Some of those guys in the beginning doing squats have TERRIBLE form.

Their form looks bad to you. You'll lose form when you're lifting near to max effort.

 

Knees turned far outwards, feet spread way too far (and most likely everted)

There are a couple different styles to squatting. Every lifter has different hip/back mobility. They have to choose one that'll help them get low enough to get the green light in a competition meet.

using a bench to sit down on.

It's called Boxed squat. Helps your body get used to being under heavy weight & strengthening the assisting muscles for squats.

All recipe for disaster on the squat.  Can hardly believe they've gotten that far without some kind of serious injury. 

To an untrained person yes it looks very dangerous. Look at Olympic lifters, they lift heavy weights gracefully over their heads. It takes years of practice to get your form down correct. Even with basic lifts like bench,dead,squats.

Hello,

My name is Dan & I'm brand new to the idea of eating raw meats. I do eat rather clean (Along the lines of what's highlighted by Weston A price) I'm also used to eating raw eggs,cheese,Steel cut oats,veggies,almonds & fruits just haven't done it with meat.

I bumped onto this site by accident a few months back. I was looking for info on raw feeding for my dog. I read some of the topics & thought the site was full of Waco's! I did however bookmark the page because a part of me was very curious.

After reading a few articles on raw eating I decided to research some Raw meat eating articles. And now I'm very interested & decided to take a plunge to see how it suits me. I decided to start off slow  by replacing one of my regular meals with one 5oz serving of raw grass-fed stew meat, some blueberries & some veggies for one straight week. Then replacing 1 of my regular meals with 1new raw meal every week. I eat about 6x a day so in like a month in a half I should be fully raw.

Now for the questions.
-Should I eat my food right out the fridge or should I let it sit room temperature for a few minutes?
-Marinade? Is vinegar okay or does that damage the meat?

I have so many more questions but I can't even think of them right now. If anyone has links or any book recommendations please post. I'm looking for mainly recipe's but I"m also interested in the history,Peoples results (bad & good) pro's + cons.

Thank you very much & I'm sorry I originally thought this site was full of Waco's.

DM