggers the growth of meats. Some say that a maximum amount of training stress is required, others say a minimum, etc. We know about the factors and we know that training affects them. We definitely don’t know how this happens (by the way of accumulation and ruin)

Rivnovaga

I don’t know, I can easily have mercy. I express inclusively my subjective thought about how good it is.
I live my entire life in accordance with the law of equality. The more people want to get rid of something, the more money there is to report. The more expensive the car you buy, the more you need to spend money on its maintenance. The more pennies you spend at a disco, the easier it is to survive until the end of the month without pennies. ENVIRONMENT (HOMEOSTASIS) is everywhere, because energy just doesn’t go anywhere and can’t appear from nowhere.

Whose plan am I singing? for the growth of muscles, the necessary processes are both destruction and accumulation of what our body can see RIVNOVAG. The body and muscles tend to expend energy the least, so if you destroy the POINT OF ENVIRONMENT during training (DESTROY THE SYSTEM), then the system is forced to adapt to that disruption (adapt). The system is trying to introduce this new external factor of destroying its own strength (ruining training) by strengthening internal strength. Roughly speaking: the more the call presses on us, the more we will press at the end in the middle, in order to preserve the fairness.

I believe that the basis of any growth of meat is the theory of stress and the disruption of the internal fluid of the middle. I just study here and now. Strong sun (outer sun) causes the skin to swell, the body vibrates dry pigment and the skin becomes dark (internal infusion to preserve moisture). Keeping your hand in the shelter of the shovel (external hand) promotes the removal of tight calluses (internal infusion to save the skin) and so on.

Our system (body) is always trying to protect itself from any repeated damage to its balance, which is useful for saving energy. Axis why AFTER THE RUIN OF THE BEHAVIOR, THERE IS REVENTION + THE BEAST OF REVISION (supercompensation). This is a kind of “reserve for every emergency.” This supply is also the growth of meats, if after repair there are a few more than there were before.

There's no way to blame the smut. The heads up are those who, in principle, are NOT POSSIBLE without the DESTRUCTION (DESTRUCTION) OF THE RIVAL SYSTEM IN ANY WAY OF ACCUMULATION. Because the body and muscles will not be visible. Only the new economic influx into the system can be disruptive and they can adapt to the extent of their strengthening (growth).

IDEA: Ruining is required in order for the accumulation to begin (GROWTH)

It is difficult for me to give proofs of this from the perspective of mathematics and physics, but I have a lot of proofs of this from my practice.
No matter how many anabolic factors people have eliminated individually, they won’t grow without training. No matter how much sports food and steroids you pour into yourself, otherwise without training there will be no use.
Moreover, if a person trains with the same obsessions, which has become primary for him, then there will be no growth of sores. Navantage (system ruin) has become = Growth (system accumulation) per day.

Therefore, it especially seems to me that the theory of accumulation is an extreme extension of the theory of ruination; it is simply necessary to look a little more broadly at those that we call ruins. DESTRUCTION - not only the destruction of meat fibers (it’s too narrow in my opinion). DESTRUCTION means no negative destruction of the system. May you not sever your meat fibers from the moths, but may you ruin the energy and blood balance of the training system. What, the devil take it, is it not a ruin of the river?

And for the sake of the minds of the profound ruin of the system, it is possible to further grow and strengthen the system. Since similar structures will be identical in their strength, then the signals (system) will respond to them and will not show growth. How is it more beautiful? This is different food. It is also important to understand that without the collapse of the secondary flow system, it will not be strengthened, because it will not be energetically visible.

Meat injuries

It is possible that meat fibers do not need to be injured during training. Otherwise, it is necessary to destroy the equal system in some other way if we want to strengthen it.

Although with the ruins myofibril, not everything is as smooth as we would like. Professor Seluyanov presents a model for explaining pain, where short myofibers rupture. Theoretically, it looks like this: there are meat fibers of a different age, with tension created throughout the entire length of the meat, great pressure falls on the shorter fibers, causing them to tear. Micro-inflammation and pain signals that go to our cerebrum (post-exercise pain) are resolved. After a few months of regular training, all the short fibers simply weaken and there is no reason for illness. Everything is amazing, amazing. And people are engaged in dozens of activities, and still, after training, pain in their muscles does not go away. How can I explain this? Maybe we don’t understand the mechanisms of destruction and creation of myofibril?

But how can we explain the importance of growth, how can we train the muscle today without much disruption? In theory, the accumulation may work well, but in practice it works poorly... Work every day on a light regimen every hour, and then give your muscles a couple of days to grow, and you may make great progress. Nothing is visible yet, it’s a pity.

