Thursday, 13 February 2014

Follow these fitness tips for a bigger, stronger physique.

Monday, 10 February 2014


f you've ever been rejected by an insurance company, there's good news: starting January 1, you won't have to go uncovered any longer.

When Shana Alex Lavarreda, now 37, had just graduated from college, she tried to buy health insurance on her own. Surprisingly, she was rejected. Why would a 22-year-old young woman in perfectly good health be rejected by an insurance company? Simply because she had once seen a doctor for back pain.

But now, starting in January, because of the Affordable Care Act, insurers will be prohibited from using pre-existing conditions as a reason for exclusion, and people with diseases such as cancer or diabetes, or health issues such as the back problems Shana had, won't have to pay a higher premium. The only factors that will now determine how much a person pays are age (older people pay up to three times more), where you live (varies by state and county) and in some states, whether you smoke.

The reason insurers currently reject about one in five applicants trying to buy coverage is that they are considered too high a medical risk, estimates the U.S. Department of Health and Human Services. This estimate does not include the number of people who are given higher rates because of a pre-existing condition.

To help protect insurers from major losses when they can’t reject people with medical problems, the health law mandates that most people, including millions of healthy young people, get insurance.

Megan Ford, 27, of St. Louis, says she has been turned down by every major health insurer because of her epilepsy, and an autoimmune disease that causes nerve and muscle pain as well as fatigue. Ford once ran her own public relations business but when she could not find individual coverage, she took an administrative job at a hospital to help her get health insurance (pre-existing condition exclusions don’t impact people getting coverage at work). She was laid off in September. She is looking forward to now buying coverage without concern about her health problems. “This is a big weight off my shoulders.”

Olivia Grey Pritchard, 32, a freelance photographer in New Orleans, was turned down by several insurers in 2011. The reason? She took Accutane for acne as a teen and had a benign tumor removed when she was 23. For the past year, she’s been covered by the health law’s Pre-Existing Condition Insurance Plan, which ends December 31. Pritchard looks forward to shopping for plans without worrying about being rejected.

Shana Lavarreda, now director of health insurance studies at the UCLA, says the upcoming change will benefit millions of young women. “Without [worrying about] pre-existing conditions, you can really shop around and have much more freedom, knowing they can’t refuse you.”

“This is something that every American is entitled to,” adds Pritchard. “This is not a gift. This is correcting a wrong.”

Cosmo tip: If you don't receive health insurance through work, go to healthcare.gov by December 23 to shop around and sign up for coverage that will begin January 1, 2014. After that, you can continue to sign up until the end of March 2014. Past that date, if you don't sign up and remain uncovered, you could face a tax penalty, which would be either $95 or 1 percent of your household income, whichever is greater. You'd pay this when you file your 2014 income taxes; the penalty would be deducted from whatever refund you may be owed.


