Six Time National Bodybuilding Champion
Success Coach
Many competitive bodybuilders simply estimate or "eyeball" the weight or measurement of their food while preparing for a contest. This method is fine during your off-season and can even effectively get you in "decent" shape. But, as the day of your show gets closer, you may run into problems.For any "roadmap" to be helpful in getting you exactly where you want to go, you simply must know exactly where you currently are.
No matter what condition, degree of muscularity, or level of leanness you are able to achieve leading up to the last couple of months, you'll need to gradually lower your daily caloric intake every week in order to get ultra-shredded.
The difference between a small white potato and a regular-sized one could be as much as 100 calories. The difference between one tablespoon of flax seed oil and 1 1/2 tablespoons is 55 calories. The difference between four ounces of chicken breast and three ounces is 48 calories. The difference between one scoop of MM25 Whey Protein and one-half scoop is 50 calories.
You need to know exactly how many calories you are eating to know exactly how many calories you need to eliminate each week. When you are talking about 150 to 200 calories, there isn't much of a margin for error. Estimating your portion sizes are simply not the most effective way to go about this critical dieting process.
Hey! You're already putting all this time and effort into all the different details of your weight training, cardiovascular training, nutrition, and supplementation. Why not take the time to be as accurate as possible by weighing and measuring your food? I would suggest that you take this extra step for at least the last 12 weeks.