Let us make this simple recommendation to increase the complexity between approaches. Theoretically, by increasing the time of removal of meat acidification products, their degradation will then be reduced. Because of this I am absolutely fit. Also, the other side: the more you rely on the approaches, the less pressure you can put on training your muscles. And this means that you will limit your capabilities so as to flow into the system (on the possibility of growing sores). The only way out of this puzzle is to train all day long, doing 30 exercises between sets. So you won’t run out of time to live and work. Zagalom nutrition and doubts are blamed even richly, friends

I already know that there are dozens of sports-medical experiments based on the results of athletes as a result of changes between approaches. Many of these experiments have been carried out for months and most of the results have been achieved - there are numerous advantages in terms of increasing strength and the mass of muscles. Maybe they didn’t smell the stink. Maybe we don’t understand. Ale such traces of mass and stench put many important theories of the growth of meats in doubt.

Right now, I would like to write a report on the various evidence and theories of the growth of meats. But if I started to get into it, then I realized that it wouldn’t be so bad in the first way, but rather in a different way. I simply saw two main theories of meat growth and tried to convey their essence to you. It’s up to you, friends, to judge how much of it is in me.

We continue to delve into the topics in the ADVANCED block, giving you more information about what works in our body. I hope that the information posts are not too complicated, but if you don’t understand it the first time, I recommend reading it again and putting in the correct question. Well, today we’ll talk about those who praise the richness of our participants.

It should be noted that the exact mechanism of the growth of meat fibers is unknown, so until now we have not come to the conclusion that new meat fibers are appearing, which is likely to split and increase the existing ones, and how it all depends on genetics. You can see 4 factors that are necessary for ensuring the growth of meat mass:

1. Increased concentration of anabolic hormones in the blood
2. Increased concentration of free creatine in meats.
3. Increased concentration of ions in water in meats
4. Amino acid reserves in cells

Here the word “officials” is used, because the causal-hereditary connection between them and the growth of problems is not yet complete. If you want to experiment and find out what the stinks do, why and how, you need to open the food.

1. Increased concentration of anabolic hormones in the blood

Dovidka:>

Anabolism is a set of chemical processes that form one of the sides of the exchange of substances in the body, directly affecting the formation of cells and tissues.

Anabolic hormones are hormones that are detected by the body and serve as a signal for the initiation of anabolism.

Of the few factors that we consider today, this is the most important, since wine itself triggers the process of synthesis of myofibrils (meat fibers) in the cell. An increase in the concentration of anabolic hormones in the blood occurs under the infusion of physiological stress resulting from intense repetitions at the approach. During the training process, hormones enter the cell and do not go back, so the more approaches there are, the more hormones will be in the middle of the cell.

Under the influence of hormones, different structures are established in meat fibers, similar to the synthesis of protein molecules. It should be noted that anabolic hormones during the process of protein synthesis are completely utilized in the middle of the body by several dibs.

2. Increased concentration of free creatine in meats.

The accumulation of free creatine in the sarcoplasm (the short-lived part of meat) is a criterion for the intensification of metabolism in the cell.

Creatine phosphate (CrP) transports energy from mitochondria to myofibrils in oxide meat fibers (OMF) and from sarcoplasmic ATP to myofibrillar ATP in glycolytic meat fibers (GMF). So the vein itself transports energy into the cell nucleus, to nuclear ATP. As the meat fiber is activated, the nuclei are also consumed by ATP, and the resynthesis of ATP requires CrF. There are no other sources of energy for ATP resynthesis in the nucleus (there are no mitochondria there). To support the process of creation of I-RNA, ribosomes and so on. It is necessary for CrF to enter the core and the release of free Cr and inorganic phosphate.

Ale smut is given to Kr in order to provide energy to the process of RNA synthesis by hormones. And the larger the territory, the more active this process is. In a calm state, there is probably 100% CrF in the client’s body, so metabolism and plastic processes take place in the weak form.

If all the organs of the body are regularly renewed (so that this process continues forever), and as a result of training to lead to the activity of meat fiber, the sarcoplasm accumulates free creatine. This means that active metabolic and plastic processes are going on. The CrF in the nuclei provides energy for the resynthesis of ATP, the free Cr collapses to the mitochondria, and is again resynthesized into the CrF. In this way, part of the KrF begins to turn on at the energy-provided nucleus of the cell, which means activating all the plastic processes that take place in it.

3. Increased concentration of ions in water in meats

The increased concentration of ions in water leads to an increase in the size of pores in the membranes, which leads to easier penetration of hormones into the cell, activating the activity of enzymes, facilitating the access of hormones to surge information. , DNA molecules.

Under the hour of death, in the dynamic mode, the growth of myofibrils in the OMV is not generated (though they also take part in the work, like the GMV) due to the fact that only three factors of muscle growth are activated in them. Considering the great number of mitochondria and the delivery of oxygen from the blood to the right, the accumulation of water ions in the sarcoplasm of the OMV is not observed. Apparently, hormones cannot penetrate the cell and anabolic processes do not unfold. They activate all processes in the client. The cell is active, it drives nerve impulses, and these impulses disturb the muscles and begin to create new nuclei. At high pulse frequencies, kernels for BMW are created, at low frequencies, kernels for MMV are created.

