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Hey Matt, since you’re going through a similar phase as me: What are your thoughts on refeeds during mini cuts if you feel like progress has stalled? Is there a place for these or do you just keep on since the diet is so short?
Really glad you’re back updating your log, Matt.
I’d be interested to hear why you switched to a PPL format after being an advocate of once per week frequency last year and years before.
Yes force it. Suck it up or stay the same weight/level of tissue as you always have. All the greats shoved food, Jay specifically.
Frutti – I’m just looking to get back to natural levels, I think I have some more growth I can eek out here before I take that next step (if I decide to).
Matt – Yeah you’re right I’ll get new labs and get back. To be honest if staying natural means I need to reduce my training intensity I may start looking to take the next step. I mentally hate training shy of failure and I don’t know if I can confidently say I’m willing to change my intensity in the gym.
I respect that you went and looked into it for further clarification. I think the main premise that he’s trying to get across is that red meat is the best “bang for your buck” protein source and provides the most benefit from a nutritional standpoint, so it should be prioritized over something like chicken. As of now I’m having 4 meals of 6 oz. lean top round steak (1 of those being 4 oz. steak/3 whole eggs), chicken pre training (as it’s lighter on my stomach during training) and Whey Isolate post training. So the primary protein source is steak but I also do have variety within my plan.
I’d be interested to hear your thoughts on a nutritional approach similar to Stan Efferdings Vertical Diet, in which the primary protein source of the diet is red meat, ideally steak. Aside from the cost difference and a potentially harder time digesting red meat, with the increased B Vitamins, Zinc, Creatine, etc. of red meat, it seems to be a no brainer on the surface.
Hey Matt, one of my major goals during this improvement phase is to improve my midsection both aesthetically as well as from a health/functional standpoint. I suffered a lumbar spine injury last year and I know that one of the major contributing factors to this is having very poor core strength. I have been more consistent with abdominal training but I’m also doing things to strengthen my transverse abdominus, such as planks and such. I think that having a stronger core, while not necessarily making visual changes in my physique, will improve my performance on compound rowing movements and deadlifts because of increased stability. Do you think I should be doing these movements without a belt for the time being to help strengthen my TVA, or should I still keep the belt?
Matt,
For those who train in the morning after 1 meal, do you think it’s a smarter idea to add carbs to the final meal the day previous instead of the meal directly pre-training, since knowing how long it takes to digest food the meal you eat pre-training isn’t technically what’s fueling the session.
Example – My Meal 1 (also pre training meal) right now is 100C, 50P (350 g cooked Rice, 6 oz. cooked 96% Beef). It’s getting to the point where I’m feeling sick during training which I know is because I’m not digesting the food fully yet (for record – I try to start training 90 min after my last bite of M1). Would it be wiser to pull back on the carbs (say drop them to 50) and add those 50 carbs to the final meal of the night so they’re digested fully for training the next day?
Hey Matt,
It’s been a week or two since you answered my question on RDL’s but I’m here to post a form check. I hope these angles are good enough for you to be able to see the movement and ROM. You can’t see it, but on the second set my toes are elevated on a pair of 5 pound plates. I saw Dusty Hanshaw do this on IG and figured I’d give it a try to help enforce the thought of keeping my heels driven into the ground. Hope you can see what you need to see from these videos!
I see you’re doing more drop sets as of late. Are you trying to accumulate more effective volume? If so, why do you prefer to get that volume through drop sets instead of other straight sets?
Hey Matt. I was wondering if you had any tips or cues for executing the RDL. My hams are a lagging body part of mine and I don’t think it’s a coincidence that I simultaneously suck at RDL’s. I had a lumbar spine injury last June and ever since then I’ve had trouble executing the RDL without feeling some strong back pain, either with a barbell or dumbbells. I have video if you’d like to see, otherwise I’d be curious if you have any substitutional exercises that I could use to train the hams through hip extension instead of traditional knee flexion. Thanks
Hey Matt,
Is the goal going to be able to progressively get stronger every time in your lifts, or are you more focused on effort/contraction than the load being used?
Hi Matt,
Potentially stupid question here but it’s something I’d like to get some input on. I’ve gathered from your plans as well as online macro calculators that 70 grams of cooked Jasmine Rice will yield 20 grams of carbohydrate. Where I potentially get confused by this is the rice to water ratio. For example, if you were to cook rice with a 1:1 water to rice ration (i.e. 1 cup of water per 1 cup of dry rice) vs. cooking it with a 2:1 water to rice ratio (2 cups of water per 1 cup of dry rice) wouldn’t the cooked versions of these differ in carbohydrate value? I.E. wouldn’t the rice that was cooked with more water cause a difference in carb value when compared with the rice cooked in less water?
I understand the ideal situation would be to weigh the rice dry and cook each meal fresh but for people who cook food items in bulk for the week, do you specify a rice to water ratio so both you and your athlete are on the same page with carb intake? I would think if the rice was cooked differently than what you thought the carb values would be off (either over or under).
I’d appreciate any insight on this!
