Thread: Nutrient Timing
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Old 12-11-2002, 02:24 PM   #16
sean hernandez mccumiskey
Departed sean hernandez mccumiskey is offline
Join Date: Jan 1970
Posts: 28
Thanks again rob. About the nitrite in uncured conventional meats, I dont know eather. I just heard that tey rub it on the meats to keep them looking pink and fresh for longer periods of time. As for the truth of it I cant conferm, but I am also going to look into it. One more thing what is the differance between n-3 and n-6 fats? and do you highly recomend kettlebals as much as Tyler Hass? thanks sean
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