It is necessary to remember that acidification may be excessive, otherwise they will begin to destroy the protein structures of the cell and the level of catabolic processes in the cell will begin to exceed the level of anabolic processes.

4. Amino acid reserves in cells

The last, but not least, factor today is the presence of an essential quantity of amino acids in the eggplant, because amino acids are the main reason for the formation of proteins, and therefore meats. This factor of knitting is not due to a laborious process, but due to the provision of proper and valuable food.

The accumulation of amino acids in the body is gradually generated in the form of the amino acid pool, so there is no need for the increased amino acids in the blood immediately after the hour to the right. In fact, protein synthesis occurs as soon as possible after strength training, so it is necessary to provide the body with the necessary amount of protein within a few days after training. It is important to monitor and improve metabolism for 2-3 days after strength training.

Dodatkovo

The lifespan of new myofibrils lasts 7-15 days, but the greatest active accumulation of ribosomes occurs during the hour of training and the first years after it. They water their right side both before the hour of training and the next year after it. Hormones work and decipher information from DNA for another 2-3 days, but not as intensely as during the training period, when this process is activated by another increased concentration of high-quality creatine.

/1/ Seluyanov N.V..jpg We continue to delve into the topics in the ADVANCED block, giving you more information about what works in our body. I am confident that the info-posts will not be too complicated, but if you don’t understand it the first time, I recommend reading it again and putting in the right question;) Well, today we’ll talk about those that our participants appreciate. It should be noted that the exact mechanism of the growth of meat fibers is unknown, so until now we have not come to the conclusion that new meat fibers are appearing, which is likely to split and increase the existing ones, and how it all depends on genetics. In addition, you can see 4 factors that are necessary to ensure the growth of meat mass: 1. Increased concentration of anabolic hormones in the blood 2. Increased concentration of strong creatine in meat 3. Increased concentration concentration of water ions in meats 4. Amino acid reserves in chicken Here the word “factory” is used because the causal-hereditary connection between them and the growth of meats does not last until the end. If you want to experiment and find out what the stinks do, why and how, you need to open the food.

1. Increased concentration of anabolic hormones in the blood

Anabolism is a set of chemical processes that form one of the sides of the exchange of substances in the body, directly affecting the formation of cells and tissues. Anabolic hormones are hormones that are detected by the body and serve as a signal for the initiation of anabolism. Of the few factors that we consider today, this is the most important, since wine itself triggers the process of synthesis of myofibrils (meat fibers) in the cell. An increase in the concentration of anabolic hormones in the blood occurs under the infusion of physiological stress resulting from intense repetitions at the approach. During the training process, hormones enter the cell and do not go back, so the more approaches there are, the more hormones will be in the middle of the cell. Under the influence of hormones, different structures are established in meat fibers, similar to the synthesis of protein molecules. It should be noted that anabolic hormones during the process of protein synthesis are completely utilized in the middle of the body by several dibs.

2. Increased concentration of free creatine in meats.

The accumulation of free creatine in the sarcoplasm (the short-lived part of meat) is a criterion for the intensification of metabolism in the cell. Creatine phosphate (CrP) transports energy from mitochondria to myofibrils in oxide meat fibers (OMF) and from sarcoplasmic ATP to myofibrillar ATP in glycolytic meat fibers (GMF). So the vein itself transports energy into the cell nucleus, to nuclear ATP. As the meat fiber is activated, the nuclei are also consumed by ATP, and the resynthesis of ATP requires CrF. There are no other sources of energy for ATP resynthesis in the nucleus (there are no mitochondria there). To support the process of creation of I-RNA, ribosomes and so on. It is necessary for CrF to enter the core and the release of free Cr and inorganic phosphate. Ale smut is given to Kr in order to provide energy to the process of RNA synthesis by hormones. And the larger the territory, the more active this process is. In a calm state, there is probably 100% CrF in the client’s body, so metabolism and plastic processes take place in the weak form. If all the organs of the body are regularly renewed (so that this process continues forever), and as a result of training to lead to the activity of meat fiber, the sarcoplasm accumulates free creatine. This means that active metabolic and plastic processes are going on. The CrF in the nuclei provides energy for the resynthesis of ATP, the free Cr collapses to the mitochondria, and is again resynthesized into the CrF. In this way, part of the KrF begins to turn on at the energy-provided nucleus of the cell, which means activating all the plastic processes that take place in it.

