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Athletes in ancient Greece consumed large quantities of meat and wine as bodybuilding supplements.
Athletes in ancient Greece were advised to consume large quantities of meat and wine.
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Bodybuilding supplement
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Bodybuilding supplement
Athletes in ancient Greece were advised to consume large quantities of meat and wine. A number of herbal concoctions and tonics have been used by strong men and athletes since ancient times across cultures to try to increase their strength and stamina. In the 1910s, Eugen Sandow, widely considered to be the first modern bodybuilder in the West, advocated the use of dietary control to enhance muscle growth. Later, bodybuilder Earle Liederman advocated the use of "beef juice" or "beef extract" (basically, consomme) as a way to enhance muscle recovery. In 1950s with recreational and competitive bodybuilding becoming increasingly popular Irvin P. Johnson began to popularize and market egg-based protein powders marketed specifically at bodybuilders and physical athletes.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Bodybuilding
Bodybuilding is the use of progressive resistance exercise to control and develop one's musculature. An individual who engages in this activity is referred to as a bodybuilder. In professional bodybuilding, bodybuilders appear in lineups and perform specified poses (and later individual posing routines) for a panel of judges who rank the competitors based on criteria such as symmetry, muscularity, and conditioning. Bodybuilders prepare for competitions through a combination of intentional dehydration, elimination of nonessential body fat, and carbohydrate loading to achieve maximum vascularity, as well as tanning to accentuate muscular definition.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Dietary supplement
Dietary supplements can provide nutrients and extracts from food sources individually or in combination in order to increase the quantity of their consumption. The class of nutrient compounds includes vitamins, minerals, fiber, fatty acids, or amino acids. Dietary supplements can also contain substances that have not been confirmed as being essential to life, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. These are also sold individually and in combination, and may be combined with nutrient ingredients. In the United States and Canada, dietary supplements are considered a subset of foods, and are regulated accordingly.
Ancient Greek cuisine
Ancient Greek cuisine was characterized by its frugality, reflecting agricultural hardship. It was founded on the "Mediterranean triad": wheat, olive oil, and wine. Our knowledge of ancient Greek cuisine and eating habits is derived from literary and artistic evidence. Our literary knowledge comes mostly from Aristophanes' comedies and quotes preserved by 2nd–3rd century AD grammarian Athenaeus; artistic information is provided by black- and red-figure vase-painting and terracotta figurines. The Greeks had three to four meals a day. Breakfast ( "akratismos") consisted of barley bread dipped in wine ( "akratos"), sometimes complemented by figs or olives.
White wine
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 2500 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon, and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained.