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  1. #1
    mc
    mc is offline Senior Member
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    Default balsamic vinegar - for extreme fat loss kick start

    more at b2d

    what fun

    mc
    mc, phd, cscs,
    rkc ii, ck-fms, z-health master trainer, precision nutrition level 1
    instructor reviews :: begin2dig :: twitter :: facebook

    coaching/assessments in person and via web cam - meditatus radix/caveat emptor (i.e. "i'm not young enough to know everything" - o.wilde)

  2. #2
    Indy is offline Senior Member
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    Good article, mc. I've been doing either balsamic + olive oil or apple cider vinegar + olive oil on spinach or greens with my meals and it is delicious. I've been following Doc Mercola's protein-type plan (are you familiar with his nutritional typing diet?) for a while now. It would be neat to see you do a piece on that.

  3. #3
    johnkb27 is offline Junior Member
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    just to let you guys know what your consuming is most likely not balsamic vinegar, but a cheap knock off made in chile or china. i dont know if it will make a difference or not in your efforts, but i was in the town of modena this past summer on my honeymoon and went on a balsamic tasting tour for a couple hours. modena italy is where balsamic is made, the vinegar you buy in american supermarkets often says product of italy made in modena but what happens is the vinegar is made in another country and shipped to modena to be bottled. they hire a italian in the town and he bottles it and they call it balsamic vinegar. true balsamic vinegar is called traditional balsamic vinegar, or balsamic vinegar traditionale. it must be aged a min, 12 years to be called traditional balsamic and they all come in the same bottle no matter what company produced it. it is very sweet and as thick as real maple syrup and its really really tasty, they put it on every thing from steak to ice cream. a 12 year bottle is about 70 bucks without shipping, and older bottles 25 yr 50 yr ect are way more. i dont know if this has any effect on your extreme fat loss kick start but just sharing some info.

  4. #4
    mc
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    Hi what you say about traditionale balsamic is correct (TVB) but is not entirely correct with respect to the cheaper but still known officially as Balsamic of Modena that can also be aged and lovely, which is what i was recommending. You'll see the bottle in the photo on the page, as well as the link there to different types of balsamic that explains more about this.

    In the UK Selfridges 8 year old label is a Balsamic of Modena is lovely, but waitrose organic balsamic of modena is also a very very close second.

    As this piece on how to pick a balsamic states:

    Many of the vinegars sold in the 10$ range will be Italian imports produced in the traditional method, but most will not be APIMO or APIRE certified. These certifications are given only to vinegars produced in the regions of Modena or Reggio, and no vinegar is given this certification before it is tasted and approved by a counsel of experts. If you buy an APIMO or APIRE certified vinegar you are buying a guarantee of quality – and probably paying for it too! [ this is usually marked on the Traditionale stuff -mc]

    That's it. Buy a 10$ bottle of vinegar that has no artificial ingredients or sugar added and that is at least 3 years old and you will more than likely find a vinegar you are going to love!
    best,
    mc
    mc, phd, cscs,
    rkc ii, ck-fms, z-health master trainer, precision nutrition level 1
    instructor reviews :: begin2dig :: twitter :: facebook

    coaching/assessments in person and via web cam - meditatus radix/caveat emptor (i.e. "i'm not young enough to know everything" - o.wilde)

  5. #5
    Semonides is offline Senior Member
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    Do you folks in the U.S. know about Bariani

    Bariani Olive Oil - Stone Crushed, Cold Pressed, Decanted and Unfiltered California Extra Virgin Olive Oil

    I am a bit of an oil-élitist and this California company is interesting. What makes it unique is the quality. With them you know you are not getting crappy processed oil or hazelnut oil masquerading as olive oil. So the oil is top-notch, but it is not Italian oil. It has its own particular vibe. Don't get me wrong; it is olive oil pure and simple. If you cook with it, you would not notice anything different. But if you drink 50 grams, you will notice that it has some undertones that differ from an oil from, for example, Chiusi.

    Their oil and Balsamic are obviously not certified, but they are still a great find.

  6. #6
    mc
    mc is offline Senior Member
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    nice find.

    personal pref: on the olive oil front - at least for the EU folk - spanish olive oil over italian or greek olive oil. In particular: 60% Picual olives with 20% Hojiblanca and 20% Arbequina olives. mm mm mm
    but i'd be keen to give a californian extra voo a go. Also, fresh for the season, really nice.

    if y'all haven't tried different brands of olive oils with named olive types in it, it's really worth it - the better the oil the fruitier and less thick in the mouth it is. really really delightful. less is more. just like really good chocolate - like 85% lindt - no sugar, dairy, just good stuff. so a little can go a really long way. Both great for dieting. And tho pricier, the stuff lasts a really long time so actually good value for money. No regret calories.

    best
    mc
    mc, phd, cscs,
    rkc ii, ck-fms, z-health master trainer, precision nutrition level 1
    instructor reviews :: begin2dig :: twitter :: facebook

    coaching/assessments in person and via web cam - meditatus radix/caveat emptor (i.e. "i'm not young enough to know everything" - o.wilde)

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