3. Increased concentration of ions in water in meats

The increased concentration of ions in water leads to an increase in the size of pores in the membranes, which leads to easier penetration of hormones into the cell, activating the activity of enzymes, facilitating the access of hormones to surge information. , DNA molecules. Under the hour of death, in the dynamic mode, the growth of myofibrils in the OMV is not generated (though they also take part in the work, like the GMV) due to the fact that only three factors of muscle growth are activated in them. Considering the great number of mitochondria and the delivery of oxygen from the blood to the right, the accumulation of water ions in the sarcoplasm of the OMV is not observed. Apparently, hormones cannot penetrate the cell and anabolic processes do not unfold. They activate all processes in the client. The cell is active, it drives nerve impulses, and these impulses disturb the muscles and begin to create new nuclei. At high pulse frequencies, kernels for BMW are created, at low frequencies, kernels for MMV are created. It is necessary to remember that acidification may be excessive, otherwise they will begin to destroy the protein structures of the cell and the level of catabolic processes in the cell will begin to exceed the level of anabolic processes.

4. Amino acid reserves in cells

The last, but not least, factor today is the presence of an essential quantity of amino acids in the eggplant, because amino acids are the main reason for the formation of proteins, and therefore meats. This factor of knitting is not due to a laborious process, but due to the provision of proper and valuable food. The accumulation of amino acids in the body is gradually generated in the form of the amino acid pool, so there is no need for the increased amino acids in the blood immediately after the hour to the right. In fact, protein synthesis occurs as soon as possible after strength training, so it is necessary to provide the body with the necessary amount of protein within a few days after training. It is important to monitor and improve metabolism for 2-3 days after strength training.

Dodatkovo

The lifespan of new myofibrils lasts 7-15 days, but the greatest active accumulation of ribosomes occurs during the hour of training and the first years after it. They water their right side both before the hour of training and the next year after it. Hormones work and decipher information from DNA for another 2-3 days, but not as intensely as during the training period, when this process is activated by another increased concentration of high-quality creatine. 100 day workout - Zmist /1/ Seluyanov N.V.

Today I will try to learn about how energy is created in meats. Come to life such terrible words as glycolysis, anaerobic, pyruvic acid, etc. etc. I suspect that you will need sleep after our divorce.

Otje. Processes of muscle contraction (MS), transmission of nerve impulses and others. go by wasting energy. In cells, ATP (adenosine triphosphoric acid) molecules are produced as a source of energy.
The molecule is made up of five parts - adenine, ribose and three phosphoric acids. With the help of the ATPase enzyme, excess phosphoric acid can be eliminated. In this case, increased energy is generated, which goes to launch other chemical reactions (meat shortening is a chemical reaction).

ATP is degraded to ADP (adenosine diphosphoric acid), P (excess phosphoric acid, phosphate anion).
The amount of ATP in meats is insignificant. During intense meat activity, ATP reserves are consumed within 2 seconds.
Resynthesis (the essence is renewal of energy reserves) of ATP is provided by transphosphorylation of ADP from creatine phosphate (CrP). This reaction is catalyzed by the enzyme creatine kinase.

Simply put, as soon as ATP runs out (localized in myofibril), CrF immediately enters from the right, which converts ADP back to ATP.
This is the first, most effective way to ensure the energy security of meat. Yogo is called creatine phosphokinase.
The concentration of creatine phosphate in meat tissue is 3-8 times higher than the concentration of ATP, which makes it possible to compensate for ATP loss during short periods of meat activity.
In the period from 2 to 15 s, the main contribution to the production of processed meat is generated by creatine phosphate itself.
To raise the babies intelligently, naturally, shows the introduction of various energy sources in storage due to the tediousness of attention.

I dare say that these guys rely on ATP and creatine phosphate reserves:

The release of free creatine and phosphate anion is stimulated by anaerobic glycolysis of BMW (sweet meat fibers) and aerobic glycolysis of MMB (super meat fibers), then. The organism “understands” that the expansion will continue, the CRF will collapse, and it will begin to not be used for the resynthesis of ATP. Therefore, other processes begin to emerge to provide us with energy.

Before speaking, the accumulation of free creatine in the sarcoplasmic space is a strong endogenous stimulus that stimulates protein synthesis in skeletal meats, then. “encourages” cells to synthesize proteins.
Tom, zokrema, a lot of “jock” їdty sov. creatine monohydrate.
Various types of chemical additives are not the subject of our current research. However, you can see that there is a lot of information on the Internet. Whoever needs it, know it.
I think that taking creatine before training will give an effect of increased strength. However, it should be remembered that the gradual intake of this supplement against the background of increased stress can result in an increase in meat mass. In addition, it is generally important to remember that creatine removes water from the body. Increase in body weight up to +2 kg is possible. At the same time, with a preliminary effect (even a negative one for some powerlifters and bodybuilders), I can assume that the continuously administered supplements may have a negative effect on the skeletal system.
It might be worth experimenting with developmental skills before any special bouldering starts. This is NOT A RECOMMENDATION. It's just thinking out loud.

