I have been following all the exact ingredients McCallum prescribes except (six scoops of protein powder.) As he says a “Hoffman’s Gain Weight is best for this purpose. Put at least day’s supply in big bowl.” - I calculated every single ingredient OTHER than the protein powder and it comes out to these values.
- 1 day supply Hoffman’s Gain Weight: Unknown
- 1/2 gallon (2 liters) whole milk: 1200 calories, 64 grams protein.
- 2 cups (1/2 liter) skim milk powder: 510 calories, 48 grams protein.
- 2 large raw eggs: 150 calories, 14 grams protein.
- 4 Tablespoons Peanut Butter: 380 calories, 16 grams protein.
- 1/2 brick Chocolate ice cream: 285 calories, 5 grams protein.
- 1 small banana: 92 calories, zero protein.
- 4 Tablespoons Malted Milk Powder: 100 calories, 3 grams protein.
- 6 Tablespoons Corn Syrup: 335 calories, zero protein.
If you add up these totals you can see already that it comes to 3,052 calories and 150 grams of protein. Now if we add 2 scoops instead of 6 then it brings it to 200 grams of protein. Which another quote from the book “Now,” I said. That brings the calories up to about 3000. Right?" …“And about 200 grams of protein.”
Now for actual questions.
Is it possible your calculations are incorrect? I have been using just 2 or 3 scoops for about 2 months and this week I tried adding 6 after reading your article https://www.T-Nation.com/free_online_article/most_recent/high_protein_high_set_program&cr=
without thinking of number and perhaps I had them off, because I didn’t know what days supply of Hoffmans powder is as they have stopped making it 18 years ago. Anyway I took it and my digestive system could not hold it. (too much protein I think…I’ll spare details) Then I re-examined the book “keys to progress and compared to your article.” I don’t like telling anyone they could be wrong unless I have something to back it up.
Chris I have been using the 4 tablespoons of malted milk powder and am Celiac. I could not find anything that would replace it. As without it, the ingredients don’t hold together well or in at least my digestive system. It makes me sick every time, if you know anyone with gluten insensitivity you know what I am talking about. - Do you know anything that I could switch out this ingredient with that would provide same nutritional effects both carb wise and digestive wise to keep everything together?
I have asked dietitians, nutritionist, and so on. None have a clue. I would have replied to article directly but comments were closed.