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On Mondays during the off-season, pitchers at Driveline typically throw an extended bullpen session. Boddy decided to split the pitchers into two groups—one would use the Marc Pro for 15 minutes after their session, the other would not. To measure the effect that the Marc Pro had on recovery, Boddy tested the pitchers' grip strength and internal rotation power—two markers linked to worse command and a higher chance of injury. When he compiled the data, the results were clear: the pitchers who had used the Marc Pro recovered faster. "The differences were significant. Grip strength was restored much quicker in athletes that used the Marc Pro for at least 15 minutes in a local area, and internal rotation power improved as well," Boddy says.

Infrared cooking can be brutally powerful. While solid and dense meats can hold up to the heat of an infrared grill, fish and vegetables can be harder to cook on this type of burner because of the intensity of the heat. While there are grills out there that offer all infrared, many grill makers have turned to putting in a special, dedicated infrared burner so you can have the best of both worlds. Regardless of the equipment you buy, remember that infrared cooking takes some learning and practice. Don’t expect to get a perfect steak the first time you try out an infrared grill. Even professionals make serious mistakes on an infrared grill. For most food you cook on infrared you need the maximum temperature for a very short time, around a minute per side, before reducing the temperature or moving to a non-infrared part of the grill to finish cooking

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