Well, let's turn to those.
As was said above, ATP is localized in MF (myofibrils), and is updated with the help of KrF. When KrF reaches the end (smartly), glycolysis begins in the sarcoplasm. During this process, ATP molecules are established, which are localized in the sarcoplasm. They resynthesize CP (in which the molecules of ADP and P are created, which are again synthesized by glycolysis to create a new molecule of ATP), which in turn resynthesizes ATP in myofibrils.

Glycolysis– this is the sequence of enzymatic reactions that lead to the conversion of glucose into pyruvate (pyruvic acid) in one hour.
Peruvate has two possibilities - to destroy mitochondria (mitochondria) (they are abundant in OMV) and (for obvious acidity) to be completely oxidized to carbon dioxide and water. With one glucose molecule, a total of 38 ATP molecules are created. Tse t.zv. aerobic glycolysis.

Another possibility is that without sourness and MX (there are few of them in GMV) they can be converted into lactic acid (water ion and lactate anion). In this case, one glucose molecule produces less than 2 ATP molecules. Tse t.zv. anaerobic glycolysis.

Are there any signs of glucose? Glucose is located in the blood, although the main function of blood glucose is to nourish the brain.
Another source of glucose is glycogen (in appearance, glycogen is a polysaccharide; in the body, meats and livers store carbohydrates).

Where is glycolysis diagnosed? This process of binding with enzymatic systems grown on the membrane of the sarcoplasmic reticulum and in the sarcoplasm.
Aerobic glycolysis takes place in mitochondria.

Let's do it anaerobic glycolysis.

Zagalny scheme:

This type of energy security is of utmost importance during the operation of the GMW and in the minds of insufficient production of sour meat.
As can be seen from the basic reaction scheme, one glucose molecule creates more than two ATP molecules. In high-intensity systems, this fluidity of ATP production may not be sufficient to maintain high intensity for three hours.

As a result of anaerobic glycolysis, lactate anion and water ion accumulate in the meat (at the same time - lactic acid). The lactate anion itself does not carry a lot of pain, however, it can be harmful as a burning agent in aerobic glycolysis, and the axis of water can cause a great deal of pain. So, for example, they can be utilized by mitochondria from the dissolved water, since these ions are already rich, then the water will be rich, which can lead to the “swelling” of mitochondria, and then to their Ruinuvannya.

And what does this mean for us?
In mitochondria, aerobic glycolysis occurs, as a result of which a large amount of energy is created, on the other hand, the terminal products of aerobic glycolysis are carbon dioxide and water, then. There is no acidification of the pulp – there is no ion water. And as it was known, the accumulation of ions in water leads to the accumulation of meat shortening. Thus, OMVs, which have a lot of mitochondria, can function for a long time without interruption. In fact, the mitochondrial apparatus of CF is responsible for vitality.
By “beating” the mitochondria with a large quantity of ions in water (I guess that they are created during anaerobic glycolysis, which is important in GMW), we generally reduce the vitriol of this meat.
In addition, more acidification inhibits the work of glycolysis enzymes, and instead of water ions, the breakdown of glucose can practically be taken into account.
An increase in the amount of lactic acid in the sarcoplasm of meat is accompanied by a change in osmotic pressure.
When water from the interstitial space reaches the middle of the MV, this causes their swelling, which can lead to compression of the nerve endings and the appearance of painful sensations in the muscles.
Lactic acid can diffuse from CF in the blood, resulting in the acid interacting with blood components. This is to bring the “non-metabolic” carbon dioxide to the state.
Increased concentration of water ions and voltage increase
CO2 in the blood is activated by the activation of the dichotomy center, and when lactic acid enters the blood, pulmonary ventilation (intensification of breathing) is sharply increased and acidity is removed from the wounds.

Aerobic glycolysis.
This process takes place in mitochondria and, apparently, a sufficient amount of acid.
As has already been said above, glucose disintegrates to peruvate. Peruvate arrives at the mitochondria, is converted into acetyl-conzyme-A (acetal-CoA) and then, in the course of subsequent reactions, acetyl-CoA is converted into carbon dioxide and water with the creation of 38 ATP molecules.
As a result of meat shortening, ATP is resynthesized from additional reserves of CR. The KrF will fall apart in its favor with Krta F.
The first order of business is the resynthesis of CrF with additional ATP, which is created in the mitochondria during glycolysis.
As substrates for aerobic oxidation of glucose, vegetable fatty acids, amino acids, ketone bodies, and lactic acids can be substituted.
acid and other under-oxidized metabolic products. All these words
step by step they are converted into a single substance – acetyl-CoA.
Thus, fats can oxidize in OMV (they have a lot of MX). This occurs at low intensity of the right. When the demand grows and the robots begin to connect to the HMV, lactate and ion water are created.
The appearance of significant quantities of these substances leads to the suppression of the breakdown of fats and the main source of energy is glucose (glycogen).
Therefore, it can be assumed that the oxidation of fats during skeletal exercise is less possible even with low-intensity exercise, but with increased emphasis, the main source of energy becomes carbohydrates.
Moreover, it is necessary to separate the subcutaneous fat and internal ulcer. The first egg contains internal ulcer fat, and it’s unlikely to get to the right side of the spine :)

Well, let's add a crotch pouch.