Good Morning Protein: The Meat And Nuts Breakfast

Your day is too important to be fueled with kids' stuff, cheap carbs, or worse yet, nothing at all. Try the breakfast that elite athletes rave about: a serving of meat and a handful of nuts!
We've all heard people say that breakfast is the most important meal of the day. Lost in that simple saying, though, is what exactly is on the plate or in the bowl—i.e., if it's a proper breakfast. "Proper" of course is dependent upon your goals, but I'm going to take a fitness tack here and assume that your goals are, in no particular order, feeling your best and looking your best. Sound about right?
I was at renowned strength coach Charles Poliquin's five-day hypertrophy camp last year when one of the attendees asked Poliquin for his recommendation for the single best diet tip to maximize energy, leanness, and mental focus. Charles' response was immediate: the meat and nuts breakfast.
I nodded along with him; this wasn't the first time I'd heard of it. While I was preparing for the 2011 WBFF World Championship competition, my contest coach Ben Pakulskiintroduced me to this visionary way to start off the day. I can tell you that I enjoyed improved mental focus, higher energy, and fewer cravings than ever before. And since I stepped onstage at a personal best 4 percent body fat  with the leanest and hardest physique I've ever sported, I've been a believer.
Why is the meat and nuts breakfast so effective? Since it's only composed of two items, it's easy to break it down and answer that question point by point.
Meat for Sustained Power ///
I find it amusing when my friends look puzzled seeing me prepare a steak or some chops for breakfast. But every athlete, businessperson, or busy mom who has ever tried and gotten back to me had to admit they felt increased energy levels, more mental focus, and fewer cravings when they had a portion of meat before heading out of the house.
The secret is that meat, due to its high protien content, creates a gradual blood sugar increase throughout the day. Sugar and other simple carbs may give you a quick boost, but their lack of protein means that good feeling won't last. A 2011 article published in the journal Obesity looked at this phenomenon by studying two groups of obsense men one that ate a high-protien diet and the other that consumed normal-protein diets. The subjects of the study reported having fewer hunger pangs, less fixation on food, and less late-night snacking than the lower protein group.
Several studies have also focused on employee productivity and the attention patterns of children in relation to their morning eating habits. They've concluded that the energy and mental focus benefits of a high-protein breakfast aren't only felt in the morning, but extend through the afternoon as well.
Nuts for Stable  blood sugar
Nuts are wonderful sources of healthy fats that help your body maintain the blood sugar level stable for long periods. A study was published in mid-2011 in the journal Diabetes Care Journal, in which they studied the value of 2-1/2 oz. of nuts versus a muffin of the same caloric value. Dr. David Jenkins, a leading pioneer of the glycemic index, conducted the study, which was constructed of three groups of type-2 diabetics.
The first group added 75 grams of nuts per day to their diet, the second added a protein-fortified whole-wheat muffin, and the third added half of a serving of each to their diet. After three months, the first group showed dramatic improvements in their LDL (the "bad" cholesterol) and healthier cholesterol ratios overall than the other two groups. That same group also showed significantly improvements in the HbA1c test of blood glucose control.
This was a convincing vote of support for the ability of nuts to support not only heart health, but balance blood sugar. In real life terms, stable blood sugar translates to consistent energy and alertness, rather than staggering around in a hypoglycemic glaze looking for an easy carb fix.
The Perfect Combination ///
There's a lot of talk about food allergies these days, but one thing that rarely gets mentioned is the risk posed by overly simple, repetitive diets. Food allergies are often born from repeated consumption of the same protein source, such as beef, whey, eggs, tuna, casein and tuna—all staples of a typical bodybuilding menu.
Allergy testing is a good way to learn how different foods may affect you, but if testing isn't available to you, varying your protein sources is a simple and often effective way to decrease your vulnerability. In the event you develop a food allergy, it isn't uncommon for such allergies to cease after 2-6 weeks, in which case you may be able to reintroduce that protein source in moderation.
Varying your protein sources also provides you with the opportunity to embrace new and exotic protein sources that can offer impressive nutritional profiles. As an example, a typical 100 gram beef hamburger will supply 7.8 grams of protein, while a calorically equal serving of buffalo meat will provide 19.9 grams. If you can find it, wild meat also offers distinct benefits over domestic meat, including a healthier balance of omega-3 and omega-6 fatty acids.
Rotate a few meat sources through your diet for variety: alligator, buffalo, black bear, elk, kangaroo, ostrich, venison, wagyu, wild boar, and yak. If poultry is more your thing, try duck, goose, guinea fowl, pheasant, quail, and squab. You may not have heard of all of them, but somebody in your city probably has. Check ethnic markets and butcher shops, and keep an open mind.
You won't have to search nearly so far to track down a variety of nuts. Pretty much any store will carry at least seven varieties, such as almonds, cashews, Brazil nuts, macadamia nuts, hazelnuts, pecans, and walnuts. They can get expensive, but once you've got your price radar working you can buy in bulk and store up.
Help your muscles recover after a tough workout.
Watermelon juice aids muscle recovery - Women's Health & Fitness
It's a staple among the exercise in-crowd, but now watermelon juice has the blessing of science for speeding recovery from muscle soreness.

