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About JPrev

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  • Birthday 05/07/1990

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  1. Good to see you back, Waldo. Great looking gym. Has injury prevention/management factored into how you plan your training? Interested in what people who have been lifting for a significant period of time do to stay healthy. Feels like I've had to make a bunch of changes to workouts that had been fine for years 0-3, but seem to have taken their toll now. Maybe I should start doing some yoga, too....
  2. I would cut before bulking, for several reasons. For one, if you're still a beginner (have not been consistently training for 4+ months), muscle mass will not be the primary way of gaining strength. You have a host of neural adaptations (speed of signals being sent, coordination both conscious and subconscious) that have yet to be maxed out, and until they are, you won't be sending a particularly strong message to your existing musculature to get bigger. Secondly, as a beginner, you're one of the special few who can actually increase in strength while cutting. If ther
  3. Weclome! Keep in mind, everyone goes about this stuff differently. Plenty of approaches work, which is why you can find such contrasting, impassioned perspectives on the internet. Probably the biggest thing to focus on is consistency in whatever you choose to do. The specifics of that can and will change over time - we're all tinkering with our game plans. Ultimately, losing fat and keeping it off is about will power. It took me a couple years to find the right combination of food and exercise that make it bearable enough to stay fit while living life.
  4. And everyone goes about their bulking and cutting differently. If you look up posts on this forum by a guy named Waldo, you'll see the calculated approach of someone who's as far from winging it as you can be. Honestly though, a lot of stuff works in fitness. That's why you'll find so many impassioned, contradictory perspectives on the Internet. In order to avoid "too many chefs in the kitchen," I'd start by asking your trainer what his approach would be, then do research on what he said to see if you'd agree with it. Really, there are only a handful of principles that need to
  5. Oh ho! Then you can expect some very tailor-made advice. Typically, they have a kind of interview they do at the beginning that helps them understand your background. Anything he wanted you to prepare ahead of time would've been included in that email. Other than that, don't be off put if he asks about medical history (appropriate because of those letters after his name). Your trainer doesn't need to be in the room for that part.
  6. Nutritionists can vary vastly in quality. The title isn't protected by law, so nearly anyone can claim they're a nutritionist. Compare that to registered dietitians, who need to meet a variety of requirements before they're allowed to strut their stuff. So, it's hard to know what to expect out of your nutritionist until you meet them. You're probably looking for the nutritionist to tell you to eat fewer calories, while maintaining a good amount of protein. Your trainer should chime in that it'll be important to keep up your exercise as well. Whether you achieve fewer calories
  7. Good luck! Definitely focus on the marathon, not the sprint. Too many people burn out because their ambition wrecks them over imperfections. Takes time for the body to change, as you're well aware. So long as you're on target 80% of the time, you'll get the fitness you want. Besides, gotta let loose sometimes!
  8. Macros will work. It's less about the percentages and more about the grams and total calories. Getting around 100g of protein per day is great. Good goal to shoot for, but not the end of the world if you aren't able to make it all the time. How you divvy up the remaining calories between carbs and fat is up to you. If you're truly able to stick to roughly 1700 calories per day, you should be able to lose some fat over time. Use tape measurements plotted over weeks (don't worry about fluctuations over days, which can be sizeable) to see if you're on the right track. If you're
  9. Well, what's the main reason you'd want to stay more on the paleo side of the spectrum?
  10. Calorie tracking is a !&*#. When I first started, I thought I was doing it well enough by weighing most things and eyeballing everything else. It wasn't until I weighed literally everything entering my mouth that wasn't water that I finally got good data, and man, was it eye opening. Anyway, the scale can shoot up, down, and remain the same for any odd reason. I once moved over 6 pounds during a weekend! A week isn't enough time to see a meaningful trend. It's often said that tape measurement is better for tracking progress than the scale, and while that's true, if you hav
  11. Ah man, sorry to hear about the injuries. Mine were a real hassle to go through as well. On the bright side though, they eventually pushed me towards new activities that I really enjoy. As you know, take it one step at a time and don't be too hard on yourself. If you apply full throttle through a corner you just go off track.
  12. First off, congratulations on the fat loss! 40lbs doesn't come off without some clear discipline and focus. The person who has the ultimate word for you, above your nutritionist and above forum members who don't know you, would be a dietitian. Seek one out if you want the best source of personal recommendations. That said, at the risk of more information overload, here are two articles on metabolism and "metabolic damage." They're by a guy named Lyle McDonald, who, along with Alan Aragon, has a reputation for taking in loads of information and placing it in context o
  13. https://www.eatthismuch.com/
  14. I've recently gone mostly vegetarian. I thought it'd suck at first, but it's actually led to meals that are both more delicious and more diversified than when I was a voracious carnivore. I've always liked veggies, but if you're struggling, don't be afraid to add a little bit of oil, seasoning, and try creating different textures through cooking. Take potatoes, for instance. You could mash them up and make 'em all nice and creamy with some milk/almond milk. Or cut them into cubes and bake in the oven for a bit, tossed with some oil, salt, pepper, and thyme, to create little p
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