1. Energy for meat production comes from ATP.
2. ATP is replenished with the help of creatine phosphate (CrP). This energy increases for 10-20 s. roboti. Tse t.zv. creatine phosphokinase pathway.
3. When CrF runs out, glycolysis starts, during which ATP is created, which resynthesizes CrF, which in turn resynthesizes ATP, which is spent on providing energy for meat shortening.
4. When HMVs are produced (they have few mitochondria), anaerobic glycolysis may occur. The main substrate is glucose (glycogen). As a result, only 2 molecules of ATP are dissolved from one glucose molecule and a pool of water ions accumulates (meat liquid, white).
Such meat fibers cannot function for a long time.
5. When OMVs are treated (they have a lot of mitochondria), aerobic glycolysis may occur.
Substrates for oxidation can be either glucose or fats (especially internal ones) and proteins.
As a result, one glucose molecule creates 38 ATP molecules. The decomposition products are water and carbon dioxide. Such meat fibers can be processed for a long time without fatigue. In fact, the hour of work is limited by the supply of live goods and the speed of their delivery from operative meats.
6. Real working meat consists of different types of CF. If the respect for the GMV-music is generally strong, it is not even more impressive, but if the OMV is respected, then the vitriality of such a meat of a thing.

Let's try to identify which processes occur in real life with increasing pressure from zero to a maximum.
With little external pressure, it is likely that low-threshold MUs (leader units) (MV) will be recruited. Essentially, the OMV smells of high oxides, the substrate being fatty acids.
In the first few seconds (up to 20), the energy of the meat shortening will ensure the reduction of ATP and CrF reserves.
In the world, the production of phosphogens (ATP+CrP) in active MVs begins to connect to other MVs, which also begin to work on phosphogens; in the same CF, where ATP and CrP reserves have decreased, aerobic glycolysis begins to rise, which replenishes ATP reserves.
When a certain external support is reached, all MMVs (OMVs) of a given area are transformed into robots. It is important to replenish energy with the help of aerobic glycolysis. The oxidation substrate will be fatty acids (internal ulcer fat, fatty acids from the blood). The system can be used for a long time without fatigue.
As soon as the external support begins to build up, the robots are connected so. interim MV. In such MVs, the mass of mitochondria is insufficient to “process” all the peruvate. Therefore, part of pyruvic acid is an anaerobic solution of lactic acid. Lactate is consumed in the bloodstream and is reduced to MMV (OMV). This reduces the oxidation of fats and the substrate is mostly glycogen (glucose).
In addition, the release of lactic acid into the blood triggers the release of “non-metabolic” carbon dioxide, which, in turn, leads to increased pulmonary ventilation.
Further, the increased pressure on the recruitment process increases the threshold MU (GMV), which has very few mitochondria. The main energy-saving process will be anaerobic glycolysis. When lactate enters the OMV, it is converted back to pyruvate and aerobic glycolysis starts. However, the tension of the mitochondrial system is limited. There is a dynamic balance between the created HMV lactate and its utilization in the OMV.
Continue to increase external tension until the dynamic flow is destroyed. The liquidity of the solution of the water and lactate anion ions begins to exceed the liquidity of the current substance. This is accompanied by increased pulmonary ventilation, increased heart rate, and increased blood pressure.

Well, we discussed in detail the problem of providing meat with energy.
You already know what pulp is made of, which indicates the power of pulp shortening, which indicates vitriol. Now you understand that leading up to the “acidification” of the meats and why you don’t need to climb when the muscles are very “clogged” in the forearm, and also why it’s easy for you to start, and in the end you’ll collapse :)

Wash this whole thing. For priming.
For a deeper understanding of the essence of the processes that are taking place, I recommend that you study the biochemistry of meat and sports physiology.

Hyperplasia of flesh It does not necessarily have more meat fibers, but rather more meat fibers. As a rule, when a person exercises, she does not increase the number of muscle cells, but increases the number of myofibers and mitochondria that are housed in them. In other words, in humans, the number of meat cells does not increase due to the growth of meat mass! An increase in meat production occurs due to the increase in meat tissue thickness, this process is called hypertrophy of meat fibers. It is clear that developing not only the tenderness of meat tissue, but also its tenacity is highly effective. Here the golden rule of bodybuilding applies two always greater, lower one . At the same time, when hyperplasia is more complex than hypertrophy, the first step is to increase the number of cells, then process their acidity, the fragments of the great meat industry - this is one of the minds, which allows for hyperplasia of the ulcers to occur.