In a study reported in The Journal of Agricultural and food chemistry, athletes who knocked back fresh watermelon juice an hour before exercise experienced less muscle soreness than without the WJ.
They’re always present on lists of foods we should be eating, but what is it about whole grains that make them so good for us? David Goding explores the nutritional properties of whole grains and shows you how to make the most of them for optimal health


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Photolibrary/stockphoto/Hemera/Thinkstock
 
We know that whole grains are good for us, just as we know that eating plenty of fresh fruit and vegetables is beneficial to our health. But unfortunately, most of us seem to take very little notice, with the great majority of grains and grain-based products being consumed in their processed, refined form, which invariably sees the grain stripped of its health-giving properties.
“During the milling process, the bran and the germ, which contain valuable nutrients, are removed, leaving the endosperm,” explains Judith Finlayson, author of The Complete Whole Grains Cookbook. “While the endosperm is the largest part of the grain, it also has the fewest vitamins and minerals.”
Whole grains, on the other hand, are a rich source of phytochemicals, enzymes, fibre, vitamins and minerals and omega-3 fatty acids, which combine to give us a huge range of health benefits, including the ability to dramatically lower cardiovascular disease, balance blood sugar and even help us lose weight. 

What are whole grains?

Whole grains are the seeds of certain plants that come under the blanket term of grain crops. These include commonly consumed grains such as wheat, barley, oats, rye, rice and corn. To make them edible, the outer layer or husk of the grain is removed, leaving the ‘berry’ or ‘grout’ – the whole grain.

The whole grain consists of three layers: the bran, the germ and the endosperm. The outer layer of the grain – the bran – contains essential fatty acids, vitamins and minerals; the large middle part – the endosperm – consists mainly of starch and the nutrient-rich inner core, the germ, contains several vitamins and minerals, including vitamin E, folate, phosphorus and magnesium.

The three layers of the grain need to be intact in order for a food to qualify as ‘whole’. Typical examples of whole grain foods include ‘wholemeal’ or ‘wholegrain’ breads or crispbreads, brown or wild rice, wholegrain breakfast cereals, puffed whole grains, oatmeal, whole or cracked wheat, buckwheat, couscous, popcorn and bulgar. Wholemeal bread or wholemeal flour is simply whole grains milled to a finer texture and should still contain all three layers of grain.

Refined grains and cereals are prevalent in the western diet, in the form of white bread, biscuits, cakes, pasta, white rice, refined breakfast cereals and pizza.

“Although refined grains are subsequently enriched with the addition of some nutrients, such as riboflavin, thiamine and iron, they are far less nutritious than whole grains,” says Finlayson.

How do they benefit our health?

Numerous studies have found that a diet high in whole grains rather than refined grains lowers your risk of developing several diseases. A large scale review of the evidence surrounding the health benefits of whole grains by the American Society for Nutrition concluded that whole grains played a major role in lowering the risk of chronic diseases, such as coronary heart disease, cancer (particularly colorectal cancer), and diabetes. It also contributed to body weight management and gastrointestinal health, the study found.

The reason given for such wide-sweeping benefits was the synergistic effect of essential macro and micronutrients found in whole grains. So enthused were the researchers that they highlighted the need for further examination into the role of wholegrain foods in disease prevention to gain a greater understanding of how exactly it works.

A separate US study put a figure on just how beneficial whole grains can be, stating that consuming an average of 2.5 servings of whole grains a day could lower your risk of by as much as 21 per cent.

According to another study conducted by Harvard University, women who regularly ate two to three serves of whole grains a day were 30 per cent less likely to develop type 2 diabetes, compared to women who rarely ate whole grains.

A diet high in whole grains is also excellent for digestion and maintaining bowel health.

“Scientists are actively engaged in studying substances contained in whole grains, such as lignans and oligosaccharides, which function as prebiotics,” says Finlayson.

“Prebiotics are ingredients that stimulate the growth of healthy bacteria, such as lactobacilli and bifidobacteria. By promoting the growth of beneficial intestinal flora, prebiotics help to keep your gut in tip top health.”

