My name is Kenneth and I'm 24 years old.
I used to compete in MMA but an injury hold me back for quite some time. I gained a lot of weight in the 2 years I didn't train.
I'm back in the gym since july 2012 and I feel better than ever!
I weighed in at 206.8 lbs in june 2012 and now I weigh about 161 lbs. So I really came a long way.
I want to compete again pretty soon at 155 lbs, but I have some questions about the weight cut.
How is this done exactly and what documentation can I read to do this correctly?
I don't have to cut a lot of weight so I don't expect it to be too hard, I only need to know how..
Kenneth freaking amazing job on the weight loss brotha!! That usually is the hard part. You cutting 6lbs should be a walk in the park. Books for cutting tend to lean towards marketing and get away from science. You don't want to eat less you want to eat right. For example the week of the cut you have to deplete a very specific way. 1 gram of glycogen holds three grams of water, to drop glycogen I need to do anaerobic type exercises, without reloading after a workout, I want to actually increase fat to keep me anabolic. With you this process along with cleaning out the GI trac, you'll be right on weight (because it's so little). At 160 I would say 135-145 would be a better class for you, just giving you my opinion.
Well the problem is that I can't cut a lot of weight because the weigh-ins in my country are usually 2 hours before the event starts, so not the day before.
If I cut too much, I'll be gassed pretty quickly.
And I'm already using a nutrition schedule atm
Well!!!!Weight cutting is the practice of rapid weight loss.It most frequently happens in order to qualify for a lower weight
class.Nutritional experts will rarely give advice on how to cut weight safely or effectively, and will simply recommend against cutting weight at all...
Queens fitness trainer
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