Hyperplasia, in the eyes of the body, is less effective, less hypertrophy, since the synthesis of new structures requires more resources, less growth of existing ones. In this case, the body itself, before growing the mass of already fresh meat tissue, and then, when it becomes impossible, moves on to the synthesis of new meat fibers. What is the reason that the body begins to synthesize new meat cells, instead of increasing the mass of already existing ones? On the right is that sarcoplasm cannot exceed the volume of the nucleus of the cell more than 20 times. At the same time, meat fibers envelop fascia, which themselves limit their size, as a result of which the two main reasons for muscle hyperplasia are the growth of sarcoplasm, which interferes with the body’s synthesis new muscle tissues, and stretching of the meat fascia, which provides a means to expand the meat tissue.

Mechanism of hyperplasia of ulcers

In order to understand how hyperplasia of meat fibers occurs, it is necessary to know that human meat fibers are represented by two types: directly meat fibers, which indicate the size and strength of the meat ovo fiber, and satellite cells, as allowed The body synthesizes new organic tissues to regenerate the internal tissues of the meat cells. With this method, the satellite tissues are stripped of looseness, so that whenever needed, the stench can move to the place of decomposition. angry with the main meat fiber, nibi regenerating yogo. During this process, the number of nuclei in the meat cells increases. You can once again marvel at the above picture to better understand how this process works.

Satellite cells, in essence, are nuclei reinforced by cell cytoplasm, and the nuclei themselves are lined with a thin, damp membrane. The fusion of these cells with the main sarcoplasm of the meat cell causes the process of meat hyperplasia. Although there is no hyperplasia of meat fiber yet, hyperplasia is likely to develop later! If a trained athlete cleanses the meat tissue, and this is where the main component of the training lies, then the body itself “patches” the damaged meat tissue. As a result, new meat tissue is created to replace the wasted one. If there is an adaptation need for the synthesis of new meat cells, then the body will go to work!

Axis here varto guess about "rule 20" Let us say that the sarcoplasm of the meat cell cannot exceed the size of the nucleus by more than 20 times. On the other hand, we know that the body, with the help of cellin-satellites, synthesizes new nuclei in the cellin, and pays attention to those whose nuclei are not located in the center of the cellin, as described by a biologist. for 5th grade, and in the periphery . As a result, for these growing clinics, their maintenance becomes too expensive and delivering daily speeches to the center of the clinic becomes a laborious task, as a result of which the body comes to the point of repair, which takes place And small spaces are better for me, but I’ll take one at a time, or even a larger one. What process causes the nuclei to move to the middle of the cell? Protein synthesis! Therefore, stimulating muscle hyperplasia must accelerate protein synthesis.

Officials who contribute to the smoothness of protein synthesis

Amino acids – this is the primary material from which the body synthesizes new protein structures. Amino acids are either essential or essential, those that the body can synthesize independently and those that cannot be synthesized. If the body cannot absorb some amino acids, then all other amino acids will appear elevated and the body will simply wake up. Why is it so important to give special respect to proper food, which we already wrote about in the article about the diet for a set of meat mass. As a matter of fact, you should take 2-3 grams of protein per kilogram of moisture from food products and include chicken eggs and BCAA before your diet.

Anabolic hormones – these hormones that respond to strength training and in response to the destruction of the meat structure give a signal to satellite cells for their regeneration. Otherwise, hormones themselves seem to play a key role in the process of protein synthesis. And this process will lead to supercompensation and will ensure the body’s stability to the point of increasing demand. So, anabolic hormones are the biggest stumbling block in bodybuilding. The most important hormones in active sports are testosterone and somatotropin. Testosterone – this human state hormone, which triggers protein synthesis, plays a key role in meat hypertrophy, and is necessary for hyperplasia of meat fiber somatotropin , or, as people call it, growth hormone. Natural methods of vibrating the necessary hormonal balance are basic rights, various aphrodisiacs, and if we are talking about the traditionally great meat mass, then one cannot do without custom hormonal preparations. Although we do not recommend taking steroid-anabolic type drugs for hypertrophy of meat fibers, it is not necessary. And this is another reason why hyperplasia of the muscles should be dealt with after hypertrophy, if a person already clearly understands what he wants and what he is ready to do. Without drugs, hyperplasia is possible, but this process is much faster.

Creatine– It is a nitrogen-bearing carboxylic acid, which contributes to two important processes: i-RNA synthesis and energy resynthesis. I-RNA is, without going into detail, the formation of a possible protein structure, on the basis of which protein is synthesized, so the more i-RNA you create during training, the faster you will progress during training. At the same time, it is important to store i-RNA, the more i-RNA you synthesize in training, then you need to train, the fragments, although the i-RNA itself starts to form a bunch of hulls, but the processes it starts, three vayut from 4 to 7 days Resynthesis of energy is necessary during the hour of strength training, the athlete spends a lot of the remaining ATP reserves, and instead of resynthesizing energy with the help of creatine, the body builds right before the hour of intensity itself. Moreover, if an athlete takes sports food in the face of creatine sums, he immediately notices that he can get more work done during training. The process looks like this: ATP breaks down into energy and ADP, and ADP and creatine synthesize ATP again. The higher the amount of creatine in the body, the longer the meat can be exposed to water, rather than causing water to vibrate, which speeds up protein synthesis.

