Our current understanding of cancer is that it is a multistep process and not a disease that develops all at once – the multi-hit model. For example, a mutation to a gene that promotes cell growth can allow a cell and all its offspring to replicate faster than normal. A second mutation to a gene that inhibits proliferation can allow a cell to break free from the normal constraints on cell division. One by one, this accumulation of mutations and gene alterations causes a normal cell to take on the traits of a cancer cell until eventually the transformation is complete.
Groups on the internet, such as the SS forums, have probably left untold amounts of guys disappointed with how they've looked after 3-12 months. Meanwhile, the "bro" who goes to the gym and does curls, bench, shoulders and a few chin-ups and leg presses totally blows the SS "student" out of the water, getting bigger arms, shoulders, pecs and upper back without that much weight gain. Thus trashing the SS mantra of people being unable to induce significant localised hypertrophy, which skinny fat guys benefit from aesthetically.
The yellow discolouration is to be solely considered a quality defect. Operators of hog slaughter and processing establishments are responsible for ensuring that discoloured products, including yellow bones, are not offered for sale to consumers. No action or special inspection activity is to be undertaken by CFIA during post-mortem procedures as this is an operator quality managed defect. Furthermore, considering that the yellow colouring of bones may disappear after the carcass has remained a certain time in the cooler, operators can decide that the removal of parts of bones that showed a yellow discoloration at the time the carcass was dressed, is no longer justified once the carcass is ready to be boned at the establishment or shipped. Should the removal of these bones from the carcass take place at another Federally Registered Establishment a control program acceptable to the Veterinarian in Charge shall be put in place.