Originally Posted by FredFish1
It seems most people here aren't really aware of the techniques and science behind weight cutting. I read a great article about it in the UK Fighters Only magazine, it's actually really difficult and many fighters consider it a sport in it's own right. I can't be assed to go in to depth about it, because I like knowing things that other people don't. It makes me feel big.
Isn't it mostly a few months on a strict diet that cuts out carbs and focuses on proteins, followed by a 2-3 day hard water weight cut?
I think it's the water cut that leaves people in disbelief. It's a weird concept when you don't understand or experience it.
IMO I'm not at all impressed by hearing 145lb'ers cut from 185. Maybe they should just say in fighting shape year round and cut 10-20lbs? You can't judge how good a fighter is by how out of shape he gets in the off season. Look at GSP, he's been known to cut from what... 183-186? It's because he stays in shape then cuts the normal water weight. Machida doesn't hardly cut water weight at all, just simply stays in shape at his natural weight.
Fighters like Alves and Rumble are rare and, to me, are fad fighters who will not have a chance to leave a 7-8 year legacy. Their bodies simply cannot handle that kind of cut that often while staying at peak health.