How can I get more whole grains in my diet?

To get more whole grains into your diet – most people could do with more – you need to be discerning with your food choices. Read labels and packaging and look for the words ‘wholegrain’ or ‘wholemeal’ in foods such as bread and breakfast cereals. Multigrain can be beneficial but is often misleading, as it is often produced with white flour with added whole grains. Likewise, terms such as ‘100% wheat’, ‘cracked wheat’ and ‘stone-ground’ do not mean foods are made from whole grains.

Look at what you are eating in your current diet and try replacing – either partially or completely – the refined grain products, such as white flour, white rice and pasta, with wholegrain options. Nutritionists recommend that at least half of your daily grain intake should be wholegrain.

“If you find grains difficult to eat, another easy way to benefit from the goodness of whole grains is by using the flakes,” says nutritionist and author of The Food Bible, Judith Wills.

“These can be soaked overnight with nuts, seeds and dried fruits to make a soft muesli or they can be made into a porridge. Buckwheat, millet and quinoa flakes are especially easy as they can be prepared without cooking.”

Other ideas for getting more whole grains in your diet include wholegrain pita breads and wraps, corn tortillas and wholegrain English muffins. When cooking soups and casseroles try adding barley, bulghur or wild rice. With your favourite baking recipes, replace half of the white flour with whole wheat flour for virtually the same result.
What’s the first thing you do after exercising, other than take a shower? Eat – and often more than you planned to. Jennifer Kang explores whether a post-workout snack may be standing between you and your dream dress size

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Whether we want to reward ourselves, allow ourselves to consume the calories we’ve lost without feeling guilty, or more simply, satisfy a hungry appetite, many of us find ourselves eating more and feeling hungrier after exercise.


But when weight loss wisdom cautions us to avoid consuming food with calories in excess of calories burned, you can’t help but wonder whether post-workout binges, during which we often eat more than we normally would, are contributing to our expanding waistlines.
Despite more gym memberships sold and a greater effort to engage in regular workouts in recent years, it seems they’re not having much of an effect on our nation’s collective weight loss – more than half of Australian adults are either overweight or obese, according to the Australian Bureau of Statistics.
This raises the question: is our appetite, particularly our post-workout appetite, negating the effects of exercise? According to research conducted by Murdoch University, it could be.
Here we check in with the experts to investigate what causes hunger, how a post-workout appetite can hamper your weight loss efforts and that questionable claim held by some workout enthusiasts that exercise can suppress our appetites. 
Hello hunger
Contrary to common belief, the desire to devour the calories we’ve lost during a workout (and more!) is not as simple as saying that over-eating post-exercise is caused by a greedy stomach or our body’s so-called ‘fat cells’ being resistant to slimming down.

Whether in response to exercise or not, the feeling of hunger is our body’s natural reaction to compensate for depleted energy levels.
An increase in hunger leads us to eat, which can subsequently negate the weight loss effect of exercise, making weight loss a difficult prospect. Ultimately, it is this internal compensation which results in most women failing in their weight loss aspirations when exercise alone is relied on.
Researcher Dr Timothy Fairchild of Murdoch University is conducting a three-year project investigating the relationship between exercise and hunger and whether there is any way the relationship can be severed. 
“When you exercise more, you deplete your energy stores and in response, your body sends hunger signals up to your brain,” he says. “If at the same time you are also reducing how much you eat, these signals are amplified, which then amplifies your hunger.
“It then comes down to your desire to lose weight or ‘how bad you want it’; someone who has a very strong innate desire to lose weight may be able to suppress these signals, whereas someone less committed may end up failing at step one.”
No-effect exercise
Awareness of the relationship between exercise and hunger, and its potential to stifle weight loss, is not new. An American study published in PLoS One involved 464 overweight post-menopausal women, who didn’t regularly exercise, being assigned into four groups. Women in three of the groups were asked to exercise with a PT for varying periods of time per week.
The control group were directed to continue their usual physical activity routines. All of the participants were asked not to change their dietary habits throughout the study.
While all groups, on average, lost weight, the women who exercised with a PT did not lose significantly more weight than the control subjects and some women in the training groups even gained weight. 
“This is actually a typical finding in a lot of these studies and something that has surprised many researchers,” Dr Fairchild says.
Researchers found the desire to compensate for the energy lost during exercise hampered the effects of exercise on weight loss. Whether it was because the women wanted to reward themselves, or because they were hungry, exercise alone was not found to have been conducive to marked weight loss achievements.
Some of us may have encountered this in our own pursuits of optimal health and fitness – you might be running an hour each day, thinking exercise alone will have weight loss effects, but you’re not losing any weight. 
Dr Fairchild says any amount of calories consumed in excess of what the body burns will contribute to weight gain.