Ioni water indicate the fluidity of hormones entering the cell membrane, this process is determined by the size of the pores in the membranes, into which the concentration of water ions flows. So they will reduce the access of hormones to a decrease in information about protein synthesis, affecting the enzymes that regulate this process. In other words, they increase the effectiveness of anabolic hormones and increase the intensity of i-RNA synthesis. To achieve ionization of the water, it is necessary to reach the liver in the meat as it approaches. The liver is aware of the fermentation of lactic acid, which breaks down into lactate and water. The liver protea may be dosed, and the supernatural synthesis of ions in water will lead to catabolism instead of anabolism, so that they will produce more water, rather than create it. Therefore, the liver in meats may not be strong, otherwise the water ions will be too rich, and the RNA will be small.

How to achieve hyperplasia of ulcers

There are three types of training programs for hyperplasia of the skin, which adhere to all the basic rules that allow you to achieve hyperplasia itself, and not hypertrophy of the meat fiber. At the same time, we would like to once again recommend that you first develop muscle hypertrophy, so that hypertrophy allows you to achieve hyperplasia more effectively. Therefore, in order to hypertrophy the fresh meat fibers as much as possible, the athlete needs 2-3 days, after which the meat fibers reach their maximum size and for further progress they will need to increase not in strength, but in Only. In the future, it is most effective to eliminate resentment from training, thereby including microperiodization in your training program. Thus, one day you train for hypertrophy, and another for hyperplasia. Hypertrophy allows for greater thickness of the flesh in order to make them firm, like in powerlifters, and hyperplasia allows for greater size and makes them “dark”. The darkness of the flesh is evident in a number of the meats, as can be seen after “drying”. Also, types of training programs for muscle hyperplasia:

1) Exercising throughout the day is such a training option if you improve your skin and your muscles. The sense is that the body utilizes water during all its activities, so its capacity will not be overwhelming. This type of training is very effective, but extremely ineffective.

2) Short training sessions of 10 exercises are a strong option for the advanced training method. In this situation, the athlete does not train directly all day, but performs 4-6 short training sessions of 10 exercises, with stretches that do not come up, but the whole right in 3-5 approaches, after which we give up the rest of the hour.

3) Volume of training - this type of training is classic and is what athletes tend to stagnate with. This kind of training lasts for years, until the athlete can finish the great task of lifting the barbell many times. The number of approaches depends on the size of the meat group, if we are talking about large meat groups, then the approaches may be around 20-25, if we are talking about small ones, then 12-15 approaches. The number of repetitions at the approach is not really important, it’s important to do the exercises, but at an average pace in 25-30 seconds the athlete can do 8-12 repetitions, the weight of the apparatus may be consistent, so that in that hour you reach the lungs of the liver. If the water is too big, then you won’t waste water; if it’s too small, then you won’t lose the creatine. Pauses at the lower and upper points must be minimized so that the intensity is distributed evenly between the amplitude of the movement and the movement of the approach. More meat fibers are then trained in a frequent amplitude and at a constant pace, which we have already written about in a report. It does not depend on the type of meat fibers that you train, it takes 30-60 seconds, and you can train large meat groups once a week, small times every 4-7 days.

It is best to train the muscles of antagonism in one workout: the back and the front deltoid, the chest with the back, the chest with the rear deltoid, the biceps with the triceps, the back with the biceps, the back with the triceps, and the chest with the biceps. The number of rights for training is not very important, you can count 2 rights on 8-12 approaches in the meat group, or split the approaches into 4-6 rights. The amount of training you can do over a period of time depends on your abilities, so you can train the skin group of sores separately or increase the training. The amount of training for a specific meat group per week depends on its size, as well as the type of training itself, since training is important, then no more than once, if you want to train two times per week, then the training is to blame you are lying down. Microperiodization, as has already been said above, lies in the division between “hyperplasia” and “hypertrophic” tension. Practical options for tension splitting for muscle hyperplasia:

Butt #1	Butt No. 2	Stock No. 3
Mon- back and delts W- breasts and arms Wed- vіdpochinok Thu- legs Fri- back and delts Sat- breasts and arms ND- vіdpochinok	Mon- back W- breasts Wed- legs Thu- vіdpochinok Fri- shoulders Sat- hands Nd- vіdpochinok	Mon- back and shoulders W- breasts and arms Wed- legs Thu- vіdpochinok Fri- shoulders and back Sat- hands Nd- vіdpochinok