Quote:
Originally Posted by jonnycus130 i was told that when adding muscle mass try to eat 1.5 x your body weight in grams of protein, so that's what i've been doing for the past 2 months, eating about 270 grams of protein a day and it was a pretty clean bulk for the most part, i weighed 165 lbs june 1st and as of now i weigh 185 lbs and have put on a solid amount of muscle mass.
but now since i'm gonna start cutting tomorrow, i was told its a good idea to cut down on calories but still eat your body weight in grams of protein. but if thats not true i was wondering how much to actually eat during a cut. |
To the above response I had earlier about eating, your protein intake seems adequate, but you may actually need a little more. It seems like your carb intake is actually too low. I understand you're carb cycling but even your high carb day seems pretty low. you're gonna need the carbs for all exercise and cardio you will be doing. And yes, carbs are a greater fuel source than
fat (even though lipid oxidation is the primary means of energy for endurance/cardio type activities) because a high carbohydrate intake is more beneficial than a high
fat intake for endurance type of activities due to its ability to provide considerably faster aerobic energy transfer than from
fat breakdown and yields a greater amount of energy than
fat per quantity of oxygen consumed.
You also need to keep in mind, regarding protein intake, that when you are cutting you're going to obviously trying to expend a lot of calories through cardio and keeping your caloric intake relatively low. With those two things happening your
body will break down not only
fat, but muscle as well since you will not have a surplus of calories to build anymore. You will most likely need to up your protein intake greater than 1g/lb of
body weight to reduce the breakdown of muscle as much as possible. I would think that somewhere around the 215 range would be good, but still hard to gauge depending on your genetics and your response to cardio and rest of your diet.
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