So, if you consume 400 calories more per day then you burn, you will store those additional 400 calories. This is irrespective of whether the energy is consumed immediately after exercise or a few hours after exercise, Dr Fairchild explains.
He says while it is known that multiple small meals raise our metabolic rate, which increases our capacity to burn calories, this strategy has not been found to work for everyone, since many people simply eat more food, more often.
“Therefore, with respect to weight loss, timing of meals with respect to the exercise bout does not seem to play a large role, as far as we know,” Dr Fairchild says.  
The hormonal hunger surge
While we know exessive eating can neutralise the effect of energy-burning pursuits, according to Dr Fairchild, little is known about the actual connection that exists between exercise and hunger specifically, and how exercise can be manipulated to affect appetite.

Dr Fairchild is researching the hormones that control hunger, including ghrelin, which stimulates appetite, and hormones such as leptin, insulin and peptide-YY, which suppress appetite, and says he will be looking at what happens to them during and after exercise.

What is known among the scientific community is that when the body’s energy stores are empty or low, certain hormones are released in the body, alerting the brain so that stores can be replenished. 
When the stomach is empty, it releases the hormone ghrelin, which is the primary hormone for stimulating appetite. On the other hand, when food is eaten, certain cells in the intestines release appetite-suppressing hormones.
Dr Fairchild says it’s the quantity of these hormones and how we act on the information that reaches the brain that matter.
“All these hormones and signals come to an area in the brain, which integrates this information and makes an interpretation – so when ghrelin is high, and all the appetite-suppressing signals are low, this can cause hunger,” he says.
“However, it is how the person acts on that information that really counts. Some people may be able to simply ignore those physiological appetite signals better than other people.” 
Goodbye hunger
It’s no secret many of us get hungry after exercise, so is there any merit to findings that exercise actually suppresses hunger?
Dr Fairchild says there is. With studies such as a research paper published in the American Journal of Physiology finding that certain types of exercise such as aerobic exercise suppress hunger, it might seem there is conflicting information.
According to Dr Fairchild, however, two things need to be considered. First, the study revealed hunger suppression only occurred during exercise and the next one to two hours after exercise. Second, the study did not measure energy intake.
“So, the findings are not based on how much people actually ate, but rather, gave each person a standard meal and then asked them how hungry they felt afterwards,” he says.
“The exercisers in the study were not hungry while they were performing the exercise, and then for a short period thereafter. But, this difference does disappear and the people then typically become hungry.” 
Make the most of it
While the Murdoch University study is being undertaken over three years, research conducted so far, in collaboration with the University of Western Australia, has found that although food intake immediately after exercise was higher than normal, this did not account for the increased number of calories expended during exercise.
“In other words, if volunteers expended an additional 500 calories through the exercise session, they did not eat an additional 500 calories more,” Dr Fairchild says.
He hopes the research will reveal specific mechanisms where we can trick the body into thinking that energy stores are full, despite having completed a one-hour exercise session.
In the meantime, it seems you’ll have to control your post-exercise portion sizes, the type of food you consume and your mindset to get the most weight loss benefits from exercise.

CRAIG CAPURSO
CRAIGCAPURSO
Don't guess when it comes to something as important as your nutrition. Use science as your ally and build LEAN MASS
If your goal is to build a big, strong, and lean body, all the training expertise in the world won't help if you aren't ingesting the right fuel in the right amounts. Your body needs specific nutrients to recover and grow after intense workouts. Simply put, if you want tobuild muscle and gain strength, you have to eat like it.

