Bodybuilding is 85% Nutrition
Simply mix equal parts of half & half mixed in ginger ale. Drink this mix three times a day between meals. That’s it!
I read somewhere that you had Mohamed Makkawy eating beef just before a pro contest which he won.
I thought that this is outdated now. Surely bodybuilders are into fish and chicken before contests, not red meat?
My dietary recommendations vary with each individual I train.
In Mohamed’s case he needs red meat to hold maximum size. There are times when I recommend fish and poultry but only when I feel they are absolutely right for the bodybuilder concerned.
Serge Nubret is another bodybuilder who can still rip up (and how!) while eating red meat.
And getting back to my dietary advice to Mohamed…he won didn’t he?
I have been reading your column in MuscleMag International for some years. I am 44 now. In fact your questions and answers are the first section I turn to.
My problem is this: I have a covering of fat all over my body so please give me a training routine to rid me of this unwanted body fat. I need muscular definition.
There is no such thing as a weight training routine for definition. There are only diets for definition.
To obtain definition (cuts) it is my experience that in most cases someone of your age has to maintain a very low blood sugar state for a good period of time.
In short, you will probably have to eat as little as possible.
An excerpt from the March, 1975 Issue of Science Digest
John Yudkin, professor emeritus of nutrition at the University of London and an egg fancier, recently defended cholesterol against the charge that it's the main culprit behind heart disease.
Speaking before the annual conference of the International Egg Commission, Yudkin attacked what we called "the Reader's Digest view" of coronary thrombosis - namely, that eating too much cholesterol, or animal fat, leads to a high concentration of cholesterol in the blood, which in turn leads to deposits in the coronary arteries and ultimately a clot that cuts off the blood supply to the heart. In short, eating such high-cholesterol foods as eggs eventually dumps you on the floor with a heart attack.
"Ridiculously oversimplified," says Yudkin. Recent studies that indicate high blood cholesterol as the most distinctive characteristic of coronary victims, he points out, ignore several of their other salient traits. Looking at countries with a high rate of heart disease, says Yudkin, we do find a tendency to eat fatty foods, but we also find a larger proportion of people with diabetes and with a high blood level of triglyceride, or ordinary neutral fat. Yudkin claims scientists have homed in on cholesterol as the villain partly "because it happens to be easier to measure."
In defense of cholesterol, Yudkin points out that not everyone who eats a diet high in animal fat ends up with a high cholesterol level in his blood, and even those with high cholesterol counts don't always get coronary thrombosis. he cites a study of Eskimos, who eat a lot of fat, that shows they have just as much cholesterol in their blood as Americans, yet suffer far fewer heart attacks.
"So there is a limit," he continues, "to what you can do with epidemiology, and you can show that in general terms there is an association between consumption of fat in a population and a high risk of getting heart attacks. You can do the same with a whole lot of other factors. You can get just as good as or better association with sugar consumption."
Yudkin emphasizes that as yet no sure link has been established between diet and coronary thrombosis, but states that triglyceride level in the blood is a much better indicator of coronary risk than cholesterol. And blood triglyceride, he says, is determined by how much sugar, not how many eggs, you eat.
(IronMan Magazine July 1976 Vol. 35 No. 5)