Messing with macros
- Thread starter Flanex
- Start date
why carbs so low when you cut ? are doing the keto approach ?
Ya thats wicked low even for me. I like low carb too. At least for its effectiveness.
I'd have that fat a lot lower and carbs more low to moderate when cutting, but everybody is different. I don't do well with higher fat content and performance and strength are tanked if carbs are too low, not to mention feeling like shit
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Yeah It's the only thing that really works for me as far as getting lean,or I should say nothing works as fast.
It's just temporary.Once you get past the dreaded keto-flu.I get more energy from fat than carbs after that.What are your opinions on the recomp question Rick?
Thanks for the input guys.
Ok if you respond well to keto that's great. I know many people do. It's just not for me
As for recomp I like my protein at 1.5g per pound, fat around 0.5g per pound or a little under and I full the rest with carbs. Total calories are usually about 500 over on workout days and 500 under on non workout days
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Awesome ,thanks Rick.Have you ever been in ketosis for longer than two weeks?Cause that's when you feel the worse.It gets much better for most after that.
some people are more carb sensitive than others, if that works best as a cut for you, by all means do it brother. but I wouldn't go past 20 weeks doing that or some health issues could come into play
Yeah I carb load every 10 days or so.
Testdude63
Active member
Are you talking percentages? I am not a fan of percentages, and here's why...
Let's compare 2 people, both 200lbs @ 10% body fat.
Person A needs 2500 calories to bulk and person B needs 5000 calories to bulk. Both are running a 40/40/20 split. Person A would be eating 250 grams of protein and person B would be eating 500 grams of protein. Do you think their protein requirements would vary that greatly seeing as their the same body weight with the same amount of lean mass?
My opinion is to set your protein at 1.5g. per/lb of bodyweight. Set fat to .4g per/lb of bodyweight. Fill the rest in with carbs to meet your caloric requirement.
Let's compare 2 people, both 200lbs @ 10% body fat.
Person A needs 2500 calories to bulk and person B needs 5000 calories to bulk. Both are running a 40/40/20 split. Person A would be eating 250 grams of protein and person B would be eating 500 grams of protein. Do you think their protein requirements would vary that greatly seeing as their the same body weight with the same amount of lean mass?
My opinion is to set your protein at 1.5g. per/lb of bodyweight. Set fat to .4g per/lb of bodyweight. Fill the rest in with carbs to meet your caloric requirement.
I'm 5'10, 175lbs at 12% BF and I cut on about 240P 150C 50F. About 60% of those carbs coming from vegetables. The starchy carbs I do eat are pre/post workout. This has seemed to work good for me so far, though I've never gone below 10%BF. As for a bulk, I keep protein around 240g, fats between 60-70g and fill the rest with carbs.
Testdude63
Active member
I approve of your methods, sir
.
I approve of your methods, sir
Lol, thank you!
I did it for about a month and for me it was hell the whole way. It just adversely affected my training, my mood, my energy, motivation, etc.
Enough that I don't plan to ever go that route again, especially considering my results weren't even good on it. I cut much better and effectively with carbs and lower fats
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I do this myself more so than going with percentages because different caloric loads can really skew numbers greatly as pointed out by your example
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Interesting points.I'm 190 (but there's some fat in there) & @ 1.5g or protein that would bring me to around 285g of protein.I usually keep it at 240g a day.That's been working for me.I see what you're saying though.
That makes sense.I would guess my LBM is around 170-175 conservatively.
I think this is something to pay attention to more for people that carry a bit of fat on them. Those that are particularly lean, especially in the single digits, don't really need to go by LBM considering the numbers aren't much different