The Built by Science nutrition program is effective, progressive, and easy to implement. It's the perfect complement to the Built by Science training program and is based on the latest nutritional science. This is a mass-building nutrition plan, but don't mistake it for some free-for-all "dirty bulk." I've engineered this system to help you get big without adding excessive body fat.

The problem with the way most people bulk is that the fat they pack on negatively impacts insulin-sensitivity, making it harder for them to develop the body they desire. This plan is different. It helps you progressively eat larger amounts, so your body has time to adjust to the extra calories. This way, your body won't freak out metabolically and store the extra energy as fat.
ALL THE TRAINING EXPERTISE IN THE WORLD WON'T HELP IF YOU AREN'T INGESTING THE RIGHT FUEL IN THE RIGHT AMOUNTS.

YOUR CALORIC GAME PLAN

Let's get started by establishing your baseline diet. Because of the individual variations in metabolism and activity levels, I prefer not to use predictive calorie equations. Instead, I find it more effective to start by determining how many calories you're eating now, and adjust the diet from there.
This nutrition plan will require you to track both calories and macronutrients down to precise numbers for the next six weeks. If this is new to you or you're not confident in your ability, take the time to educate yourself. Invest in an app, get to know websites like the USDA's National Nutrient Database or NutritionData.com, or read a guide on how tocalculate and track your nutrition.
If you already know your daily calorie intake, you're ahead of the curve. If you don't know your average calorie intake, keep a food diary or use online software to log all the food you eat for the first three days of Built by Science. Some smartphone apps will determine your three-day average calorie intake for you. If you're going manual, you can use an estimated average as your base diet number.
To jumpstart the muscle-building process, you're going to add 300 calories to your basecalorie intake. Over the next two weeks, monitor your body weight, measurements (chest, neck, arms, etc.), and body fat skin folds if you have access to calipers. At that point:

If your body is growing and you are gaining weight but not excessive fat, add another 300 calories to your daily intake.
If, on the other hand, you are not gaining weight, add 500 calories.
Repeat this process every two weeks, adding more and more calories.

YOUR GET-BIG GUIDE

TO JUMPSTART THE MUSCLE-BUILDING PROCESS, ADD 300 CALORIES TO YOUR BASE CALORIE INTAKE. MONITOR YOUR WEIGHT, MEASUREMENTS, AND BODY FAT FOR TWO WEEKS. IF YOU'RE GAINING WEIGHT BUT NOT FAT, ADD AN ADDITIONAL 300 CALORIES. IF YOU'RE NOT GAINING WEIGHT, ADD 500 TOTAL CALORIES.

THAT SOUNDS LIKE A LOT OF CALORIES...

It's true: As your calorie intake gets higher, you will eventually start to gain more fat. At this point, you can do one of two things.
One option would be to stop adding calories. However, I'm in favor of a technique I learned from Dr. Layne Norton. He recommends simply adding much lower amounts of calories. In this case, we're going to add just 50 calories to your daily intake each two weeks.
This small number of calories will essentially get absorbed in of daily activity, but over the course of a couple of months, the 50 calorie incremental increase will add up to a significant number of calories for your body to use in muscle production.
Divide your calories into 3-4 meals a day, spaced out by approximately 4 hours. For simplicity's sake, keep your meals approximately equal in size, with one exception: your post-workout meal. This crucial meal should contain around 20 percent more calories than your other meals.
I hear your question: What kind of calories should I be eating? So let's get into the macros.

