Chris Willitts, creator of V3 has been in the bodybuilding and vegetarian for over 20 years and 10 years respectively. He was inspired to launch his vegetarian bodybuilding platform having seeing the need the vegetarianism is an effective tool to be applied in the bodybuilding industry. He majored in flexibility, strength, and mind-body interrelation. Having switched to the plant-based diet he included meditation. V3 Vegetarian Bodybuilding System is a combination of Chris advice and science on how to eat in line with one's fitness goals, infusing the whole program with mind-body awareness. The system is designed not only for vegetarians, but semi-vegetarians, part-time vegetarians, vegans, or undecided. The V3 Bodybuilding system is a self-guided system the does not include one-on-one coaching. The V3 has been deliberated upon by top plant-based fitness experts in the industry before coming up with something that has an assurance of getting positive results to the general populace. The V3 Bodybuilding System is not an eBook. It is actually a membership-based online resource (which some parts of the worksheet are available for download as PDFs). This product is easy to understand and it is newbie friendly that do not require any level of technical skills. Continue reading...
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(a) Tempe (Tempeh) Kedele This is a fermented soybean-based food, popular with American vegetarians and also available in Canada, the West Indies, Holland, Indonesia, and Malaysia. It is supplied in the form of a white, moldy cake. The beans are cleaned, soaked, dehulled, partially cooked, drained, inoculated, packed in banana leaves or perforated plastic bags, and incubated for 2 days to produce tempe. A variety of fungi have been isolated from Malaysian tempe including various species of Aspergillus, Mucor, Penicillium, and Rhizopus by Yeoh and Merican (1977). In tempe of other origins bacteria such as Bacillus and Micrococcus sp. may also be present (b) Tempelike foods from broad beans and cowpeas Rhizopus arrhizus is used in the production of tempe products from broad beans. R. oligosporus, R. oryzae, and R. arrhizus are used for tempe products from cowpeas. Different Rhizopus species give products with different aromas and flavors (Djurtoft and Jensen 1977) (c) Oncom (Ontjon) A...
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