JordanWFitness
20-02-2014, 11:33 PM
Hey P,
I'm competing in 7 weeks, I think I have a good grasp on what I am doing. What I have learnt the most in my prep is what I was doing wrong in my off season (well entire time training pretty much).. I have really just completely submersed myself in everything fitness lately and have new goals for myself.
Based on my performance at my upcoming competition I will either take 1 solid year and do the same competition again and try to be a weight class up at the same or better condition (hefty goal but achievable) or take just over a year and compete at Provincials a weight class up with the same or better condition.
This is going to be a pretty broad post, I'll start with my diet
Over the last year or so I have really experimented with low protein, high protein, low carb high carb low fat.... I have come to some conclusions, I cannot go low carb, I deflate everywhere, my strength drops and I don't believe it could benefit me in anyway. Fats no matter where they are I don't see a difference. Protein the higher I go it seems the better composition I have and density..
I was going to begin my off season with the following macros
MIN 400g Protein, MAX 100g Fat, AIM for 400g Carbs (50g Fibre)
8 meals with 50g of protein, fat from my protein sources
Meal 1 Heavy Carb (Starch and Sugar)
Pre Workout Heavy Carb (Starch)
Intra Workout Simple Sugars (Maybe Waxy)
Post Workout Simple Sugars
The rest of my carbs will be distributed throughout the day pretty evenly or based on convenience.
When my weight stalls on these macros I will add another 100g of carbs making it 500g, see my body weight and increase my protein (200lb=400g, 210lb=420g)
I will continue this scheme of 100g added to carbs and readjust protein slightly until I hit my goal weight of 230lb 12%, if I feel the weight is coming on too fast (it wont I'm a strong ecto) I will adjust cardio.
What do you think about this progression plan and the meal timing/split make up?
How do you feel about Waxy Maize over something like Dextrose or Sucrose?
I'm competing in 7 weeks, I think I have a good grasp on what I am doing. What I have learnt the most in my prep is what I was doing wrong in my off season (well entire time training pretty much).. I have really just completely submersed myself in everything fitness lately and have new goals for myself.
Based on my performance at my upcoming competition I will either take 1 solid year and do the same competition again and try to be a weight class up at the same or better condition (hefty goal but achievable) or take just over a year and compete at Provincials a weight class up with the same or better condition.
This is going to be a pretty broad post, I'll start with my diet
Over the last year or so I have really experimented with low protein, high protein, low carb high carb low fat.... I have come to some conclusions, I cannot go low carb, I deflate everywhere, my strength drops and I don't believe it could benefit me in anyway. Fats no matter where they are I don't see a difference. Protein the higher I go it seems the better composition I have and density..
I was going to begin my off season with the following macros
MIN 400g Protein, MAX 100g Fat, AIM for 400g Carbs (50g Fibre)
8 meals with 50g of protein, fat from my protein sources
Meal 1 Heavy Carb (Starch and Sugar)
Pre Workout Heavy Carb (Starch)
Intra Workout Simple Sugars (Maybe Waxy)
Post Workout Simple Sugars
The rest of my carbs will be distributed throughout the day pretty evenly or based on convenience.
When my weight stalls on these macros I will add another 100g of carbs making it 500g, see my body weight and increase my protein (200lb=400g, 210lb=420g)
I will continue this scheme of 100g added to carbs and readjust protein slightly until I hit my goal weight of 230lb 12%, if I feel the weight is coming on too fast (it wont I'm a strong ecto) I will adjust cardio.
What do you think about this progression plan and the meal timing/split make up?
How do you feel about Waxy Maize over something like Dextrose or Sucrose?