PROTEIN

Keep your protein intake at around .75-1.0 grams per pound of bodyweight throughout the next six weeks. This may actually be less than some bodybuilders are ingesting now. My advice is to take the money you'll be saving and put it toward higher-quality food.
Why so low? Research shows that approximately 0.75 g/lb is the threshold for muscular hypertrophy to occur. We're trying to optimize your protein intake for growth in Built By Science, and I'm simply not convinced that if you're eating high-quality protein, excessive amounts do any good.
Space your protein intake out across your meals in a relatively even fashion, with a minimum of 30 g at each meal. Use a variety of protein sources. Here are my favorites:

FAT

Dietary fat serves a number of crucial purposes. One is to provide a concentrated form of energy. Certain fats also act as signaling molecules and hormones in the body. For your continued health and growth, it's crucial you get enough fat during the next six weeks of intense physical training.
Once you've established your baseline caloric level, calculate your fat intake so that it makes up around 30 percent of your total calories. From there, the percentage will increase. As you add more calories to your diet, make 150 of every 300 extra calories come from fat. There are 9 calories per 1 gram of fat, so if you're making a 300 calorie leap, you'll add 15-17 g of fat. For a 50-calorie jump, add around 5 g.
Unlike protein, which is more or less constant throughout the day, strategize your fat intake to be inversely proportional to the total amount of carbohydrates in a meal. In other words, higher-carb meals will have less fat, and lower-carb meals will have more fat.
There are 3 main types of fat: polyunsaturated, monounsaturated, and saturated. Don't overemphasize one over the others, but rater eat a full variety of fats. Some of my favorite fat sources are:
  • Olive oil
  • Canola oil
  • Avocado
  • Almonds
  • Walnuts
  • Pistachios
  • Macadamia nuts
  • Butter
  • Coconut oil
  • Flaxseed oil
  • Cheese

CARBOHYDRATES

The final piece to the macronutrient puzzle, and probably the most confusing, is carbohydrates. In order to take advantage of different foods' caloric densities and use nutrient timing to our benefit, I like to separate carbohydrates into two groups.

1
  STARCHES

Starches are faster-digesting, calorie-dense carbohydrate foods like:
  • Potatoes
  • Sweet potatoes
  • Quinoa
  • Rice (white or brown)
  • Sprouted grain bread
  • Oats (rolled or steel cut)
  • Pasta/noodles
  • Tortillas
  • Kalmut
  • Wheat berries

2
  FRUITS AND VEGETABLES

The fruits and vegetables group, on the other hand, contains slower-digesting, higher-fiber foods that have a smaller amount of carbohydrates and less caloric density. I place beans and legumes such as lentils in this group. Other foods to choose from here include:
  • Blueberries
  • Raspberries
  • Strawberries
  • Apples
  • Oranges
  • Pears
  • Spinach
  • Cabbage
  • Broccoli
  • Cucumbers
  • Peppers
  • Brussels sprouts
  • Lettuce and greens
  • Green beans
  • Carrots
  • Scallions
  • Mushrooms
  • Onions
  • Tomatoes
  • Lentils
  • Black beans
  • Kidney beans
  • Chickpeas
Properly integrating these foods into your daily meals is simple. Here are the general rules I use to guide carbohydrate consumption:
  1. Eat fruits or vegetables at every meal.
  2. At breakfast and directly following your workout, add in starchy carbohydrates.
  3. At meals where you don't eat starchy carbohydrates, eat more fat and more fruits and vegetables.
After accounting for protein and fat in your baseline calories, you'll make up the remaining calories through carbohydrates. And when you add more calories to your meal plan, as previously discussed, add 150 calories of carbohydrates per 300 calories, to go along with the 150 calories of fat.
There are approximately 4 calories in every gram of carbohydrate, so this means you will add 35-40 g of carbs to your meal plan with each 300-calorie jump. If you're down to a 50-calorie jump, scale back to 12 g of additional carbs.

THE BUILT BY SCIENCE MEAL PLAN

Now that you know how we're going to prioritize and arrange your calories and nutrients, let's tie it all together with some sample calculations and a meal plan.
For a 180-pound male, the basics would look like this:
  • Base diet: 2700 calories
  • Base protein intake (1g/lb bw): 180 grams (720 calories)*
  • Base fat intake (30% of calories): 90 grams (810 calories)*
  • Base carbohydrate intake (remaining calories): 292 grams (1170 calories)*